Tat's Deli in HuffPo; Von Trapp's Loves Sausage

CAPITOL HILL— Von Trapp's chef Pete Fjosne makes up to 150 lbs of brats, frankfurters, and cheddarwursts each day. Now, he's started up a "special sausage program" focusing on 25 lb. batches of encased meats that have been selling out in a few days. Smoked duck sausage, linguiça, and more sausages made with the help of the chef's "burly Buffalo Chopper meat grinder" rotate through the menu weekly. [EaterWire]

ARBITRARY LISTICLES— Although the writer admits, "I never could live there. For one, the gloomy weather," she's into plenty about Seattle in this HuffPo article. Two of the post's "12 Reasons to Love Seattle (Besides the Seahawks)": The original Starbucks in Pike Place Market and the "fairly decent Philly cheesesteaks" at Tat's Deli. [Huffington Post]

APPS— "Digital concierge" service Sosh is featured in Forbes today. The San Francisco-based app backed by the co-founder of Instagram allows users to make reservations via OpenTable and suggests cafe, bar, and restaurant picks. It launched in Seattle last February. [Forbes via -EN-]
[Photo: Mee M./Yelp]