tag:blogger.com,1999:blog-9117457965555197769.post7063675899979095593..comments2023-11-14T07:34:09.243+01:00Comments on Czech Please: Pizza GrossoBrewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-9117457965555197769.post-14141403238316550032008-12-23T22:46:00.000+01:002008-12-23T22:46:00.000+01:00La Casa Blu has the best nachos in Prague and pret...La Casa Blu has the best nachos in Prague and pretty cheap too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-24310650020701664252008-01-27T09:16:00.000+01:002008-01-27T09:16:00.000+01:00I hear ya.I hear ya.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-69986858927160712552008-01-26T22:32:00.000+01:002008-01-26T22:32:00.000+01:00I know this thread is quite old now, but I love th...I know this thread is quite old now, but I love the stuff from Pizza Grosso. I walk past quite frequently, and if I'm hungry will have a slice. Definitely, imho, the best I've had in Prague so far...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-75486833646149330112007-04-19T14:55:00.000+02:002007-04-19T14:55:00.000+02:00I usually just get the Diavolo and a drink and let...I usually just get the Diavolo and a drink and let the rest of the customers fight it out over the antipasta bar .. <BR/><BR/>One complaint about that place, though (and I think it extends to every pizza place in Prague -- certainly to Grosso and Rugantino). The crust is not fully baked. Either their oven is set to too hot (so that the exterior of the crust starts to blacken before the middle is cooked) or they don't leave it in long enough. I like a couple of bites of uncooked pizza dough, but I hate to cut into the crust and have the dough ooze out (as it did today at Nuovo). They are awful about that at Rugantino too (particularly if they are very busy). Tell me the logic of springing for a super expensive pizza oven and then serving up pizzas made of nearly raw dough??Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-78197881720642770182007-04-18T23:05:00.000+02:002007-04-18T23:05:00.000+02:00I can understand if not everyone likes that pizza....I can understand if not everyone likes that pizza. I usually do get the pepperoni or Hawaiian. I still wonder who eats corn pizza.<BR/><BR/>Been to Pizza Nuovo a couple of times, but the idea of all you can eat pizza or past didn't thrill me. That's a lot of starch.<BR/><BR/>I always got the all you can eat antipasta bar. Good stuff and if you eat a lot, you can get your money's worth. Lot's of healthy stuff there too.<BR/><BR/>Once saw a guy scrape a whole offering of beef carpaccio on his plate in one swoop.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-35884198624449559692007-04-18T19:30:00.000+02:002007-04-18T19:30:00.000+02:00Okay Brewsta, I have now tried Grosso three times ...Okay Brewsta, I have now tried Grosso three times since you posted this review (before that I rarely even ventured into that tunnel -- I'd almost rather take my chances on crossing the highway!) First the good news:<BR/><BR/>For 30 kc a slice, it's great. It can't be beat. It looks like they make it fresh daily. I have yet to have a bad experience. <BR/><BR/>On the negative side, aside from the pepperoni slices, some of the variations don't have much flavor. I had a mushroom slice today and it left me wanting something ... And, as you rightly point out in your review, they don't keep it in the oven long enough. I want it crisp -- almost (but not quite) burnt .. <BR/><BR/>But still, not bad. <BR/><BR/>Now a tip for you: try Pizza Nuovo by Kotva when you get a moment. It's an Ambiente chain (as you know) and I think you will really like it. Their Pizza Diavolo is now entered into the lexicon as my favorite pie in Prague (just nudging out Rugantino's Marathon -- the spinach one). It's very good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-9998492347276959862007-03-31T08:47:00.000+02:002007-03-31T08:47:00.000+02:00Heartburn? I grew up eating White Castle burgers i...Heartburn? I grew up eating White Castle burgers in Bayside, Queens. That means a mere pizza cannot harm me.<BR/><BR/>I ate at Pizza Grosso only yesterday and I remain firm in my convictions.<BR/><BR/>They lose points for the smelly tunnel and oddballs hanging around. Just have to get some distance before you take a bite.<BR/><BR/>It's not so much worse than standing with line of freaks at 6 am for White Castle "slyders." You do what you have to.<BR/><BR/>I have heard about the importance of getting the real mozzrrella at Rugantinos and haven't done it. But my recollection is I wasn't thrilled with the crust or sauce. <BR/><BR/>But it won't hurt to try again -- especially because the place has a lot of fans. It just may be that my tastes are very specific to me and my background.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-57377026243504790742007-03-30T23:10:00.000+02:002007-03-30T23:10:00.000+02:00Pizza Grosso offers a one-way ticket to heartburn ...Pizza Grosso offers a one-way ticket to heartburn and loads of grease to boot.<BR/><BR/>Sure, it can satisfy your hunger on that mad dash for the 11 tram but good pizza this is not.<BR/><BR/>My suggestion is to try Rugantino again. Make sure you get one of the pizzas with mozerella (or ask them to substitue the normal cheese for mozerella). <BR/><BR/>Otherwise, that little place at the Paleckeho (sp?) tram stop on the corner also makes a mean brick oven pie. Check it out!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-16589610797052529412007-03-30T21:40:00.000+02:002007-03-30T21:40:00.000+02:00Pizza: I must have been to the wrong place in Napo...Pizza: I must have been to the wrong place in Napoli, anyway, it was several years ago, I visited many towns in Italy and I may be confusing them. But still, I do know that I like BA pizza better. There, as I said, is really cheesy. The crust, however, will hold the considerable weight of the cheese, without being too thick. Some kind of art, I guess. If you know Spanish and want to see what a good pizza in Baires looks like, go here http://www.pizzeriababieca.com.ar<BR/>Now, to give the napolitans their credit, their suco is without any doubt the best.<BR/>Places to have a bite late at night: Now that I am married, I don't go out late very much, and certainly not on the benders I used to when I was single. But I remember that whenever I went on a bender with my mates we would all end up the evening at one of the stands in Vaclavak and order a fried cheese sandwich. That really did the job of sucking up all the extra alcohol and give that extra dose of energy for the way back home.<BR/>Tapas: It would be an ideal world if tapas bars were everywhere. And I mean the true thing, the place where they will not charge you for your pinchos, as it happens at most places in Spain that aren't too turisty. The thing there is that the more you drink, the nicer the pincho you will get. That also applies if you are a known face at a bar. But then again, Spanish beer is not good. Nobody can have it all.Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-756020688357368832007-03-30T18:39:00.000+02:002007-03-30T18:39:00.000+02:00Top of your food court list should be Novy Smichov...Top of your food court list should be Novy Smichov. Safir, the Lebanese place, has the best dish in Prague: chicken kebab.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-29503272836785044952007-03-30T18:31:00.000+02:002007-03-30T18:31:00.000+02:00Sbarro? That's news I can use. I wouldn't consider...Sbarro? That's news I can use. <BR/><BR/>I wouldn't consider it when in NY (and the one at JFK is highway robbery).<BR/><BR/>Here, it could go to the top of my food court list if they keep the prices in line.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-43026834973331981512007-03-30T17:54:00.000+02:002007-03-30T17:54:00.000+02:00Picante - Has to be the most overpriced place in P...Picante - Has to be the most overpriced place in Prauge, and that's saying a lot. I remember paying something like 80 crowns for two very tiny (10 cm-diameter) soft-shell tacos. They were actually pretty good, but the price made me angry. That, and the fact that I was still hungry after leaving.<BR/><BR/>La Bodega - Pretty good food, not great, but pretty good. But unfortunately, I got food poisoning the last time I ate there (paella with shellfish).<BR/><BR/>And a new option for pizza connoisseurs (if such a creature exists): Sbarro, the ubiquitous pizza chain found along turnpikes across the northeastern U.S., is opening a location in the mall at Flora. If they can make a good slice at some rest stop between exits 104 and 112, I hope they can replicate it in the Palac Flora food court, but we shall see.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-54851256126157170432007-03-30T14:07:00.000+02:002007-03-30T14:07:00.000+02:00La Bodega Flamenca can get very crowded and smokey...La Bodega Flamenca can get very crowded and smokey, a young crowd when I was there.<BR/><BR/>I'm not the biggest tapas expert -- I quite liked the tapas place L’Estrella de Xaimar in Sitges a few weeks ago -- but my friend there told me after she read my post that it is her least favorite place. <BR/><BR/>Then again, I only had anchovies and potato salad to fill up ahead of a party. Hard to screw those up.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-78961901390860485482007-03-30T13:54:00.000+02:002007-03-30T13:54:00.000+02:00Brewsta, thanks for the heads-up on La Bodega Flam...Brewsta, thanks for the heads-up on La Bodega Flamenca. Will check it out, although I've heard mixed reports on it - good place for drinks, average food? <BR/><BR/>Having lived in Seville, I'm rather partial to tapas and am surprised that no-one has opened a proper one yet in Prague. A business opportunity perhaps? Pata negra, pimientos de Padron, anchovies, queso manchego, olives, pa amb tomaquet, tortillas, chorizo en sidra, calamares, gambas, cigalas, chipirones fritos, cazon en adobo, jerez, Rioja, cava, Agua de Valencia...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-83814307802774321202007-03-30T13:39:00.000+02:002007-03-30T13:39:00.000+02:00I guess crust thickness is a relative thing.Sybari...I guess crust thickness is a relative thing.<BR/><BR/>Sybarite -- have you tried La Bodega Flamenca on Šmeralova? I'm not saying it is good -- been there a few times, mainly for drinks.<BR/><BR/>Irish -- very few late-night food places in Prague. Pizza Roma at IP Pavlova tram stop is open until 4a. Picante near Namesti Republiky is open late on weekends. I'm sure there are others, but nothing comes to mind right now.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-84297579260512768472007-03-30T13:23:00.000+02:002007-03-30T13:23:00.000+02:00Max Bahnson, interesting that you've been to Naple...Max Bahnson, interesting that you've been to Naples and found the pizza to have a very thin crust - I found it was fairly thick? Pizza Nuova is IMHO a fine example of a Neapolitan pizza, and their base is also fairly thick, plus they use San Marzano tomatoes from Naples, which is essential for a good tomato sauce. I still find it incredible that a lot of pizzerias in Prague don't use mozzarella, WTF...<BR/><BR/>I agree with the last anonymous poster on Cantina - the quality has slipped a little recently, but it still serves up v. good fajitas & margaritas at affordable prices and has a charming interior. Unfortunately, reservations are a must unless you go mid-afternoon.<BR/><BR/>Prague is crying out for a decent Mexican restaurant, not to mention a tapas bar...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-39969026305570254562007-03-30T13:15:00.000+02:002007-03-30T13:15:00.000+02:00I was actually thinking about that, is there any w...I was actually thinking about that, is there any where after the pubs/clubs close... 2am time to get something decent to eat? Greasy... that will soak up the alcohol. We have "chippers" in Ireland but also fast food joints and a great place called the Istanbull that does excellent kebabs and chips..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-77054557468749280742007-03-30T13:03:00.000+02:002007-03-30T13:03:00.000+02:00I've enjoyed Picante.. Then again, my judgement is...I've enjoyed Picante.. Then again, my judgement is somewhat, ah, impaired when I'm there.<BR/><BR/>Prague lacks for late-night bender food.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-78271042663524062462007-03-30T12:11:00.000+02:002007-03-30T12:11:00.000+02:00I am not Mexican although the fact that I'm from S...I am not Mexican although the fact that I'm from Southern California would give me a good base to judge Tex-Mex restaurants in Prague. <BR/><BR/>In the past few years I've gone to pretty much all the Mexican restaurants that have opened, and I have been a bit disappointed.<BR/><BR/>Cantina USED TO be good and I believe part of their downfall is due to their big success. Truly enough, it's quite hard to get a seat there especially during weekends but if I may be overly sentimental, it seems like their chef doesn't cook with 'love' anymore. In addition, it also would seem like the owner doesn't care about the lack of 'love'.<BR/>Nevertheless, I still consider it the best Tex-Mex place in Prague.<BR/><BR/>Sonora is ok, although nothing too special. Places to avoid: El Hombre (enchiladas soaked in a crusty tomato paste - que asco!) and Picante (over priced and terrible food -seems like they sell old refried beans and taco shells.<BR/><BR/>It's obvious these places try to cater to Czech and not Expat tastes, but I still believe that a little more authenticity would go a very long way in this city.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-35065999880247166452007-03-30T12:05:00.000+02:002007-03-30T12:05:00.000+02:00I have been to Napoli and southern Italy, liked th...I have been to Napoli and southern Italy, liked their pizza, but to be honest, was not very impressed by it. I was not a big fan of the way they cook it, with a very thin crust. Still, lovely food.<BR/>Now, I must agree with Brewsta, there are some good pizza places in Prague (grossetto migh have good pizza, but I hate the place, I hate the way they try to pack as many people as possible in their restaurants, and that you have to sit at a table that is not big enough to put two pizzas on), but none of them very memorable, really.<BR/>Now I must take issue with you. I haven't been to NY myself. I am from Buenos Aires, Argentina, and it is there that you will find the loveliest pizza in the world. The style seems to be similar to the american, a thicker crust. But down there, we like them really cheese, you simply wouldn't be able to eat them while walking. Lovely stuff. But I can't compare, thoughI know people who have been to NY, and agree with me (well, I don't know how impartial they are, since they are porteños as well:)<BR/>As for the hole in the wall in Kotva. Really good stuff for the price (25Kc a slice), better than in many other more expensive places.<BR/>PS: One more thing about pizza places in Prague. Most of them seem to have crap, overpriced beer.Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-14367431433755315852007-03-30T10:57:00.000+02:002007-03-30T10:57:00.000+02:00And Italian-American, New York-style pizza is fair...And Italian-American, New York-style pizza is fairly different from an Italian Neapolitan pizza, everything from crust to sauce to cheese. The Italian crust tends to be thinner. Click on the link in the word "Naples" in the post (if you haven't) for more on how controlling they are about Neapolitan pizzas in Italy.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-9107166424538843052007-03-30T10:18:00.000+02:002007-03-30T10:18:00.000+02:00I've heard some conflicting reports on Sonora's co...I've heard some conflicting reports on Sonora's cooking, mostly negative - good selection of tequila, mind.<BR/><BR/>Any Mexicans out there that can give us the definite verdict? All the places here are Tex-Mex or Czech-Mex (yuk), which is hardly a true reflection of Mexican food.<BR/><BR/>Btw, is there such a big difference between American pizza and Neapolitan pizza? (apart from the size).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-85876162305549551352007-03-30T09:47:00.000+02:002007-03-30T09:47:00.000+02:00Hmmm.. I do like chimichangas. I'll have to try So...Hmmm.. I do like chimichangas. I'll have to try Sonoras.<BR/><BR/>And I think the pizza place smells great. The tunnel itself.. not so much.Brewstahttps://www.blogger.com/profile/07696497881565368117noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-40731112546783489572007-03-30T09:11:00.000+02:002007-03-30T09:11:00.000+02:00Hi Brewsta,you really surprised me! Americans in P...Hi Brewsta,<BR/><BR/>you really surprised me! Americans in Prague are really weird with their taste ;-) I can't believe that you love this smelly pizza place in tunnel behind Muzeum. I pass this place every morning going to work and I swear to never get any food from shops there. <BR/><BR/>The best mexican restaurant in Prague is Sonora (close to Flora). It's a small place but the food is delicious. http://www.sonoras.cz/grigahttps://www.blogger.com/profile/03832961481662251871noreply@blogger.comtag:blogger.com,1999:blog-9117457965555197769.post-58717815236670892642007-03-30T09:02:00.000+02:002007-03-30T09:02:00.000+02:00God, Kojak's, there's a blast from the past. I'm a...God, Kojak's, there's a blast from the past. I'm always happy with Cantina, but I'm British so what do I know. Will try the pizza from Grosso. I'm ashamed to say I have a soft spot for that grease-filled pizza from Little Ceasar's (is that what it's called?)in Tesco downtown. It's good in that bad way, kinda like Tom Cruise movies. Keep up the good work, Brewsta. The blog is always a good read and a good resource.... Nice one.Anonymousnoreply@blogger.com