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  • I really enjoy going to Wvrst and I think they have something unique going on in the city with their Bavarian inspired sausages and beer hall. The decor (red tiled wall, wooden floors and tables and chic lighting) creates a casual yet trendy vibe. I've brought many a visitor or friend here and they have been impressed with the fact that they could get an elk, bison or kangaroo sausage and the dirty fries. They also have a good craft beer selection on draft. The place is accessible for vegans, vegetarians and those who are gluten free. Vego/vegans have a few sausage options to choose from. Whenever I order one of the vegan sausages the cashier is quick to point out that the bun and sauerkraut are not vegan (props that the staff have good knowledge of the product). One of them told me that the sauerkraut was not vegan because it was cooked in beer. Now I'm confused, care to elaborate? Beer itself is often/usually vegan unless animal products are used in the filtration process. If you went to the trouble of offering vegan sausages why would you not also use a vegan beer for your sauerkraut? I'm sure it is the most commonly requested filling. Same for the buns which are buttered. I'd simply also offer non buttered buns. Not that I'm vegan myself but if you are going a little bit of the way you may as well go the whole way. (It's like pumpkin soup in pubs that is made with chicken stock...why?) Now for you gluten free and vegan folk you have the option of a currywurst. That is the sausage sans bun with a curry sauce. And there is also gluten free beer available. Favourite things: - mediterranean or chickpea sausage with sauerkraut and onion. I find the blackbean one is pretty dry. - dirty vegetarian fries. Def a small size because that is already so large. They also have dirty duck fat fries for all you carnivores. - pretty good customer service even when it is busy Some (constructive) criticisms: - I find the drinks kind of pricey so I don't often drink here - Having only one person on the cash register when it is really busy. On Friday or Saturday night you might have 20+ people in the queue to order and it tends to take ages because all questions about the menu are directed to the person on cash. - The unusual management of the place's capacity by bouncers on busy nights. Sometimes you are forced to wait outside on the stairs for two people to come out and then when you get in there it isn't that busy. Or you have a reservation for 10 and 9 people are there. When the 10th person arrives they have to wait outside in line because the place is "full." I mean, really? So weird and not very smooth. Their bouncers kind of remind me of those at the Lakeview Diner at 4am. I will say one thing though: they are fair. If you are waiting in the line they won't let any random person waltz in and push in front of you.
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