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With sausages and beer as corner stones, Bronwyn is off to a hot start

A Wurst Platter served with sauerkraut and potatoes with a Giant Haus Bretzel with roasted appel mustard and Weihenstephaner Dunkel Hefe-Weissbier at Bronwyn in Union Square. (Josh Reynolds for The Boston Globe)
A Wurst Platter served with sauerkraut and potatoes with a Giant Haus Bretzel with roasted appel mustard and Weihenstephaner Dunkel Hefe-Weissbier at Bronwyn in Union Square. (Josh Reynolds for The Boston Globe)The Boston Globe

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Foie gras creme brulee is a lovely thing, a dish only a fine chef could pull off. At Cambridge restaurant T.W. Food, it is one of Tim Wiechmann’s signature dishes. And Wiechmann is a very fine chef, make no mistake. His cooking is elegant, clear-eyed, and true. But sometimes man needs sausage.

Wiechmann has German roots and has always been drawn to the cuisine of Central Europe. In May, he and his wife, Bronwyn, opened a second restaurant in Somerville’s Union Square, showcasing that region’s dishes. The place is named after her. It is decorated with iron chandeliers and ornate wood chairs upholstered in velvet; hipsters endure long waits for seats at the communal tables. Bronwyn feels located at the midpoint between Brooklyn and Bavaria.

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