If you thought pop-up restaurants were just another food trend, you might need to reconsider. The pop-up dining trend is alive and well. In a world over-saturated with food trends and trendy foods, pop-ups are unique dining experiences that give diners a chance to try something new and to find those one-of-a-kind culinary adventures. They’re also a great way for chefs to showcase their talents, create buzz and can often provide a launching pad for new restaurants. So begins the story of Salz, a sausage and beer hall set to open in Edmonton in the late fall.

We recently attended the sold-out Salz pop-up dinner event, hosted at their sister restaurant, District Cafe & Bakery. Salz (which translates to “salt”, in German) saw an opening within the Edmonton food scene, and jumped on it. The restaurant takes its inspiration from Austrian and Germanic cooking, and is aptly themed – “brine, bier, brats”, all three which were highlighted throughout the tasting menu. And while the concept of a sausage and beer hall is not groundbreaking or new, (Wurst in Calgary, among many others, has been around for years), it will be an interesting addition to our city’s already booming restaurant scene.

Here are the four things you can expect from Salz:

1. The Drinks – Look for Bavarian style beers, such as Roggenbier (rye beer), and others from local breweries.  The pop-up featured beers from Edmonton’s Situation Brewing, Bench Creek Brewing in Edson and Blindman Brewing in Lacombe. For the wine drinkers, they offered a Grüner Veltliner from Austria and a Riesling from Germany.  Both white wines paired well with the meal.
2. The Food – We all started with the pretzels and honey mustard sauce, from there we got to choose from three different homemade sausages: the Classic Bratwurst, Käsekrainer, and a Spicy Hungarian. We ordered an additional two sausages between the four of us, so got to try them all. As a fan of spice, I expected to fall in love with the Spicy Hungarian, but my favorite was easily the Käsekrainer – a pork-based sausage stuffed with Gouda.
3. The Sides – Each entree was served with German-style salads including potato, cabbage, and tomato salad, along with spaetzle. The spaetzle was a little less than traditional, verging on more of a macaroni salad (not that I have anything against macaroni salad), however each side had its place and the flavor profiles that went well with each sausage. Condiments included house-made pickles and whole grain mustard.
4. The Dessert – We finished the meal with an apple strudel that was nice and light. Overall, the portions were generous and we left satisfied. 

Once construction is completed, you can find them at 10556 115 Street. Initially, the 20-or so seat restaurant will only be open for lunch.  Until then, you can stay up-to-date on Salz via their Instagram or website.

Sincerely,

Chrissy