Putting Everything in Our Mouths at Haus

You know when you go to a restaurant with a friend — just one — and a get a large order of fries to share, but it’s not large enough, and then you go to order another one, and when the waitress asks, “Large or small?,” and you answer, “Large, definitely!” in unison, she thinks that maybe you’re just going to eat fries for your meal, but then you proceed to order three full-size sausages — in giant pretzel buns, with real-food toppings — and when the waitress brings them out with the sides in decent-size ramekins she calls what’s on the tray your “buffet” and then you eat it all?

No? Well, then you’re missing out. And you probably have a lot more self control than Jeff and I did at Haus last night.

Haus is a new sausage, fry and beer (or wurst, bier and fritten if you want to get fancy and culturally appropriate) “house” (or haus) in Martini Corner.

The Belgian-style fries are dark, delicious and served with a variety of sauces — my favorite were the Sundried Tomato Ketchup and Sriracha Aioli. The sausages — made by Alex Pope of the Lower East Side butcher shop Local Pig — come in a variety of fun flavors. We each devoured half of a Duck Ginger Sage, Pork Thai Chilie Kaffir Lime and the Chicken Jalapeño & Pineappe. They’re served in big, delicious Farm to Market pretzel buns, and come with a variety of sides like pickled vegetables, caramelized onions, roasted red peppers, and more. Jeff said his favorite was the duck; I couldn’t decide. We mixed and matched our toppings with the four mustards on the table.

Behold our “buffet”:

I didn’t pay much attention to the bar (since we’d just come from recording at Boulevard Brewery, and you know how that goes), but according to local beer blogger Bull E. Vard:

[T]he general idea is for Haus to have 16 taps; PBR, Boulevard Wheat, Tank 7 and Smokestack seasonal with the other 12 taps up for grabs. The other 12 taps would be some mix of German, Austrian, Belgian and American, each with its own glassware. Seferyn aims to do everything right beerwise, appropriate glassware, knowledgeable staff, good beer, etc. In short, Seferyn would like Haus to be the beer destination of midtown.

According to a later post on the Pitch’s Fat City blog, the final number was more like 20 taps total.

I rarely go anywhere for the beer, but I’ll definitely be back for the food. Maybe not with Jeff, though.

P.S. I was almost as in love with the decor as I was the food. In addition to the vintage, woodsy European beach house look, there was wallpaper on the bathroom ceiling!

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3 Responses to “Putting Everything in Our Mouths at Haus”

  1. May 23, 2012 at 4:18 pm #

    I, too, adored the decor. The food was very good. The only complaint came from a friend (who has lived in Germany). He mentioned the “sauerkraut” wasn’t true sauerkraut, more like a cabbage slaw. My only dissatisfaction was in regards to the obnoxious Top 40 dance remix music. It really did take away from the overall feel. I am glad to say I will return, however. Grade: B

    • May 23, 2012 at 8:09 pm #

      I told Jeff how much I appreciated that it seemed to end up somewhere between slaw and sauerkraut. Ah, well. And we were outside, so the music didn’t bother us.

  2. Anne Dwyer
    June 6, 2012 at 1:52 pm #

    I went to Haus today for lunch, since it is about 6 blocks away, and based on your recommendation. I had the Pork, tequila and serrano pepper and it was awesome! I told them I heard about them through your blog. They appreciate the press!

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