The menu at chef Payton Curry’s Brat Haüs is the best wurst-case scenario. There are spicy and fennel-flecked links, and also more exotic options like Moroccan lamb and rattlesnake sausages. The toppings range from pickled red onions and sauerkraut to apricot chutney. And the sides lean hearty: baked pretzels and crisp Belgian fries, which scream for a pint from the umlaut-heavy beer list. Like what you taste? The on-site market lets you bring home sausage by the pound, as well as pretzels, mustards, and house-cured bacon.
3622 N. Scottsdale Rd.