The quirky Wurstküche is a sausage lover's dream. The concept is simple: more than 20 different sausages (alligator and pork smoked andouille or duck and bacon with jalapeño, anyone?) on a soft bun with your choice of accompaniments (caramelized onions, sweet peppers and sauerkraut, for example), a bevy of mustards, a side of stubby Belgian fries. Now you've got your choice of two dozen or so draft beers, an additional dozen in bottles -- and, if one of the young owners is around, a built-in beer sommelier. Once you've got your brew -- and your sausage (in theory, eight minutes from the time it goes on the fire), head for the festive back room, which is outfitted with a long communal table, mismatched chairs and, when you're ready for another beer, a bar. It's open all through the afternoon and late into the night for a quick pick-me-up.