The Good Life - January/February 2014

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varieties, because you know...variety is the spice of life!” But Head Chef Jay Morrison’s culinary vision goes well beyond sausage and traditional German favorites like schnitzel and spaetzle – although you’ll find those on the menu, too. “Although it’s mainly a sausage and beer establishment, we’ll offer a variety of different dishes,” said Meyers. “It’s not strictly German, it’s German/European, so our menu will be focused on German/European beer and food.” The food is a spirited mash up of meat and carbs, equal parts creativity and comfort. Highlights include pierogies with Srichacha curry butter sauce, Borscht soup and Bavarian pretzels with a house beer cheese dip. Wurst Bier Hall also offers classic American pub food with a twist, like an unusual mustard fried cheese burger and the “Porketta Fargo”, a riff on a Philly cheesesteak made with seasoned pork and topped with homemade salsa verde. Even Klaus and Bert’s mom’s potato salad makes an appearance. Customers can grab a seat at the long, communal tables (one seats up to 20!) and choose a brew from Wurst Bier Hall’s monster beer list to wash it all down. There’s room for a whopping 36 beers on tap alone, with plenty of bottled options as well. Part of the reason for the extensive tap selection is simple. “We want to drink beer out of Das Boot!” said Meyers. “It’s a glass beer boot passed from one guest at the table to the next one clockwise for a festive time.” It turns out there’re a lot of stories told about this particular drinking tradition and, like any beer hall owner worth his salt, Meyers is eager to tell the tales. “It is commonly believed that a general somewhere promised his troops to drink beer from his boot if they were successful in battle. When the troops prevailed, the general had a glassmaker fashion a boot from glass to fulfill his promise without tasting his own feet and to avoid spoiling the beer in his leather boot.” “Another tradition holds that during the First World War, German soldiers began passing around a leather boot filled with beer, as they were lacking glasses,” Meyers continued. “It became a symbol for good luck, as the soldiers would flick the boot before drinking it for good luck, and flick it again after drinking to wish the next soldier good luck. Since then, soldiers have enjoyed toasting to their victories with a beer boot. “ The restaurant will be open for lunch and dinner and is available for private rentals. The trio has plans serve brunch in the future and the patio will be open when the weather warms up this spring. The group’s success with their previous ventures and a groundswell of customer interest has the trio excited to see the community’s reaction. Andrea Williams, Bert Meyers, Lisa meyers 16
“We’ve been doing research on this concept for well over a year and people have been asking for this type of business,” said Meyers. It appeals to everyone, he said, “Everyone that likes to gather together and who loves good food, good beer, and good fun.” That’s the good life as Meyers sees it; “Friends, family, and enjoying the ride.” 17
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Page 3 and 4: To help you not sabotage your image
Page 5 and 6: ARTICLES RAISE A GLASS AT WÜRST BI
Page 7 and 8: Dad, Don’t Let Rules Diminish the
Page 9 and 10: Unfortunately, many men think they
Page 11 and 12: Bret With a Walleye From a Secret L
Page 13 and 14: BA: That will also depend on the la
Page 15: Bert Meyers, Lisa meyers, klaus Mey
Page 19 and 20: Tim Meyer - Director of Emergency A
Page 21 and 22: hospital and also maintains a hange
Page 23 and 24: designs, are all strategically plac
Page 25 and 26: thoughtful. Don’t save your manne
Page 27 and 28: By: SOO ASHEIM | Photos: Urban toad
Page 29 and 30: the motorcycle that started it all.
Page 31 and 32: LIVING LIFE ON A HOG Sixteen years
Page 33 and 34: and more lucrative Harley-Davidson
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The Good Life - January/February 2014

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