KC Star Article: Haus hopes to be home of the best wurst
Joyce Smith of The Kansas City Star was wrote some kind, yet objective words about us. We are just getting started with Haus so needless to say, we appreciate the love. Of course on the inside we’re saying, “Hell yeah!”
Most of the article is below but you can read the article here. Haus hopes to be home of the best wurst
When people ask Chris Seferyn whether his new Martini Corner restaurant and bar will have any meatless dishes, he quickly sets them straight.
“It’s a butcher shop with a great beer list,” Seferyn said with a sly smile. “We wanted to focus on an Old World style of German/Belgian beers and offer gourmet, exotic sausages.”
Haus, which is to open at 3 p.m. today at 3044 Gillham Road, is a bar, restaurant and beer garden with a limited menu of wurst, bier and fritten (sausages, beer and fries). Seferyn partnered with Desmond Carr, Shawn Fahey and four other investors in Haus. Carr and Fahey also will be managers.
Chef Alex Pope is providing custom sausages for Haus that he makes at his new East Bottoms butcher shop, the Local Pig. The choices: duck and ginger, smoked chicken and apple, chicken jalapeno and pineapple, pork Thai chile kaffir lime, pork tequila serrano, and lamb cumin and oregano, along with roasted eggplant and feta — a nod to the vegetarians. Haus turned to another local company, Farm to Market Bread Co., for its pretzel buns.
Customers can get a choice of two toppings from among sauerkraut, sweet peppers, caramelized onions, jalapenos and other hot peppers, along with a choice of four kinds of mustards. Prices range from $5.99 to $7.99.
Haus’ lone side dish is Belgian-style double-dipped fries with such sauces as sun-dried tomato ketchup or cucumber yogurt. For dessert, there are Belgian waffles with ice cream and beer-infused toppings — chocolate stout sauce or caramel Hefeweizen sauce.
Along with bottled beers, there are 20 beers on tap, including an Austrian lemon shandy, German-style kolsch, blackberry pear, dark cherry chocolate, German sour beer and a pale lager Munich style. Each will be served in a coordinating glass with each brewery’s logo. But customers considering swiping one as a souvenir better take note. Servers will keep a close watch to make sure all glasses are accounted for before the bill is totaled. There’s also a warning on the menu: “Don’t steal the glassware.” Haus also will offer several boutique wines and a full bar.
The designer used reclaimed window frames on the ceiling over the bar, old toy hoops as open dividers between the bar and restaurant, large tables inside and picnic tables on the beer garden to give the space a more European, community style of seating, along with banquet seating made of upholstered church pews and high-top tables. Haus also has three televisions, which will often be turned to international soccer.
For the next couple of weeks it will be open only for full service at dinner and all day Saturday. Then it will add a fast-casual lunch to speed up service in the daytime.
Read more here: http://www.kansascity.com/2012/05/10/3605651/haus-hopes-to-be-home-of-the-best.html#storylink=cpy