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First, the basics: Currywurst is a German post-WWII invention that involves pork sausage sliced and slathered in a sauce typically made of made of ketchup or tomato paste and curry powder. On the side is some bread to sop up the sauce, and an order of fries.All buns aside, there is a currywurst rivalry brewing in Los Angeles. The first strike came in the form of Silver Lake's Berlin Currywurst, a recently-opened and very popular eatery specializing in the street fare. EatingLA checked it out soon after it opened, and explains how the menu works:
[Diners] choose from seven types of sausage including the traditional bratwurst and bockwurst, beef with cheese and jalapenos, chicken and tofu. Then choose a heat level for the ketchup -- #3 has a slow but significant burn, while #4 comes with a stern warning. If you like, add extra flavors themed to Berlin neighborhoods -- my favorite neighborhood of Prenzlauer Berg corresponds to fruity, while edgy Kreuzberg is chipotle-tinged. The menu is simple -- the only sides are fries, but sauteed onions or jambalaya can be added on top.
This is L.A., though, and our food options aren't limited to one 'hood for long. Spotted already on Fairfax near Beverly is signage for Currywurst, reports Mondette. The new restaurant "will be helmed by chef Kai Loebach," and while they don't have a web presence yet, "there is a Facebook page which indicates a spring opening and has a smattering of posts with info such as currywurst’s origins," explains the trend-conscious site.
Is this town big enough for two currywurst spots? Yeah, definitely. But who reigns supreme remains to be seen...or, err, tasted.
