Wurst (Restaurant & Beer Hall)


We came here before. It was Saturday night with lots of people and loud music last time. The place appeared more like a club rather than a food joint at that point. We did have a chance to enjoy good food though and decided we should visit again in the nearest future. The second visit had to be about food. And we did come back. Almost two months later. This time it was a Thursday early evening right after work and the place was rather empty and quiet.


From the street, the red capital letters on the black building look classy. A friendly sign inviting us to join them upstairs break the possibility of pretentiousness. Guests are invited to climb a long flight of stairs in a red corridor with a black W at the end.


The inside is akin to a typical lounge moderately decorated with hundreds of incandescent light bulbs hanging from the black ceiling. There is some random art in places like a huge yellow octopus in the corner. A bit odd, but might be useful to test patron’s sobriety level. Long benches and tables almost guarantee you will get to meet new people when the place is full. It does get full fast. We entered an almost empty hall and by the time we ordered (self-serve counter), the room started to fill up with a hungry and cheerful crowd. To be honest, Wvrst wants you to be cheerful and loud. It is clearly stated on a rules poster by the entrance amongst other things to be mindful of (e.g. “no dancing on the tables” for the overly jolly fellas but “singing and laughing are strongly encouraged).


A lady came by to drop off a menu. The choice of meat is baffling at first – over 25. While there are more or less regular meats combined with some interesting options and geographically themed (guess where the bacon wrapped beef sausage is from…USA!), some exotics also found their way to the list - venison with Dijon mustard and red pepper or maybe kangaroo with fine herbs? Most of the options looked very tempting, but we settled on Guinea Fowl with cheddar & asparagus as well as Wild Boar with mushrooms. Step number two is to choose between a bun with two toppings or currywvrst served with a country bread and tomato sauce. We tried the second option before and were not impressed to be honest. The sausage itself if fairly small and when cut up and laid out on a plate, it fails to impress as far as the serving size goes. As for the tomato paste and curry, they overtake the sausage taste. Perhaps currywurst is a good option if one is just have a simple sausage. On the other hand, putting a sausage in a bun with some sauerkraut or red peppers looks a lot more presentable! Especially when you have so many beers to try your sausage with. Beers are a separate story at Wvrst. While you can order everything at the kitchen counter, there is a separate tastefully decorated pub on the far end of the room. There is a fair selection of interesting options on tap and a leaning towards local and western European brands to choose from. Not being beer connoisseurs, we did not know what would pair well. The staff was knowledgeable and happy to help which made the process a lot smoother (especially since we could not pronounce some of the brand names).


The beer came first and pleasantly cold. We were drinking and watching the hall filling in with more and more people. A local DJ plays here on Thursdays starting 8pm and there was a hockey game about to start – quite a nice way to spend your “not yet weekend” evening. Another five minutes and our food was delivered metal trays. We also ordered Duck Fat Fries, which came with a selection of one of their sauces. We chose rosemary-mayo as recommended by the kitchen lady = not our favorite. The fries themselves were nothing special, perhaps smelled a tad different than regular and came very well fried. To go with them we abused the table mustards – regular, grainy and spicy. The wild boar sausage we asked to top with red peppers while fowl came with sauerkraut to complement it. We found the boar meat not significantly different from very good quality pork (which is fairly logical). The mushrooms inside were barely noticeable. One more interesting detail is that the meat was fairly lean making it a worthwhile option for lovers of pork concerned about their fat intake. The taste factor was definitely present and the meal was very enjoyable. The strangest part was its hard-to-chew membrane.

Now when it came to the second meal, we both were very surprised. To be fair, we had no idea what Guinea Fowl is and assumed it is a mammal (oh well…could have googled, but why spoil a perfect dinner with technology). The taste reassured us that the animal was some sort of a four legged non-carnivore creature. To our surprise it was not. Guinea Fowl is a bird, but the meat definitely tastes closer to beef than chicken or turkey. In all fairness the later might have been the consequence of cheddar mixed into the meat along with some asparagus. Sauerkraut nicely contributed some zing to the taste.


Wvrst is a fun place to go to! The exotic meats get a bit pricey, but the overall experience definitely worth it. We must add, there were also a few vegetarian options. It is a busy (deservingly so) place so in order to savor the food, we would recommend showing up at around 5-6pm on week days.

Wvrst on Urbanspoon

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