Schaller's Stube

In a former meat fridge next to Schaller & Weber’s Yorkville flagship, supplying uptowners with German meats and charcuterie since 1937, lies this 10-seat sausage offshoot, helmed by third-generation wurst maker Jeremy Schaller. Rigged with industrial meat hooks and metal racks, the streetside counter issues out brioche sandwiches stuffed with house-made tubers, fried chicken and Schaller’s seven signature wursts, including a Nürnberg brat spiced with marjoram and caraway, and a white-hued pork-and-veal weisswurst.