Martha Stewart Show
Schaller & Weber on The Martha Stewart Show.
http://www.schallerweber.com/martha.html
NY Mag
Here she is: Studio Square, the gigantic beer garden/events space/live-music venue that has just opened in Long Island City. Between this, the Warm Up, and Water Taxi Beach, LIC is now a proper outdoor-drinking destination. See our slideshow for a glimpse of the housemade sangria casks, and also check out the menu of grill items (all sausages come from Schaller & Weber) http://nymag.com/daily/food/2009/05/s2.html
The Martha Blog
People are always wondering where I love to shop and what I love to eat and I just have to tell you about Schaller & Weber, located at 1654 Second Avenue at 86th Street in Manhattan.
http://www.themarthablog.com/2008/10/a-visit-to-schaller-weber-a-real-treasure.html
New York Magazine
At one time, Schaller & Weber was only one of many butchers and wurstmakers lining the avenues in the Yorktown section of the Upper East Side; now, they are the undisputed tri-state kings of weisswurst, knackwurst, bockwurst, and plain old weiners.... http://nymag.com/listings/stores/schaller-and-weber/
NYtimes.com
..."They were already making it when I got here in 1961," Manc reminisced of the double-smoked bacon. "Back then it took two to three weeks to make. We'd pickle it in brine, then smoke it for 48 hours alongside the knockwurst, constantly stoking the wood.. http://www.nytimes.com/2006/11/05/style/tmagazine/05tbacon.html?ex=117928800 0&en=1193313264fa05e2&ei=5070
NYPRESS.com
The first I heard of the German charcuterie Schaller & Weber was about a year ago, when I interviewed caterer/competitive barbecuer Robbie Richter. At a job for which he lugged his pit all the way to Howard Beach to make his prize-winning meats, Richter also threw a few franks on the grill. I was surprised that someone like Richter would use something with as little pedigree as a hot dog. But I gave him the benefit of the doubt and asked which brand he used. That's when Richter clued me in to this highly regarded, albeit low-profile, company.
http://www.nypress.com/17/22/food/GabriellaGershenson.cfm |
