![]() I confess to ignoring the meatless options, but based on the quality of the other food, I would guess that vegetarians, too, would be happy at the Wurst Bar. My only complaint concerned how they were served, in small cardboard boats rather than on real plates, making them awkward to eat.įor vegetarians, the menu lists two meatless links, and the special board usually posts a vegetarian burger. I wish more of the area’s higher-end restaurants offered such inventive salads. The first, shredded romaine with beets, grapefruit, and goat cheese, was light and refreshing the other, the same lettuce with toasted pecans, breadcrumbs, and a creamy garlic dressing, simultaneously stimulated and satiated the appetite. ![]() I hadn’t expected much in the way of greens at a bar, but we enjoyed two well-conceived and -executed salads at the Wurst. Though not made in-house, the tots are still a fun alternative to fries or chips, but skip the cinnamon-spiced marshmallow fluff that tags along with the sweet potato ones even my sister, a connoisseur of gunked-up sweet potato casseroles, found it too dessert-like.Ībsolutely ask about the day’s salad. To accompany your sausage, you can order regular or sweet potato tater tots, or a mix of both. For condiments, lines of mustards march down the tables. You choose a brioche or pretzel bun, made by Zingerman’s Bakehouse, and as many as you like of their house-made toppings–crunchy sauerkraut, kimchi-kraut, sauteed onions or peppers, and spicy pepper relish. I don’t think I’ve had a better bratwurst. Surprising me with its rich, juicy savor, heavily flecked with coriander seed, the poached PBR (as in Pabst Blue Ribbon) bratwurst triumphed as my favorite sausage. ![]() A special “umami” bratwurst evoked the Asian accents of oyster and fish sauces, while the spicy Italian underlined bold, full flavors, as also did the North African-inflected bison-and-lamb merguez. Although I didn’t sample all the many possibilities, each one I tried proved well made and uniquely seasoned, from the delicate rabbit and fig link to the robust duck and turkey option. Made in-house, these links, whether traditional or exotic, are seriously good. The scene can be as diverting as the food, though the room–despite its tomato-red chandeliers and antler pendants, semi-circular booths, and high-top tables–feels a bit more warehouse-y than warm and inviting.Ī noun rather than an adjective, the bar’s name reflects its menu’s focus–sausage. ![]() Tuesday night bingo brings in EMU students, a convention of kids with artificially elongated earlobes and tattooed figures crawling up their necks and down their arms onto fingers that play with smartphones, and Wednesday is a crowded Trivia Night after 8. After high winds left the area without electricity for two days, the bar served a limited menu to an eclectic Saturday night crowd of all ages and affiliations. For much of a leisurely Sunday lunch, my family sat alone until we were eventually joined by two or three quiet couples. At one late-winter Friday lunch the bartender and I were the only females in the place, the tables populated by burly guys with beards and bellies, fleece and flannel. The scene changes, depending on the time of day and the day of the week. in Ypsilanti, is a surprisingly good neighborhood restaurant inside a campy campus sports bar. In fact, the Wurst Bar, located on Cross St. It’s not the worst spot it’s not even a bad one. Don’t let the sound of the place’s name–Wurst Bar–fool you.
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