Search Results for "Der wurst"

Tucked inside Linger Longer Lounge on 16th Street, Der Wurst is the brainchild of chef and owner Nicholas Hyche, whose lifelong obsession with hot dogs led him to start making Phoenix’s top glizzies in 2017. Every preservative-free, handcrafted dog comes from Schreiner’s Fine Sausages in Phoenix. The pretzel buns come fresh from Strictly From Scratch bakery, another homegrown partner. Der Wurst is more than a quick bite. Inspired by German biergartens, Hyche has transformed the humble sausage into a gourmet dining experience. Each dog is loaded with ingredients encompassing a wide variety of flavors from different cultures. Just try to contain your laughter at the names of each dog if you take your grandparents; at Der Wurst, the Dirty Sanchez and the French Tickler are menu items, not Urban Dictionary entries.

We often think of the humble hot dog as a utilitarian food, only to be considered when faced with one at a sporting event or Fourth of July barbecue. But that’s not the case at Der Wurst inside uptown Phoenix’s Linger Longer Lounge. There, hot dogs are the star of the menu. They start with goods from local purveyor Schreiner’s Fine Sausages, and from there, the sky’s the limit. Favorites include the Blow-Me, topped with tomatoes, pickles, onions, sport peppers, mustard and celery salt; and the Dirty Sanchez, a gut-busting choice topped with spicy beef chorizo, melted cheddar cheese and jalapenos. (Did we mention that many of the menu items have NSFW names?) If you’ve happened to bring a vegetarian or hot-dog hater on your wiener quest, they’ve got options, too: The schnitzel chicken fingers are a popular choice and the Strap-On is a chipotle vegetarian sausage dog that comes with tomatoes, avocado mayo and cotija cheese.

Something’s happened to the hot dog in recent years. It’s gone from a staple of Americana into the template for ongoing culinary experimentation — which may be a great metaphor for the U.S. in the 21st century. So, if we’re going to make the hot dog an edible version of modern America, there’s no better restaurant than Der Wurst Hot Dogs. Located inside of the delightfully divey Linger Longer Lounge, this eatery checks all the boxes for a true American dining experience. Over-the-top hot dogs? Sure, like a linguisa sausage with bacon, Doritos, and Sriracha mayo. What about slightly suggestive names? There’s a dog called the French Tickler, and desserts are referred to as Happy Endings. Sure, those vaguely sexual gimmicks aren’t new, but underneath the silly jokes are truly tasty dogs, made with a real culinary bent without all the resulting pompousness. That entire dynamic feels truly American — silly little gimmicks that never diminish from true quality and culinary creativity. If that’s too heady for you, just order the Schnitzel Licker, drink a few cheap beers, and enjoy your evening.

Hot dogs exist on a spectrum. There’s the sketchy side (gas stations and sporting events) and the gourmet side, which is where Der Wurst hangs out. Every Der Wurst dog starts with a Schreiner’s Fine Sausages product and a local, baked-from-scratch pretzel bun. All the offerings have slightly off-color names; we like the Dirty Sanchez, which comes with chorizo, cheese, and jalapenos; the Schnitzel Licker, a breaded and fried dog with lemon mayo and arugula; and the Strap-On, a vegan hot dog. There are other choices on the Der Wurst menu, too, like loaded fries and desserts, but the creative, delicious variations on the standard hot dog are what keep us coming back.

When you’re craving a plate of schnitzel or bratwurst with a side of sauerkraut or spätzle, the obvious choice is Haus Murphy’s. It’s got an outstanding menu, homey German decor, and shots of German spirits that will have you wishing you’d donned your lederhosen for a spirited night of polka tunes. You can sit inside at long tables or head outside to enjoy the biergarten with its strings of lights and rows of hanging flags, but you don’t have to get a big meal to experience a taste of Germany in Glendale. We love getting a giant pretzel with a 32-ounce beer, or skipping ahead to a dessert of apple strudel or Black Forest cake. And we feel great taking our vegetarian friends knowing they’ll have options, as well. Naturally, it’s our go-to destination for Oktoberfest, because we know the food, drink, and celebratory atmosphere will transport us not just to another country, but to a whole other world.

Despite its mixed moniker, Haus Murphy’s restaurant in downtown Glendale is pure, authentic German. Dirndls and lederhosen are part of the aesthetic, and not just during Oktoberfest. Chef Brett Hoffmann’s traditional Bavarian dishes have been praised by Guy Fieri on the TV show Diners, Drive-Ins, and Dives and include seven kinds of sausage, from German bratwurst to Hungarian sausages, five variations of schnitzel, and house specialties like beef roulade, stuffed cabbage roll, and Eisbein (beechwood-smoked pork shank). Yes, giant Bavarian pretzels are available, too, along with a selection of authentic Deutsch beers on draft and in bottles. Bonus: On Friday and Saturday nights, the Haus Oompah Band performs in the biergarten on the outside patio.

The Seventh Avenue home of Short Leash Hotdogs & Rollover Doughnuts is housed in a building that was an Italian joint, grilled cheese shop, and well-known hamburger spot. But hopefully, now, the Melrose District address will long be home to a hot dog restaurant. And not just hot dogs, but also doughnuts, beer, and some pretty fantastic cheese curds. Why are we so crazy about hot dogs? Short Leash offers upscale dogs, if we may, ranging from special-occasion orders like The Bear to an everyday lunch dish like The Lady. Start by choosing your meat — bratwurst, regular hot dog, all-beef, spicy beer hot, chicken, or vegetarian. Then, your dog is topped with with chipotle cream cheese, sauteed onion, and fried pickle, and wrapped in naan. You’ll get a savory, textured, irresistible result.

Isn’t it wonderful how many of the cities that make up the Valley of the Sun come with their own little historic downtown area? Glendale is no exception, and a big part of its draw is Haus Murphy’s. For over two decades, the quaint restaurant has dished out authentic German cuisine — which is still prepared by chef and owner Brett Hoffmann. It’s known for its Original Oktoberfest Pretzel, sausage sampler, juicy bratwursts, house-made sauerkraut, and a variety of schnitzels. And this being a German eatery, there’s of course a bar with giant and bottled biers, and a charming patio area — which is just delightful at night. As seen on Food Network, Haus Murphy’s offers you a chance to visit the Old World in the west Valley.

Zur Kate (it means “to the old smokehouse”) is the kind of restaurant you don’t see very often these days. The Bavarian-style decor (complete with antlers, hanging plants, and German-themed wall hangings) probably hasn’t changed much since the restaurant opened in 1983, and we can’t recall any other local restaurant that regularly hosts accordion players. But this all makes for the perfect backdrop to Zur Kate’s comprehensive menu of authentic German fare. Meals start out with a basket of rye bread, then it’s time to pick an entrée. We’re partial to the jager schnitzel, a piece of breaded pork loin topped with a brown mushroom gravy with onions and spices. Another good choice is the very tender and tangy sauerbraten, a beef roast marinated in vinegar. The Hausmacher bratwurst, Zur Kate’s boldly flavored signature sausage, can be ordered on its own as a meal or added to your entrée for a small extra cost. There are also plenty of German beers, wines, and liqueurs to choose from. If you go, however, note that Zur Kate gets very busy on the weekends, and reservations are not accepted.

Haus Murphy’s has been a mainstay in downtown Glendale for nearly as long as the lifespan of the average millennial. The secret to the restaurant’s longevity is pretty simple: good, hearty German fare served in a hospitable, group-friendly dining room. Come here for the sausage sampler, the juicy bratwursts served over the house-made sauerkraut, and a whole menu of excellent schnitzels. The sauerbraten, or sweet-and-sour marinated beef, served with a side of spätzle, is as close as you’ll get to southern Germany without hopping on a plane. Of course, you’ll have to order the giant Bavarian pretzel, and if the weather allows, there may not be a lovelier outdoor patio in downtown Glendale.

Romanelli’s is a wonderful family-run Italian deli that has been singlehandedly funneling tasty Italian import meats, cheeses, and chocolate-chip cannoli into the west side for decades. This is the place to go for the simple pleasures of an old-fashioned cheese and liverwurst sandwich, trays overflowing with homemade cheese ravioli, and deli sandwiches stuffed with your dream configuration of mortadella, salami, capicola, and other specialty cold cuts. The bakery case is replete with everything you need to impress at your next potluck, including an assortment of homemade eclairs, cannolis, cheesecakes, and sfogiatelle stuffed with custard. And if you love the homemade sauces, the Romanelli’s market pantry is stocked with jars of their homemade puttanesca, arrabbiata, and marinara, so you can bring the flavors to your own home pantry.

A welcome new addition to the Valley’s woefully short list of German-minded restaurants, this lively gastropub in Old Town even sports its own sprawling biergarten that usually fills up before the two indoor spaces do. With nearly 30 beers on tap and almost 40 in bottles and cans, a strong German or Belgian craft brew is just a “Danke!” away. And thanks to its locally focused menu of homemade sausages, German specialties, and house-pickled fare, dishes like juicy currywurst, German potato salad, and soft and chewy handmade pretzels keep the suds in good company.

Crazy, island-style hot dogs and bratwurst served out of a funky surfer shack on Indian School Road have become our latest obsession. And although Maui Dog is just a humble little indie eatery, we wish we could find this on every street corner in town. What makes it so darn tasty? It’s hard to explain how savory, juicy wieners go so well with garlicky, seasoned mayo, tropical fruit relish, passion fruit-flavored mustard, and other fresh toppings, but the idea just works. Just as good are the Maui Sliders (also adorned with intriguing toppings), the Maui Spam Slider (they’d have no island cred if they neglected the prized canned meat), and Hawaiian shaved ice in a rainbow of tropical fruit flavors. You can get in and out of Maui Dog in a flash, well fed, and with hardly a dent in your wallet. That’s fast food we can embrace.

Let’s face it: You won’t be fooled into thinking you’re back in Chicago just from the looks of Luke’s. Sure, there’s plenty of nostalgia in the place, from the panorama photo of the downtown skyline on the back wall to the old bus stop signs and pictures of Windy City sports heroes hung behind the counter. But just outside the window, the intersection of 16th Street and Indian School would be hard to mistake for the Magnificent Mile. As for the menu, though, it’s the real deal — just close your eyes and taste. And stopping by this no-frills shop is definitely an easier (and cheaper) way to satisfy a craving than hopping a flight to O’Hare. Hefty subs, fat meatball sandwiches, juicy bratwurst and Italian sausages are just a few of the highlights. Luke’s does a great Chicago-style hot dog (get “The Works,” a sloppy delight with ketchup, mustard, onions, tomatoes, hot peppers, pickles, green peppers, and celery salt), and their Italian beef has a cult following. Stuffed into a huge sub roll soaked with beefy juices, and topped with plump, sweet peppers and melted provolone cheese, the thinly sliced meat is tender, full of flavor, and totally irresistible — even if you’re not a Chicago native.

New ownership and a fresh makeover have re-energized the former German Corner restaurant, which reopened as Black Forest Mill earlier this year. With a spacious bar area (where there’s a sports bar vibe), cozy dining rooms with curtain-draped booths and dark wood paneling, and even a small dance floor (there’s live accordion music on Friday and Saturday nights), it’s a refreshingly unpretentious — and welcome — addition to the increasingly upscale Arcadia neighborhood. From wiener schnitzel (veal cutlets) to Rheinischer sauerbrauten (Rhineland-style wine-and-vinegar-marinated sirloin with raisin sauce), the menu is chock full of old-fashioned German favorites. Entrees are available at lunchtime, too, but there’s plenty of lighter midday fare, including goulash soup and bratwurst sandwiches. Of course, happy hour’s the best time to go, when the beer is flowing and the workday’s behind you. Relax, order up a frothy German brew, and give a nod to the cute, costume-clad fräulein across the room. Who needs Oktoberfest? The simple things in life are worth celebrating at Black Forest Mill.

Even if you know nothing about hunting, fishing, or camping, Cabela’s is a wonder to behold: 160,000 square feet of gear for the great outdoors, from tents, backpacks, and clothing to ammo, fishing poles, and archery targets. You can even buy a boat here. The sheer quantity of merchandise is staggering certainly more than enough fodder for daydreams of outdoor adventures, not to mention pure consumer lust but what really sparks the imagination are the animals. Stand face to face with trout and catfish in Cabela’s walk-through aquarium, and admire enormous taxidermied beasts displayed in museum-style exhibits, right in the middle of the store. Before you even have a chance to think about the food chain, your stomach will start rumbling, and that’s where Cactus Flat Cafe comes in. At this in-house eatery, skip the pizza and burgers and indulge your inner hunter with venison bratwurst, or perhaps a sandwich piled high with elk, bison, or ostrich. Who knew you could heed the call of the wild at a deli?

If you’re a meat-and-potatoes kind of person, Bavarian Point serves the ultimate comfort food, our favorite for German fare. The Wurst Pfanne is made for indecisive sausage lovers, with sizzling hot Polish sausage, bratwurst, and knackwurst all on one plate, and the rindsroulade offers an unusual take on steak, with vegetables rolled up in thinly pounded sirloin. Other specialties include Hühnerbrust Calbados (chicken with cream sauce and spaetzle), veal Wiener schnitzel, and several seafood options, but Bavarian Point does pork best of all. Loosen your belt and settle into a cozy booth before you dig in to the schweinebraten, a classic presentation of tender roast pork with moist dumplings and savory, not-too-salty sauerkraut. It’s rich, it’s filling, and it’s the ultimate complement for an ice-cold glass of beer (there are a dozen on tap here). If that doesn’t take care of your raging protein craving, nothing will.

This is the best sausage fest ever: meaty butts, thick kielbasas, and Hungarians that’ll leave your mouth orange with paprika. May sound like the after-party for an all-male revue, but get your gray matter out of the gutter! We’re talking about McDowell’s own Stanley’s Home Made Sausage Co., which has been in business since 1963 under three sets of owners. For the past 16 years, it’s been in the hands of the Stevanovic family — 31-year-old Marko, and his mom and dad, Emilia and Vukadin. They handcraft some 46 different kinds of meats and sausages, everything from smoked pork butt and bratwurst to hot dogs with natural skins and sausages made like those from Hungary, Yugoslavia and Romania. Amazingly, the Stevanovics move some 2,000 to 5,000 pounds of meat a week through the McDowell location, as well as through their new store on Bell Road. They produce some of the best Polish pierogi in the Valley as well. Ah, soft dumplings and a nice hunk of butt — what else could you hope for?

Yes, there are other German pubs in the Valley, but none matches the cuckoo-clock-like quaintness of Haus Murphy’s interior, with its German banners, portraits of King Ludwig II, embroidered tablecloths, lederhosen hung from the rafters, and that bewitching, mirror-backed bar from the set of the 1985 James Garner-Sally Field film Murphy’s Romance. Barmaids in dirndls bring you 32-ounce schooners of dark, German dunkel, and some old dude who looks like an extra from The Sound of Music plays oompah classics on his accordion. The cuisine is equal to the environs, with every sort of schnitzel under the sun, including Wiener schnitzel, jager schnitzel, Balkan schnitzel, and so on. And the sausages? Wunderbar, liebling. Knackwurst, bratwurst and krakauer wurst, to name a few. In the back are two huge biergartens, and yes, there are a number of German brews on tap. Altogether, it’s a tall order for any other German eatery to beat, but until one does, or until HM falls off its game, it owns this spot, pops. Readers’ Choice: German Corner

Yes, there are other German pubs in the Valley, but none matches the cuckoo-clock-like quaintness of Haus Murphy’s interior, with its German banners, portraits of King Ludwig II, embroidered tablecloths, lederhosen hung from the rafters, and that bewitching, mirror-backed bar from the set of the 1985 James Garner-Sally Field film Murphy’s Romance. Barmaids in dirndls bring you 32-ounce schooners of dark, German dunkel, and some old dude who looks like an extra from The Sound of Music plays oompah classics on his accordion. The cuisine is equal to the environs, with every sort of schnitzel under the sun, including Wiener schnitzel, jager schnitzel, Balkan schnitzel, and so on. And the sausages? Wunderbar, liebling. Knackwurst, bratwurst and krakauer wurst, to name a few. In the back are two huge biergartens, and yes, there are a number of German brews on tap. Altogether, it’s a tall order for any other German eatery to beat, but until one does, or until HM falls off its game, it owns this spot, pops. Readers’ Choice: German Corner

Schnitzel! We love that word. But more than saying it, we love eating the tasty meat cutlets, dipped in batter and fried. At Haus Murphy’s, we fill up on fine varieties including Wiener schnitzel, jäger schnitzel, Balkan schnitzel, paprika schnitzel, Holstein schnitzel, prager schnitzel, schweizer schnitzel and chicken schnitzel. Sausages! We adore sausages, and no one presents the wide variety found at Haus Murphy’s, like nurnberger bratwurst, knackwurst, krakauer wurst, thuringer bratwurst, weisswurst and spicy bratwurst. Sauerbraten! Szegediner gulash, kassler kotelett, hackbraten! We love all that, too. No, we’re not going to detail all those specialty dishes for you. Just trust us. Go. Order something. Anything. Get one of eight German drafts, and enjoy the strolling accordionist. We promise that, though you may not be able to pronounce what you’re eating, you will love it.

Schnitzel! We love that word. But more than saying it, we love eating the tasty meat cutlets, dipped in batter and fried. At Haus Murphy’s, we fill up on fine varieties including Wiener schnitzel, jäger schnitzel, Balkan schnitzel, paprika schnitzel, Holstein schnitzel, prager schnitzel, schweizer schnitzel and chicken schnitzel. Sausages! We adore sausages, and no one presents the wide variety found at Haus Murphy’s, like nurnberger bratwurst, knackwurst, krakauer wurst, thuringer bratwurst, weisswurst and spicy bratwurst. Sauerbraten! Szegediner gulash, kassler kotelett, hackbraten! We love all that, too. No, we’re not going to detail all those specialty dishes for you. Just trust us. Go. Order something. Anything. Get one of eight German drafts, and enjoy the strolling accordionist. We promise that, though you may not be able to pronounce what you’re eating, you will love it.

We don’t turn our snouts to the sky over fast food. Hey, the idea is great. It’s just that so much of the actual eats are so awful. Greasy burgers, limp tacos, stale sandwiches and watery rice bowls aren’t worth it, even if they allow us to shave a few seconds off our busy day.

Then there’s Maxie’s World Grill, a little heaven on Earth owned and staffed by people who don’t seem to realize they’re operating a fast-food joint. Servers and line cooks actually smile at the customers. Prices are low, service is speedy, but there’s not a drop of grease to be found. There’s even a drive-through.

The menu has it all: barbecue, burritos, deli sandwiches, panini, pitas and salads. Owner Jeff Lee isn’t going for ordinary, however. Service is quick, but dishes are cooked strictly to order on a wood-burning charbroiler. All salsas, dressings, sauces and soups are made from scratch. Fries are hand-cut from Idaho potatoes. Ingredients boast top names, with meats from Boar’s Head, bratwurst from top Valley sausage shop Schreiner’s, gelato from Phoenix’s renowned Berto’s, and tortillas crafted by Phoenix’s famous Carolina’s. Burgers are hand-formed Angus beef, and flank steak is USDA choice.

Homemade empanadas are crafted with chicken or spicy beef. Clam chowder swims with actual clams. Cookies and brownies are homemade; lemonade is fresh-squeezed. There’s even a fresh salsa bar, with a rainbow array of mild, hot and fiery styles.

In the fast-food game, Maxie’s is a brave new world indeed.

We don’t turn our snouts to the sky over fast food. Hey, the idea is great. It’s just that so much of the actual eats are so awful. Greasy burgers, limp tacos, stale sandwiches and watery rice bowls aren’t worth it, even if they allow us to shave a few seconds off our busy day.

Then there’s Maxie’s World Grill, a little heaven on Earth owned and staffed by people who don’t seem to realize they’re operating a fast-food joint. Servers and line cooks actually smile at the customers. Prices are low, service is speedy, but there’s not a drop of grease to be found. There’s even a drive-through.

The menu has it all: barbecue, burritos, deli sandwiches, panini, pitas and salads. Owner Jeff Lee isn’t going for ordinary, however. Service is quick, but dishes are cooked strictly to order on a wood-burning charbroiler. All salsas, dressings, sauces and soups are made from scratch. Fries are hand-cut from Idaho potatoes. Ingredients boast top names, with meats from Boar’s Head, bratwurst from top Valley sausage shop Schreiner’s, gelato from Phoenix’s renowned Berto’s, and tortillas crafted by Phoenix’s famous Carolina’s. Burgers are hand-formed Angus beef, and flank steak is USDA choice.

Homemade empanadas are crafted with chicken or spicy beef. Clam chowder swims with actual clams. Cookies and brownies are homemade; lemonade is fresh-squeezed. There’s even a fresh salsa bar, with a rainbow array of mild, hot and fiery styles.

In the fast-food game, Maxie’s is a brave new world indeed.