It's safe to say German cuisine is not for everybody. What the hell goes into sauerbraten? (OK, we just looked it up, and it's animal blood.) So why are we high on Haus? Because it focuses all of its Teutonic energy on the German dish with the most appeal: bratwurst. The little brick bar serves sausages from Local Pig on Farm to Market pretzel rolls with house-made mustards. There's something for every fan of tubular meats, including wild boar and pork porcini. (There's plain-old American bar fare, too.) After a brat or two eaten on the welcoming covered patio, with a few pints of Warsteiner Premium, you might feel like shopping for an Audi. Well, maybe a used VW.