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In addition to the wild success of their multi-course brunch menu led by Tony Callies there is another chef stretching his culinary wings inside this gastronomic playground. Geoff Hausmann has made his name for wondrous charcuterie plates. He along with Ray Sauter and Ben Feltmann have launched Pork n' Pickle, a meat-fueled pop up that will be held on Monday November 3rd when the restaurant is usually closed.
Today the crew unveiled their menu which includes two flights of three different sausages. Served family-style, the chef is riffing on his grandma's recipe book with German potato salad, spaetzle and sauerkraut.
Lest you think this might be a pedestrian affair, the sausage flights are made up of selections like chicken Cheeto brat, Rueben on a stick, blood sausage, Philly dog and something they're called "El Conquistador."
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Each course will be paired with two different German beers ranging from a Dunkel to a Hefe.
Tickets are still available for $65 for a VIP kitchen table seat which includes an extra course or $55 for the beer hall experience. Tickets include tax, the beers and tip. The first seating begins at 6 p.m.
- Pork N' Pickle [Official Page]
- All coverage of Travail [Eater MPLS]
