Let's be frank
Iconic hot dog bar rolls into downtown Austin with first location outside of New York
Maybe it’s the changing skyline or the city’s increasingly cosmopolitan tastes, but Austin seems to be in an Empire State of mind lately with New York City-style delis and bagel shops announced seemingly every week. Now, more Big Apple flavor has come to the Capital City courtesy of an iconic New York brand.
Schaller’s Stube Sausage Bar, the counter service eatery from New York’s world-renowned butcher shop Schaller & Weber, officially opened July 30 at the corner of Third Street and Congress Avenue. Managing partner Matt Neas tells CultureMap that the shipping container outpost is just the first step to expand further into Texas.
The downtown location, the first outside New York City, will only be a temporary location while the team works on the opening of a brick-and-mortar at 600 Congress Ave. C150, the former home of Greek restaurant Athenian Grill (and blessedly right around the corner from the CultureMap offices). Another pop-up will open later in the year to serve the customers of upcoming bar Whiskey Tango Foxtrot at 701 W. Sixth St.
Schaller’s Stube was founded in 2014 by business partners Jesse Denes and Jeremy Schaller — the grandson of Schaller & Weber founder Ferdinand Schaller — as a reflection of the cultural diversity of its Yorkville neighborhood home on Manhattan's Upper East Side.
Neas, a friend of Schaller’s and a longtime Austinite, says Austin was the owner’s first choice to expand outside of New York because of the thriving hospitality scene. The company also had a footprint here selling its meats at H-E-B and Central Market.
Although Neas says the new location is currently operating with a limited menu, the full menu will be introduced in two to three weeks. As the name implies, German-style sausages are the main attraction, but culinary inspiration is taken from all over the world.
Highlights of the menu include the Aussie Dog with a beef wiener, crispy potato strings, diced onions, and beet ketchup; the Po’Brat with andouille sausage, Cajun slaw, and the house Stube sauce; and the Choripán with chorizo, Argentinean chimichurri, and red pepper mayo.
The restaurant will also eventually sell fried chicken and sides like soft pretzels, potato salad, and potato pancakes. For dessert, the full menu includes cinnamon pretzel bites and apple strudel.
Although the shipping container locations are not allowed to serve beer and wine, Neas says the brick-and-mortar will have a full bar. If all goes according to plan, Neas says the permanent restaurant will be open by spring 2019.