Joseph Pitruzzelli loathes the cold. The co-owner of the week-old Wurstküche beer hall on Broadway and 20th hates it so much he traded San Francisco’s moderate temps for Los Angeles’ beach-going climes. Even so, we’re willing to bet Pitruzzelli and cousin co-owner Tyler Wilson loved Denver’s recent frigid weather. That’s because Wurstküche’s offerings—gourmet sausages, cones of hot fries, and a deep Belgian and German beer list—are practically made for cold weather.
Of course, being an L.A.-based restaurant (the Denver outpost is Wurstküche’s third location), the sausage kitchen knows about warm weather too. That’s where specialties like the lighter pheasant with herbes de Provence, the veggie smoked apple sage, and the rabbit (pictured) with pork, leek, and carrot versions come in.
And all that salty goodness requires cold beer with which to wash it down. Wurstküche’s suds selection is mighty with Belgian and German brews (both on draft and in bottles) that include heavy hitters such as Tripel Karmeliet, St. Feuillien Methusalem, and Reissdorf Kölsch Wheel.
Whether the temperature outside requires hunkering down or securing a patio table, Wurstküche’s sausage and beer are a draw that’s destined to find loyal fans.
Bonus: Don’t miss the fries. Wurstküche subscribes to the double-dip method—a process that includes soaking cut potatoes, blanching them, frying them, cooling them, and frying them again—to ensure perfectly cooked crisps that hold up to a collection of dipping sauces.
2036 Broadway, 303-502-9226