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
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.
Tags: Seattle Restaurant Openings, South Lake Union, The Wurst Place
I’d like to hear Mr. Liptak, a Los Angeles transplant, explain how his restaurant is different from LA’s popular Wurstküche, a restaurant that features a variety of standard and exotic sausages (including a Rattlesnake & Rabbit variety like the one Bob vouches for), Belgian Frites with dipping sauces, 25 uncommon beers on tap, and that also offers their sausages in raw form from a deli case.
http://www.wurstkucherestaurant.com/Menu.html
Aside from gnomes and a Czech veggie noodle dish, it looks awfully similar. I don’t have a problem with homage, but it’s nice to acknowledge the source of one’s inspiration.
Hi Bruce. 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. We’ve tasted over 500 different sausages (and counting) as is mentioned in the Seattle Met article and only carry what we feel are the tastiest of each type. Besides the rattlesnake game sausage we also carry a pheasant, spinach and chicken sausage as well as a smoked elk with jalapeño sausage (my favorite). We also will occasionally offer “special edition” game and seasonal sausages (Zebra, bear, reindeer, wild boar, etc.)announcing via Twitter and/or Facebook and will serve up on a first come first serve basis. We’ll have about 18 regular menu sausages and a rotating list of 7 or 8 “guest sausages”. We are constantly searching for new, unique, mouthwatering sausages to add to the menu and will be creating a variety of in house specialty and vegetarian dishes. Our vast beer selection includes not only world biers but also U.S. microbrews including many from the Pacific Northwest – over 60 types in all including 15 on draft. Our delicious french sausage rolls will baked fresh by a local Seattle bakery. Our version of the Czechoslovakian noodle dish haluski kapusta is one handed down for generations in my family, we hope everyone thoroughly enjoys it. The Belgian frites are…well…Belgian frites! We hand cut them and make them as authentic as we can and offer a multitude of fresh house made dipping sauces to go with them. For kids we have a special hot dog with mac and cheese in it! We even offer a gluten free sausage bun AND gluten free beer. We have some funky artwork and yes quite a few gnomes. We’re definitely not your normal sausage place. Hopefully you’ll come on down and give us a try!
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I don’t live in Seattle, but do get there several times a year, and I hope The Wurst Place is open by the time I get there next. I’m intrigued by the elk/jalapeno sausage, and the Saquatch mentioned on your Facebook page. I’m curious a bout your rolls though. The sausage place I’ve tried a few times in my neighborhood is great, but the rolls are just average. I’m hoping that you guys haven’t neglected this important part of the formula! Any hope of getting a wolverine sausage?!!
Great! I looooooove me some elk!!! Seattle is so overdue for a place like this. Hurry up and open!
Sausage and beer?! Sign me up, I would love to be part of your FOH staff! Two of my favorite things!
I’m hearing a lot about sausage, and I am a fan. However, what I really want to know about is the beer selection! What is on tap? How will it be served? Pint? 1/2 liter and liter sized? I would hope it would be served German/Belgian style. Will all on tap be strictly German beers, or will you stock some nice Belgians as well? I find that Seattle needs a good Belgian selection. I love Biercraft in Vancouver! I haven’t been able to find that here :( I really like Leffe Blonde, St. Bernardus ABT 12, Franziskaner Hefe-Weisse, and pretty much any good triple belgian. I am really excited to find out if The Wurst will be my group’s new regular. Like many things in life, it all depends on the beer…
Hi Wynnie,
Rest assured, Liptak will have an impressive beer collection, including many Belgian ales.