Wvrst, the new King West version of a Munich-style beer hall, takes a simple concept and provides enormous variety, with 18 different sausages and 31 beers. The pale guinea fowl ($9), made with aged cheddar and minced asparagus, proves to be a well rewarded risk. The savoury, full-bodied sausage comes piled with sweet sautéed onions and spicy jalapeños and encased in a pillowy whole wheat roll from Golden Wheat Bakery. A small order of Belgian-style fries ($4.50), fried twice in duck fat, rounds out our meal, each crispy, dark morsel picking up the addictive and spicy Wvrst dipping sauce.
The cost: $27, including tax, tip and a bottle of Brooklyn lager ($7).
The time: Nine minutes from when we place our order at the counter to when the aluminum trays of goods are delivered to our table.
Wvrst, 609 King St. W., 416-703-7775, wvrst.com.