had a little shindig yesterday and, what started as a pretty sophisticated evening (a welcome cocktail of sparkling wine and mint was refined and refreshing), turned into a rousing sausage fest.
Of course, when you're a restaurant that specializes in house-made tubular meat products, that kind of behavior is expected. Encouraged, even.
We're being tongue-in-cheek, of course. The real deal is that this Miami version of a traditional German grill and beer house hosted a fete to showcase chef Phil Bryant's sausages, made in-house from all manner of protein and Short Order was invited.
Guests feasted on over a half dozen sausages including duck chorizo; a sweet, delicate chicken; traditional bratwurst; and a cod and potato topped with smoked caviar. Can't decide on which sausage to try? Go whole hog. All sausage platters are $8-12.
Do you have Vienna sausage in a can?
This little piggy went to dinner.
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Of course, you've got to have a beer (or two) to knock back, so plenty of Badeberger Pilsner ($8), Wynwood IPA ($8), Funky Buddha Floridian ($7), and Schofferhofer Grapefruit ($6) was poured.
All in all, it was the best of times...it was the wurst of times.