Urban German Wursthaus traces back to a St. Johns Farmers Market pop-up, started after its owner moved to Portland in 2010 following years working food carts and catering. The concept grew through festivals, markets, and private events before landing a permanent home in 2018 inside the St. Johns Workshop building, next to Cathedral Park and its views of the St. Johns Bridge.
The sausage-making itself was sharpened through training at the Erchinger butchery in Berlin and at Bratwurst Hotel Fleischrei Böbel in Nürnberg. Carlton Farms supplies the pork and beef and co-packs the restaurant's sausage brand, while produce comes from Sauvie Island Growers and bread from Fressen Artisan Bakery.
Regulars point to a solid beer selection and portions that run hearty, with the cooking leaning more Americanized than strictly traditional German. It's built a reputation as a neighborhood gem, helped along by the Cathedral Park setting.
The sausage-making itself was sharpened through training at the Erchinger butchery in Berlin and at Bratwurst Hotel Fleischrei Böbel in Nürnberg. Carlton Farms supplies the pork and beef and co-packs the restaurant's sausage brand, while produce comes from Sauvie Island Growers and bread from Fressen Artisan Bakery.
Regulars point to a solid beer selection and portions that run hearty, with the cooking leaning more Americanized than strictly traditional German. It's built a reputation as a neighborhood gem, helped along by the Cathedral Park setting.