When Ferdinand Schaller and Tony Weber opened the doors of their modest butcher shop back in 1937, they were catering to the needs of the German immigrants in their Yorkville neighborhood. Schaller & Weber was the perfect market for patrons to purchase the cured meats and wursts of their distant homeland. Ever since then Schaller & Weber has been crafting New York City’s most authentic German style sausage and charcuterie, and now with nearly a century of of experience, Schaller & Weber is known internationally as a symbol of taste and quality.

After taking over the company in 2014, third generation owner Jeremy Schaller, much like his grandfather 77 years earlier, evaluated the needs of his customers, and decided it was time to add to the legacy.  With the neighborhood now a cultural melting pot and its inhabitants more frequently dining out, Jeremy along with his business partner Jesse Denes, set out to create a culinary experience that catered to present-day Yorkville.  An eclectic menu filled with German classics as well as chef curated “Quality Wursts” drawing on various local and ethnic flavors along with quick service to the street or a fun place to sit, eat and catch up with friends. A Berlin style street food stand with a New York sensibility, Schaller’s Stube Sausage Bar was born.


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