New York, NY 10021
Village Voice's 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.
Tips from foursquare
Try the exceptional beef tongue. The meat is poached until meltingly tender, gently smoked then sliced into supple batons. It’s one of our #100best dishes and drinks of 2011.
Sample Pilsner Urquell poured 4 ways. And since you're not the type of guy to leave a project half-finished, there's also good eating like smoked veal tongue, veal schnitzel, & Prague-style ham.
This place may look like a hole in the wall on the outside but, like our mothers told us,” don’t judge a book by its cover.” Try the authentic Czech pilsner and duck breast, for a pallet testing meal.
This Czech-influenced gastropub has a tasteful menu of small plates. The fried egg bread, crusty and warm with sliced ham, or the local duck breast flecked with huckleberries are solid choices.
Must get the four beer sampler.
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Reviews and News
No. 24: Fried California cherries from Hospoda One of the best dishes on chef Rene Stein's beer-centric menu is also one of the most... More on Hospoda »
Hospoda made waves when it first made its entrance a couple of years back; the Czech restaurant, housed in the Bohemian National Hall, served... More on Hospoda »
As of this morning, you can book reservations for the summer 2013 NYC Restaurant Week (which is actually more like a restaurant month, since it... More on Hospoda »
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