Word: wursthauser
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Somewhat more expensive than the aforementioned are our final group. The Wursthaus (4 Boylston St.) has German American food and crowded atmosphere. The Toga (Mass Ave. by Briggs and Briggs) has sandwiches and above, of basic American variety. Buddy's Sirloin Pit (Brattle St. across from the Theatre) is just what the name implies. Charley's Kitchen (10 Eliot St.) plays the Red Sox games on the radio and has good sandwiches. Cronin's (114 Mt. Auburn St.) is also good...
...that reason I dislike speaking about it." The pair will probably never be untangled, intellectually or emotionally. They were, it seems, two great friends who also happened to be a father and son. One imagines them wandering into the Square after a mug or two at the Wursthaus, kicking at snow drifts, and frightening couples with high-spirited shouts, pausing to t test each other's memory of obscure verses. It is only speculation, but perhaps in the end they were held together by their refusal to become the mute weighers of evidence that a proprietous respect for their profession...
...that reason I dislike speaking about it." The pair will probably never be untangled, intellectually or emotionally, They were, it seems, two great friends who also happened to be as father and son. One imagines them wandering into the Square after a mug or two at the Wursthaus, kicking at snow drifts, and frightening couples with high-spirited shouts, pausing to test each other's memory of obscure verses. It is only speculation, but perhaps in the end they were held together by their refusal to become the mute weighers of evidence that a proprietous respect for their profession demanded...
...quick survey of liquor establishments in the area yesterday netted the following information: Cronin's will insist on the Certificates from all questionable customers in "a day or two." The Hamilton Liquor Store and the Oxford Grille plan to require them "in a couple of weeks" and the Wursthaus and the Harvard Provision Co. on June...
...place was founded back in 1949 by Frank N. Cardullo, who noticed that the delicacy counter at his restaurant, the Wursthaus, was doing enough business to justify a major investment. Mr. Cardullo prides him-himself on the variety of his pates de foie gras and the quality of his fresh caviar...