Co-owners, Dylan Elchami & Rami Rassas; on right, the Scotch N The Hole.
When a restaurant only serves two things, they’d better be delicious. Scotch & Sausage serves up craft sausages and a compendium of scotch and whiskeys from as far away as Japan. Truth be told, there are a few other things on the menu — including Belgian fries, triple-cooked and served with house-made mojito mayo, mango habanero, yogurt dill and quite possibly the best buttermilk ranch in town — but the main attraction is the sausage. Order at the counter, choosing the style (freshly baked roll or lettuce wrap) and toppings such as sweet peppers, sauerkraut or grilled onions. Then take a seat at one of the communal tables handmade by co-owner Dylan Elchami and order the aforementioned scotch from a menu of 55 varieties, as well as more than 50 local, German and Belgian beers offered on tap and in bottles. The handcrafted artisanal sausages are lean, low-fat meats in small batches, sans hormones, by-products or fillers. To test the waters, try the Currywurst, an easy introduction into classic German street food — sliced and served with sauerkraut, grilled onions and spicy peppers. Seasonal sausages such as the hatch pepper or peach and quail go fast, while sausage savants flock to the wild boar and venison adobo versions. There are also three vegetarian sausages — but don’t expect the usual rubbery tofu dogs. Instead, eggplant, fennel, smoked chipotle peppers and apple, sage and yukon potatoes create a rich and flavorful non-meat sausage. Not to be missed is the pickled watermelon. House-made and served in a mason jar, it’s a perfectly sweet, sour and briny end to a decadent meal.
Scotch & Sausage, 2208 Oak Lawn Ave., 469.802.6753, scotchandsausage.com