There really isn’t anything on this planet that beats a good currywurst. Any Berliner will tell you. Cheap, fast, delicious, addictive. The currywurst is so iconic in fact that it’s even got a museum dedicated to it in Berlin. Now if you’re lucky enough to live in New York City, you can head down to the East Village and enjoy one of the best, most Authentic currywursts in America at Wechsler’s. But if you can’t, Andre Wechsler was kind enough to share his outstanding curry ketchup recipe for the first episode of the Schaller & Weber Test Kitchen. Don’t Forget to stock up on brats!
Landbrot Bakery and Bar has arrived on the Lower East Side and in the West Village! There’s a lot to love about this chic restaurant: they’re open late, it’s spacious and of meticulous decor, you can sit outside, their list of cakes fills nearly 11” of menu, and their selection of German craft beers aligns perfectly with our taste.
The Knicks are still going strong in the playoffs, and Andrew Carmellini’s beer-braised Schaller & Weber Cheddar Brats are a great way to celebrate between dunks at Madison Square Garden. The arena’s gastronomical renovation has been met with mostly rave reviews, but Carmellini’s sausages are a standout, the Carmelo Anthony of concessions.
In New York, we are eagerly awaiting the opening of Reichenbach Hall, gearing up to be Manhattan’s largest indoor beer hall and restaurant on W. 37th St. Twin Reichenbachs Keith and Willy are the bros. behind Hop Devil Grill in the East Village, so we know they know how to facilitate a good time.
Restaurateur Michael Momm is gearing up for the L.A. opening of his biergarten Loreley, whose original outpost opened on New York’s Rivington St. in 2003. He invited Schaller & Weber (and our patés) to a pre-opening dinner party at his home in Los Angeles. The guests were friendly and down to earth, like Momm himself, and they represented various corners of his life.
If you haven’t heard, biergarten and restaurant Loreley has done so well on Manhattan’s Lower East Side that it will soon be expanding to the West Coast, starting with a new location in Los Angeles. They’ll be bringing with them their loved beer list and the strong tradition of Schaller & Weber, so be sure to visit if you’re in town.
Newly nominated for another James Beard award–this time for Best NYC Chef–and definitely deserving of it, April Bloomfield’s food just keeps getting better. For example, her widely-publicized recipe for the bar snack called Devils on Horseback, which are served at The Spotted Pig in the West Village nightly, has recently received an upgrade.
If you thought breakfast for dinner was the greatest thing since eggs on toast, wait ‘til you hear about breakfast shots, recipe courtesy of Das Bierhaus in Burlington, VT (thank you for this, by the way).
I once heard the claim, “You can put anything in a smoker and it will taste good.” While this theory hasn’t been disproven in my presence, a recent trip to Oscar’s Smokehouse in the Adirondacks of New York verified that anything going into their smoker tastes good and comes out tasting better.
A quote from Das Bierhaus’ dinner menu: “We dedicate 100% of our draft lines to German biers.” Alright, looks like my work here is done…see ya in Burlington.
Some people never tire of turkey on Thanksgiving, but for meat connoisseurs like ourselves, there’s a little more at stake on the foodiest day of the year. That’s why we’ll be carving TurDucKen–a chicken nested inside a duck inside a turkey–ordered online from Alpine Steakhouse in Sarasota, FL.
Raleigh, NC, is home to a rich food culture, and Capital Club 16 on Martin St. is one exemplary standby for brunch, lunch, and dinner.
For those on the West Coast there’s Tip Top Meats, a meat shop, European delicatessen, and market in Carlsbad, CA. Owner “Big John” Haedrich has been at the helm of this trusty spot for the last 45 years, and he’s a character if there ever was one (as fellow butchers, we’re keen on these things).
Before the trend of the contemporary biergarten took hold in New York, restaurateur Michael Momm had planted Loreley’s roots on Rivington St. on the Lower East Side.
Between the clientele (not to name-drop or anything, but, Lou Reed! Lou Reed!), eclectic vintage wall hangings preserved from the space’s previous occupant, Le Zinc, and the beautifully executed German-Austrian menu, chef Kurt Gutenbrunner’s restaurant Blaue Gans in TriBeCa remains a staple for consistently enjoyable, unpretentious, and authentic cuisine.
For me personally, a trip to Ann Arbor, MI, is without exception a trip to Zingerman’s Delicatessen (one of a whole slew of Zingerman’s businesses that might as well form a city in and of themselves). Locally and nationally observed for its dedication to the fresh and artisanal, Zingerman’s is to the foodie what Willy Wonka’s chocolate factory is to the wide-eyed, Golden Ticket-bearing child.
Around this time of year, as opportunities for dining outdoors gradually dwindle, we find ourselves with a hankering for restaurants with enclosed, heated, backyard gardens–and, of course, sausage.
Shacktoberfest is that special time of year when friends and family come together under the bright city lights for an unforgettable meal, ein prosit or two, and, to top it off, incredible custards blended with traditional German flavors (last year’s German Chocolate Concrete: are you kidding me??).
A tasty array of concessions has blossomed at Madison Square Garden over the past year; notably, Andrew Carmellini’s Sausage Boss now serves up Schaller & Weber Cheddar Brats in multiple stands throughout the arena.
Order yourself a 100% all-beef hot dog at Asiadog and you’ve got yourself a fine piece of Schaller & Weber meat, with a patiently-waiting plethora of Asian-inspired toppings to choose from.
A recent and welcome addition to the neighborhood is The Pitch & Fork, a new American tavern from Jacques Ouari, the owner of Jacques 1534 in NoLIta.
Opened in 2009 and named by Gourmet as one of 100 “restaurants worth the money” worldwide, and “a very good restaurant” by the New York Times, DBGB is still going strong in the Bowery.
Our founder, Ferdinand Schaller, received a portion of his training in Alsace, that smallest region of France bordering both Germany and Switzerland, and so our meats tend to cross over well into the French cuisine.
At Schaller & Weber, we love nothing more than introducing our customers to new flavors and experiences, but it doesn’t hurt to have two hundred and fifty years of tradition to back us up, either. A Bavarian meatloaf developed around 1776, Leberkäse is one of those dishes that is new to many, yet stands the test of time.
Here at Schaller & Weber, we realize we may come off as a bit New York-centric, but it turns out our products are doing great things in other cities as well.
Nothing says end of summer like bratwurst, but if you’re a New Yorker, chances are you’re not grilling during your lunch break.
There’s a long weekend coming up, and some of you might be heading up to Montauk. If so, we strongly advise you to stop by Zum Schneider, one of our favorite outposts in the area.
We welcome to Park Slope the quintessential German beer hall, and one of majestic proportions and intent at that. Recently opened on St. Marks Place between 4th and 5th Avenues, Die Koelner Bierhalle serves up some 70-odd beers with at least 30 on tap, including one of our favorites, Kölsch, straight from Cologne.