A few years ago, Mack and I were walking home from the Queen Mary Park neighbourhood and stumbled upon what looked like Elm Café’s commissary kitchen. We happened to see Executive Chef Allan Suddaby in the window, and he waved us in for a quick tour. Besides a more expansive kitchen to meet their catering and prep needs for their family of properties, the space also included a small front room that could be set up as a cozy restaurant. Allan mentioned that might be in the cards one day – it seems that finally, that day has come.
Salz has been announced as the forthcoming restaurant to join the ever-growing family of Elm Café properties, which also includes District Café and Little Brick (Burrow still remains temporarily shuttered). Intended to be a Bavarian sausage and beer hall, the menu will be simple, favouring brats and sides, and in some ways, won’t be too dissimilar from the formula embraced by Otto. However, because the space can only accommodate 8 seats, owner Nate Box said Salz will be a more modest establishment, open for lunch and some evenings to align with Oilers game nights at Rogers Place.
In anticipation of the opening in October, District Cafe hosted a Salz pop-up dinner in mid-September. The $15 tickets were very reasonably priced, and included a shared starter, an entree-sized plate, and dessert (drinks were extra). Tickets for the pop-up sold out within days of being released, speaking to both the value and interest in the new concept.
The menu that evening was comparable to an Austrian pop-up dinner Allan hosted several years back (he spent some time cooking in Austria). It’s fair to say that Allan is passionate about sausages; he’s led numerous sausage making classes at Eat Alberta and Metro Continuing Education, and without a doubt, his sausage enthusiasm is infectious.
That evening, we started our meal with a soft pretzel served with honey mustard. Perhaps we’ve been spoiled by the oven-warmed pretzels at Zwick’s, but our only quibble was that it would have been improved had it been served warm.
Pretzel and honey mustard
For the entree, we were to select from three sausage options, which would be complemented by house pickles and German salads. Mack added another sausage to his order so between the two of us, we could try all three: a classic bratwurst, Kasekrainer (with Sylvan Star gouda), and spicy Hungarian.
It was nice to be able to sample the trio, but the classic bratwurst, full of punchy garlic and black pepper, won out. We also appreciated the variety of accompanying sides, including a dill-forward potato salad, and for Mack, the creamy spaetzle and cheese.
Dessert was a tasty apple strudel with a dollop of whipped cream – straightforward but satisfying.
It’ll be great to have an establishment serving up quality sausages and beer within walking distance of the core! We’re looking forward to checking out Salz when it opens later this month.
10556 115 Street