Nosh Pit

Seattle Is Sweet on Momofuku Milk Bar

Christina Tosi’s cerealcentric treats are inspiring some seriously tempting local desserts.

Posted by: Allecia Vermillion on Apr 17, 2012 at 11:30AM 2 Comments

The Wurst Place’s caramelized cornflake cookie with marshmallows and chocolate. Photo via Facebook.

Momofuku Milk Bar, David Chang’s sweets enterprise led by chef Christina Tosi, has a lot of fans. And while the Milk Bar’s five locations are all in Manhattan or Brooklyn, Tosi’s talents with all things sweet (and her clever cookbook) have inspired chefs and food geeks around Seattle.

Tosi is known for incorporating cereal into her desserts and enshrining in glass bottles the sweetened milk that remains after polishing off a bowl. Here are three local establishments taking inspiration from Tosi and her Milk Bar creations.

Americana
After taking over Table 219, his longtime employer, and developing a new name and menu, chef Jeffrey Wilson began creating ice cream tributes to Tosi and her empire. Wilson’s rotating milkshake selection has included Cap’n Crunch and Froot Loop versions; he recently ran a version made with Cinnamon Toast Crunch. But apparently the Capitol Hill crowd likes booze better than cereal: Wilson reports that his bourbon-maple and Vivace liqueur milkshakes are his most popular.

Full Tilt Ice Cream
Back in January, owner Justin Cline told us he was working on a new caramelized-cornflake flavor inspired by Momofuku. Since then he has expanded his cereal-focused repertoire, making batches flavored with chocolate covered Cap’n Crunch Crunch Berries, Froot Loops, and one made with Grape-Nuts that he swears has been the best one of all. These flavors are part of the rotating cast at Full Tilt’s four locations.

The Wurst Place
This relative newcomer in South Lake Union is known mostly for exotic sausages, beers, and Belgian-style frites. But even this bastion of meatiness isn’t impervious to the charms of Milk Bar recipes; the Wurst Place is now baking banana oatmeal bacon cookies, as well as another number stuffed with chocolate chips, caramelized corn flakes, and marshmallows.

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Tags: Desserts, Full Tilt, The Wurst Place, On the Menu, Americana

The Wurst Place Opens

The occasion takes place February 3.

Posted by: Christopher Werner on Feb 02, 2012 at 10:45AM 0 Comments

Photo: Lucas Anderson

The Wurst Place: sausage, beer, and eclectic design.

Really truly finally—it’s happening.

The Wurst Place, the South Lake Union restaurant and deli serving sausages of all stripes, is set to open on Friday, February 3 at 5pm.

It’s been a long haul for owner Bob Liptak, who first revealed his plans to Nosh Pit in late April. Numerous delays and construction hiccups would ensue, as would a relentless stream of inquiries from fans and bloggers (yep, guilty). But the wait appears worth it. The distinctive interior, the impressive selection of beers, the exhaustive and carefully curated menu of franks and frites all suggest good things.

Gander at that interior in this First Look, and get more on Wurst Place beer here.

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Tags: Seattle Restaurant Openings, South Lake Union, The Wurst Place

Restaurant Shifts and Shakeups

This week: BBQ and froyo in Ballard, fancy fish and chips in Capitol Hill, Little Uncle expands its hours.

Posted by: Anne Larkin on Jan 13, 2012 at 11:30AM 2 Comments

Photo: Lucas Anderson

Look forward to the 20 beers on tap at almost-open Wurst Place.

OPENINGS

Yozen
My Ballard reports that the neighborhood now has its very own self-serve frozen yogurt shop right on Market Street. Choose from 12 different flavors ranging from plain old vanilla to cappuccino and cake batter.

Bitterroot BBQ
Long in the works, this Ballard BBQ joint is almost open. Owners Hannah and Grant Carter have passed their last inspections hope to start serving next week. With any luck they’ll soon fire up their custom-built smoker, fueled by grape and alder wood from Hannah’s family’s property, and crank out heaps of dry-rubbed ribs and pulled pork to be paired with their extensive collection of All-American whiskeys and beers.

8 oz. Burger Bar
The northernmost restaurant in Govind Armstrong’s California-based minichain softly opened Monday with a grand opening planned for Monday, January 16, according to Eater Seattle. In the works: humanely raised and all-natural beef and wild boar burgers, not to mention the short-rib grilled cheese sandwich with onion marmalade and a peanut butter and jelly shake.

Provisions
Madison Park patisserie Belle Epicurean opened Provisions on Tuesday, a little shop full of delightfully foodie condiments, wine, books, and—best of all—tins of take-and-bake items from the bakery. (Think warm pear almond brioche buns for breakfast in bed.)

Five Fish Bistro
Located on Broadway in Capitol Hill, Five Fish Bistro is now open softly, with plans for a grand opening in just under a month on February 7. Owner Garnet Pitre promises a refined take on the simple fare of fish and chips, with five kinds of fresh fish and seafood (and even a gluten-free option) offered every day.

La Lot
Local pho restaurateur Cynthia Hoang’s newest endeavor is slated to open in a few weeks in the Aspira building at the corner of Stewart and Terry. We can expect a more upscale endeavor than Hoang’s other cafes; “more wine and dine” than “noodles and slurp” from the sleek Vietnamese-fusion spot.

Little Uncle
The Thai takeout project from Lark sous chef Wiley Frank and his wife, has extended its hours, says Eater Seattle. It’s ow open 11–7 Tuesday through Friday, and credit cards will be accepted for orders over $10.

Fuji Bakery
This life-changing pastry destination has reopened after a two-week holiday break. Owner Akihiro Nakamura says the Bellevue location got a bit of a face lift during the hiatus. Get your green-tea danish and red-bean bun fix there or the International District location.

The Wurst Place
South Lake Union’s beer and sausage mecca will hopefully open next week, and we’ve got photos of the highly eclectic interior. Look forward to beer, of course, and Belgian frites.

The Lucky Diner
Blueberry flapjacks and pork chop sandwiches are coming to your door…as long as your door is located in Belltown. The neighborhood diner now delivers from 5 to 10 Monday through Saturday, Sunday 5–9.

CLOSINGS

Cool Whirled
East of Ballard, froyo’s not doing so hot: Fremont Universe reports that the neighborhood’s only frozen yogurt joint is closing after just four months. The Fremont Avenue storefront is now up for rent.

Zesto’s
Plagued by failed health inspections, Ballard’s long-standing Zesto’s is closing,
to be replaced by RoRo BBQ and Burgers, says MyBallard. There are two other RoRos slinging pulled pork sandwiches and sweet potato fries: one in Wallingford and one in Georgetown.

PASSINGS

Owner of Pioneer Square institution Il Terrazzo Carmine Carmine Smeraldo passed away on Wednesday, reports the Puget Sound Business Journal. The beloved owner of the nearly 30-year-old restaurant will be greatly missed; our condolences to his family and friends.

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Tags: Seattle Restaurant Openings, 8 oz. Burger Bar, Frozen Yogurt, Il Terrazzo Carmine, Fuji Bakery, The Lucky Diner, The Wurst Place, Belle Epicurean, Five Fish Bistro, Rest in Peace, Bitterroot BBQ, Seattle Restaurant Closings, Closings, Provisions

First Look: The Wurst Place

Tour South Lake Union’s long-awaited sausage and beer emporium.

Posted by: Christopher Werner on Jan 12, 2012 at 10:42AM 3 Comments

Photo: Lucas Anderson

The Wurst Place, ne plus ultra of sausage revelry.

View Slideshow » Photo: Lucas Anderson

The Wurst Place, ne plus ultra of sausage revelry.

View Slideshow » Photo: Lucas Anderson

Liptak, he of the steel stomach, sampled hundreds upon hundreds of franks in order to fine-tune his menu. You can’t say the man isn’t dedicated.

View Slideshow » Photo: Lucas Anderson

Sausage isn’t Liptak’s only obsession: gnomes are everywhere in the bar area. Seattle artist Dave Adams designed the Wurst place logo.

View Slideshow » Photo: Lucas Anderson

Among the franks you might encounter: smoked elk with jalapeño and cheese, beef and bacon, pheasant, rattlesnake (delicious, according to Liptak), and veggie varieties. Purists will find traditional wursts as well.

View Slideshow » Photo: Lucas Anderson

Other menu items mentioned include Belgian frites with housemade dipping sauces and haluski, a Czech noodle dish. This 21-foot communal table is made from reclaimed wood.

View Slideshow » Photo: Lucas Anderson

Friend Glenn Fox designed the eclectic artwork (parts of which glow in the dark) seen throughout.

View Slideshow » Photo: Lucas Anderson

What’s a wiener without beer? Expect 20 taps, a mix of Belgian, German, Northwestern, and domestic ales.

View Slideshow » Photo: Lucas Anderson

As they enter the restaurant patrons are greeted by a “shutter wall” made by the owners. Liptak is opening the Place with his sister and brother-in-law.

View Slideshow » Photo: Lucas Anderson
View Slideshow » Photo: Lucas Anderson

“We couldn’t afford to buy anything, so we just made everything we could,” Liptak told photographer Lucas Anderson. Light fixtures include a growler cut in half.

View Slideshow » Photo: Lucas Anderson

…And an old door.

Sausage enthusiasts have anxiously (correction: impatiently) awaited the day Bob Liptak would open The Wurst Place. I’m happy to report the occasion is nigh.

Liptak is tending to finishing touches at 510 Westlake Avenue, he hopes to start doing business within the next week. Overhauling the former Outdoors and More proved tricky and time-consuming, but as the pictures here show the efforts were well-spent—the Wurst Place is proving to be one of the more eclectic interiors this blog has seen.

To take a look around and to learn what kind of food is in store, hit the slideshow.

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Tags: Seattle Restaurant Openings, South Lake Union, First Look, The Wurst Place

What’s Up With the Wurst Place?

After a drawn-out buildout, the sausage house is hoping to open within the next six weeks.

Posted by: Christopher Werner on Sep 26, 2011 at 03:06PM 0 Comments

A work in progress: an early interior shot of The Wurst Place. Photo courtesy facebook.

It’s been some time since we heard from the Wurst Place, that wieners-and-beer hall due for South Lake Union. What’s the deal?

Converting the former Outdoors & More retail space into a restaurant has posed considerable challenges, says owner Bob Liptak. That, and the fact “it’s an old building. It’s a really, really old building,” have pushed back the initial mid-summer target open. Still, Liptak, ever the optimist, said the whole process actually has been kinda fun, forcing him and his crew to find creative ways to rehab the spot at 510 Westlake Avenue. Let’s hope the wall o’ gnomes is still in the cards.

Liptak was hesitant to assign another target date—he’s fielded many an anxious inquiry from Seattleites—but he did say this: “I’d love to be open in October. I’m confident we’ll be open by the end of that month.”

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Tags: Seattle Restaurant Openings, South Lake Union, The Wurst Place

Seattle’s Soon-to-Open the Wurst Place a Wurstkuche Rip-Off?

Owner Bob Liptak responds to the accusation.

Posted by: Jessica Voelker on May 04, 2011 at 01:26PM 1 Comments

Wurstkuche in LA.

Photo Courtesy: potatomato.com

When Chris Werner posted news that Bob Liptak’s new sausage place—The Wurst Place —was opening this summer, one commenter accused Liptak of stealing the idea from Wurstkuche, a sausage bar in LA.

Here’s what Liptak had to say about that:

We in no way are trying to reinvent the wheel, or sausage in this case (or casing…). Along with the countless sausage kitchens we visited throughout Germany, Hot Doug’s in Chicago then Wurstkuche in LA were both fantastic inspirations for us while doing research for our new Seattle restaurant The Wurst Place. Swiss Hot Dog in Vail, CO inspired us too.

We hope to enjoy the popularity and success of these sausage pioneers which have taken gourmet sausage restaurants to a new level yet we are also striving to set The Wurst Place apart from the others. Yes, we carry a rattlesnake and wild hare sausage but that’s where the sausage similarity ends. We actually make some of our sausages fresh in house as well as carrying what we feel are horribly delicious unique encased offerings from around the country including a few from right here in Seattle…

Read the rest of the comment here.

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Tags: The Wurst Place

The Wurst Place Will Source the Country’s Best Sausages

And other such tidbits about the forthcoming South Lake Union deli and restaurant.

Posted by: Christopher Werner on Apr 28, 2011 at 10:56AM 8 Comments

Photo courtesy The Wurst Place

It’s no wonder the first time I scheduled an interview with Bob Liptak, he had to bail because he didn’t feel well—the man has eaten more than 500 sausages in the past two months.

There’s been lamb franks, mac and cheese dogs, bavarian bangers, and a pheasant-chicken mash-up. He’s skittish to try the wildebeest he’s heard about, but will vouch for a rattlesnake-and-rabbit variety. In fact, Liptak will likely vend it at The Wurst Place when he opens it in mid-June/early July.

At once a restaurant and deli, Liptak likens the Wurst, located at 510 Westlake Avenue North, to a microbrewery: on hand will be 20 or so staple sausages plus a large selection of rotating specials. Patrons can grab something out of the case or belly up in the dining area that seats 60 and pours 15 tap beers—gems you’re pressed to find elsewhere, says Liptak. An LA transplant with years in the gourmet meats biz, he is opening the Place with his sister and brother-in-law.

Liptak talks of serving simple toppings for the sausages, six or seven artisanal mustards, and belgian frites (with up to 10 dipping sauces!). Also on the menu is a Czech specialty, haluski kapusta. Liptak grew up eating the veggie noodle dish and says people rave about his rendition.

If purists are freaked at the mention of the exotic offerings above (and there are others—smoked elk and jalapeno, chipotle buffalo), take heart knowing plenty of traditional wursts are in the works, as are house-made ones. Wise on the city he’s living in, Liptak will accommodate vegetarians and source gluten-free rolls.

If gnome-aphobes are freaked by the illo above, take heart in this fact: Liptak scaled back on his original idea of planting 90 of them throughout the Wurst. Now the bearded dudes are enshrined in just one wall.

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Tags: Seattle Restaurant Openings, South Lake Union, The Wurst Place