– now Union Kitchen – and the McLadden’s locations from Mike Ladden in 2018. The Yee family’s Massachusetts-based Bean Restaurant Group, in partnership with Peter Picknelly, CEO of Peter Pan Bus Lines, made its first foray into Connecticut when it purchased the former Noble & Co. He has been overseeing the transformation of the former McLadden’s space since last fall. The German-themed restaurant is sure to become even more of a fixture as the pandemic wanes, providing an ideal space for soccer-watching accompanied by a boot of German brew and a larger-than-life Bavarian pretzel, as well as for enjoying a vast selection of Schnitzel, bratwurst, knockwurst, and other German favorites.Īt the helm is Chef/Partner Zachary Shuman, a West Hartford native who had already been running Bean Restaurant Group’s other West Hartford restaurant, Union Kitchen, which is located right next door. And don't bother to schedule a class when there's even a remote possibility of bad weather.Mayor Shari Cantor cuts the sausage at the Wurst Haus West Hartford grand opening. If you'd like some actual instruction, perhaps try some other resource before you spend your money here. If you're in Hermann, stop by and enjoy the bacon and the ambience. It was cute and fun but they really inconvenienced and disappointed us last year and made a very poor impression of their customer service. In short, I would give this experience 2.5 to 3 stars. That was an interesting response, to be sure, but to be fair and measured in our review, we did reschedule the class for this year and tried to keep an open mind. The owner said he's never felt the need to provide refunds because his business is so popular. However, when you, the purveyor, cancel the class and then refuse to offer a refund, that's just poor customer service. It does say on the registration page that refunds for cancellations are not given. When we asked for a refund we were told no. We expressed dismay and confusion but were simply told, without much apology, that the class wasn't happening. There was a snow storm but the morning of the class the roads had cleared, so we were surprised when we got an email canceling the class for that night. We were supposed to attend this class last year we rented a room because we live such a distance away, arranged for babysitting, and made the drive. One other thing should be noted for those considering these classes in potential inclement weather. I had intended to attend his entire series of classes but I think it will be more instructive to look on YouTube or find another teacher. It was, however, fascinating to watch him butcher - he's very, very talented with a knife!Īgain, this made a fun date night but we were hoping for actual instruction, even if it was brief (given that this was a one evening class). Most of the "meat" (if you'll pardon the pun) of his instruction was rushed through and given in an offhand manner as if we already knew what he was talking about. Very little discussion of method, ingredients, tips, tricks, troubleshooting, or anything that goes into what I consider a formal class. No harm, no foul, but there was very little instruction either verbally, or in the packet of papers that was provided. The owner spent the bulk of the time either good naturedly bragging about his accomplishments or giving us a verbal commercial for his other products and classes. You get a meal and an interesting activity. Now for the Cons: This was less a class and more a fun, quirky thing to do on a Friday night. Plus, it's good to think about where your food comes from and how it's made. I'll start with the Pros: The proprietor is affable & easy going, the venue is spacious, the food is appetizing with many samples & and a meal, and the class makes. This review is for the bacon making class that is offered through Wurst Haus.
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