Wurstküche, downtown L.A.’s new sausage-and-beer kitchen

An emporium for the encased is ensconced.
By Jessica Gelt
November 24, 2008
“We’re young; let’s have fun with encased meat,” says Joseph Pitruzzelli, the 27-year-old co-owner of Wurstküche, downtown L.A.’s new sausage-and-beer kitchen. Such is the love between a boy and his brats.

Stuffed neatly into a small slice of real estate on Traction Avenue and 3rd Street, Wurstküche is no ordinary sausage hang. It features more than 20 tubular varieties of meat, including the obscure (buffalo, beef and pork with chipotle), the classic (bratwurst) and the bizarre but surprisingly tasty (alligator and hickory-smoked pork, rattlesnake and rabbit). FOLLOW THE LINK

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