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Sausage-fest Coming to Red Hook
By
Hugh Merwin
Published Jan 16, 2009
Modified Jan 16, 2009
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By
Hugh Merwin
Published Jan 16, 2009
Modified Jan 16, 2009
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A long time ago in New York, there were hundreds of beer gardens where sausages grilled copiously and beer poured liberally. If you’re of the mindset that these two things combined are the remedy for our economic malaise (and other assorted bad times), consider yourself buoyed by the fact that the previously-delayed “boisterous sausage parlor” of Red Hook— called Grindhaus— has officially gone into high gear on Van Brunt Street: The Brooklyn Paper reported last month that owner Erin Norris’ permits are in place and construction is imminent. Per the story, the menu "will consist of five or six sausage varieties made on the premises, plus classics from around the world and newfangled concoctions that Norris will rotate into the daily offerings.” Grindhaus is scheduled to open in March; in the meantime, there seems to be a behind-the-scenes blog to help rally the masses. [Photo credit.]
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