Schaller's Stube Sausage Bar

"A longstanding German butcher and grocery store on the Upper East Side, Schaller & Weber sells some of the best sausages in town. It’s a great place to grab supplies for your next BBQ, and they have a takeout window next door called Schaller’s Stube where you can pick up a currywurst or buffalo chicken brat. The sausages are firm, juicy, and impeccably seasoned, and all of them come on chewy pretzel buns. In terms of hot dogs, you have a few options—like a BBQ version and a twist on reuben—but we’re partial to the mildly spicy red hot frank with cajun slaw and a touch of hot honey." - bryan kim, willa moore, sonal shah, molly fitzpatrick

"Among the bravura display of sausages at the Schaller & Weber German market, this weenie deposited in a pretzel bun is distinctive for its quality and sheer length, garnished with stewed onions and barbecue sauce in an attempt to conjure American barbecue. Despite failing to do so, it matters not, since this hot dog is delicious, and the sweet oniony flavor is a welcome addition to the salty and savory frank." - Robert Sietsema

"German butcher and grocery Schaller & Weber has been operating on the Upper East Side since 1937. Nowadays, they have a takeout window next to the shop called Schaller’s Stube where you can pick up a currywurst, a half-pound kielbasa, or something more adventurous like a buffalo chicken brat with ranch, blue cheese, and celery leaves. Their sausage creations are inventive and delicious, and the pretzel buns are a very nice touch. Grab a po'boy-inspired brat with crisp cajun slaw or a red hot frank with hot honey, and eat your fantastic hand-held food at an indoor counter or a table on the sidewalk. " - Bryan Kim

"The city’s foremast maker of German sausages, Schaller & Weber (founded 1937 in Yorkville), is the sponsor of this stroll-up sausage bar. In addition to a window on the sidewalk, it offers a small perch-and-eat dining room in the rear and a few tables on the sidewalk. The selection runs to currywurst in a pretzel bun, and various themed sausage sandwiches, such as chicken club, Texas barbecue, Reuben, and New Orleans po’ boy. This place is just plain fun when it comes to Upper East Side informal snacking — then take a stroll through the butcher shop and market next door." - Robert Sietsema, Viktoria Muench

"The fabled German currywurst was invented in Hamburg right after World War II, proving that curry continues to travel. The story is recounted in Uwe Timm’s highly recommended novella, The Invention of Curried Sausage. German currywurst has been made available at several places around town in the last decade. The version at Schaller & Weber’s Upper East Side Stube is made by cutting up a knockwurst, depositing it in a pretzel bun, and then smothering it in curry ketchup with additional curry powder added. This is a real gutbomb; delicious, but don’t try to eat two." - Robert Sietsema