Description
This restaurant located on the ground floor of the Bohemian National Hall is breathing some much-needed culinary life into the Upper East Side. At Hospoda, chefs Oldrich Sahajdak and Marek Sada have divided their menu into "green market," "chef's," and "Czech" subsections; for $32 you can get any two plates. Dishes to try include supple and fork-tender poached-beef flatiron steak with cream sauce flecked with dill oil, succulent marbled pork belly, and a block of shredded rabbit in savory aspic. Wash it all down with Pilsner Urquell, poured in four distinct styles, ranging from all foam to completely headless. You'll quickly understand why the Czech Republic tops the charts when it comes to world per-capita beer consumption.
