The dish on Long Island's restaurant and food scene.
"Oktoberfest year round” is the motto of The Currywurst Company in Long Beach, where I ate lunch on a recent afternoon. The place was nearly filled to capacity with a family crowd. With all the German beers on tap, it must be quite a scene at night.
Here, the seating is either at communal tables with hard benches or at counters along a wall. This may not be the ideal place for quiet or private conversation.
My order, placed at the counter, took about 20 minutes to be delivered. The namesake dish, currywurst, a popular German street snack, is made with bratwurst that’s cut up, topped with a proprietary tomato sauce and sprinkled with curry powder in varying degrees of heat. The traditional way to eat the bite-sized bits is with a wooden pick. I tried three versions: American Kobe beef ($7.49), Iberico pork ($6.99) and veal ($5.99). In every case: dry sausage swimming in a harsh tasting sauce dusted with unsubtle spice. Grilled wild boar bratwurst ($6.50) with “killer bee” honey mustard was quite a bit better, but the house-made fries weren’t nearly hot enough. Warm sauerkraut, though, was a standout.
The Currywurst Company is at 10 W. Park Ave., Long Beach, 516-665-3150, the-currywurst-company.com.