Downtown L.A. has a treasure chest of vibrantly creative ways to be yummy.  Take the German sausage restaurant “Wurstkuche,” a warehouse in a shabby part of Downtown (Psst– there’s no non-shabby part of Downtown).   But that’s the point, isn’t it?  Have one of these smash hits in Hollywood and say hello to a way-too-trendy parking nightmare.  People want to be one of the firsts to experience gold, and L.A. is the opposite of being the first.  Try doing anything here without 500 people already in line to do it.  You’ll still get crazy lines and crowds Downtown, but you feel shut away from all the lights and crap.  There’s hardly any signs, and you feel like you’re in on a secret because you have to drive so damn far.  Downtown is growing foxier by the day with some pretty big drink-and-eat-draws in no small part to this idea.

Speaking of a long damn drive, please support these Downtown hip businesses.  The more buzz there is, the more money there is, and the more money there is, the greater the cry for a centralized transportation system there will be.  This town needs a monorail or an elevated train or something more than this Metro Rail, which is decent but far from a connecting blood line.  The car madness has to stop!

So, Wurstkuche.  Take two animal meats, smash them together into a sausage, serve to guests with beer.  That’s their schtick.  And there’s pretty much any meat combo you can imagine.  In fact, some of their choices are so outlandish, they seem on there just for shock value.  Like my friend Drew’s favorite, Rattlesnake and Rabbit.  We were fascinated by the bold choice, as well as allured by the idea of hunter and prey locked inside a sausage casing.  I tried it.  It was tasty, but it paled in comparison to my flavor explosion: Duck and Bacon.  When the Man coined the term “succulent,” he was on his third one of these.  Plus, it had a little jalepeno it, which always adds, never subtracts.

This place is impossible to talk about without saying "sausage factory" or "sausage fest."

It’s a popular joint, and the line out the door is initially disheartening, but the queue moves at a click-track pace thanks to the Soup Nazi-meets-Disaffected Youth way the business is run.  The menu’s streamlined, you’re each handed one outside, and as soon as you cross the threshold, you better have your link-and-beer order ready, lest you get the eye roll/sigh.  I got the Bitburger beer (when it comes to beer, I know nothing, so this one was all interesting name-based).  Turns out Bitburger is like the ring-a-ding-ding item at Trader Joe’s.  I hit some sort of jackpot because it came in an insane large flute.

Much taller in person, like John Lithgow.

Oh, and one more thing.  You can get fries with a variety of dipping sauces.  No matter what anyone else tells you, get the Curry Ketchup.  Sweet and spicy.  Every moment I spend not eating Curry Ketchup is a moment down the toilet.

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Written by Adam Sass

Adam Sass

ADAM SASS is a journalist and copy editor for Mediaplanet, which prints in USA Today. His short story appeared in the anthology STARLING SCI-FI: NEW TALES OF THE BEYOND and was nominated for Best Science Fiction Story by Writer’s Digest. He lives in New York City with his husband and two dachshunds.

Keep up with Adam’s pop culture blogging at GeeksOut.org and on his (over)active Twitter: @TheAdamSass.