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Anyone done Wurstkuche?

....downtown. Lots of weird brats like rattlesnake mixed with rabbit.

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    1. re: Servorg

      The one with dog meat under exotics looks particularly unique...

      1. re: Adsvino

        The casing is sure to have some snap and the flavor a terrific bite....

    2. The original comment has been removed
      1. I wish sausage shops could make a go of it in our area. Seems like all the ones i've known of have a short life span, regardless of quality. Same goes for Frites shops. Sad. Looks as if this place has a very ambitious menu. I wish them the very best of luck. I am not Chowhound enough to go that far for only sausage.

        12 Replies
        1. re: DWB

          Downtown has a lot more people with more disposable income than in quite sometime and I am sure that this place will be able to live on its lunch business.

          1. re: Servorg

            One major problem with this place -- aside from its rather quixotic and narrow menu -- is its damn name.

            First, it's a tongue-twister to pronounce by just looking at it visually, and given its Germanic spelling, it'll be quite a challenge for people to search on Google or the internet with any ease.

            1. re: ipsedixit

              Agree it will be tough but at least they have a killer beer list to satisfy. The recent Brat Brothers in WeHo will have a tougher go of it as they serve no booze.

              1. re: ipsedixit

                Vurst-cook-huh, roughly. Not so hard. The K sound is soft, which we ain't used to unless we listen to KUSC a lot. Have a couple of beers and take a stab at it. Which brings me to the next point: at least they have some! Really, a brats joint with no beer is just plain wrong, dreadfully dreadfully wrong. Nobody in his right mind should think of opening such a shop if he can't or won't sell beer! That's even worse than PIZZA and no beer.

                1. re: Will Owen

                  Pronouncing the name isn't the problem, per se.

                  Rather it's associating the phonetic "Wurstkuche" with the visual "Wurstkuche" and making a lasting connection between the two in the diner's mind.

                  It's sort of like if you named your restaurant "TOM" but told everyone it was pronounced "BOB". Well, when a diner says, "hey, that new place Bob was really great!" No one will be able to find it because no one in their right mind will think "BOB" is actually spelled "TOM".

                  1. re: ipsedixit

                    I fail to understand the problem, but then I'm used to pronouncing furrin words in my head when I read them. To me, "Wurstkuche" reads the way it sounds, as do "Bob" and "Tom". I would urge anyone interested in food to cultivate such an ability - it comes in real handy when you're ordering off a menu and you don't actually speak the language, but you know what Linguine con Vongole or Tripes Niçoise is, and want to eat some.

                    Quibbling aside, I really want to go there...

                    1. re: Will Owen

                      That's why I say that German is a language halfway between English and Spanish, or English and Japanese--they pronounce a lot of their vowels thoroughly unlike in English, but they have many root English words(or vice versa). It would have been a real problem if they went all out for example Volkswagen or worse yet Donaudampfschiffahrtsgesellschaftskapitän(yikes)., at least they didn't do a combo. V, W, F, and eszett. Wurstkuche sounds just right, sausage kitchen or cooking is just right though a tad bit generic especially because it's a foreign language and sounds exotic. Wish Oktoberfest came by more than one month a year--more wurst, brat, etc. year round in abundance at many places.

                      1. re: b0ardkn0t

                        Even just a few years ago there were still quite a few German restaurants in the LA area, pretty much all closed up now. Those of us who know where to get the groceries and how to cook that stuff haven't suffered unduly, but going out for sauerbräten or Königsberger Klopps is no longer an easy option. Too bad.

                        1. re: Will Owen

                          Will, have you been to the Red Lion Tavern lately?

                          http://76.79.68.130:8099/

                          1. re: Servorg

                            I do not know the Red Lion Tavern. I assume you're suggesting that I need to...aha! Looks promising, and I'm in that vicinity a lot. Thanks! Not exactly right next door, but certainly close enough.

                    2. re: ipsedixit

                      Simply because some of us are less familiar with Germanic pronunciation than for example, French or Spanish, does not make for a poorly named restaurant. Comme Ça - for instance or Guelaguetza.

                      1. re: bigsleep

                        Especially since what we're commonly speaking is basically a Germanic language!

            2. I found this from Mattatouille. Sounds like the rattle-rabbit ain't that bad.

              http://www.mattatouille.com/2008/11/w...

              1. I had lunch there the Wednesday before Thanksgiving and it was the perfect way to start the holiday-weekend, eating binge. The menu is simple: sausage, Belgium-style fries and beer, plus copious amounts of dipping sauces. There are over ten different types of sausages from the exotic (rattlesnake) to the standards (Italian, chicken/apple). Your sausage comes on a lightly, crunchy roll and you have a choice of caramelized onions, sweet peppers, spicy peppers or sauerkraut (pick two of the four). There are also about ten different types of mustard from which to choose. Although I consider myself an adventurous eater, I was more interested in tasting the spicy peppers, sauerkraut and spicy mustard, so I ordered the Kielbasa. I also ordered a small fry with sweet and spicy BBQ sauce (the sundried tomato mayo and blue cheese-bacon sauces were also tasty). Delicious!

                Everyone in our group of nine was incredibly pleased with their meal, down to the dipping sauces. We dubbed our co-worked who suggest the restaurant the hero of the day.

                On top of having simple but delicious food, the owners are extraordinarily gracious. Because we were a big group, there was not an available table big enough to fit us all. So the owners let us stand at the bar in the back of the restaurant, which is still a work in progress. There was a beautiful wood bar, though, and that was enough to keep everyone happy. The owner gave us testers of some of their beers, including two Noel brews. I do not pretend to be a beer connoisseur but the beers I tried were fantastic.

                I think Wurstkuche will be a hit with the downtown crowd especially when the back bar opens. It may be far for people who do not live, work or go out downtown but if you like sausage, fries and beer (and who doesn't?), I suggest you make the trek. Although, please don't go at lunchtime because I don't want to stand in line too long. Thanks :)