When German-born chef Martin Heuser opened his cosmopolitan bistro last year, there were almost no traditional German dishes on the menu. A few, like Wiener schnitzel, have crept in lately, though, and six months ago, Heuser started making venison bratwurst from deer he had hunted himself. "They were a huge success," Heuser says. "I have so many original recipes for bratwurst that I want to make all of them." Heuser has been using more familiar meats for his current bratwurst offerings, including pork, beef and turkey. Big sellers are the moist, juicy turkey-and-cranberry brats that he serves with malty Dusseldorf mustard and delicately flavored currywurst, particularly good with his herb aioli made with chervil, chives and basil. "Sometimes I offer the brats as a main course with sauerkraut and cabbage, sometimes as an appetizer," Heuser says. "I can barely keep up with the demand."