155197 Wed Feb 08 11:16:38 -0800 2006 8 12 Boston Area 0 834394 There are two places on my radar for a plate of sauerkraut; Jacob Wirth's and Sandrine's. Does anyone have strong opinions on either (or both, preferably)? Last time I was at Wirth's, I wasn't very impressed as I didn't find it to be very authentic (e.g.- everything was grilled, mustard was dressed up, kraut just not simple enough). I know that Sandrine's is purported to be very Alsatian. Do you find that it fits the bill? Is the offering for one or two? Thanks. Wed Feb 08 11:16:38 -0800 2006 0 Ernie Diamond 1 834402 I haven't tried Worth's, but Sandrine's is very, very good, and enormous. Could feed two, though it's not listed that way. Lovely homemade wursts, including a gorgeous liver sausage and weisswurst. I also like the choucroute garni at Brasserie Jo. I haven't had it in a while, but Aquitaine does one as a weekly special (Wednesday, maybe?), though it's less traditional and a much more manageable size. Perfect cold-weather food. Wed Feb 08 11:36:30 -0800 2006 834394 0 MC Slim JB 2 834416 Perfect, thank you. That expands the pool quite a bit. So for anyone out there, between Sandrine's, Brasserie Jo and Aquitaine, whose is best? Wed Feb 08 12:12:38 -0800 2006 834402 0 Ernie Diamond 2 834526 hate to be the one to burst your bubble, but none of the sausages in the Sandrine's choucroute are made on premise. Chef Ost does make a mean pate de foie gras du canard however. Thu Feb 09 04:40:39 -0800 2006 834402 0 rudimen 3 834651 Any idea who his purveyor is? Fri Feb 10 09:29:30 -0800 2006 834526 0 MC Slim JB 1 834408 http://www.bostonchefs.com/clients/Sandrines/page_3.html Wed Feb 08 11:52:02 -0800 2006 834394 0 Josh 1 834441 I tried the choucroute both at Sandrines and at Central Kitchen. IMHO, the one at Central Kitchen is superior by far. Here is a recent post about the dish: http://www.chowhound.com/newengland/boards/boston/messages/91402.html Wed Feb 08 13:41:16 -0800 2006 834394 0 Paul 2 834470 Inspired by that post I had hoped to try the dish at CK, but I have dropped by and called. Apparently the chef has no near intention of bringing it back on the menu any time soon. Perhaps popular demand will change his mind? I had enjoyed the cg at Sandrine, but if this is better, I would be eager to have it. Wed Feb 08 15:18:46 -0800 2006 834441 0 VivreManger 1 834602 If you want Choucroute, which is a simple but great dish of Alsace, then go to Sandrine's Bistro! The Chef (Raymond Ost) is Alsatian as is his cooking style...it lacks the blood sausage that I enjoyed in Alsace, but he's very passionate about his Choucroute. I'd suggest to show your interest by introducing yourself to him and telling him why you're there. He'll show more attention to you. All cooks appreciate the diners who seek out their food! He's usually there. He's a big guy and tough to miss! Order a bottle of Trimbach Riesling or Gewurztraminer to go along with it and enjoy! Thu Feb 09 16:57:38 -0800 2006 834394 0 mb