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The delicatessen and restaurant owned by the Kuby family will soon be 50 years old, and it’s as popular as ever. The house-made wurst (sausages) are fabulous, served with good caraway-flecked sauerkraut, sweet-sour red cabbage and German potato salad. It’s open for breakfast, lunch and Sunday brunch, but best of all is dinner, served only on Friday and Saturday nights. That’s when specialties such as schweinebraten and veal schnitzel make an appearance. Leave time to shop in the deli. Wine and beer only.
- Guide
10/10/2010
Tags:
restaurant, business breakfast, reviewed2009
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You have to get to Kuby's Sausage House early if you want to try the Rouladen. Really early.
It's 6:45 on a Friday night at the popular Snider Plaza restaurant-in-a-grocery. A spry gent in a feathered hat plays "Blue Danube" on his accordion from a perch in the corner by the window; something tells me it's not the first time he's played it. Next up is the Carpenters' "Top of the World." Our waitress doesn't seem to be having a great night. Red River Rivalry has gripped Big D for the weekend, and Kuby's is packed. (Full review)