Like all restaurants and bars, McLadden’s was shuttered when one of Gov.
Shuman, a West Hartford native who was already with Bean Restaurant Group, returned to his hometown as executive chef and partner at Union Kitchen. – now Union Kitchen – and the McLadden’s locations from Mike Ladden in 2018. The Yee family’s Massachusetts-based Bean Restaurant Group, in partnership with Peter Picknelly, CEO of Peter Pan Bus Lines, made its first foray into Connecticut when it purchased the former Noble & Co. That will change as soon as the end of October, when the former Irish pub, McLadden’s, is transformed by Bean Restaurant Group into Wurst Haus, with Chef/Partner Zachary Shuman at the helm. West Hartford has a diversity of restaurants, but missing from the mix has been German food. And don't bother to schedule a class when there's even a remote possibility of bad weather.Bean Restaurant Group is planning to transform the McLadden’s space into Wurst Haus, a concept that is already very popular in Massachusetts. If you'd like some actual instruction, perhaps try some other resource before you spend your money here. If you're in Hermann, stop by and enjoy the bacon and the ambience. It was cute and fun but they really inconvenienced and disappointed us last year and made a very poor impression of their customer service. In short, I would give this experience 2.5 to 3 stars. That was an interesting response, to be sure, but to be fair and measured in our review, we did reschedule the class for this year and tried to keep an open mind. The owner said he's never felt the need to provide refunds because his business is so popular. However, when you, the purveyor, cancel the class and then refuse to offer a refund, that's just poor customer service.
Wurst haus menu registration#
It does say on the registration page that refunds for cancellations are not given. When we asked for a refund we were told no. We expressed dismay and confusion but were simply told, without much apology, that the class wasn't happening. There was a snow storm but the morning of the class the roads had cleared, so we were surprised when we got an email canceling the class for that night. We were supposed to attend this class last year we rented a room because we live such a distance away, arranged for babysitting, and made the drive. One other thing should be noted for those considering these classes in potential inclement weather.
Wurst haus menu series#
I had intended to attend his entire series of classes but I think it will be more instructive to look on YouTube or find another teacher. It was, however, fascinating to watch him butcher - he's very, very talented with a knife!Īgain, this made a fun date night but we were hoping for actual instruction, even if it was brief (given that this was a one evening class). Most of the "meat" (if you'll pardon the pun) of his instruction was rushed through and given in an offhand manner as if we already knew what he was talking about. Very little discussion of method, ingredients, tips, tricks, troubleshooting, or anything that goes into what I consider a formal class. No harm, no foul, but there was very little instruction either verbally, or in the packet of papers that was provided. The owner spent the bulk of the time either good naturedly bragging about his accomplishments or giving us a verbal commercial for his other products and classes. You get a meal and an interesting activity. Now for the Cons: This was less a class and more a fun, quirky thing to do on a Friday night. Plus, it's good to think about where your food comes from and how it's made. I'll start with the Pros: The proprietor is affable & easy going, the venue is spacious, the food is appetizing with many samples & and a meal, and the class makes. This review is for the bacon making class that is offered through Wurst Haus.
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