Uli's Famously Cozy Bierstube
It's another post from Paul Redman, a Chef Instructor at the International Culinary School at the Art Institute of Seattle, who is going to be talking about cooking--and eating--for us. Previously he has written for San Francisco magazine and the Daily Californian.
Uli's at the Pike Place Market. Photo: Paul Redman.
Uli’s Famous Sausages has replaced its USDA-inspected sausage-production facility with a cozy bierstube. (The production facility has moved to Georgetown). Where previously there were men in hairnets and white smocks going about the unspeakable business of sausage-making, now there are happy customers eating and drinking.
The menu is straightforward. It includes all manner of wurst, German or otherwise. They are served either on a bun with condiments or in a basket over a mound of fries. Unfortunately the sausages suffer from the same problem they did when they were sold only at the counter. Cooked until dry and almost mealy, they are not exactly the juicy sensations one might expect from the hands of a German master butcher.
But then again, as the hand-written sign on the door proclaims, “The heat is on inside.” In these troubled times, this is somehow enough.
