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Tag: upper east side

SAVEUR cooks Sauerkraut with Pork and Sausages

SAVEUR cooks Sauerkraut with Pork and Sausages

Mar 18, 2013 by in Food, Recipe, Retailers

This recipe adapted from SAVEUR is refrigerator-door-worthy and easy to make using Schaller & Weber favorites. A choucroute garnie like this one is perfect for these last cold winter days, and it reminds us of founder Ferdinand’s training in the Alsace region of France.

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Tenderized Bone-In Holiday Ham

Tenderized Bone-In Holiday Ham

Dec 13, 2012 by in Food, Retailers

There’s still time to order our quintessential Holiday Ham to serve at your party or Christmas dinner. Perfect for a carving station or as your holiday table centerpiece, this ham is packed with hardwood smoke flavor, done the old-fashioned way every time.

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Schaller & Weber Featured on “you are special, nyc”

Schaller & Weber Featured on “you are special, nyc”

Dec 3, 2012 by in Food, Retailers

Like finding a note from a secret admirer, we were thrilled to receive this wonderful review on a local blog:

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The Pitch & Fork

The Pitch & Fork

Sep 19, 2012 by in Drink, Food, Opening, Restaurants

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.

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Cafe D’Alsace in New York City

Cafe D’Alsace in New York City

Sep 13, 2012 by in Food, Restaurants

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.

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The Steuben Parade!

The Steuben Parade!

Sep 9, 2012 by in Events

Having missed it last year for the first time in history, we are doubly ready for the 55th annual German-American Steuben Parade, which will take place this Saturday, September 15 at 11:30 a.m. between E. 67th St. and E. 86th St. along 5th Avenue.

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Celebrate with Frikadellen

Celebrate with Frikadellen

Aug 31, 2012 by in Food

Frikadellen. Freakawho? I asked, moments before being blown into some previously unattained level of taste-consciousness by what I had naïvely assumed was just another burger.

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