Chef Aldo Lanzillotta’s modern “sausage and beer hall and other wonders,” as he has called it, is exactly what it sounds like: long, communal oak tables run the length of the stripped-down space, occupied by ironically moustachioed King Westers. The food is good, though limited—there are 21 house-made sausage options, from traditional (Italian, boerewors, kranjska) to vegetarian (tofu kielbasa that tastes like malnutrition) to game (venison, kangaroo and duck). Fennel-rich pork sausage topped with caramelized onions is one of the better bangers. The beer list includes bottles from Quebec’s Dieu du ciel microbrewery.
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