The full menu isn’t for sale till next week, but Sterling Tap & Wurst already has the best sausage diversity in town.
Blueberry venison. Elk apple. Cranberry boar. Smoked duck with apple brandy. Working with a cousin – Raymond “Skip” Wardynski of Wardynski’s Sausage, owner Kevin M. Brinkworth will be offering tubular meat experiences Buffalonians can only get at his place.
"We're not going to be freezing those sausages," Brinkworth said. "He's going to be making them fresh and dropping them off."
The bar at 1487 Hertel Ave., formerly Sterling Tavern, should start pouring beer tonight. Sausage samplers should be available during the initial soft opening period, but don’t expect the full food menu until the July 1 grand opening, said Brinkworth. The full menu includes duck fries, soups, salads, and sandwiches, including a Sterling Burger.
His family has long owned the building. For the new place, Brinkworth, a partner in Blue Monk, had street-facing walls replaced with garage- door-type roll-ups. He also added a patio and fixed up the kitchen. It’s still not a big place, with about 50 seats.
Chef Manny Cruz, who is from Miami, Fla., explained that the whole sausage list won’t be available each night. There will be about four standards, and a rotating cast of specials. “We’re starting with two duck, one with orange liqueur, and one with white wine,” he said. The forecast includes boar with roasted garlic, and bison with chipotle.
The full sausage list:
Wild Boar with Roasted Garlic & Marsala Sauce
Wild Boar with Cranberries and Red Wine
Venison with Merlot Wine and Blueberries
Smoked Duck with Apple Brandy
Rabbit with White Wine & Herbs
Elk with Apples, Pears and Port Wine
Duck with Foie Gras & Sauterne Wine
Smoked Buffalo with Burgundy Wine
Buffalo with Chipotle Chiles
Chicken with Apples and Cranberries
Venison with Red Wine & Demi Glaze
Duck with Orange Liquor
Pheasant with Cognac
Sauces: Curry Mayo, Bourbon BBQ, Cilantro Aioli, Ghost Pepper Sauce, Horseradish Mustard, Spicy Mustard, Ranch, Bleu Cheese, Siracha Mayo, Marinara
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