tag:blogger.com,1999:blog-91174579655551977692024-03-07T06:19:01.142+01:00Czech PleaseThe food and drink scene in Prague and beyondBrewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.comBlogger357125tag:blogger.com,1999:blog-9117457965555197769.post-62925261606526360202019-02-14T13:47:00.000+01:002019-02-14T13:47:06.836+01:00Brewsta's Burgers 2018<blockquote class="tr_bq">
"Hamburgers! The corner-stone of any nutritious breakfast." <i>- Quentin Tarantino</i></blockquote>
I've traveled the world in search of good burgers, but Prague is home for me. My hunger for burger knowledge here has never been satisfied.<br />
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Over the last 11 years, I've ranked 202 burgers in and around the Czech capital. In this 12th year, I'm adding another 27 to that total.<br />
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That said, I need to scale back in the year ahead for my own health and for that of the planet. I'm not saying I'm going cold turkey... burgers. Not yet. But change has gotta come.<br />
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As always, this is not a "best" burger list. What's best for me can never tick all boxes for everyone. And remember, restaurants don't cook the same way every night over the course of a year. This is a list of my personal favorites, based on what I consider important.<br />
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So what's on my checklist? I prefer fresh, high-quality beef, coarsely ground, cooked medium, with a fat content around 20 percent. I prefer a patty that is flame-grilled or griddled with a seared crust and liberally salted on the exterior. I want lightly crisp (but not brittle or dry), smoked bacon.<br />
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Well-balanced construction is important. I'm not interested in how much can be shoveled onto a bun. Balance helps contribute to good taste and makes it easier to pick up and bite a burger. Lettuce sticking out all over the place is particularly annoying.<br />
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A bun that is light, not dense, and holds it all together, start to finish, can make or break a burger. Brioche-style is a favorite. They should be toasted or grilled. An oven-warmed bun is going to get all flaky on you.<br />
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The burgers were rated as I experienced them. If they got better or worse the week after I visited, and you have a different opinion, that’s great. I'd love to hear it. But remember, you didn’t eat the burger I ate on the day I was there.<br />
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Ten burgers on this list were new to me. There are some good ones I've heard about but didn't have time for this year. I also crossed off previous losers. I'd have the top 20 or so again, and forget about the rest.<br />
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Here now are Brewsta’s Burgers 2018, from worst to first:<br />
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27. <b><a href="http://boozeandfood.cz/">Booze and Food at Vnitroblock</a></b><br />
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If there's one word I'd use to describe the flavor of this bacon cheeseburger, I'd say "gray." This was the loser of the year, which surprised me because it was quite popular with others. I did an Instagram poll before announcing my own verdict. Thumbs up won 102-42. I was firmly in the thumbs down camp It looked good from the outside. My main problem was the patty. I cut it in half, which illustrated the issues: The grind was too fine, it was too tightly packed, too dense, cooked all the way through, the ground beef was over-salted throughout, and it was dry. I could not finish it. After I posted about it, they sent me a message saying they had had a bad day, and I should give them another chance. I'm going to be very selective about what I eat in the next years. We'll see. 170 CZK, fries not included.<br />
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26. <b><a href="http://masojemaso.com/en/home-en/">Maso Je Maso</a></b><br />
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The burger here was deliciously smoky thanks to their Big Green Egg grills. I wouldn't fault them so much on flavor. But the incredibly rubbery texture of the patty ruined it for me. I haven’t had such an oddly squeaky patty since I tried Peter’s Burger Pub several years ago. It can be red in the middle and yet cooked all the way through. One explanation I was given is that this happens when salt is mixed directly into the raw ground beef, which "cooks" it while it waits for actual grilling. I'd never eat this again without a radical change to the patty texture. It was also too tall and messy. The barbecue sauce was odd, with a sweet cherry flavor. The over-abundance of dark, curly lettuce on the bottom detracted from the visual appeal and eatability. The smoked bacon was very good. 215 CZK, fries not included.<br />
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25. <b><a href="https://www.jacobsrestaurant.cz/">Jacob's Restaurant</a></b><br />
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Jacob’s Restaurant specializes in burgers but a classic bacon-cheeseburger was not an option. I thought the Grand Burger needed improvement. The ground beef was dry and cooked through. Fat content needed to be higher. There was way too much lettuce. That’s not a side salad in the photo. The guacamole seemed to be mixed with a ton of mayo, but I wasn't quite sure how it got that way. The bacon was soft and ham-like. The bun was fairly stale. The young servers at this new spot were friendly, and it was quite busy. But I had no interest in going back. 190 CZK fries not included.<br />
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24. <b><a href="https://www.beefbar.cz/?lang=en">Beef Bar</a></b><br />
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The bacon cheeseburger at Beef Bar near Národní nothing special. I got the 100g patty, which was like a tall slider. The problem, again, was that the meat was salted all the way through, so it had that rubbery texture. It’s a shame because they have quality beef and a smoky flame grill. They used excellent cheddar, and I liked the caramelized onions. The bun was scorched on the bottom and stiff, so it was hard to bite. It fell apart and made a mess. The bacon had good flavor, but it was hammy. The homemade fries were OK. It came with ketchup and spicy mayo. 175 CZK including fries. The large 200g burger was 295 CZK.<br />
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23. <b><a href="https://www.mcdonalds.cz/">McDonald's</a></b><br />
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On past lists, I used to include Burger King as the "control" in the rankings. However, as I mentioned last year, I've come to loathe BK. So for the first time in the history of Brewsta's Burgers, I switched to McDonald's. There's a method in this madness: Fast food burgers are a universally known quality (or lack thereof). If I like a Big Mac more than the offering at a real, full-service restaurant, the owners and cooks should rethink what they are doing. It's my new version of the Big Mac Index. It is also on the list to troll the witless people who only look at the pictures and don't get the point. So, how was the Big Mac? Sweet. I mean that literally. The patties were the usual dry disks. There's a ton of sugar in the bun. If there's one thing I kind of like about these things, it's the sweet and tangy special sauce and the contrast of the sour pickles. The sodium content makes my heart flutter and not in a good way. 85 CZK without fries.<br />
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22. <b><a href="http://domynoburger.cz/">Domyno Burger Bar</a></b><br />
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I tried the original Domyno Burger Bar out in Prague 4 a few years ago and didn't like it much. I felt the same about the new #2 outlet on Vodičkova. Their burger had soft, hammy, smoky bacon. The lettuce sticking out from the sides really hurt the looks. There was lots of mayo, tasty cheddar, sautéed onion, and sour pickles. The chewy ground beef was too dense – a real flaw. I also had an issue with the bun, which was too bready and too big for the patty. It was better than fast food, but not by much. 199 CZK, no fries. Extra ketchup was free, but it was not Heinz.<br />
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21. <b><a href="https://georgeprimeburger.com/">George Prime Burger</a></b><br />
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I’m downgrading the Bacon Cheese Burger at George Prime Burger. The beef may be good-quality, but the grind was just too fine for me, and the patty had a dense, slightly rubbery texture. I'm not sure if they put salt in it prior to cooking. Although I mentioned this issue in my 2017 review, it bothered me more this year. It was cooked to medium. The saving grace was the amazing maple-glazed, smoked bacon that boosted each bite. Construction was balanced except for too much lettuce. I had to remove some. The bland, chewy bun was not really toasted. Thankfully, they have Heinz ketchup. It normally comes with a lemon-Dijon aioli that I found overpowering. There were also tomatoes and pickles. 240 CZK, fries not included.<br />
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20. <b><a href="https://www.blogger.com/"><span id="goog_413404085"></span>Café Sladkovský<span id="goog_413404086"></span></a></b><br />
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The Slider Taster Set at Café Sladkovsky in Vršovice came with three variations: bacon, barbecue, and chipotle. The meat quality was good, cooked medium, but the patties were bland and needed salt. The bun tops were stale and hard. The bacon burger was good and smoky, the barbecue burger was dull, and the chipotle salsa had a hint of heat. On two of the three, the flavor of the thick tomato slice dominated. 210 CZK, fries not included. Next time, I’d get the regular burger, which I've enjoyed in the past.<br />
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19. <b><a href="https://nejenbistro.cz/en/">Nejen Bistro</a></b><br />
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The Black Angus Burger was good, but I didn't like it as much as previous years. The ground beef was excellent, picking up smoke from their Josper grill. It came with sweet, caramelized onions, smoky cheddar, lots of mayonnaise with chopped pickle, tomato, and mixed leaf. It had fruity, sweet homemade ketchup. It was tall and hard to bite, even after compressing with my palm. Juices dripped all over the place. I added salt, which really elevated the flavor. It was cooked perfectly medium. The toasted bun was too chewy. Loved the homemade fries with skin. 258 CZK plus I had to pay 35 CZK for extra ketchup.<br />
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18. <b><a href="http://www.cafepalanda.cz/en/">Café Palanda</a></b><br />
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The Royal Bacon Cheeseburger dropped in my esteem this year. The quality ground beef and light brioche bun were still top notch. But cold, dry, hard-to-chew bacon brought it down. Dull, processed cheese wasn’t fully melted. I really liked the caramelized onions. The long pickle slices could be more sour. Worcestershire-influenced ketchup always struck me as odd and not a classic flavor. It was still a burger that keeps the restaurant packed, but it was not the best it could be. 189 CZK without fries.<br />
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17. <b><a href="https://kaiserfranz.cz/">Kaiser Franz</a></b><br />
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The Bacon Cheeseburger had excellent ground beef that was cooked medium, I hit it with some salt, which got the flavor just right. It had smoky but soft bacon, lettuce, tomato, and raw red onion. Overall, I liked it a lot. I'd only take away some points for the bun, which was way too big and bready, and there was too much mayo. 180 CZK with fries and slaw, but the fries were on the soft side.<br />
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16. <b><a href="http://www.sweetandpepperdays.cz/">Sweet and Pepper Days</a></b><br />
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Very good sliders. They were fairly large, and made with excellent ground beef, quality buns, real cheddar, crisp salty bacon, and red onion. I thought they could be even better with pickles or more ketchup to give them balancing tartness. The only problem here was too much shredded lettuce mixed with bland mayo. It made for a dull slaw. 109 CZK for one, 199 CZK for two, fries not included.<br />
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15. <b><a href="http://www.zlycasy.eu/">Zlý časy</a></b><br />
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OK, the bun was awkwardly large on the bottom. And maybe there was a benefit from low expectations. But I enjoyed every bite of this burger. The thick patty had a nice crumbly texture and rich, beefy flavor. Good meat. However, it was cooked all the way through (they didn't ask how I wanted it). I’d prefer medium. The burger had crispy bacon, caramelized onions, thick-sliced sour pickles, lettuce, tomato, and mayo. 179 CZK without fries. And of course, lots of great beers there that you don’t see in too many other places.<br />
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14. <b><a href="https://www.nasemaso.cz/en/">Naše Maso</a></b><br />
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The ground beef at this tiny, eat-in butcher shop had fantastic flavor and a top-quality crumble. It always bugged me that they served it on a lame, little Czech roll. It was prepared with mustard, pickles, and red onions. It's better when you ask them to add their homemade ketchup, which was a little sweet and not sour enough. The burger came out five minutes after ordering and was rare. I'd prefer a little more time on the grill, but the place was so damn busy (and uncomfortable), perhaps they want things to move along as fast as possible. I can only go there at odd times when the crowds are smaller. This burger would have ranked much higher, but it had a flaw that I've found here often in the past: gristle! Unchewable pieces of meat greatly detract from what would otherwise be an excellent eating experience. 205 CZK, no fries available.<br />
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13. <b><a href="http://www.magburgerhouse.cz/">Meat and Greet Burgerhouse</a></b><br />
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The Crispy Burger was very good overall. It had crunchy, smoky bacon, and crispy onions mixed with tangy, distinctive barbecue sauce. The quality ground beef was cooked perfectly medium, with a good grind and fat content. There was too much salt. The toasted bun was quite small, stale, and chewy on top. Chili cheddar and jalapeño-coriander gave it a unique and spicy flavor. There were also diced tomatoes and shredded lettuce. 205 CZK, fries not included.<br />
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12. <b><a href="https://hillbilly.cz/">Hillbilly</a></b><br />
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Very good burger, though I didn’t love it as much as last year, when it ranked #2. The peppery ground beef was a pleasure, and the crisp bacon was tasty, but it was not easy to bite this tall beast. There was an over-abundance of sweet, Hillbilly dressing, like Thousand Island, mixed with chopped pickles. It dripped out all over the plate. The big, fluffy bun was nicely toasted but couldn’t stand up to the strain and fell apart at the end. There was also red onion, tomato, pickles, and rucola, which I don't love on burgers. Overall, quite a mess to eat but fine flavors. 189 CZK without fries.<br />
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11. <a href="https://www.facebook.com/SaltnPepaKitchen/">Salt 'n' Pepa Kitchen</a><br />
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The Salt 'n' Pepa Burger was made with aged beef and included cheddar, tomatoes, pickles, lettuce, tartar sauce, and barbecue sauce. There was smoky, soft bacon. The ground beef, cooked medium, had just the right texture and fat content. It needed a bit more salt. The sour pickles balanced the flavors, and it all sat on a quality, toasted bun. The barbecue sauce was not distinctive but, overall, this was a delicious and very respectable burger from a well-run kitchen. 185 CZK plus 20 CZK to add bacon.<br />
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10. <b><a href="https://www.dish.cz/">DISH {fine burger bistro}</a></b><br />
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I had the Smoky Dish. It featured well-constructed, good ground beef done medium, well-cooked, salty bacon, sweet BBQ sauce, sour pickles, crispy onions, spicy red pepper mayo, and sturdy but bready bun. I enjoyed it much more this year after it dropped on last year’s ranking. There was one big flaw: pink juice covered the plate and soaked the bottom of the bun before I even picked it up. You can see it in the photo. 225 CZK without fries.<br />
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9. <b><a href="https://badjeffs.cz/">Bad Jeff's Barbeque</a></b><br />
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The bacon cheeseburger had a lot of good going on. The high-quality, peppery beef, ground in-house and cooked medium, was the star. Presentation was excellent: I loved the separate lettuce, tomatoes, red onions, and pickles. Hot side hot, cool side cool. It was a balanced beauty. Bacon was crisp and smoky, but dried out. One big flaw held this burger back from pure greatness. The bun was too soft and Wonderbread-like for me and pink patty juice seeped into the bottom (see photo, bottom right). That turned part of the bread into an unholy mush. The burger comes with mustard and mayo, but I deleted the mustard. They’ll give you a bottle of Heinz, no extra charge, and I added some. Flaws aside, it was a classic burger that tasted great. And I love eating at the bar: super friendly, cool folks there. 289 CZK including good curly fries.<br />
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8. <b><a href="http://www.jamandco.cz/en/">Jam and Co.</a></b><br />
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This was the least conventional but one of the most delicious burgers I had this year. It's hard to categorize, and it's not on the menu all year. They do different variations, but this particular version at this Asian fusion restaurant came with bone marrow on top, and the bun was completely covered in decadent, pan-dripping mushroom gravy. This bugged me on the first visit, because it couldn’t be picked up. I had to knife and fork it, which felt very wrong. But that sauce was incredible – sticky, savory, fatty love – one of the best I’ve tasted in a long time. I wised up on later visits and ordered the gravy on the side. It was made with excellent beef, ground just right, cooked medium. There was an assertive, melted Emmental and a ravishing red onion chutney, bursting with the flavor of red wine. I jokingly called it a French onion soup burger. So damn delicious, I had it four times before they took it off the menu. And it was so unusual, it may not be to everyone's taste. I wanted to hate it, but I loved it. 225 CZK, no fries.<br />
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7. <b><a href="http://www.monarch.cz/index.php/en/">Pohostinec Monarch</a></b><br />
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The USDA beef burger was excellent and expensive. There was a big buttery flavor in that toasted brioche bun. The smokiness of the crisp bacon influenced the flavor of the cheddar. The mayo, also smoked, had a spicy bite. The patty, cooked medium, was topped with sour pickles, pickled onions, and lettuce. The only thing holding it back from the top-tier was the too-fine grind. The imported American beef wasn’t packed too tightly, the fat content was good, but the texture was off. This burger was the priciest on this year's list at 395 CZK. That's close to the price of a burger at Union Square Cafe in NYC. I liked the Monarch burger a lot, and it’s a great-looking restaurant with top steakhouse aspirations. But 45 CZK for a small dish of extra ketchup? That’s insane. It was only 4 CZK less than what they charged for a half-liter of Pilsner. I'll end on a more positive note: The included fries were terrific.<br />
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6. <b><a href="https://www.meatbeer.cz/en/">Meat Beer</a></b><br />
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This place opened in the summer of 2018 and wasn't on my radar until recently. But their burger vaulted quickly toward the top of the list. The gorgeous ground beef, cooked medium, picked up big smokiness from their Big Green Egg grill. The grind was a little fine for me, but the patty was so tender. It had great fat content. Sticking a fork into the medium-cooked patty sent up a geyser of juice. I was warned by a friend that their dry-aged burger special was drier. The crisp bacon had that super smoke. The basic yellow cheese got a flavor boost from the grill. Mayo was also smoked. I love smoky burgers so this was exponentially excellent for me. On the light but sturdy bun, there was ketchup, pickled onion, and wilted dark leaf lettuce. The tomatoes were cut too thick, so I pulled them off. I shouldn’t have been too surprised at the burger quality in this steak restaurant. One chef, Jirka Hrachový, worked at Kampa Park, Grand Cru, Zátiší Group and helped open Nejen Bistro. I discovered Meat Beer because I liked its sister restaurant in the Kolektiv group, Vyčep. I’d compare the Meat Beer burger to one I had at Gordon Ramsay Burger in Las Vegas. It came with fries for 248 CZK.<br />
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5. <b><a href="http://www.mikrofarma.cz/bistro-praha/">Mikrofarma</a></b><br />
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They have a top-notch burger at this little butcher shop at Jiřího z Poděbrad. Tender, peppery ground beef, smoky bacon, thinly sliced tomato, onion, and mayo were on the soft, good quality, toasted bun. The thick patty had the right fat content, a good rough texture, and was cooked medium. It was drippy, messy, and delicious. Rucola is not my favorite addition, with its own peppery flavor. But this is a straightforward, unpretentious, delicous burger. It's proof that sometimes simple quality can be the best quality. 168 CZK, no fries.<br />
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4. <b><a href="https://www.blackdogs.cz/en/praha">Blackdog Cantina</a></b><br />
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The American Dream Burger was a beauty with fantastic looks. Some say the sister restaurant in Beroun does it better, but this burger was terrific. The great ground beef, cooked medium-rare, was close to perfect. It had a seductively smoky flavor picked up from the grill and the soft bacon. The cheese captured some of that, too. I loved the light heat from the Sriracha mayo. It had thin but assertive sour pickle slices. The tomatoes were too thick, and the shredded lettuce and red onions were awkwardly placed. The burger was a sloppy to eat, with onion slipping out. Overall, it had balanced construction on a sturdy but easily bite-able bun. The taste was American classic. The small 140g patty I got was 215 CZK without fries. The 200g patty cost 255 CZK.<br />
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3. <b><a href="https://www.ukurelu.cz/en/">U Kurelů</a></b><br />
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It ain't just all about the bacon here, but damn, there was a lot of smoky, porky greatness on top of that beautiful ground beef. The Tavern Classic Bacon Cheddar Burger at U Kurelů was a glorious mess. It wasn't easy to eat, and construction and balance could be better. I had to break up and reposition the very generous portion of long bacon strips on top. Otherwise, they could pork your eye out. There was too much mayo and shredded lettuce for me. But it was so damn tasty! The combination of their savory meats with their sour pickles and pillowy soft bun inspired love. The burgers come with mustard, ketchup, and mayo, but I always tell them to leave off the mustard. When it comes to condiments on a burger, three's a crowd. The burgers here and at The Tavern (same American owners) remind me a little of Shake Shack, but better. And that's no small thing. 229 CZK without fries.<br />
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2. <b><a href="https://www.mrhotdog.cz/">Mr. HotDog</a></b><br />
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The last two years, these sliders here were my number one favorite. And they were still totally great. They were also magnificent bacon bombs, with an abundance of crisp, crunchy, smoky goodness. Their pickles and sweet, tart slider sauce evened out the saltiness. Shredded lettuce and chopped onions stayed firmly in place under their perfect and pliant buns. I wouldn't rate their ground beef as the best, but it's very good. There was just something about the quality construction, the proportion of each ingredient placed in just the right balance that made each bite a pleasure, start to finish. You feel the love and thought that went into designing and building this burger. Mr. HotDog has been a home away from home, and one of the burger places I visited most last year. Their bacon cheese sliders, which were not small, could qualify as a small burger. 99 CZK, great McD-like fries not included.<br />
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1. <b><a href="https://www.kantyna.ambi.cz/en/">Kantýna</a></b><br />
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If the number of visits per year helps determines the winner, Kantýna and Mr. HotDog were close to a tie. But the fact is, the quality of the burgers here was almost off the charts. Their grilled ground beef is world class. Last year, I spent close to $40 for a Black Label Burger at Minetta Tavern, one of the best in New York City. Kantýna's burgers compare very well for a third of the price and with far less pretentiousness. Many a time, I braved the meat-mauling crowds at this butcher shop restaurant to sample every burger variation from their kitchen. Some versions were only offered on random occasions, so you had to be lucky. Every single one was a winner that could and does top this list. Their buns were nothing special, the toppings were varied and not always classic, the foil wrapping was annoying, but the ground beef was the absolute prize-winning star. The burgers had the most marvelous seared crust and char, with smoky flavor from their grill. The patties had a redolent richness inside, always cooked to medium. They had fabulous fat content to give them the right amount of moisture, with a coarse grind, but still held together perfectly. I usually asked them to add ketchup to my burgers, though theirs is homemade and tomato sauce-like. And now I'll rank the best of the best of their burger variations: 1. Wagyu Burger 2. Veal Burger 3. Dry-Aged Beef 4. Regular Beef. I always had to go at off-peak times or I'd get too frustrated with the hectic nature of the restaurant. But after every burger, I've left feeling very lucky, indeed. We are very fortunate to have such a burger in our city.<br />
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That’s my list for 2018. Feel free to agree, disagree, and/or share your own rankings in the comments or on Facebook. I'll be lurking around to answer questions, defend decisions, or just enjoy the debate.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0Prague, Czechia50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-71951200287809525392019-01-06T13:06:00.000+01:002019-01-06T13:06:07.272+01:00Brewsta's Burgers 2017<br />
Welcome to my 10th annual ranking of the burgers of Prague. Let's dig in.<br />
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Every year, I must explain that this is not a list of "the best." That's a subjective distinction others may presume to make.<br />
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This is a ranking based on the personal tastes and opinions of someone who has traveled the planet in search of great ground beef on a bun. In 2017, I consumed 30 different burgers around Prague, many of them more than once.<br />
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So, what do I look for? High-quality beef, coarsely ground, cooked medium, with a fat content around 20 percent is a good starting point. I prefer a patty that is flame-grilled or griddled with a seared crust, and liberally salted on the exterior. I want lightly crisp (but not brittle), smoked bacon. Toppings are better on the top or the side and should be sliced thin. On the bottom, they get warm and soggy.<br />
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Well-balanced construction doesn't just make a burger look good. It also helps it taste good and makes it easier to pick up and bite. It's no fun to have half your meal fall out the back side of the bun. Awkward lettuce is particularly annoying. Shredded is preferred.<br />
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Don't underestimate the importance of buns. They should be toasted or grilled rather than baked. They must maintain structural integrity from first bite to last, but also be light, not dense.<br />
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The burgers were rated as I experienced them. If they got better or worse the week after I was there, and you have a different opinion, that’s great. I'd love to hear it. But remember, you didn’t eat the burger I ate on the day I was there.<br />
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Twelve burgers on this list were new to me. This year, I crossed off some previous losers and didn’t get to a few good ones. The idea of eating more than 30 seemed unwise.<br />
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Here now are Brewsta’s Burgers 2017, from worst to first:<br />
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30. <b><a href="http://www.bejzment.cz/lesnicka/">Bejzment</a></b><br />
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This burger was automatically demoted to last place because of the restaurant's horrifying health inspection fail in October. The photos and descriptions <a href="http://www.potravinynapranyri.cz/WDetail.aspx?id=10535&lang=en&design=default&archive=actual&listtype=tiles">in this report</a> are not for the faint of heart or the weak of stomach. The owner said he was shocked – <i>shocked</i> – discover that his employees had been so careless. He claimed to have fired everyone and gone back into the kitchen himself – attempting to dodge personal responsibility. And this was the guy who started Prague's lucrative annual Burgerfest, now sponsored by Jack Daniels. Bejzment burgers were always hit and miss. This year, D Bejkn Čyz Burger (269 CZK without fries) was mediocre, with overground, oversalted beef, undersized bacon, and sad, wilted onions. It would have been in the lower middle of the burger pack, but the fact remains that I ate here before this dire health situation was revealed. I can't uneat that burger, and I can't unsee that disturbing report. It's unforgivable. Bejzment is forever banished.<br />
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29. <b><a href="http://croqnroll.cz/">Croq 'N' Roll</a></b><br />
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Slick photos on Instagram lured me for this burger, but IRL, it was terrible. The ground beef was super dense and chewy, and yet bright red inside. I'm not sure how they achieved that. The bun was surprisingly hard to bite. The meat slid out as I tried to eat it. My notes say "nasty." To their credit, they announced a total revamp of their burger after I posted about it back in March, but I have not been back since. 95 CZK without fries. According to their website, their new burger is 155 CZK and includes fries.<br />
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28. <b><a href="http://www.agaverestaurant.cz/">Agave</a></b><br />
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I like some of the Mexican food at Agave. I like their bar's style and cool lighting and sometimes enjoy a frozen margarita there. Since the place is American owned, I thought their Hamburguesa might be good, but my high hopes were laid low by the rubbery, dense, salty patty. It tasted OK, but the texture was all wrong. The huge patty, cooked medium, was served on a non-standard, crumbly bun. It gradually fell apart in my hands, turning into a big mess. It was served with good, tangy guacamole, grilled onions, lettuce tomato, Monterey Jack, and jalapeños. The spicy pickle on top was an odd choice. It was served with soft sweet potato fries for 275 CZK.<br />
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27. <b><a href="http://www.kavarnavelryba.cz/">Kavarna Velryba</a></b><br />
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While the taste was OK, the Royal Cheese Burger represented another patty texture fail. The beef was ground too finely, and it was much too chewy. I think the fat content was too low. A lot of red juice squirted on the first rubbery bite. There was not enough smoky pancetta. It also had spicy mayo, lettuce, tomato, and a large amount of fried, sweet red onions. The salty cheddar melted into the patty. There was also raw red onion and a whole pickle sliced in half. 189 CZK, served with potato chips.<br />
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26. <b><a href="https://www.burgerking.cz/">Burger King</a></b><br />
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Every year, Burger King is on the list and not because it is good. Among fast food burgers, I used to prefer it. Now, I'm beginning to loathe it. Here, it acts as a “control.” It’s a known quantity, though perhaps not quality. My point is this: If I like a BK burger more than the offering at a real, full-service restaurant, the owners and cooks should rethink what they are doing. It is also on the list to annoy the humorless people who take these things too seriously. This year, I got the Bacon King. The beef was overground, and the smoke flavor tasted fake. It was on a crappy, mushy, untoasted bun. It looked absolutely nothing like the photo on the overhead menu. Bleh. 139 CZK.<br />
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25. <b><a href="http://www.hot-pepper-pub.cz/">Hot Pepper Pub</a></b><br />
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I ordered the House Classic but was served The Hot Pepper burger with its signature red bun. The salty, peppery ground beef was cooked all the way through instead of medium, but had a good grind. The processed cheese was not well melted. It came with unremarkable bacon, pickles, tomatoes, jalapenos, and dressing. The fried onions with too much vinegar were unpleasant. It was tall and stiff. 185 CZK, served with decent fries and, oddly, Mexican-style salsa.<br />
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24. <b><a href="http://www.sadmanstongue.net/">Sad Man's Tongue</a></b><br />
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The Sailor Jerry Bacon Jam Burger featured good beef with a good grind. However, it was dense, overcooked, too tightly packed, and needed more salt. The bun was cold and doughy, not toasted. The cheddar/Eidam on top was not fully melted. The star here was the smoky bacon jam. It really elevated the whole thing. The burger also had lettuce, tomato, and raw red onions. The fries were a disaster. The potatoes glistened with hot grease and were not properly cooked through, with a snappy, veggie texture. This burger has many fans, but I am not one of them. My notes on the burger say: "Needs improvement." They served it with a bottle of Heinz ketchup, which is a great thing that all places should do. 248 CZK.<br />
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23. <b><a href="http://t-anker.cz/en/menu/">T-Anker</a></b><br />
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Last things first: It took almost an hour for my order to be delivered to the table. When it finally arrived, the burger had a dense patty with overground beef, but decent flavor. It came with quite basic cheese and hammy, smoky bacon, plus lettuce, tomato, and mayo. The bun was baked rather than toasted, which resulted in crumbling. It was cooked all the way through, not medium. My notes say: "Not bad, but not worth 299 CZK." However, the view of Old Town from their terrace in the summer is priceless.<br />
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22. <b><a href="http://www.thecraft.cz/">The Craft</a></b><br />
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The Craft Burger came with great smoky bacon. There was lots of mayo and mustard, with a strong Dijon kick on the nicely toasted bun. The caramelized onions were quite sweet. Although it tasted good overall, the patty was very loosely packed and had a disconcertingly mushy texture. I had asked for it to be cooked medium, but it was almost like tartare. It was very messy to eat. 219 CZK with annoyingly stubby rosemary fries. They need to cut them longer.<br />
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21 <a href="http://www.argument-restaurant.cz/home-page" style="font-weight: bold;">Argument</a><b> at Kulaťák farmers market</b><br />
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On a past list, I gave a good rating to the burger at their restaurant, Argument. The burger they did at the Dejvice farmer's market on Saturdays was a different animal, so to speak. Although not as good as the restaurant's version, it was satisfying on a cold, rainy day in March. The salty patty had an enticing smoky flavor from the griddle, though it was rubbery from too fine a grind. It came with mayo, onion, red lettuce, and tomato. There was one strip of hammy bacon and tangy cheese on a good bun. While the restaurant's superior burger costs 335 CZK, the outdoor version was just 100 CZK.<br />
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20. <b><a href="http://georgeprimesteak.com/">George Prime Steak</a></b><br />
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This is a high-end restaurant, serving a high-end burger for a high-end price. So why is it on the lower half of the list? The fine grind and low fat content of the beef hurt the texture. Aside from a strong hit of salt, the flavor of the meat was dull. The brioche bun was unpleasantly dense and the bottom was soaked through with juices. The loss of liquid left the patty on the dry side. The burger was too heavy and hard to hold together. The highlight was the delicious, maple-glazed bacon. There was great, sharp cheddar. It was also topped with chipotle aioli, tomato, lots of shaved red onion, pickles, and lettuce. It came with beautifully-cut, light and crispy fries. The price weighed in at 395 CZK. I liked this burger better in previous years.<br />
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19. <b><a href="https://www.facebook.com/burgerzelva/">Želva Beers and Burgers</a></b><br />
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There was good beef with a great, coarse grind, cooked medium. The smoky bacon was overcooked to a brittle state, but it did add lots of flavor, along with very salty cheese. Their special sauce was rather sweet. The main weakness here was the very tall bun. It had the fattest bottom half I have ever seen. Top and bottom were not well-toasted. A better bun would be a big improvement. I had the large burger with the 170g patty for 119 CZK –- fries not included.<br />
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18. <b><a href="http://regalburger.eu/en/homepage/#czech">Regal Burger</a></b><br />
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The peppery patty, with a grind too fine, was topped with really tasty, smoky, crispy bacon. Dusted with a red seasoning mix, it was cooked all the way through on their press grill, not medium. The Classic Burger came with an anise-flavored barbecue sauce, mayo, sliced red onion, tomato, and pickles. The quality bun was not just toasted but baked, which dried out the exterior. Bun flakes flew everywhere when I picked it up. Quite a mess. It was a tall burger and not so easy to bite in the middle. The price was 145 CZK, plus an extra 20 CZK to add bacon, and it does not come with fries.<br />
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17. <b><a href="https://www.dish.cz/">DISH {fine burger bistro}</a></b><br />
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Dish has topped my list twice over the years, but this year, they lost a step or two. The thin patty was cooked medium, but was bland. Toppings dominated: tons of garlic confit aioli, strong sour pickles, homemade ketchup reminiscent of tomato sauce, lettuce, salty bacon, and white cheddar. I'm not a fan of the bready roll they serve the burger on, but Dish always gets points for balanced construction. The patty leaked a lot of red juice onto the plate, which I didn't like. 215 CZK without fries. I recommend adding the "Fitness Fries" with bacon and maple syrup for 75 CZK.<br />
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16. <b><a href="http://www.sweetandpepperdays.cz/">Sweet and Pepper Days</a></b><br />
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The "Cheesebacon" slider's beef had a top-notch grind, and the patty was cooked medium. It was topped with remarkably-good, melted cheddar. It came with crisp but not smoky bacon, lettuce, red onion, ketchup, and homemade mayo. It rode in on a quality bun, but suffered from sloppy construction 189 CZK for two, no fries available.<br />
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15. <b><a href="http://www.magburgerhouse.cz/">Meat and Greet Burgerhouse</a></b><br />
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The MAG Burger had high-quality ground beef cooked medium, served on an excellent, toasted bun. It had crispy, smoky bacon, and top build quality. On the downside, their green onion mayo with a sharp kick overwhelmed most of the other flavors. Their homemade ketchup also reminded me of tomato sauce. There were bits of chewy gristle in the patty. It cost 189 CZK, and I added their great sweet potato fries for 79 CZK. Sriracha mayo was a whopping 29 CZK.<br />
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14. <b><a href="https://badjeffs.cz/">Bad Jeff's Barbeque</a></b><br />
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Top points here for the great ground beef, cooked medium, topped with crispy, smoky bacon. There was also the best quality layout and construction: the cool, fresh toppings placed on the plate, avoiding the heat of the meat until the last minute, awaiting closure. Two things have changed since last year's model. The restaurant's flame grill was gone due to ventilation issues. I missed the extra smokiness. The bun was also changed and, in my view, not for the better. The texture was less bready, more mushy, like Wonder Bread. It also got soggy on one side due to the juiciness of the burger. I didn't detect much toasting. The bun knocked this burger down the list for me. It cost 289 CZK, with curly fries included.<br />
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13. <b><a href="https://nejenbistro.cz/en/">Nejen Bistro</a></b><br />
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I had the 180g Beef Black Angus burger with caramelized onions, tangy cheddar, tomato, and lettuce. The incredibly tasty patty, tall but not too wide, was made with perfectly-ground, smoky beef on their Josper grill. It was pink in the middle, with lots of salt, but there was also some gristle. It doesn't come with bacon, but the meat was so smoky and delicious, they can get away with that. Because of its height and build, it was hard to pick up and eat, but it became more manageable once I got a good grip on it. The bun was soft but strong enough. The burger came with terrific fries. To their credit, they brought a Heinz ketchup bottle for the fries, though the burger was made with tomatoey homemade ketchup that was not too tart or sweet. The main drawbacks: way too much cucumber mayo dripping down the sides, and it was a total mess to eat. 229 CZK.<br />
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12. <b><a href="http://www.jamesjoyceprague.cz/">The James Joyce Irish Pub</a></b><br />
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This was a big, hefty burger with good ground beef, cooked medium. The one slab of Irish bacon was salty and thick, but had no smokiness. It wasn't a classic taste for a burger, hey, they had to make it Irish. The salty cheddar was unremarkable, and it had a thin slice of tomato and mixed lettuce. The bun holds this tall, weighty beast together, but it was hard to pick up and bite. There was lots of mayo on the top and bottom. Excellent crispy fries come with it, plus a bottle of Heinz ketchup, which is always a plus. One of the more expensive burgers in town at 315 CZK, but quite satisfying.<br />
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11. <b><a href="https://georgeprimeburger.com/">George Prime Burger</a></b><br />
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George Prime Burger, a less-costly cousin of George Prime Steak, opened on Vodičkova in 2017. The Bacon Cheese Burger had quality ground beef, cooked past the requested medium, terrific maple-glazed bacon, and a perfectly-toasted soft, light bun with the strength to hold it all together. It was also topped with lettuce, tomato, and very sour pickles. There was too much Dijon-aioli for me. Some might like it, but the mustard flavor was too strong. On a later visit, I had them swap it out for ketchup, which was a big improvement. The grind of the beef was too fine, and the fat content could be higher, which would improve the patty. This burger benefited from a good balance and construction quotient. 240 CZK. Excellent sweet potato fries and herb-yogurt sauce were 95 CZK. The regular fries were 55 CZK.<br />
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10. <b><a href="http://www.thetavern.cz/en/">The Tavern</a></b><br />
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The Classic Bacon Cheddar had a relatively thin but tightly-packed patty, cooked medium. Their ground beef was full of flavor, and the crispy bacon was super. I liked their tangy English cheddar and nice sour pickles for contrast. The shredded lettuce helped with build quality. They served red onion on the side. There was too much ketchup and mayo. The Classic also comes with mustard, but I always ask them to leave it off. Three's a condiment crowd. The patty and the bacon were not as hot as should be. The soft, sturdy bun held together well, but was not really toasted. 229 CZK, fries not included.<br />
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9. <b><a href="http://www.mikrofarma.cz/bistro-praha/">Mikrofarma</a></b><br />
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I had the large burger with bacon and cheddar at this bistro/butcher shop that opened in 2017. The clearly quality beef had an excellent, coarse grind and was cooked medium rare. It was topped with smoky, hammy bacon that tasted almost like chorizo. There was red onion, shredded lettuce, a touch of mayo, some dull pickle slices, and one small tomato slice. The cheese picked up some flavor from the grill and melted into the patty. Pepper was a little too dominant in the meat. There was a very nice bun. I asked for ketchup and got a homemade version, served in a dish, that tasted like tomato sauce. 159 CZK, fries not included.<br />
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8. <b><a href="http://ginger-fred-restaurant.cz/en/">Ginger and Fred</a></b><br />
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Sitting on their spectacular terrace overlooking Prague Castle was a nice way to spend a warm summer evening. Though the most expensive one on the list, the Ginger and Fred Burger was a good choice among the fancier, even pricier fare on this menu. It was on the small side, but had a thick patty of terrific, smoky beef with a just-right grind. The beef rib meat was marinated in Coca-Cola. I can't say I tasted the Coke, but it was delicious. The meat's salt level was good. It was cooked medium rare and was moist-juicy good. The burger was topped with mustard-mayo, mixed-leaf lettuce, and sweet, fried onions. The bun was light, springy, and colored red. The included fries were crispy and cut right. The burger was a chart-topping 398 CZK, but their website has the price now at 415 CZK.<br />
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7. <b><a href="http://www.masoakobliha.cz/">Maso a Kobliha</a></b><br />
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<span style="font-size: 12pt;">The "Dirty" Burger was delicious and unlike most others in town. The difference was its dry-aged Angus, cooked
medium, with <span class="il">a</span> unique, beefy flavor from hanging around in a climate-controlled fridge. The meat had a proper, coarse grind. The burger was topped with thick, salty bacon, assertive, tangy cheese, and sour pickle slices, plus <span class="il">a</span> special sauce with <span class="il">a</span> kick to it. I was glad it didn't have lettuce or tomato to
clutter up the taste. I loved the square potato bun, which was rich and weighty, with a hint of sweetness. It all gave way easily to <span class="il">a</span> bite. The fried string potatoes were hard to pick up and eat. I could live without those. 220 CZK.</span><br />
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6. <b><a href="http://www.ukurelu.cz/en/">U Kurelů</a></b><br />
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I had The Tavern Classic Bacon-Cheddar burger. The American owners also run The Tavern restaurant mentioned earlier on the list. This one wins the bacon prize with top-level quality and certainly the greatest quantity. The ninja-star bacon placement was awkward. Someone could get porked in the eye (sorry, couldn't resist). In all seriousness, it was a pain to break the ends off and put all the bacon under the bun where it belonged. But in this case, taste beats looks and convenience. The salty patty, with a good grind, was not as tightly-packed as The Tavern's version. U Kurelů's had better balance overall. The burger had two slices of English cheddar. I loved the soft, light bun and great sour pickles. It comes with mustard, mayo, and ketchup, but I always tell them to delete the mustard. It cost 219 CZK without fries.<span style="font-size: 12pt;"></span><br />
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<span style="font-size: 12pt;">5. <b><a href="http://www.blackdogs.cz/en/praha">BlackDog Cantina</a></b></span><br />
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I got the smaller 140g American Dream burger rather than the 200g version. Great beef, great grind, cooked a perfect medium. Excellent chewy, smoky bacon was hidden under the melted cheese. The toasted bun was good quality, but it was too big for the smaller patty, giving it an awkward look. I enjoyed the slow burn of the Sriracha mayo and liked the taste of the cucumber-like half-sour pickles. The toppings were scattered rather haphazardly, but the classic flavors mixed together well. 195 CZK, without fries, which cost 55 CZK extra. Ketchup was 10 CZK extra, and it wasn't even Heinz. Annoyances aside, my notes do say, "One of the best patties in town."<br />
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4. <b><a href="http://www.cafepalanda.cz/en/cafe-palanda-en/">Café Palanda</a></b><br />
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Start to finish, I enjoyed every bite of the Royal Bacon Cheeseburger. Crispy, smoky bacon topped a medium-cooked 170g patty packed with flavor. There were delicious, freshly-grilled, sweet caramelized onions contrasting with crunchy sour pickles. The cheese had a smoky tang. It was all wrapped up in a big but light and fluffy toasted bun. I didn't miss lettuce or tomatoes. It was not easy to bite, but not messy at all to eat –- no dripping, slipping, or sliding. As always, the homemade ketchup was offbeat, with its strong Worcestershire sauce influence. The patty was tightly-packed, and there was a lot of mayo. 189 CZK without fries, or 229 CZK with fries, coleslaw, and parsley mayo. I always go without. Their big burger and a beer is more than enough for me.<br />
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3. <b><a href="https://www.blogger.com/"><span id="goog_616397348"></span>Kantýna</a></b><br />
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Their aged beef burger with cheese was wonderful. This beautiful butcher's palace opened in 2017, and I went back for the burger three times. The patty was thick, with a perfect grind and a satisfying, seared crust from the grill. With a hint of smoke and the right amount of salt and fat, it had the best beef flavor of any burger I had this year. The patty was juicy but not messy. It was served on a decent toasted bun, but nothing fancy. The burger was topped with long-cut sweet/sour pickles and strong red onions. Normally, it comes with mustard, but I always insist they change it for their homemade ketchup. This burger could be number one, except for one big and consistent flaw: gristle. There were many unchewable pieces in every burger. It was a mark of how great the taste was that I'd still rate it this high. I must add that the restaurant, though good-looking, would get so unpleasantly busy that it reminded me of a bus station. The burger was 218 CZK, and fries were not an option.<br />
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2. <b><a href="http://hillbilly.cz/">Hillbilly</a></b><br />
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What a difference a year makes. I don't know what went wrong last year, but it was not good on a number of levels. The 2017 visit was like night and day. The Hillbilly Burger's 160g tender patty had the right grind, was cooked medium, and was easy to bite. Just the right amount of salt brought up the flavor. Some of the salty bacon was overcooked and chewy. There was an amazing, buttery, perfectly-toasted bun. It was soft on top and crunchy on the inside. It was a master class on how a bun should be done. The burger was topped with cheddar, rucola, lots of onions, a tasty, sweet mayo, and ketchup combo, mixed with chopped pickles. It all combined into a classic package that keeps this place constantly packed. 180 CZK, plus 40 CZK for very good, crispy steak fries. They charged an extra 20 CZK for a dish of Heinz ketchup to dip my fries in.<br />
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1. <b><a href="http://www.mrhotdog.cz/">Mr. HotDog</a></b><br />
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Mr. HotDog, how do I love thee? Let me count the visits. I've probably been there at least 10 times this year, more than any other place, by far. That's my metric for judging my favorite. My obsession with their Bacon Cheese Slider has not waned since last year, making Mr. HotDog the second two-time winner in the history of this list. I hesitate to call it a slider as they do. It's really too large for slider status. It's a small burger. The bacon was great – crunchy, chewy in a good way, smoky – and there was lots of it. Their buns are a work of art – pleasing to both the eye and the palate. The beef, though ground a little finely for my taste, is usually cooked medium and tastes wonderful. I love their sour pickles and tangy slider sauce. They keep it all in harmony with chopped onions and shredded lettuce tucked neatly inside the bun. This is well-balanced construction. For me, it's just the perfect burger package for 99 CZK, fries not included. I also love their hot dogs, McDonald's-like fries, onion rings, ice tea, coriander martinis, and sea dogs made with delicately-fried cod. Special dishes they offer, like soups and desserts, show that this is not just a fast food spot. These people are serious cooks, and they'll be tough to beat in 2018. Thanks to <b><a href="https://www.instagram.com/bohemianfoodgasm/">Bohemian Foodgasm</a></b> for the great photo.<br />
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That’s my list for 2017. Feel free to agree, disagree, and/or share your own rankings in the comments.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0tag:blogger.com,1999:blog-9117457965555197769.post-5019462905709073462017-02-15T08:00:00.000+01:002017-02-15T08:00:10.589+01:00Brewsta's Burgers 2016<blockquote class="tr_bq">
"I always say, 'Eat clean to stay fit, have a burger to stay sane.'" <i>Gigi Hadid</i></blockquote>
Like pizza and sushi, burgers are one of those far-flung foods. They're just one of those easy to eat creations that hit a lot of pleasure points and are adopted as fast, fun fare around the globe. And I've traveled the world to try them.<br />
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One of my earliest fast food memories was eating at White Castle (of Harold and Kumar fame) in New York. I've sampled the famously expensive DB Burger by Daniel Boulud, the BLT Burgers by Laurent Tourondel, and the classics at Shake Shack's original location. In Washington, I ate countless times at Five Guys and BRGR. In California, I hit Umami Burger and In-N-Out Burger. In London, I tried Byron (before it got all controversial). In Vegas, I enjoyed Gordon Ramsay's BURGR.<br />
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Prague is a burgeoning burger town, and I tried 30 for 2016. It was the best year yet for quality, and I can recommend the top 17 from my list below. As I present my ninth annual burger ranking, I'll do my best to explain what sets one above another for me.<br />
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It must always be pointed out that there is no such thing as "the best" for everyone. This is a subjective endeavor, based on my personal tastes and a hell of a lot of obsession-driven experience.<br />
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I prefer beef that is flame-grilled or griddled with a seared crust, cooked medium, and liberally salted. I like lightly crisp, smoked bacon. Toppings are better on the top or the side and should be sliced thin. On the bottom, they get warm and soggy.<br />
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Buns are important. They must be toasted and hold together but not too dense. Well-balanced construction counts. The most important factor is the right quality and grind of beef -- coarse, not too fine -- with a fat content of at least 20 percent.<br />
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If the burgers got better, worse, or changed significantly the week after I was there, that's too bad. They are rated as eaten. If you have a different opinion, that's great, but remember, you didn't eat the burger I ate on the day I was there.<br />
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Almost half of the burgers on this list were new to me. Some from previous years had to be skipped for reasons of time, space, and health (my cholesterol hit "borderline high" this year). This year, I crossed off previous losers and didn't get to a few good ones, mainly for lack of time.<br />
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Here now are Brewsta's Burgers 2016, from worst to first:<br />
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<b>30. <a href="http://www.hot-pepper-pub.cz/">Hot Pepper Pub</a></b><br />
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This place opened in Vršovice early in 2016. The bun was a travesty, and it wasn't just ugly. The toppings were tossed on haphazardly. The patty tasted like meatloaf. After I posted about it on Facebook, the restaurant's owner wrote to say that their regular chef wasn't working the night I went, so the burger was all wrong. That may be, but they charged me 175 CZK just the same. I was urged to return and have it prepared properly, but I never made it back.<br />
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<b>29. <a href="http://next-door.cz/en/">Next Door By Imperial</a></b><br />
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The Organic Burger with Parmesan sounds fancy. And they charge a fancy price. It was 260 CZK, plus 65 CZK for fries. One expects excellence from a famous chef like Zdeněk Pohlreich. But this pretentious burger had no true charm. I sent the first one back because the meat was barely room temperature, and the bun was cold. Even if I consider only the second burger, which was warm, but not hot, I did not like it. The patty was dry and underseasoned. It may be high-quality ground beef, but it lacked the fat content to give it the right texture and flavor. The patty dripped juice, but was dry inside. The tomato confit was similar to sun-dried tomato spread. There was scattering of cheese that looked more like a few little snowflakes. The whole thing was bland. I added so many twists from the salt and pepper grinders, I felt a case of carpal tunnel coming on. The large bun was dense and spongy. I got bored with all the chewing and did not finish it. The only real positive: the fries were great. For this kind of money, I expect to smile at more than just the fancy room.<br />
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<b>28</b>. <b><a href="https://www.tripadvisor.com/Restaurant_Review-g274707-d9707404-Reviews-Havana_Grill-Prague_Bohemia.html">Havana Grill</a></b><br />
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I LOVE the steak sandwich at Havana Grill. I highly recommend you check out this hole-in-the wall South American meat spot near Náměstí Míru. One of the best quick, cheap beef bites in town. But the burger? No love. The beef-pork patty had a decent flavor but also a rubbery texture. I can't abide rubbery. I'm not a big fan of hammy bacon either. 155 CZK.<br />
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<b>27.</b> <b><a href="http://www.zlutelazne.cz/content/files/Jidelni_listky/Jidelni_listek_MB.pdf">Blue Burger Bar</a></b><br />
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There are a lot of food options if you are hanging out along the river at Žluté lázně. I'd recommend you skip this one. The biggest problem was the chalky texture and acrid flavor of the ground beef. The processed cheese had no character. There was lots of mayo and a small amount of crisp bacon, but they didn't cover up the sins of their Classic Burger. It did have a good, buttery bun. It would be better if you were drunk. 185 CZK with decent curly fries.<br />
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<b>26. <a href="https://www.facebook.com/SalePepePRAHA/">Sale and Pepe</a></b><br />
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This burger was served at the Sale and Pepe food stand during a festival at Naplavka. The main positive here was the smoky, grilled flavor of the meat. The main negative was that the patty was seriously overcooked, too dense, and chewy. The bacon was undercooked. I don't recall the price.<br />
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<b>25.</b> <b><a href="http://www.kavarnatobruk.cz/home">Tobruk</a></b><br />
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The Beef Bacon Burger's patty was packed too tightly, overground and rubbery. I liked the smoky, crisp bacon and the tangy cheddar. It had quite sweet caramelized onions, celery-caper mayo, lettuce, and tomato. The homemade bun was a bit stale. A friend recommended this cute neighborhood bistro, but I left disappointed. 190 CZK with fries.<br />
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<b>24. <a href="http://www.myburgerking.cz/">Burger King</a></b><br />
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You will find Burger King on this list every year. In the science of burger rankings, this is what is known as a "control." It's a known quantity and quality (or lack thereof). My annual point is this: If I like a BK burger more than the offering at a real, full-service restaurant, the owners and cooks should rethink what they are doing. It is also on the list to annoy the humorless people who take these things too seriously. Outraged comments about the inclusion of Burger King on the list amuse me greatly. I went for the Angus XT again this year. And again, I did not like it much. The patty was mushy and dry. The barbecue sauce was cloying. The bun was crumbly. 189 CZK with fries and a Coke.<br />
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<b>23.</b> <b><a href="https://www.facebook.com/hillbillycz/">Hillbilly</a></b><br />
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A recommendation brought me to Holešovice to try the Hillbilly Burger. The place was packed and had a modern, friendly vibe. The peppery patty was tall, not so wide, and draped in tangy melted cheese. The ground beef had big, chewy pieces in it and was cooked barely medium. It was a sloppy thing to eat. Lots of juices squirted out on the first bite, but the interior was on the dry side. The bacon was rather burnt. I'm not a big fan of rucola on burgers. The pickles were great, but the raw onion was overpowering. 159 CZK with good fries. Thanks to Sandra Trávničková for donating her photo of the burger here -- I forgot to take one.<br />
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<b>22. <a href="http://www.mozaikaburger.cz/">Mozaika Burger and Co.</a></b><br />
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I had the Bacon Cheeseburger, which I believe used to be called the Krystal. It had a thick patty, with a good grind, but I don't think the fat content was high enough. The beef was tightly packed, chewy, and I thought the salt levels were too high. It was cooked medium. The bun was too dense. I loved the sweet and sour pickles on it, and their crispy bacon was incredibly good. There was lots of mayo, plus shredded lettuce. It was very messy to eat. I asked for additional ketchup. It was homemade, which was OK but not as good as Heinz in my book (nothing is). The condiment cost a soul-crushing 35 CZK. The burger was 214 CZK, and fries were an extra 49 CZK. The place was packed when I was there, and lots of people clearly like it, but it just didn’t do it for me.<br />
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<b>21. <a href="http://t-anker.cz/en/news/">T-Anker </a></b><br />
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This rooftop spot, accessed via a grungy, small elevator next to the Kotva department store, has one of the best views of Prague's Old Town. In the warm-weather months, it is hard to get table up there without a reservation. Their burger was cooked over flame, giving it a lovely backyard barbecue flavor. Unfortunately, the ground beef was not of the highest quality, and quite chewy. At 269 CZK with fries, it wasn't cheap, but I'd get it again next summer.<br />
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<b>20. <a href="http://www.jamapub.cz/en/">Restaurace Jáma</a></b><br />
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I had the 200-gram burger earlier this year (though the internet menu now lists the burger weights at 180 grams and 270 grams). The bacon was cooked properly and was crispy but not smoky. The gooey cheese didn't have much flavor beyond salt. The patty was also very salty and had an odd seasoning I couldn't identify. Adding ketchup helped balance it out. There was lots of mayo. The lettuce wilted under the hot meat. The bun was nice, but it was not well-toasted. It was super messy to eat. 195 CZK including fries.<br />
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<b>19. <a href="http://www.summacumlaude.cz/en">Summa Cum Laude </a></b><br />
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The burger was well-constructed. It was made with good ground beef, seasoned with salt. However, the patty was too dense and chewy. The toasted bun was a bit stale, but it held everything together well. The melted yellow cheese slice didn't have much character. The bacon was soft and hammy, but it did have a good smoky flavor. There was a ketchup-mayo sauce on it, and I really liked the sliced pickles. 185 CZK plus 55 CZK, for the fries but I really didn't like those. They tasted like they were fried in old oil.<br />
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<b>18. <a href="http://www.maddog-bistro.cz/">Mad Dog Bistro</a></b><br />
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This burger and dog spot took a summer break and never came back. It's too bad, because they made a tasty, well-constructed burger. The cheese melted into the patty. It was made with great beef, which was tender, but the grind was a little too fine. Enjoyed the crispy, chewy bacon. The onion and tomato were sliced thin, for easy eating. The bun was a little too tall and bready. It was 144 CZK, but it is no longer available. The space on Vinohradska was taken over by <a href="https://www.facebook.com/WingHaus/">WingHaus</a>.<br />
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<b>17. <a href="http://nasemaso.ambi.cz/en/">Naše maso</a></b><br />
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This tiny butchery is popular with locals and tourists alike. Just getting in the door can be a challenge at peak times. I bought ground beef patties there and made amazing burgers on my grill at home. I'm just not a huge fan of the burger they serve in the cramped shop. Their meat is generally excellent, but my burger came out pretty rare, with a cool center and a big piece of gristle. It's not very large. They served it, as always, on a small Czech poppy roll, not a burger bun. It was topped with onion, and I swapped their standard mustard for their fairly bland homemade ketchup. Overall, it's worth trying, but I just can't feel big love.<br />
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<b>16. <a href="http://www.beefbar.cz/?lang=en">Beef Bar</a></b><br />
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The dedicated beef restaurant opened this year near the Tesco at Národní. The flame-grilled flavor of the meat was my favorite part of the experience. The high-quality beef had a good, coarse grind. The thin patty was cooked medium. The large brioche-style bun was spongy. The cheese was rather bland. There was lettuce, chopped onion, mustard, and a tiny bit of ketchup. They charged for the extra ketchup I got. The pickles were cut too thick and they threw the lettuce on in a haphazard way. The 100-gram burger was 165 CZK with fries. They also do a 200-gram burger for 265 CZK.<br />
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<b>15. <a href="http://www.sweetandpepperdays.cz/">Sweet and Pepper Days</a></b><br />
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I had the "mini burgers" here. They also have full-sized burgers, but I prefer the smaller size. The ones I had at the beginning of the year were just OK. The one I had in November was much better. So consistency was an issue. The last one had a good coarse grind on the beef, which picked up nice flavor from the grill. It was cooked all the way through, not medium. It was a bit dry inside. The bun was baked, not toasted, so it was also dry, and the outside flaked. There was lots of mayo. There was lovely, crispy, salty bacon. I really liked the sharp, tangy cheddar. It also had red onion, tomato, and lettuce. Construction could be better -- lettuce sometime stuck out awkwardly. 89 CZK for one, 169 CZK for two.<br />
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<b>14. <a href="https://www.facebook.com/Becketts-Irish-Pub-338342216289849/">Beckett's Irish Pub</a></b><br />
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I give extra credit to burgers that taste like they've touched flame, and this one had it. It was cooked a perfect medium, though the grind was too fine and the fat content too low. Still, it was tender and easy to bite. The cheddar picked up some of the smoke from the meat. There was excellent smoky, crispy bacon. The burger came with an onion jam that I found a little too sweet. Adding the salty mayo-based sauce on the side balanced it a bit. They gave me a bottle of Heinz ketchup, but I didn't want to add to the sweetness. They didn't serve it with frills like lettuce, tomatoes, or pickles. The thing that set this burger back most was that the top of the bun was charred black underneath. It cost 245 CZK, including homemade fries that were undercooked and soft. I went another time, and they were crunchy and much better.<br />
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<b>13. <a href="http://www.burgerbar.cz/en/">Burger Bar</a></b><br />
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The Cheeseburger here was one of my top favorites last year. This year's version had less of a grilled flavor I loved so much. Still, they make it with quality beef and a proper, coarse grind. The relatively thin patty was cooked medium. The bacon was smoky but soft and hammy. It had mustard and a tiny bit of ketchup, plus chopped onion, and pickles sliced too thick. The brioche bun was large and spongy. Cheddar was listed as the cheese, but it was fairly bland. Overall, pretty good. 145 CZK, with an extra charge of 45 CZK for fries and a small salad. Ketchup costs extra.<br />
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<b>12. <a href="http://www.magburgerhouse.cz/">Meat and Greet Burgerhouse</a></b><br />
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This place was started by alumni from Dish. I had the MAG Burger. The well-salted patty was very juicy and cooked medium. The very soft bun held together throughout. The bacon had some crispness, though a burger I had earlier in the year had more ham-like bacon. The "gratinated" tomatoes gave it a lightly sweet note. Their homemade ketchup was more like sweet tomato sauce. There was garlic mayo. The heavy saltiness had me wishing for tart pickles to balance it. The MAG Burger was 185 CZK. Fries were 45 CZK extra. Ordering extra ketchup to go with fries cost 29 CZK.<br />
<b><br /></b><b>11. <a href="http://www.masoakobliha.cz/english-1/">Maso a Kobliha</a></b><br />
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The Dirty Burger was a Saturday night special and not on the regular menu. It had two outstanding things going for it. One was the great, funky flavor of the dry-aged ground beef from Real Meat Society, which is also owned by Chef Paul Day. The other was the pillowy, toasted potato roll. I'm still dreaming about its buttery goodness. The patty was cooked medium, and the grind was just right. It was topped with melted cheddar, chopped, fried onion, pickles, and soft bacon. I wished the flavors of the bacon and pickles were more assertive. I added a touch of ketchup to give the burger some tangy sweetness. Size-wise, I'd say it was a small burger or a large slider. It was served in a paper bag with fried potato strings that weren't so easy to eat. 195 CZK.<br />
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<b>10. <a href="http://www.blackdogs.cz/en/praha">BlackDog Cantina Prague</a></b><br />
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I had the American Dream Burger. There was high-quality ground beef with the right grind. The patty had a peppery flavor. When combined with the Sriracha mayo, there was a spicy kick. The meat was cooked all the way through, not medium as requested. This burger dripped quite a lot on the plate. They used a buttery bun that was well-toasted and held the hefty burger together. It had shredded lettuce, tomato, red onion, and long pickle slices. The very smoky bacon was delicious. I didn't write down the price, and it was not listed on the Prague online menu. But it said their burgers were between 185 CZK and 255 CZK.<br />
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<b>9. <a href="http://www.eng.thetavern.cz/">The Tavern</a></b><br />
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The Classic Bacon-Cheddar was good and messy. First, let me say, their bacon was awesome -- crispy and smoky. They use good, tangy cheddar. Their patty was loosely packed, ground coarsely, and easy to bite. The thin patty was cooked medium. It normally comes with mustard, ketchup, and mayo, which was always too much for me. This year, I remembered that and had them leave off the mustard. There was still a ton of mayo, though. Shredded lettuce helped balance the construction -- no awkward lettuce sticking out. The bun was better and didn't seem heavily steamed as it did before. Great pickles on there. 219 CZK plus 49 CZK for fries.<br />
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<b>8. <a href="http://www.urbanstaycafe.com/">Urban Stay Cafe</a></b><br />
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The burger was built beautifully. The blend of chuck, brisket, and rib meat from Czech Angus was ground in-house. The thin patty had a great sear from the grill, keeping it juicy on the inside. The bacon was crisp, the tomato was sliced super thin, and the cheddar was sharp. The brioche bun was made on the premises. The hint of star anise in the onion chutney didn't work for me, and the burger wasn't hot enough the first time I was there. Both of those issues were corrected on later visits. Sad to say, Urban Stay Cafe went away at the end of 2016. I'm a real fan of Chef Luigi Falcone. He's a master of the kitchen, who clearly puts creativity, passion, and hard work into his food. You can taste the love. I hope he'll do something else in Prague someday.<br />
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<b>7. <a href="http://www.nejenbistro.cz/">Nejen Bistro</a></b><br />
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The star attraction of their Black Angus Burger was the intensely smoked flavor of the ground beef prepared on their Josper grill. The loosely packed, coarsely ground patty had the right fat content. The only issue was it was cooked well done instead of the requested medium. There was seasoning in the meat that I couldn't identify and that made the flavor less classic. They used great cheddar and a quality bun. It was topped with sweet, caramelized onions, and a little too much salty mayo. This tall burger was very messy to eat. As good as it was, I still thought it could be better with bacon, which was not an option. It was 195 CZK when I had it early in 2016, but the online menu says it is now 229 CZK. Comes with great fries.<br />
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<b>6. <a href="http://www.cafepalanda.cz/en/">Cafe Palanda</a></b><br />
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This place is super popular, and I was turned away once for lack of a reservation. That was how I ended up at Next Door by Imperial, and you know how that ended. The Royal Bacon Cheeseburger had top-notch bacon, crispy and smoky. And there was plenty of it. It was really good, except for one cold strip that slipped out from under the bun. The patty had a satisfying, coarse grind, and the clear, beefy flavor was brought up by the right salt levels. It had a well-made, toasted brioche bun, but the outside flaked off a bit, like it had been warmed up in the oven. They didn't go overboard with the herb mayo or the homemade ketchup. There was just enough. The cheese didn't make much of an impression, but the assertive sour pickles did. The burger didn't come with lettuce or tomato, and I didn't miss them. It did include crispy, fried onions that were overcooked and chewy. 175 CZK for just the burger, 209 CZK with fries and slaw included.<br />
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<b>5. <a href="http://georgeprimesteak.com/#/en/undefined">George Prime Steak</a></b><br />
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The GPS Burger, available only in the bar, was the most expensive of the year. It was also very good. It was well-constructed, everything in balance, resulting in a handsome burger. The toppings -- sour pickles, tomato, and onion -- were thinly-sliced. The grind of the beef was too fine, but the patty was tender, not too tightly-packed, with nice fat content. It was juicy. I wished for more flavor from the grill, which was present in last year's burger. The chipotle mayo caused a satisfying heat to build. The cheddar was sharp, and the buttery brioche bun held it all together. The bacon was glazed with maple syrup, giving it a terrific sweet and salty character. The price was 375 CZK, which included my favorite fries of the year.<br />
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4. <b><a href="http://www.dish.cz/">Dish Fine Burger Bistro</a></b><br />
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I think the owner of dish has traveled the world in search of great burgers. Their offerings remind me a lot of Umami Burger, which originated in California. The Dish Burger's relatively thin patty was cooked medium. I've sat at the bar many times, watched the raw patties being thrown on the grill, and seen that they had good levels of fat mixed in there. The grind was coarse, and there was no gristle like I've had there in previous years. The patty, with a hint of char from the grill, dripped quite a lot of juices on the plate but remained moist inside. It had tomatoey homemade ketchup and too much garlicky mayo, which overshadows the flavor of the beef. Their crispy, salty bacon had a lightly smoked flavor. The very melted cheese didn't stand out much. They always place their lettuce carefully so it looks good and doesn't stick out too much. I really liked the sweet and sour pickles they use, which cut through the saltiness of the burger. Overall, it was the most balanced, well-built, and easy-to-eat burger. It was 209 CZK when I had it, but the online menu now says 215 CZK.</div>
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<b>3. <a href="http://eng.ukurelu.cz/">U Kurelů</a></b><br />
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Ironically, I liked the Tavern Classic Bacon-Cheddar Burger here more than I did at The Tavern. They're both owned by the same American couple, and both burgers were good. This one was just more satisfying. It was certainly not the prettiest, with all that bacon sticking out everywhere. But oh, what great bacon it was. And it might have been the most bacon I'd had on any burger. I had to break the long strips in half and place them in a more orderly way on the burger, which was a messy business. But once done, it was a bacon burger bomb. The cheese was also the most cheddary I can recall. I got it without the usual mustard -- just ketchup and mayo. The quality ground beef, with a respectable fat content, was cooked medium. Sour pickles punched up the flavor. Except for the bacon and an excess of mayo, the construction was good. The poppy seed bun was a good one, but needed a better toasting. The patty sat on shredded lettuce, and there was raw red onion on the side. 219 CZK and fries were 45 CZK extra.<br />
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<b>2.</b> <b><a href="http://www.badjeffs.cz/">Bad Jeff's Barbeque</a></b><br />
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A lot of thought and love went into the creation of this burger. The custom blend of beef is ground in-house. The patty, cooked medium, picked up great flavor from the grill. The aged cheddar did not have a strong flavor on its own, but picked up some smokiness from the meat. The fat content was at least 20 percent, making it quite juicy and tender, but also very drippy while eating. The coarse grind was on the mark. The bacon was perfectly crispy. The brioche bun was just right. There was mayo on the bottom and mustard on the top. I really liked that the cool toppings -- shredded lettuce, tomatoes, red onions, and pickles -- were prepared in proper proportions, and kept separate from the hot meat. They put a bottle of Heinz ketchup on the table for you, no extra charge. I added some. The cost was 269 CZK, and included nice curly fries.<br />
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<b>1. <a href="http://www.mrhotdog.cz/">Mr. HotDog</a></b><br />
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One big factor helps me decide on my favorite burger or, in this case, a slider. And that is how often I return for more. Burger fatigue set in many times, and yet I found myself craving Mr. HotDog's offerings on a regular basis -- more than any other burger. Even though I live on the other side of town, time and distance did not deter me. Their Bacon Cheese Slider was just so classic, I found it addictive. The ground beef had a great grind, juicy fat content, and the right salt levels. The salty cheese melted off the side of the patty, forming a little crust. The combination of their tangy slider sauce and sour pickle slices balanced the savory side. Shredded lettuce and diced red onions added crunch and punch. They bake their lovely little buns in-house. I added a little ketchup, provided gratis in a red squeeze bottle. I also like their snappy dogs and special offers, including Thai soups and occasional lobster roll Sundays. I think it's a cool place run by people who know how to cook. And they make some killer cocktails for around 100 CZK. It's not big, it's not fancy, but it was my infatuation this year. One Bacon Cheese Slider was 89 CZK, two were 169 CZK, and three were 219 CZK. A side of good, McDonald's-style fries costs 39 CZK, and a full basket was 79 CZK.<br />
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That's my list for 2016. Feel free to agree, disagree, and/or share your own rankings in the comments.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0tag:blogger.com,1999:blog-9117457965555197769.post-77201656976226290202016-05-30T16:38:00.000+02:002016-05-31T15:40:15.887+02:00Follow Czech Please on Social MediaDear readers,<br />
<br />
I decided to stop posting to this blog at the end of 2013. The good news is that I am still posting regularly on my <b><a href="https://www.facebook.com/pages/Czech-Please/104727537335">Czech Please FaceBook</a></b> and <b><a href="https://twitter.com/CzechPlease">Czech Please Twitter</a></b> pages (links embedded here).<br />
<br />
I'm still regularly posting photos and comments about my latest eating adventures, mini-reviews, as well as all the links I can find related to food and drink in Prague and sometimes beyond.<br />
<br />
It was a great seven years of blogging, but it was time to move on to new pastures and media.<br />
<br />
- BrewstaBrewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0tag:blogger.com,1999:blog-9117457965555197769.post-75743991121373569062016-02-03T17:31:00.000+01:002016-02-03T17:31:33.995+01:00Brewsta's Burgers 2015<blockquote class="tr_bq">
<i>"It requires a certain kind of mind to see beauty in a hamburger bun." - Ray Kroc</i></blockquote>
When you eat 30 different burgers in search of the Holy Grill, certain things become apparent.<br />
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First, there is clearly something wrong with me. This mad annual quest, my eighth, is the definition of an unhealthy obsession. <br />
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Second, although I hit my new record for burgers sampled in a year, I did not achieve greater burger wisdom. My goal has always been to eat fewer lousy burgers. Despite my best efforts -- reading online reviews and following recommendations -- I ate too many space wasters.<br />
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I must always remind readers that this is not a list of Prague's "best" burgers. I don't think anyone can credibly claim something is the best for everyone. Rather, it is a
subjective survey of the ones I ate and either liked or disliked, based on my
personal taste.</div>
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So, what does that mean? I prefer beef
flame-grilled or griddled with a seared crust, cooked medium,
and seasoned with salt. I prefer lightly crisp bacon. Toppings are better on the top or the side. On the bottom, they get hot and soggy. Buns matter. A lot. They must hold together but not be too dense. Proportionate construction counts. The most important factor is the right quality and grind of
beef, coarse, not too fine, with a fat content about 20 percent.<br />
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If the burgers got better, worse, or changed significantly the week after I was there, that's too bad. They are rated as eaten. If you have a different opinion, that's great, but remember, you didn't eat the burger I ate on the day I was there.</div>
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Almost half this list is burgers that have never been ranked before. Many well-known burgers ranked in previous years had to be dropped so that a non-lethal number could be eaten. This year, I went in new directions in more ways than one.</div>
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Here we go, from my worst to my first:</div>
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<b>30. <a href="http://www.texassteakhouse.cz/?lang=en">Texas Steakhouse</a></b></div>
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Their American Classic Burger is quite un-American. The overseasoned, salty meat was served on the strangest bun. It was more like a pita, and it fell to pieces. There were whole pickles, sliced in half, and processed cheese. It also had lettuce, tomatoes, red onion, mustard and ketchup. The bacon had little flavor and the cheese was bland. The included fries were soggy. It took one hour to reach the table, and we were the only ones in the place. On the bright side, service at this Prague 7 spot near Letna was friendly, if glacially slow. We did get a warm reception from the resident pit bull, Lotar, who obligingly helped finish the last quarter of the burger I didn't want. 175 CZK.</div>
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<b>29.</b> <a href="http://globebookstore.cz/cafe/"><b>Globe Bookstore and Café</b></a></div>
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They say the menu is "American influenced" and, indeed, it is filled with options like mac and cheese, a club sandwich, a Cobb salad, and wings. I haven't tried those, but the Classic Globe Cheeseburger I had back in May was under the wrong influence. The thin patty had the consistency of meatloaf. Its soft texture was like beefy mashed potatoes. The bun was wide and similar to those found at Burger King. It had good, crispy bacon, plus lettuce, tomato, red onion, and a slice of processed cheese. It came with good fries. 180 CZK.</div>
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<b>28. <a href="http://www.expatsbar.cz/">Expats BBQ Bar</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaiGHRkozdGRz11crG_VPHRBNd_31xWM3b58oZUy325qeO5_Pznk9NZU6i9pq1O8FAXri0yaszCtRiilOA8awgompx3ZBARe2aKFFpBro4-6FDLjTiJAjnpQv0BcLJ7kY6W6xUTTFFcDBx/s1600/Expatsbbq.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaiGHRkozdGRz11crG_VPHRBNd_31xWM3b58oZUy325qeO5_Pznk9NZU6i9pq1O8FAXri0yaszCtRiilOA8awgompx3ZBARe2aKFFpBro4-6FDLjTiJAjnpQv0BcLJ7kY6W6xUTTFFcDBx/s400/Expatsbbq.JPG" width="400" /></a></div>
I tried the bacon cheeseburger shortly after the opening of the new Prague 1 location. The loosely-packed patty was barely warm and mostly raw. The grind was too fine. They served it on a small, sad, Tesco-style bun. The bacon was the worst -- overcooked and dried out planks. It came with lettuce, tomato, onion, ketchup, and mustard. One positive point was the great, smoky cheddar. But the restaurant was also filled with terrible, smoky air. 189 CZK, plus 39 CZK for fries.</div>
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<b>27. <a href="http://www.potrefene-husy.cz/cz/potrefena-husa-praha-vinohrady">Potrefena Husa on Vinohradská</a></b> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOuJbwIdToQRDAOQSULMurarInmGHiu8HxvrKk3DBRdzMT7vlma_6Wj6dF0gWDetdfa8GDYryG5S6gMGWIwsYJCqyaRxM7dt4un_K_Z1aUxec-goa7zXbypd9_ROZsF3kMbNYDiBkN84z/s1600/Husa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlOuJbwIdToQRDAOQSULMurarInmGHiu8HxvrKk3DBRdzMT7vlma_6Wj6dF0gWDetdfa8GDYryG5S6gMGWIwsYJCqyaRxM7dt4un_K_Z1aUxec-goa7zXbypd9_ROZsF3kMbNYDiBkN84z/s400/Husa.JPG" width="400" /></a></div>
For years, this location served a top-tier burger with smoky beef and a classic American style. This year, some genius decided to improve it, but ended up ruining it. The flame-grilled flavor was gone. The patty was very dense, salty, and cooked all the way through. Some of the smoky bacon was crisp and some was cooked to tooth-aching hardness. The burger was taller than wide and not possible to bite without modification. There was a super-thick wedge of iceberg lettuce that I pulled out and discarded. Inexplicably, there was also a wad of radicchio. It had a hard chewy disk they called a Parmesan chip. There were cherry tomatoes sliced in half that had to be tossed aside. It was slathered with mayo. The cheddar was good, and I like the lightly sweet bun. When I asked for ketchup, the waitress replied, "Sweet tomato sauce?" I thought she was just confused, so I said yes. But that's exactly what it was, and they charged me an astounding 35 CZK for that nonsense. Good fries were included. I've heard the Dejvice location still does the burger right, but the one I had was mostly wrong. 278 CZK.</div>
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<b>26. <a href="https://www.facebook.com/pages/Restaurace-OPEN/384765281717161">Restaurace Open</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6a916yFMeAX74wbQYxwTESMVWUrzzmn5bAHeHxKyFqq-qWo6hhDlRIARlT4HamLsxZDZxkAESbt9btjWhVDhGNUsXr2OujbbA4tDtGf-TBa8gPgeRmkPrxdw9zbVJOn7gy9bpnvMelDv/s1600/OpenRestaurant.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6a916yFMeAX74wbQYxwTESMVWUrzzmn5bAHeHxKyFqq-qWo6hhDlRIARlT4HamLsxZDZxkAESbt9btjWhVDhGNUsXr2OujbbA4tDtGf-TBa8gPgeRmkPrxdw9zbVJOn7gy9bpnvMelDv/s400/OpenRestaurant.JPG" width="400" /></a></div>
The BBQ Burger had all kinds of things mixed into the thick, large patty. Mainly, I tasted garlic. The grind was too fine, giving it a dense texture. Some unpleasant gristle remained. It was cooked past medium. The bun was stale and chewy, making it hard to bite. It was topped with hammy, smoky bacon, decent cheddar, lettuce, tomato, red onion, and pickle slices. The relatively new restaurant on Vinohradska looks nice enough, but my notes on the burger say "not terrible" and "not again." 189 CZK.<br />
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25. <a href="http://le-burger.cz/"><b>Le Burger</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXDP85UyavgIfUr8ybTJE4S_nh_yqajd4z_qyHFf1BVAT72lWnU5M1r_SMJKndzRlBAxxkl6ItG2moGtYqTEMGYRXoKzq-ZHZi815OXKjrCqnXerCU_rim7H9AYcCt-BqAUji5Ez1YFN4/s1600/LeBurger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXDP85UyavgIfUr8ybTJE4S_nh_yqajd4z_qyHFf1BVAT72lWnU5M1r_SMJKndzRlBAxxkl6ItG2moGtYqTEMGYRXoKzq-ZHZi815OXKjrCqnXerCU_rim7H9AYcCt-BqAUji5Ez1YFN4/s400/LeBurger.JPG" width="400" /></a></div>
This dedicated burger spot in Smichov has its fans. Not me. The ground beef in the Bacon Burger Classic, cooked medium-well, was tough and tiring to chew. There was only a hint of pink. The grind was too fine. I found nothing remarkable about the flavor. When I picked it up, copious amounts of clear juice squirted out. Yet, the patty was oddly dry inside. It was too big to bite easily and a total mess to eat. A quarter of the bun was soaked through at the end. There was too much lettuce. There was also soft, smoky bacon, tomato, and pickle, and ketchup. The homemade "ketchup" tasted almost exactly like marinara sauce. The overall flavor was anything but classic.<br />
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24. <a href="http://bohemiabagel.cz/"><b>Bohemia Bagel in <span class="_Xbe">Holešovice</span></b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHjIwFXqqROsoMjSmI-YhYWUxR8elGSyQwqOtpCWpmtMAJOEbmrFC0mgHS3ly4Zc2pYqCGfJ8Gh2VLTTsFy3bExFXebne3Cq1uYBvzIHj8ObNKE-nVOpdp0EYxUDYmpde7EccvB6OVHtz/s1600/Bohemia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHjIwFXqqROsoMjSmI-YhYWUxR8elGSyQwqOtpCWpmtMAJOEbmrFC0mgHS3ly4Zc2pYqCGfJ8Gh2VLTTsFy3bExFXebne3Cq1uYBvzIHj8ObNKE-nVOpdp0EYxUDYmpde7EccvB6OVHtz/s400/Bohemia.JPG" width="400" /></a></div>
I liked this burger a long time ago. One reason was the flame-grilled flavor. That taste was no longer present on the Bohemia Hamburger with bacon and cheddar. The great bacon was crispy, but placed in a skewed way that could cause someone to lose an eye. The red onion, tomato, and lettuce were also awkwardly placed. The patty was cooked medium, but still hard to chew. The grind was OK, but I think there was not enough fat. The bun was among the hardest and stiffest I came across. There was no mayo or ketchup at all, making the dryness more noticeable. I ordered ketchup and received some Heinz in a dish. This annoys me because I must ration the condiment between the burger and the fries. 189 CZK with fries.<br />
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23. <a href="http://www.joyburgerbar.cz/"><b>Joy Burger</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8ir9qo4KNDRw1Yau4S9nyp8bSh-2SR0sI8sIAXxsW5bXxQWrspzdPfNKLE5XfY6gAqL3RlovXESAaWq23jtzZrr4fvb3TgA6yzZ-G8yQ6EWQPKCJ5xmMrSOMzRigj1PlGX6Tum-9Pe4K/s1600/Joy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8ir9qo4KNDRw1Yau4S9nyp8bSh-2SR0sI8sIAXxsW5bXxQWrspzdPfNKLE5XfY6gAqL3RlovXESAaWq23jtzZrr4fvb3TgA6yzZ-G8yQ6EWQPKCJ5xmMrSOMzRigj1PlGX6Tum-9Pe4K/s400/Joy.JPG" width="400" /></a></div>
This was the first burger I tried in 2015, not long after Joy Burger opened on Celetna. I didn't enjoy this international interpretation of an American icon. The menu said the Cheddar Beef Burger came with bacon, but it was more like lardons -- little chunks of pork. Confited cloves of garlic and super spicy chipotle mayo were on top. I like spicy food, but the level of heat was startling. The patty's flavor was OK, but the meat was ground too fine, and there was some gristle. It was cooked medium. The bun was baked in an oven, causing the outer layer to flake off. I asked for extra ketchup and received a small dish that cost me 35 CZK. My notes say the burger was 179 CZK and the fries were 70 CZK. However, the online menu says the burger is 249 CZK and fries are 65 CZK.<br />
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22<b>. <a href="http://www.putica.cz/en/">Putica</a></b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ3dNX-6Dobjpx1Za70CHlSip5uLhdDrdsg4DiwS4dhQ-sAdgUjeYiI4r3-_Sriit98nZOzBFQm3Uwe1gNHMtc9M2dOjmJ-zmnRPRig_MC2574aHy-YEdjFDEXYzDkHijPC_D-gbw6PnM/s1600/Putica.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ3dNX-6Dobjpx1Za70CHlSip5uLhdDrdsg4DiwS4dhQ-sAdgUjeYiI4r3-_Sriit98nZOzBFQm3Uwe1gNHMtc9M2dOjmJ-zmnRPRig_MC2574aHy-YEdjFDEXYzDkHijPC_D-gbw6PnM/s400/Putica.JPG" width="400" /></a></div>
The densely-packed patty of the Classic Burger was perfectly round -- too puck-like perfect. It had great flavor from the grill, and the cheese picked up the smoky goodness. Unfortunately, the grind was too fine and it was cooked well done. This made it too tough. It was tall and hard to bite. It had crisp, smoky bacon. There was lettuce, tomato, and nice, sweet pickle. However, the pickle was diced and fell out on the plate. There was a sweet, spicy barbecue sauce. The bun was the biggest fail. It was stale and like chewing on a rag. 200 CZK.<br />
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21. <a href="http://www.myburgerking.cz/"><b>Burger King</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiVHYHnurnKZj_gytQ8zTIsBpJYVpk99yjimAnbeEnfIooaSRTVBCMstUQSybOakCOWuRKvj5DqTxgSUanYUZ-rLmAYufEgGclUjcRIu0eNq_wlMPOb0klH_nVZEeg3POcSFZ9iYnqkIt/s1600/BurgerKing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWiVHYHnurnKZj_gytQ8zTIsBpJYVpk99yjimAnbeEnfIooaSRTVBCMstUQSybOakCOWuRKvj5DqTxgSUanYUZ-rLmAYufEgGclUjcRIu0eNq_wlMPOb0klH_nVZEeg3POcSFZ9iYnqkIt/s400/BurgerKing.JPG" width="400" /></a></div>
Burger King is included on this list every year. This is my
version of a "control." It's a known quantity and quality that most
people understand. This is my message: If I like a BK burger more than the offering at a real,
full-service restaurant, the owners and cooks should rethink
what they are doing. It is also on the list to annoy the
humorless people who take these things too seriously. I went for the Angus XT this year. It was less good than last year's entry. I did not enjoy it much. The patty was dense, overcooked, and dry. 149 CZK.<br />
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20. <a href="http://www.tripadvisor.com/Restaurant_Review-g274707-d4768788-Reviews-Fair_Food_Ujezd-Prague_Bohemia.html"><b>Fair Food Burger Bar</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9wyXGQ6XwYis2dx_HcITOKlvuVLmJyu3jDNJ5Us63Bv9rDeRdNi82gMujpDtNECz_dij0CLL5z3gSDBtHiAOeUqUC1KRqvbQRX9aztKKGkHMANfXH3QbDgQbMrSxhZ4hd18tM2Cku5dX/s1600/FairBurger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs9wyXGQ6XwYis2dx_HcITOKlvuVLmJyu3jDNJ5Us63Bv9rDeRdNi82gMujpDtNECz_dij0CLL5z3gSDBtHiAOeUqUC1KRqvbQRX9aztKKGkHMANfXH3QbDgQbMrSxhZ4hd18tM2Cku5dX/s400/FairBurger.JPG" width="400" /></a></div>
This burger does not win a prize for looks but tasted pretty good. It came with cheddar, soft smoky bacon, grilled tomato, and very sweet, caramelized onions. There was too much lettuce that fell out and a mayo-based dressing. The grind on the patty was good, and it was juicy. The quality of the meat was above average. The cheese was rather generic. It held together but was very messy to eat. 125 CZK.<br />
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19. <a href="http://cafesladkovsky.cz/"><b>Cafe Sladkovsky</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLIHM3JLlYI_9a-SRUwrJTU1Czc8B-koN9EdVfEH_gDB6haWBzd1ayAAKdlTe1ZfBdowohtmq8b2_XCJ7SOaKEl90hbTaEF0tn2F-vwQrqhiSQf1Ej9vZXHAAnZ2Bua3sbE8dEW7osWKo/s1600/Sladkovsky.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLIHM3JLlYI_9a-SRUwrJTU1Czc8B-koN9EdVfEH_gDB6haWBzd1ayAAKdlTe1ZfBdowohtmq8b2_XCJ7SOaKEl90hbTaEF0tn2F-vwQrqhiSQf1Ej9vZXHAAnZ2Bua3sbE8dEW7osWKo/s400/Sladkovsky.JPG" width="400" /></a></div>
The peppery beef had the right grind and salt level. Cooked a perfect medium, it gushed a lot of juice on the first bite. On top, the bacon was more like a slab of pork belly. It was overcooked and a bit like biting a tongue depressor. The sesame bun was burnt black on the inside and bottom. It was soft but strong and held together. There was tangy cheddar, sweet mayo, lettuce, and tomato. This was a very mixed bag of good and bad. Great potential, poor execution. The quality patty is really what kept it above the BK line. 170 CZK plus 35 CZK for fries.<br />
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18. <a href="http://www.restauraceriegrovysady.cz/zahradky/?lang=en"><b>Riegrovy Sady Beer Garden</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gPr8Vclx5ZF57-5sfyxIn0NfOWcDr9GiTT6TtCpebM2qYgvTomZ7UoC1qjiZihIewjbXpErUOVYTz4K2Fd8rwmmqlPTPzSKHyP5pZuTRlbxCyXMjByfwkazreU281jGbkpE58rkWl6G_/s1600/RiegrBurger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9gPr8Vclx5ZF57-5sfyxIn0NfOWcDr9GiTT6TtCpebM2qYgvTomZ7UoC1qjiZihIewjbXpErUOVYTz4K2Fd8rwmmqlPTPzSKHyP5pZuTRlbxCyXMjByfwkazreU281jGbkpE58rkWl6G_/s400/RiegrBurger.JPG" width="400" /></a></div>
Look, I'm as shocked as anyone that I liked the Riegr Burger. I'm pretty sure I wasn't too drunk but thought it paired very nicely with beers, a bench, and the evening air. The shack that sold it wasn't open all summer. While it was there, the salty meat they cooked to medium over a fire tasted like the backyard barbecues of my childhood. The grind was good and the beef was smoky, though not the highest quality. There was some gristle. The bun was cold and too dense. The bacon was hammy and practically raw, with little flavor. It was topped with awkwardly placed lettuce, onion, tomato, mustard, and ketchup. I was both frustrated and amused that the menu offered a bacon burger, a cheese burger, but not a bacon cheeseburger. 100 CZK. <br />
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17. <a href="http://nasemaso.ambi.cz/en/"><b>Naše Maso</b></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTx34SOzN_gCwxux55Au9E6kBJbedw6RA_1c-7m5PoOK3apaSTm9xXpttsDW_LDMA3n7wdQREyhv_TpfQMVPaJE2mJi4vR0MAouaIUbCrcicmIOVc__u-ksau0ogPXEDwUs9ALtuzjH9g/s1600/Nasemaso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicTx34SOzN_gCwxux55Au9E6kBJbedw6RA_1c-7m5PoOK3apaSTm9xXpttsDW_LDMA3n7wdQREyhv_TpfQMVPaJE2mJi4vR0MAouaIUbCrcicmIOVc__u-ksau0ogPXEDwUs9ALtuzjH9g/s400/Nasemaso.jpg" width="400" /></a></div>
Last year, I ranked this burger at #3. This year, two things changed. They didn't cook it as well, and I was far less impressed by its unconventional construction. Yes, the meat from this often-too-crowded little butchery was great. It was also too rare, even though it was both griddled and finished in the oven. They serve it sliced in half, and it was too much like tartare in the middle. As always, it came with pickles, mustard, and onion on a little Czech roll. The bread was a bit burnt, but I don't like it in general. It's not even round. The burger was wrapped in paper, but messy to eat. This burger is definitely worth trying in an off hour when it is not crowded, but I feel no need to stand in line for it. The spell was broken. 129 CZK.<br />
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16 <a href="http://www.nejenbistro.cz/"><b>Nejen Bistro</b></a><br />
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I know there are those on the <a href="https://www.facebook.com/groups/pragueburgers/">Prague Burgers Facebook page</a>
who like Nejen's Black Angus burger above all others. It would rank higher with
me if it had been cooked medium. Mine had a cool, raw interior. It's
understandable that it was hard to cook this 180-gram patty more
thoroughly. It looked small, but it was quite tall. It was hard to fit
this burger into my mouth without applying serious compression. Their
Josper grill gave the meat and the cheese a lovely smoked quality. It
had caramelized onions, mayo with bits of pickle, thinly-sliced tomatoes
and, unfortunately, radicchio. In my view, red lettuce does not belong
either on or under ground beef. There was no bacon, and it was not an
option. The grind was great and not too tightly packed. The bun, with
black sesame, was good. It was a real mess to eat, which detracted from
the pleasure. They got extra points for giving me a bottle of Heinz on
the table. That tradition seems to be disappearing. 195 CZK with great
fries.<br />
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15. <a href="http://www.eng.thetavern.cz/"><b>The Tavern</b></a><br />
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I ordered The Tavern's Classic Bacon Cheddar. I was stunned when it came in about five minutes. The thin patty, served medium, must cook quickly. The meat had great flavor, which was enhanced by a healthy amount of salt. The bacon was top-quality, perfectly crispy. The steamed bun was very soft but held together. There were sliced pickles, shredded lettuce, and a basic cheddar. Red onion was on the side. It's hard to eat without toppings sliding out the back. The downside of this burger was condiment overkill -- too much mayo, ketchup, and mustard, which overwhelmed the flavor. I've had this issue before, but I keep forgetting to ask for it with only ketchup. 209 CZK and add fries for 49 CZK. <br />
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14. <a href="http://www.maddog-bistro.cz/"><b>Mad Dog Bistro</b></a><br />
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Hot dogs dominate the menu here, but they do a good burger, too. It came with cheddar, mayo, lettuce, sweet/sour pickle, and onion. There was tangy, grated cheddar. The salty beef, slightly overground, was cooked medium and tasted right. It came on a lightly-toasted bun that had a little sweetness, and was just the right size. I asked for bacon but it was forgotten. I mentioned the omission after I finished and was given a donut in compensation. 124 CZK, fries not included.<br />
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<i></i><span class="st"><i></i>13. <a href="http://eng.ukurelu.cz/"><b>U Kurelů</b></a></span><br />
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Now this is interesting: I liked The Tavern Classic Bacon Cheddar Burger at <span class="st">U Kurelů more than I did at The Tavern itself. Of course, they are owned by the same people, and the burgers have essentially the same ingredients and construction. But it just goes to show that, on any given night, no two burgers are made the same way. In this case, the bacon was just a little better (and placed better on top), and the mayo, mustard, and ketchup were just a little lighter. The burger also came with shredded lettuce, nice sour pickles, and red onion. It was well-constructed and held together to the end, despite the very soft bun. The thin patty was cooked past medium. It was easy to bite this burger. 209 CZK, fries not included.</span><br />
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<span class="st">12. <a href="http://www.mozaikaburger.cz/"><b>Mozaika Burger and Co.</b></a></span><br />
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<span class="st">Last year, I didn't like it. This year, I did. They fixed the issue I had with too fine a grind. The meat and the texture were much improved. The juicy patty was quite thin (more on that later). The Krystal Burger came with crispy, salty bacon, Swiss cheese, sour pickle, and homemade mayo. Overall, it was a little too much on the savory side. I added some of their homemade ketchup for balance. It came with what looked like a custom-made bun. It was pretty good, just a little bready on top. The bun was baked, which made it warm overall, but also dried out the exterior. It cracked a bit. There was also a unique experience worth mentioning. I asked for my burger cooked medium. The waitress came back and told me it was not possible. It had to be either medium rare or well done. I was incredulous, and she was apologetic. The chef delivered my burger, so I also asked him why. Neither gave me a very clear answer, something about the nature of the meat. In the end, I just figured the patty was so thin, it must be hard to nail it at medium. I was rather annoyed by this at the start of the meal, but I liked the burger in the end and wound up being somewhat amused. 195 CZK plus 49 CZK for fries and 25 CZK for ketchup.</span><br />
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<span class="st">11. <a href="http://www.bejzment.cz/en/"><b>Bejzment</b></a> </span><br />
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<span class="st">I've been to this restaurant a fair number of times in the past few years. It veered wildly between good and bad, and I've heard the same from others. Last year was bad. This year was good. As always, I had D Bejkn Čyz Burger. The meat was the star with a medium grind, loosely packed, cooked a smoky medium. The cheese picked up the flavor of the grill. The bacon was tops, crispy and smoked, but they also lose points because there was only one piece. The soft bun was branded with the name of the restaurant but not really toasted. Ketchup and mustard squeeze bottles were provided -- a very nice touch. On the side of the plate were lettuce, tomato, onion, and one small pickle slice. Pro tip: Avoid ordering the caramelized onions for an extra 20 CZK. They were cold and tasted like congealed, old cooking oil. 149 CZK plus 45 CZK for crispy homemade fries.</span><br />
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<span class="st">10. <a href="http://www.argument-restaurant.cz/home-page/"><b>Argument </b></a></span><br />
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<span class="st">A decent grind, delicious, grilled flavor, and well-balanced composition were the laudable qualities of the Argument Burger. The slightly less positive qualities were the hammy bacon, the messiness of this juicy creation, and the thickness, which made it hard to bite. The toasted sesame seed bun held up under the weight. The patty was topped with smoky cheddar, red onion, paper-thin tomatoes, mayo, and a spicy barbecue sauce. The fries that came with it were sad and limp. Worth mentioning: When I complained my beer was flat and not cold, I was told, "Most people order wine here." Good burger, weird attitude. 285 CZK.</span><br />
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<span class="st">9. <a href="http://www.cafepalanda.cz/en/"><b>Cafe Palanda</b></a></span><br />
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<span class="st">The Royal Bacon Cheese Burger had a thick patty with the right grind and cooked a perfect medium with a hint of grill flavor. There was lots of lightly smoked bacon, but it was a little chewy. It also had sweet, roasted onions, very sweet mayo, homemade ketchup, chili, and pickles. The big, shiny, sesame bun was also quite sweet and was too large for the patty. This big burger was hard for me to get my head (and mouth) around. There was a lot of quality in there, but the flavor gets away from classic. The main culprit in my view was the homemade ketchup, which tasted like Worcestershire sauce -- too vinegary. 209 CZK with sides, 169 CZK without.</span><br />
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<span class="st">8. <b><a href="http://www.blackdogs.cz/">BlackDog Bar and Grill</a></b></span><br />
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<span class="st">We drove out to Beroun, and I had the American Dream burger. It came with thick, smoky bacon, cheddar, red onion, tomato, homemade pickles, and mayo spiked with Sriracha. The beef had a great grind and it was cooked a perfect medium. The loosely-packed patty was tall and round, with a bit of gristle. The cheese was rather creamy and not too cheddary. The soft, sturdy, brioche bun was excellent. It picked up some flavor from the grill. I had problems in the past with BlackDog overcooking my burgers, but for the past two years, it's been great. 165 CZK.</span><br />
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<span class="st">7. <b><a href="http://www.magburgerhouse.cz/">Meat and Greet Burgerhouse</a></b></span><br />
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<span class="st">This place was started by alumni of Dish {Fine Burger Bistro}, and it shows. The restaurants were quite similar, and the quality was high. The MAG Burger had a thin patty with a good grind and was cooked medium. It picked up nice flavor from the grill. The burger came topped with tomato cooked to softness which I was dubious about, but it worked. There was also lots of garlic mayo, lettuce, ketchup that I didn't taste, and crunchy, salty bacon that was too hard in places from overcooking. The sesame bun held together and was slightly too large for the meat. Some bread was left over at the end. 179 CZK plus 40 CZK for crunchy but too short homemade fries. Dull homemade ketchup cost 29 CZK.</span><br />
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<span class="st">6. <a href="http://www.dish.cz/"><b>Dish {Fine Burger Bistro}</b></a></span><br />
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<span class="st">Dish was the winner for 2013 and 2014. Although almost consistently great, they slipped a bit this year. The Dish Burger I had came with the usual garlic aioli, pickles, lettuce, and their sweet homemade ketchup. The bacon was chewy and smoky. I've loved this burger for its balanced construction, and that was maintained. It's easy to hold and eat all the way through. It lost its top spot because on the visit I chose to rate them, the patty was rather bland, lacking salt, and it didn't have the good sear from the grill that it usually had. 195 CZK plus 45 CZK for fries (I highly recommend their sweet potato fries when they have them listed on the chalk board).</span><br />
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<span class="st">5. <a href="http://www.mrhotdog.cz/"><b>Mr. Hot Dog</b></a></span><br />
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<span class="st">I debated whether to include these bacon cheese sliders on the list and decided in favor because they were just so right. Why discriminate based on size? They don't serve a full-size burger, but bite for bite, these sliders stand toe to toe with the big ones. About half the size of a regular burger, the grind was great, with the beef sourced from the Amaso butchery. The bacon was crispy and chewy. There was also shredded lettuce, diced white onions, tangy mayo, and great sour pickles. The toasted little buns were perfect and held it all nicely. They get the usual bonus points for squeeze bottles of ketchup (Heinz!) and mustard on the table, plus a condiment bar with onion, relish, Sriracha, and more. If you want classic American taste, give these a try. 169 CZK for two plus 45 CZK for a big basket of McD-style fries.</span><br />
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<span class="st">4. <a href="http://fishandchipsprague.cz/"><b>Fish and Chips </b></a></span><a href="http://fishandchipsprague.cz/"><b>at 21 Dlouhá</b> </a><br />
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A fish and chips shop near the top? I truly love the char-grilled, perfectly ground beef in this burger. The fat content was on the low side, so it was a little on the dry side. It was cooked exactly medium. I loved the American-style relish on top. There's no bacon option, but I didn't miss it here. It did have smoky cheddar, one tomato slice, chopped onion, shredded lettuce, ketchup, mayo, and spicy mustard. That's a lot of ingredients, but there was a light touch on the condiments, except for the relish. It felt well balanced. The toasted sesame bun was a fine platform. Overall, it was a great combination of salty, sweet, soft, and crunchy, with an onion twang. It did a good job evoking backyard barbecue memories. 185 CZK plus 45 for fries.<br />
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3. <a href="http://www.burgerbar.cz/en/"><b>Burger Bar</b></a><br />
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I trekked out to Prague 6 - Nebušice this summer, and I was glad I did. I didn't expect to have such a great burger at this somewhat isolated spot under a hotel and connected to a bowling alley. The beef had just the right grind, not too fine. It tasted flame-grilled, like it just came off the barbecue. It was topped with three slices of excellent bacon, peppery cheese, lots of ketchup, mustard, lettuce, onions, and great sour pickles. The bun was much better than I remembered from the previous year. It was softer and more brioche-like. The patty was juicy, but not dripping too much. My hands did get a bit messy. I didn't get a great picture of it, but this burger was well-composed, balanced, and tasted great. 175 CZK, fries and small salad included. Extra ketchup for fries was 20 CZK.<br />
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2. <a href="http://www.badjeffs.cz/en/"><b>Bad Jeff's Barbeque</b></a><br />
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This American-run restaurant served up a classic American burger. There was great attention to detail, from the homemade pickles to the bespoke bun from Mannson's Bakery. The bun had just the right combination of softness and strength. The bacon was as crisp as it should be, thin and quite salty. The meat was ground perfectly in-house, a blend of cuts with an 80/20 fat content decided by the chef and owner, Jeff Cohen. The patty had that smoke flavor I dream about and the cheese picks up some of it. Lettuce, thinly-sliced tomatoes and red onions were kept away from the hot meat until the moment of closer at the table. The top of the bun also had mayo and French's mustard. 259 CZK and includes curly fries.<br />
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1. <b>BlackDog at <span class="st">Smíchovská náplavka</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pAK-Iw9OFkPeN1Ih3MPd0y5TUdEfR06vRIirwTh4WoJz8prM-0UrOU9UgL8KEWKOe4ct9WD_RTTiDsFgMcXVOxMS4qO9HJZRTq8Xka5So4nGKNaZDAKx0Smf5g6uPnL4LbTRtB18xmdA/s1600/BlackdogFest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0pAK-Iw9OFkPeN1Ih3MPd0y5TUdEfR06vRIirwTh4WoJz8prM-0UrOU9UgL8KEWKOe4ct9WD_RTTiDsFgMcXVOxMS4qO9HJZRTq8Xka5So4nGKNaZDAKx0Smf5g6uPnL4LbTRtB18xmdA/s400/BlackdogFest.JPG" width="400" /></a></div>
This was, no question, the best burger I had all year, even if it is not served regularly or year-round. Yes, the offering from BlackDog's restaurant was rated earlier. But the burgers they made at their stand along the river at Naplavka were a different animal, so to speak. This was from a festival on the Smichov side. The quality ground beef, cooked to a perfect medium over an open flame, was out of this world. It had a charred, smoky crust on the patty, excellent bacon, red onion, and shredded lettuce, on a brioche bun that cradled it. The cheese melted so nicely into the patty. I think it was about 100 CZK. Whatever it cost, it was more than worth it. Keep an eye out for them at Naplavka and other festivals when the warm weather returns. I know I will!<br />
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<i>That's my list for 2015. Feel free to agree, disagree, and/or share your own rankings in the comments.</i></div>
Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-45483317564851563972015-01-31T00:00:00.000+01:002015-01-31T00:00:00.177+01:00Brewsta's Burgers 2014<!--[if gte mso 9]><xml>
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"To eat well, I always disagree with critics who say that all
restaurants should be fine dining. You can get a Michelin star if you serve the
best hamburger in the world." <i>Chef David Chang, <span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 16px;">founder of the Momofuku
restaurant group</span></i></div>
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One year ago, I stopped writing in depth restaurant reviews to focus on social media. But the burgers never stopped. And neither has the demand to discuss them.</div>
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Yes, my seventh annual burger
ranking list is here.<o:p></o:p><br />
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I've heard people say the burger craze has peaked in this town. I don't think so. Numbers don't lie. My burger posts on Facebook, Twitter, and Instagram are still the most commented upon and liked. The hunger for eating and reading about grilled ground beef on a bun appears to be widely shared.</div>
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What follows are the 26 burgers I ate over the course of 2014 -- the most ever. Eleven have been never ranked before. Some well-known burgers I've listed in the past, like those from Bohemia Bagel, Blackdog Cantina, Krystal Mozaika Bistro didn't make it this year.</div>
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Why? Because I want to live. </div>
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I eat a number of these artery-cloggers more than once. I can't add burgers without dropping a few. If the burgers got better, worse, or changed significantly the week after I was there, that's too bad.</div>
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As always, I repeat my standard disclaimer: This is not a
list of Prague's "best" burgers. It is a subjective survey of the
ones I either liked or disliked, based on my personal taste.</div>
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What's my taste? I prefer beef flame-grilled or with a
seared crust from a steel grill, cooked medium, seasoned with salt, light pepper, and classic, American-style construction and toppings. I like my
bacon lightly crisp. I'd rather not have the toppings on the bottom, where they
get hot and soggy. A bun can make or break you and it broke a few this year. The right grind of beef, coarse, not too fine, with a fat content about 20 percent, is key. <o:p></o:p></div>
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I did my best, whenever possible, to compare bacon
cheeseburgers or to keep the comparisons as similar as possible. I do not
consider price as a main factor, but it does influence my thinking to a small
degree.</div>
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Here we go, from my worst to my first:<br />
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<b>26. <a href="http://www.bruxx.cz/en">Bruxx</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdg-PrpBQO3HJrqQcr2-iz0w0yjfwR4iwzSRT861ccqKKF1MZhd2qdazSBaq4HekiGlxOLw4Eve9F3kzik0lMMgnkbK5DdSj5yw6o4zXpRewGlBnU5H9jFDbEcNeGrwnOHNJBScO04yIy/s1600/Bruxx+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdg-PrpBQO3HJrqQcr2-iz0w0yjfwR4iwzSRT861ccqKKF1MZhd2qdazSBaq4HekiGlxOLw4Eve9F3kzik0lMMgnkbK5DdSj5yw6o4zXpRewGlBnU5H9jFDbEcNeGrwnOHNJBScO04yIy/s1600/Bruxx+Burger.jpg" height="400" width="400" /></a></div>
This Belgian restaurant's mussels and beer have pulled in big crowds since it opened in March on Náměstí Míru. The website says its Belgian Beef Burger is made with "mature beef, au gratin with Brugge old cheese, served with grilled sweet onion, our chilli mayonnaise, home-made Bruxx fries and crispy bacon." When I had it the week they opened, there was honey mustard sauce, a buttery-tasting cheese, tomato, and red onion. The reason I disliked this burger the most: the texture of the meat. It was more like a meatloaf than straight ground beef. When I had it, the burger was 195 CZK. The website now lists it at 229 CZK. The fries were short and stubby. I can only hope they improved it when they raised the price. My advice based on this version is to stay with the Belgian classics.</div>
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<b>25. <a href="http://www.bejzment.cz/en/">Bejzment</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5ShZbAAjDbMGXP6b4jqkk6EAPdeQV8FhbibW2sSMN9DAFALGLvBZ5oY-HRjvMRDF3wf6zAV0V338AwTBTSxW1mxgdbphQZST69GR4GpeQPs_OWQ9aNFZvua9LToSdgYzaLU6uXA6VggM/s1600/Bejzment+Burger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5ShZbAAjDbMGXP6b4jqkk6EAPdeQV8FhbibW2sSMN9DAFALGLvBZ5oY-HRjvMRDF3wf6zAV0V338AwTBTSxW1mxgdbphQZST69GR4GpeQPs_OWQ9aNFZvua9LToSdgYzaLU6uXA6VggM/s1600/Bejzment+Burger.JPG" height="400" width="400" /></a></div>
This place won the top prize at the 2013 Prague Burger Fest, which its owner incidentally organized. On my last year, Bejzment's bacon cheeseburger came in sixth out of 23 burgers. So this one wins the award for the biggest fall from grace from last year. I was stunned when it arrived at my table within 5 minutes of placing my order. I questioned whether it was mine, but was assured that it was. It was barely warm. I ordered it medium, but the thick patty was rare. The quality of the meat was good, but it was bland and called out for salt to bring up the flavor. The cheddar was good and there was excellent crisp bacon. However, there was only one strip. It came with a mayo-ketchup mix, plus pickle, onion, tomato, and dark lettuce, which I do not favor. The big bun was too
bready. By the time I was half way through, the meat was cold. It was very cheap at 139 CZK. Fries were 40 CZK and the greasiest of the year. I was asked if I wanted barbecue sauce, but was not told it cost 25 CZK extra. I've heard comments criticizing Bejzment for inconsistency regarding quality -- sometimes very good, sometimes very bad. That's been my experience as well.</div>
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<b>24. <a href="http://www.cafebarwigwam.cz/">Cafe Bar Wigwam</a></b></div>
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For social reasons, I'm often at this busy restaurant. But I don't often get the bacon cheeseburger. The grind is usually too fine and they consistently overcook the patty to the point of dryness. If they paid more attention to patty and cooking temperature, they'd really come up in the world. They have a much-improved bun. I had one good burger there, but all the others were disappointing. It came with smoky, crispy bacon, decent cheese, Wigwam sauce (ketchup mixed with chili sauce), and not much else. It was not large and holds together. 169 CZK</div>
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<b>23. <a href="http://www.jamapub.cz/en/">Restaurace Jama</a></b></div>
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Hard to believe, but this restaurant's burger was my favorite in 2011. Times have changed. The very salty cheese didn't taste much like cheddar and was melted all over the place. I recall thinking years ago that their cheddar was very good. The beef had a good medium grind, but the thick patty had an odd flavor. I spent the meal trying to put my finger on what that flavor was, but I could not. Whatever it was, it was not right. It was also a very "wet" burger, with copious amounts of liquid squirting out on the first bite. It came with crispy, salty bacon, lettuce, tomato, and onion under the patty. The veggies got warm and soggy under the meat. The bun was chewy and dry and the whole thing fell into pieces. I didn't finish it. My notes say, "bleh."<span style="mso-spacerun: yes;"> </span>195 czk.</div>
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<b>22. <a href="http://www.truebluerest.cz/en/">True Blue</a></b></div>
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Many times, I've given this diner-style Vršovice restaurant a chance. They've regularly blown it by overcooking or undercooking their burger. This year, at least the burger came medium-well instead of the medium I ordered. It was not dry as it was in previous years. It was thick and the meat was bland. I added salt. It came with lettuce, tomato, red onion, semi-soft, smoky bacon, and cheese that did not taste like cheddar. It sat on a toasted, too chewy sesame roll. There were dishes of really tasty chipotle
mayo and also ketchup on side. I strongly dislike these small servings of ketchup. There is never enough to both top my burger and dip my fries in. Overall, the burger was large and hard to bite, but held together. I felt bored, but finished it. 159 CZK</div>
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<b>21. <a href="http://www.mozaikaburger.cz/">Mozaika Burger and Co.</a></b><br />
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I was a fan of the the old Mozaika restaurant in the same location and ranked its burger pretty highly. I was looking forward to the results when they announced they'd become a dedicated burger joint. So it pains me to say that I did not like the Mozaika burger several weeks after they opened. Other reviews have been mixed. I come down in the thumbs down camp. It came with bacon, pickles, lettuce, tomato, good Swiss, smoky bacon, and an overabundance of homemade mayo. The ground beef did have a nice char flavor from the grill, but the grind was too fine. The meat had a mushy texture. It was cooked medium as requested. The crunchy bun was heavy and dense and became soaked with juice from the patty. It reminded me of focaccia. I thought it would be a better dinner roll than a burger bun. The first bite tasted good, but I had had enough of this burger about halfway through. 195 CZK and 49 CZK for potatoes.</div>
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<b>20. <a href="http://www.restaurantmood.cz/">Mood Cafe – Bar – Restaurant</a></b></div>
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Another past winner laid low. The Mood Classic Burger comes with smoked cheddar cheese, crispy, thick bacon, lettuce, tomatoes, sweet onion, tartar-style mayo, and curly fries. It came with way too much lettuce, most of which I removed, and also too much mayo. The baked roll was chewy. It came rare instead of medium and was too large to bite into easily. They ground the beef much too finely, rendering the texture mushy. And yet there was also some gristle in there. My notes say "not fun." I will add that I like a lot of other things on their creative menu and their back terrace is terrific in the warmer months. 230 CZK with curly fries.</div>
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<b>19. <a href="http://www.tgifridays.cz/en/na-andelu/">TGI Friday's Anděl</a></b></div>
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Despite being a chain, I've liked this burger in the past. But I felt that this year, it wasn't as good as it used to be. Some others told me they also thought the quality dropped. It came with red onion, tomato slices, onion, green and dark lettuce under the patty where it gets warm and wilted. The lettuce fell out of the toasted bun. There was crisp smoky bacon. The very salty but indistinct cheese picked up some of the smoke flavor. The large, char-grilled patty was big, hard to chew, and dry. I asked for medium, as always, and it came well done. This burger was huge. Without exaggeration, my jaw muscles got tired. I did not finished it. 269 CZK (295 CZK at the Na Příkopě location).</div>
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<b>18. <a href="http://www.myburgerking.cz/">Burger King</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSheHvPyRxe0d49nWRJmUF72KCr5l82B_ru4smG7t_Rj6wBaLlV5j4xuoTOL6cJZds1P9fsvAO38ud3VJzByfVD-w7MA_7leFssCiahGEoX3HkNIpUzZpMhP0ppNyEQkpw5Hq1VKf4-1q1/s1600/Burger+King+Angus+XT.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSheHvPyRxe0d49nWRJmUF72KCr5l82B_ru4smG7t_Rj6wBaLlV5j4xuoTOL6cJZds1P9fsvAO38ud3VJzByfVD-w7MA_7leFssCiahGEoX3HkNIpUzZpMhP0ppNyEQkpw5Hq1VKf4-1q1/s1600/Burger+King+Angus+XT.JPG" height="400" width="400" /></a></div>
Yes, I'd rather have this burger than any of those before it in this survey. Burger King is included every year for several reasons. This is my version of a "control." It's a known quantity and quality that most people understand. It's burger science, if you will. The main point is this: if I like a BK burger more than the offering at a real, full-service restaurant, the owners and cooks should seriously rethink what they are doing. Another reason for its inclusion is to annoy the humorless people who take these things too seriously every year and think of this as a "best of" rather than a "favorites" list. That said, this year I had the <a href="http://www.myburgerking.cz/shop/whopper-a-burger/angus-xt-slanina-a-syr/">Angus XT Bacon Cheeseburger</a>, and it was the best I've had from them in a long time. The burger was very well put together. The bacon and cheese both picked up the smokiness of the extra thick Angus beef patty. It was well done, as all BK burgers are, but easy to bite into and chew. The soft bun held together but was a little too bready. There was a tangy barbecue sauce. Unlike last year, I actually enjoyed this one. 149 CZK without fries or drink.</div>
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<b>17. <a href="http://ikofein.cz/en/">Kofein</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDGz5umDSGaQW8bScDC8gBigjemtSnuIK3lhmCceWjhl7nX7XRRZQSJV2Pq4DWluWDe1fqhe14PNMvlqQNJ1sALQxQ9ILWMaDEuCw0Irii0hOxh0tZpmW6b1PFYrEHxqDCWp0v59HlNJO/s1600/Kofein+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDGz5umDSGaQW8bScDC8gBigjemtSnuIK3lhmCceWjhl7nX7XRRZQSJV2Pq4DWluWDe1fqhe14PNMvlqQNJ1sALQxQ9ILWMaDEuCw0Irii0hOxh0tZpmW6b1PFYrEHxqDCWp0v59HlNJO/s1600/Kofein+Burger.jpg" height="400" width="400" /></a></div>
This burger was satisfying in a home-cooked burger kind of way. It was good that they replaced the ciabatta they used to use with a round bun. It cames with bacon, cheese, barbecue sauce, and lettuce. It was pretty messy. The issue for me was that the patty had a somewhat rubbery texture. It's always been that way. I'm not sure if it is from the grind or if they mix the beef with something else. I should add that although the burger doesn't rank very high with me, this restaurant is one of my top favorites in the city. 165 CZK with homemade potato wedge fries.<br />
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<b>16. <a href="http://georgeprimesteak.com/">George Prime Steak</a></b></div>
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Last year, the GPS Burger did well, coming in fourth. This year, I thought they screwed it up. Only on the bar menu, it comes with red onion, pickle, tomato, lettuce, spicy chipotle aioli, and dull cheddar, mostly on top. The bun was good and held together well. The problem was one that I've seen far too much of this year. They took 30-day aged USDA prime beef and ground it into a fine puree. That's just wrong. You can see the result in the edges that were too smooth and rounded. The texture of the 170 gram patty was mushy. Even so, the well-salted, overly ground beef tasted pretty good. The standout star here was the perfectly-cooked, smoky, sweet, and salty maple-glazed bacon. Wow. I'd love to just have a big order of that. I have yet to try their 900 CZK steaks, but it's on my "to do" list. 375 CZK with very good fries - the most expensive this year.</div>
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<b>15. <a href="http://www.putica.cz/en/">Putica</a></b></div>
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The menu changed after my visit earlier this year. They now have exotic offerings like the Mexican beef burger, the Samurai chicken burger, and the goat cheese burger. Online, I didn't see a classic bacon cheeseburger like the one I had. That one came with very good ground beef cooked<span style="mso-spacerun: yes;"> </span>medium. The patty was on the small side. There was also bacon, cheddar cheese, caramelized red onions, shredded lettuce, tomato, soft, smokey grilled bacon, and garlic mayonnaise. The cheese all but melted away. The stumble here was the homemade bun. It was too doughy and dense, too tall, and hard to bite. It dominated the flavor of the burger and sat like a rock in my stomach. I spoke to the manager about it. If they changed the bread, it would be a major improvement. I paid 190 CZK for my burger, comes with fries.</div>
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<b>14. <a href="http://www.winemarket.cz/">Wine Food Market Smíchov</a></b></div>
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I had the small 130 gram burger for 149 CZK. They also do a 200 gram version for 199 CZK. It came with rucola, tomato, a mayo-ketchup mix, and pancetta standing in admirably for bacon. It was a slightly Italian interpretation of a burger. There was no denying that the quality of the beef was good, and cooked medium, it had a lovely flavor from the grill. But they ground it too much, and the texture was too dense and chewy. I suspected that the fat content was not high enough.<br />
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<b>13. <a href="http://www.jamesjoyceprague.cz/">James Joyce Irish Pub</a></b></div>
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I'd heard good things about what the menu bills as "Our Smokey Burger." It was decent but not exceptional. This burger was large. The patty was made with very peppery, good-quality ground beef and it was cooked medium. There was honey-mustard sauce underneath, which was strange to me. There were sweet pickles and tomato on the side, along with slaw, but nothing else. The toasted bun was stiff on the outside, softer underneath. The big defect to my mind was the so-called Irish cheddar. This big, yellow glob on top was rubbery and dull. The burger itself costs 229 CZK but they then charge 35 CZK to add bacon (which I liked) and 35 CZK to add the offending cheese. That pushes the total price, according to the web menu, to 299 CZK. My notes say it was 269 CZK when I had it.</div>
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<b>12. <a href="https://www.facebook.com/SweetPepperDays">Sweet and Pepper Days</a></b></div>
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I like this cute little place and went their often this year. The bacon cheeseburger was not easy to get my mouth around due to its size. It came with dark lettuce, tomato, red onion, cheese, mayo, and crisp bacon. The big soft bun had a unique Worcestershire-based sauce that soaked into the bun. The patty's grind was good, and it was quite thick. The ground beef was peppery, which seemed appropriate given the name of the place. The bun became soggy with the sauce and beef juices. On one visit, the cheese tasted cheddary, but on a more recent trip, it had a more buttery flavor. It was cooked medium well. 149 CZK, no fries. Given the choice, I prefer their excellent cheddar hotdog and a bowl of their homemade soup.</div>
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<b>11. <a href="https://www.facebook.com/FairFoodUjezd?ref=tn_tnmn">Fair Food</a></b></div>
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This is a good little place to know about not far from the Újezd tram stops. I had the smaller 125 gram bacon cheeseburger for just 89 CZK. They had a 250 gram version for 125 CZK. It came with crisp, salty bacon, great caramelized onions, lettuce, tomato, and their ketchup-mayo mix. The beef was properly ground, with a good, slightly crumbly texture. There was flavor from their steel grill and it was both salty and peppery. It was cooked medium. The toasted, large sesame roll held up well but was a little too large for the small patty. I ended up not needing or eating all of the bread, which was slightly chewy.</div>
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<b>10. <a href="http://www.burgerbar.cz/">Burger Bar</a></b></div>
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It took a strong recommendation from a friend to get me to leave the comfort of Prague 10 and trek to the wilds of Nebušice in Prague 6. I went by car, though I'm told buses go there. It's a unique place in the basement of a hotel and connected to a bowling alley. The cheeseburger came with decent cheddar that picked up the smokey flavor of the patty. It was patty had grill marks on it and was cooked exactly medium. There was also sliced pickle, mustard, lettuce, and diced onion. I asked for ketchup and got a small dish, which annoyed me. The bacon was good, but there was only a single half slice, which was bad. The bun was spongy and a little too dense. 175 CZK with weak fries and a good little salad.</div>
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<b>9. <a href="http://www.hardrock.com/cafes/prague/">Hard Rock Cafe</a></b></div>
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This pricey burger has remained consistently good over the years. This year, I had the Big Cheeseburger with bacon. It came with thick, tangy cheddar, lettuce, tomato, and raw red onion. I thought it came with bacon, but when I saw it didn't I added it. They serve Heinz and French's mustard on the side. The smokey, juicy patty, a little too chewy, was served medium. It arrives on a thick, toasted brioche bun. This thing was seriously big and hard fit in the mouth. Eating it was a messy affair. It was 345 CZK. I'd actually prefer their "Classic Burger," which has a smaller patty, but does not come with bacon or cheese. When you add those, it's almost the same price as their big burger which has bacon and cheese included in the price.</div>
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<b>8. <a href="http://www.potrefene-husy.cz/cz/potrefena-husa-praha-vinohrady">Potrafena Husa Vinohradská</a></b></div>
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This burger was very well executed. The beef was ground just right and it was cooked medium and juicy. There was a smoky char on the patty. There was real cheddar flavor in the cheese. The toppings come on the side, but the tomatoes were cut too thick. It was not too large, not too small, and held together on the toasted roll. 278
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<b>7. <a href="http://www.thetavern.cz/">The Tavern</a></b></div>
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This is one of the most popular and beloved burger places in Prague. Last year, I ranked the Classic Bacon Cheeseburger #2. I'll take some heat for this, but it dropped in my esteem. Overall, I liked it but it had some issues. The salty cheese melted off the patty and formed a hard crust around the sides. The patty, cooked medium well, was made with good beef, but it was pressed too tightly. The included combination of ketchup, mustard, and mayo overwhelmed the flavor. I say pick two, drop one. I liked the sour pickles, the three slices of crispy bacon, and the soft, steamed poppy-sesame roll. It was very sloppy to eat. 199 CZK and fries 45 were CZK extra.</div>
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<b>6. <a href="http://www.badjeffs.cz/en/">Bad Jeff's Barbeque</a></b><br />
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This burger has potential for greatness. I had it the first week it was available at this new restaurant. A couple of issues need to be righted. One the plus side, the 200 gram freshly ground beef patty was cooked medium and topped with white cheddar that picked up the smokey flavor of the grill. The crispy bacon was a little too charred on the ends of some strips. The grind was just right, but on the down side, there was also gristle in there. The peppery patty had a classic char crust. There was mayo and French's mustard on top. A bottle of Heinz was on the table. The bun was too chewy and dense. I was told that a better bun is in the works. Overall, it was large and hard to bite. 245 CZK with good curly fries.<br />
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<b>5. <a href="http://www.farmarsketrziste.cz/en/naplavka-en">Paul Day at Naplavka</a></b></div>
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Browsing the food offerings at Naplavka is always fun on a Saturday. And it's extra good if Paul Day of Sansho fame is there with his mobile grill built into his old Defender. I had what he calls his "White Mama" sliders. It came with dry-aged beef, cured guanciale, and his homemade sauce. The bun was good. The cheese was good. It was juicy, rich, and delicious.</div>
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<b>4. <a href="http://oysterbar.cz/?p=2156&lang=en">Fish and Chips</a></b></div>
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The burger was made with great beef, and it was one of the smokiest, which I love. The good cheddar picks up that grill flavor. There was lettuce, tomato, jalapeno mustard and sweet relish. They don't do bacon. It was cooked medium. The patty, with a good course grind, was thick, but it was not wide. The bun was the main weak point here. It fell apart before I finished, but the meat was the star. You wouldn't expect a fish and chip shop to have a very good burger, but Ithey defy expectations. 215 CZK with fries.</div>
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<b>3. <a href="http://nasemaso.ambi.cz/en/">Naše Maso</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2AGGyh4uRxkcZAl6BHnoyl4kOw00mI0Dfu6A7SkEW84Nl4GnusMZZbxtVb-sTPA1Q4dAXpf2yoFmRTwrD9wa4HHz7B-OjB82DMWSQDdd4lpliTmEbBzpZjdD81Hi9iRVNZtfXeLt5J_H/s1600/Nase+Maso+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT2AGGyh4uRxkcZAl6BHnoyl4kOw00mI0Dfu6A7SkEW84Nl4GnusMZZbxtVb-sTPA1Q4dAXpf2yoFmRTwrD9wa4HHz7B-OjB82DMWSQDdd4lpliTmEbBzpZjdD81Hi9iRVNZtfXeLt5J_H/s1600/Nase+Maso+Burger.jpg" height="400" width="400" /></a></div>
I don't like the simple, small roll they use at this butcher shop that serves a few hot meals. I don't like that it was topped with pickles, red onion, and dijon-style mustard. What I loved, loved, loved, was the perfectly ground 180 grams of beef, cooked medium rare, with just the right fat content. The exterior had charred crust from the grill. It was moist and just juicy enough to be a little messy. It was not served with a plate, just paper. It's fun to watch it grilled in front of you. I saw the cook in the open kitchen actually take a photo of my burger before it was served. Consider yourself lucky if you find a place to sit in this tiny place. The burger was not large, but it doesn't cost a lot either. 125 CZK, no fries.<o:p></o:p></div>
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<b>2. <a href="http://www.cafepalanda.cz/en">Cafe Palanda</a></b></div>
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I had the burger here a couple of years ago and did not like it. I was told it had changed and was urged to return. I'm glad I did. The Royal Bacon Cheese Burger was excellent. It came with bacon, caramelized onions, lots of garlic mayo,
cheddar, and long slices of pickle on bottom 199 with fries. The thick, beefy 170 gram patty was cooked medium as advertised and came on a large sesame bun that holds together well. The grind was right. The cheese was very cheddary. The crispy, smoky bacon was crisp but thin. crispy
but thin bacon. I asked for ketchup and, interestingly, they mix it with a little Tabasco. I had to pay 25 CZK for it, which I did not appreciate. The burger was great and it was hard to get a table there as a walk in. 209 CZK (199 CZK a few months ago) with homemade fries that aren't great.</div>
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<b>1. <a href="http://www.dish.cz/">Dish {fine burger bistro}</a></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOfvjcSEVl1pL-G1ZG3TcXJsmHpaFbZs1Lf13Efzu7VXj80gc3vVet73q9mOrp_nW4dCxLTVogJH7LvLizxipP9jZS5BNKgL3rc-eTggLlJ_yPia8tLwQpCbNjTKpKS-VO9_0LUgvXQJP/s1600/Dish+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifOfvjcSEVl1pL-G1ZG3TcXJsmHpaFbZs1Lf13Efzu7VXj80gc3vVet73q9mOrp_nW4dCxLTVogJH7LvLizxipP9jZS5BNKgL3rc-eTggLlJ_yPia8tLwQpCbNjTKpKS-VO9_0LUgvXQJP/s1600/Dish+Burger.jpg" height="400" width="400" /></a></div>
There has never been a two-time winner of my burger ranking list. Until now. The restaurant is too small and has been overwhelmed by its popularity. Why is Dish the place I and many others return to the most? In a word: balance. They got the most things right -- the size, the textures, the flavors, the quality. The Dish Burger was made with white, tangy cheddar, slightly crispy bacon, garlicky aioli, very sour pickles, and lettuce. There was a mild homemade ketchup. The burger was put together with care. It didn't just taste good. It looked good. The toasted bun was soft and yet held everything together. It was toasted and not baked as it once was. Some complained they did not like their new bun recipe as much as the old. It didn't bother me. The burger had the right grind, the perfect amount of salt, a crust seared by the grill, sealing in the flavor. There were still some chewy pieces of meat in the grind. I'm not sure why that issue continues, but I like it so much overall that I'm willing to forgive. 189 CZK and homemade fries are 45 CZK (the last serving I had were good, much-improved from when they opened).<br />
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That's my list for 2014. Feel free to agree, disagree, or share your own rankings in the comments. </div>
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<!--EndFragment-->Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com1tag:blogger.com,1999:blog-9117457965555197769.post-9580200735547590852013-12-05T00:30:00.000+01:002013-12-05T13:22:24.159+01:00Brewsta's Burgers 2013<blockquote class="tr_bq">
"I would rather be having a burger and beers with my mates, but I can't do that when I know I've got to dance." <i>Michael Flatley </i></blockquote>
'Tis the season to read about burgers. My annual burger ranking list is here.<br />
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I've decked my arteries with loads of fat and cholesterol for the last 12 months. I've eaten many old favorites, skipped some from previous years, and added some fresh meat, so to speak.<br />
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This is the sixth year of Brewsta's Burgers. <a href="http://www.expats.cz/prague/article/restaurant-reviews/brewstas-burgers-2012/">Last year's list</a> was <span id="goog_152675835"></span><a href="http://www.expats.cz/prague/article/expats-info/the-best-of-expats-cz-from-2012/">the most read article of 2012</a> <span id="goog_152675836"></span>on Expats.cz. The hunger for burgers in the Czech Republic grows ever larger.<br />
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As always, I repeat my standard disclaimer: This is not a list of Prague's "best" burgers. It is a subjective survey of the ones I either liked or disliked the most, based on my personal taste.<br />
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What's my taste? I prefer beef flame-grilled or with a seared crust from a steel grill, cooked medium, seasoned with salt, perhaps light pepper, and classic, American-style construction and toppings. I like my bacon lightly crisp. I'd rather not have the toppings on the bottom, where they get hot and soggy.<br />
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I did my best, whenever possible, to compare bacon cheeseburgers or to keep the comparisons as similar as possible. I do not consider price as a main factor, but it does influence my thinking to a small degree.<br />
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The 23 burgers below are a record of what I ate over the course of the year. I did cram an unhealty number of burger "tastings" into the last two months. Some I had more than once, but if the burgers got better, worse, or changed significantly the week after I was there, that's too bad.<br />
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Here we go, from my worst to my first:<br />
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23. <b><a href="http://www.u3r.cz/en">U Tří růží</a></b><br />
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I tried the U3R Burger (210 CZK) early in the year. Not a good start. The patty was dense and rubbery, with a bacon-like taste. There was way too much mayo. Not even half way through, the bun crumbled and fell apart. The ketchup was not Heinz, likely a Czech brand. Big. The toppings included raw onion, lettuce, and soft bacon. This was the first time I have ever eaten a burger with a fork and it was only because I had no other choice.<br />
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22. <b><a href="http://www.truebluerest.cz/">True Blue</a></b><br />
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I want to see this cute little Vrsovice diner-like spot with an American menu succeed. I really do. The True Blue Bacon Cheeseburger (159 CZK) has potential. Others have told me they enjoyed it. But the chef screwed it up every time I've been there. I always ask for my burgers cooked medium. The first time, it was well done, rendering the peppery ground beef dry and crumbly. The second time, someone suggested asking for medium rare, thinking it would come medium. Wrong. It was barely seared and pretty close to tartare. They used quality cheddar, and there was also lettuce, tomato, and smoky bacon with crisp edges. The generic bun was stale. I really liked the piquant chipotle mayo. If they get their act together in the kitchen, they'll jump much higher on the list.<br />
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21. <b><a href="http://burgerpub.cz/">Peter's Burger Pub</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1eWld_KSMAuBVPdnTxYUUbS3Lh2XOwySdpuo3nynubNYkOlRooTr4EWUabsSDlmznWJAKRAri9q_YLPEmew4ay-Qw1POtQjyxwxDh_Hq6Rd4NTMv2SCPZACwIYT0mNMFfP0kmuIkUP93/s1600/Peters+Burger+Pub+Burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1eWld_KSMAuBVPdnTxYUUbS3Lh2XOwySdpuo3nynubNYkOlRooTr4EWUabsSDlmznWJAKRAri9q_YLPEmew4ay-Qw1POtQjyxwxDh_Hq6Rd4NTMv2SCPZACwIYT0mNMFfP0kmuIkUP93/s400/Peters+Burger+Pub+Burger.jpg" /></a></div>
A number of dedicated burger restaurants have opened in the past few years. Being who I am, I think this a great thing. I went to Peter's with high hopes that there'd be another good place to stop for a bite in Karlin. In this case, I'll keep going. I had the Simply Classic Burger (106 CZK) shortly after they opened. The ground beef was the most dense I've come across. I asked for it medium, and indeed, it was pink in the middle. But even that part of the salty, peppery patty was rubbery. How is that possible? I found it challenging to tear off a piece with my fingers. The toppings were red onion, white onion, Gouda cheese, tomato, pickle, too much tartar-like sauce, soft, Czech-style bacon (otherwise known as Anglicka slanina), and two types of lettuce. Aside from the visual impact, I don't understand why they put so much lettuce there. It's just impractical. I found the bun too chewy. The best thing I can say is that they served Heinz ketchup and the price was low. I'll give it one more chance next year.<br />
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20.<b><a href="http://www.fraktalbar.cz/index.php">Fraktal</a></b><br />
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I really hated their burger last year. The management wrote to say they had a bad night when I was there and had made changes. The Fraktal Burger (185 CZK) I had this year was better, but not by much. The bun is still too big and too chewy. The bacon wasn't burnt this time, but it was soft and folded over on itself. I had to unfold it manually so it covered the patty properly. The ground beef was tasty, with a smoky flavor from their flame grill, but there was also gristle in there. It was cooked medium, as requested. It comes with lettuce, tomato, red onion, pickle, and garlic mayo.<br />
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19. <b><a href="http://www.myburgerking.cz/">Burger King</a></b><br />
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Every year, I include something from Burger King. This is my version of a "scientific control." It's a known quantity and quality that most people understand. But the main point of including this burger is this: if I like a BK burger more than yours, be ashamed. Be very ashamed. Although I like Burger King much better than McDonald's, this particular Steakhouse Burger was not enjoyable, with an overabundance of cloyingly sweet barbecue sauce.<br />
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18. <b>Arriero Express</b><br />
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A South American steak delivery place near Náměstí Míru? This I had to see. Plus a good friend of mine just moved to southern Chile so I had try Arriero's Patagonia Burger. It's pretty porky. In fact, it's 60% beef and 40% pork. I'm not a fan of mixing, but this one was tasty and had a loose grind with good texture. The meat was cooked medium and actually had a light, spiciness to it. There was lettuce, tomato, and raw onion wilting under the hot meat. I prefer it on top or the side. The fluffy, untoasted bun was too large and quickly crumbled. Not good. It came with really nice pieces of fried potatoes.<br />
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17. <b><a href="http://lafinestra.labottega.cz/en/uvod/">La Bottega Di Finestra</a></b><br />
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The La Bottega di Finestra Burger (295 CZK) is an odd one. The burger was offered for just a couple of months early this year at my favorite Italian cafe. The flavor of the imported Marchigiana beef, cooked medium rare, was excellent. However, it was ground too finely, making the patty too dense. It came with an over-abundance of homemade mayo, capers, mixed leaf lettuce, tomatoes, pancetta that looked very much like bacon, red onion, and Asiago cheese. These top quality toppings sat on an amazing, toasted bun baked on the premises. It came with great crispy fries. There were so many terrific flavors in there. And yet... it didn't really work for me. This gourmet creation was just too far from the classic burger flavors to achieve a high ranking. I'm glad I tried it, but would stick to their usually impressive Italian fare on my next visit.<br />
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16. <b><a href="http://www.akademie.domyno.cz/burgerbar/">Domyno Burger</a></b><br />
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I don't generally like drive under the influence of burgers, but I got my car out and headed to Prague 4 to try the Domyno Burger Number 1 (139 CZK + 39 CZK for fries). The patty was salty, with a slight rubbery texture. I was wondering if there was some pork in there. The bacon was smoky and slightly crisp. The grilled red onion had very little flavor. I'm not a big fan of dark leaf lettuce on a burger. The "cheddar" was flavorless. There was too much mayo. The toasted bun was good, and the branded logo on it is a cute touch. The patty was juicy and cooked medium, as ordered. I had to order and pay for a side of ketchup.<br />
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15. <b><a href="http://www.blackdogs.cz/blackdog-cantina">Blackdog Cantina</a></b><br />
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Yes, this Beroun restaurant has a loyal following. It's very hard to get a seat in its tiny dining area. Many say it's the best. Once again, I'm gonna go against popular sentiment. Blackdog's burgers have the potential for greatness, but they have a major flaw as far as I'm concerned. Their menu specifically says all burgers are cooked medium unless otherwise requested. I always confirm that this is how I want it with my server. And every single time I visited (and I've been many times), the burger came well done. The thick, rounded patty was dried out to its core and hard to chew. If you haven't had this problem, well, I'm jealous. On the last visit, I had the 140 gram Black Dog Cheeseburger (105 CZK). But I had the same problem with their bigger patty, too. Their burger had lettuce, dull cheese, tomato, red onion, herb mayo, and ketchup on their bready brioche-style bun. Adding their soft, smoky bacon cost 20 CZK and fries were extra.<br />
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14. <b><a href="http://www.krystal-bistro.cz/?setLang=31">Krystal Mozaika Bistro</a></b><br />
The Krystal Burger (189 CZK) dropped slightly in my esteem compared to last year. The salty ground beef was overcooked, but still juicy. But I'd definitely say it was chewier and I didn't enjoy it as much. It came with very good, semi-crisp bacon, and their homemade bun was lovely, as always. On it, there was lettuce, tomato, onion, pickle, and an abundance of mayo mixed with mustard seed. They served it with squeeze bottles of mustard and ketchup, which tasted like Heinz. Fries were not included, but I'm not a big fan of their thin, McDonald's-style fries anyway. <br />
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13. <b><a href="http://www.jamapub.cz/pub/pub/mainmenu/mainpage/show.en.php">Jáma Restaurant</a></b><br />
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I had the Cheddar Burger (175 CZK + 40 CZK for bacon). The bun was different than last year, I'd say breadier, but sturdier. The thick patty of high-quality ground beef had a good, loose grind. It was not cooked medium as requested. Despite being well-done, it was moist and didn't dry out, but it was crumbly. I recall their cheddar being quite good in previous years, but this time, the cheese had a less pleasing buttery flavor. There was excellent crispy, smoky bacon along with lettuce and tomato. Fries were included.<br />
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12. <b><a href="http://www.bohemiabagel.cz/locations.php#holsovice">Bohemia Bagel Holešovice</a></b><br />
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I've enjoyed the Bohemia Burger with bacon and cheddar (175 CZK) many times over the years. They can be maddeningly inconsistent, but I always appreciated the strong smoky flavor of their flame-grilled beef. The patty usually tastes like it just came off a backyard barbecue. They don't overgrind the meat either, which is a mistake many places make. It came with lettuce, tomato, and raw red onion. There was smoky, ham-like bacon, which they lose points for. The so-called cheddar was flavorless, processed stuff. There was no ketchup or mayo, so I ordered some ketchup. The sesame bun was softer and not as chewy as I remember. It was not cooked medium as requested. Cooking it all the way through left it dry inside. Fries were included.<br />
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11. <b><a href="http://cafesladkovsky.cz/">Café Sladkovský</a></b><br />
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I had the Baconburger with cheese (165 CZK) at this popular Vršovice hangout. Fries were extra (35 CZK). This was another burger that falls into the home-style, hand-formed category. It came with soft but smoky bacon, lettuce and tomato. The cheddar had good flavor. The bun was over-toasted and became too rigid. The medium grind ground beef was cooked exactly to medium. I really love to see a pink middle. There was light mayo on it, but I added a touch of ketchup. The server brought me a Heinz bottle on request.<br />
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10. <b><a href="https://foursquare.com/v/brown-bag-burger/5277c37711d290fe6b796950">Brown Bag Burger</a></b><br />
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This Prague 6 place is new and I dropped by a week after it opened. I had the Gourmet Cheeseburger (135 CZK + bacon 15 CZK). Former Mood chef Jeff Cohen consulted on the menu here and it shows. The toasted, chewy bun was similar to Mood's. The lightly crunchy bacon was perfect. On top, there was red onion, lettuce, tomato, and the "cheddar" was a generic slice. It came with a relish more like chopped pickle that was less sweet than the American type. The main attraction was the obviously freshly ground beef. It was on the salty side and juicy, with a good medium grind. However, the patty, cooked medium, was fairly thin and the flavor of the beef was somewhat lost under the flavor of all the toppings. Fries were extra (35 CZK).<br />
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9. <b><a href="http://www.restaurantmozaika.cz/?setLang=31">Mozaika </a></b><br />
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I had the burger at this restaurant years ago and didn't like it much. This year, the Beef Burger Mozaika (195 CZK) was much different, and I liked it much better. The simply seasoned ground beef was just right and cooked medium. They don't do bacon. It had a sweet onion-mushroom mix on top that I thought was quite tasty. There was also tomato, mustard, too much homemade mayo and too much lettuce. It was not easy to eat, but the dense, homemade onion bun held together well. Fries were not included.<br />
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8. <b><a href="http://www.tgifridays.cz/en/na-andelu/">TGI Friday's</a></b><br />
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Yes, it's a chain. But it's American and they have a firm and standardized grasp of the classic flavors and construction. The Bacon Cheeseburger had a perfectly circular patty of flame-grilled beef that was ground too finely, making it too dense for my taste. They have terrific crispy bacon. The cheese actually tasted like cheddar. It came on a classic, toasted bun that crumbled a little at the very end. There was red onion, lettuce, tomato, and pickles. I asked for medium, but there was only a small amount of detectable pinkness. It was 249 CZK when I had it, but the website now says it is 269 CZK. One side note. I have a habit of always ordering their excellent chocolate shake with my burger. And every time I do, the waitress gives me a funny look and comments on the "strange combination."<br />
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7. <b><a href="http://www.hardrock.com/locations/cafes3/cafe.aspx?LocationID=492&MIBEnumID=3">Hard Rock Cafe</a></b><br />
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Ditto what I said above about an American chain that understands burgers. I ordered the Classic 6 Ounce Burger (235 CZK) with added bacon (30 CZK) and added cheddar (30 CZK). You could clearly taste the smoky flame grill on the Angus beef patty. I love that charred flavor. It was cooked medium, as I had asked. There was really good, crispy, smoky bacon and the cheddar tasted like cheddar. The bun was soft but strong and there was lettuce, tomato, red onion, and pickles. It came with their good fries.<br />
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6. <b><a href="http://www.bejzment.cz/en/">Bejzment</a></b><br />
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I'd been hearing a lot about this place over the years. I finally got to the restaurant in Smichov. The first time I had the 200 gram bacon cheeseburger (119 CZK) I was blown away. The medium-grind ground beef had a perfect char-grilled crust. It was cooked medium. The toppings -- tomato, pickle, onion, and Romaine lettuce -- were on the side where I like them. Other factors aside, it was one of the best patties of the year. What were the other factors? This was their large patty, but it didn't look too big. The waiter forgot my request for bacon, and I couldn't get his attention again so I went without. There was too much mayo. The cheese was crumbled unevenly. The ketchup in the squeeze bottle had an odd flavor and didn't not taste like Heinz. I liked the burger so much, I went back the following week. And, sadly, it was not nearly as good. I saw the owner in the kitchen the first time, but this time, I saw him out on the floor. This second burger was overcooked and dried out, knocking the overall rating lower on my list. It did have good bacon this time, though. Fries (35CZK) were extra.<br />
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5. <b><a href="http://www.restaurantmood.cz/index_en.htm">Mood</a></b><br />
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Right after I picked this restaurant's burger as the winner last year, the American chef left. I went back and discovered the quality dropped. Pretty disappointing, and not just for me. I went back again a few months later, and it had improved. Each time I returned, it got better. I had the Mood Classic Burger with added bacon (225 CZK). It was made with juicy, peppery ground beef loosely ground and cooked medium rare. There were some chewy bits. It had great smoked cheddar, pickled onion, and quite savory, spicy chili mayo mixed with chives. The bacon had been crispy, but most recently, it was soft and hammy. The burger needed ketchup to get flavor where I wanted it. It came with fries. Here, I'll note that a number of other items on the menu are excellent. When I am not on a burger mission, I enjoy ordering their other offerings.<br />
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4. <b><a href="http://georgeprimesteak.com/#/en/undefined">George Prime Steak</a></b><br />
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I had the GPS House Burger (375 CZK), which was only available in the bar at this new high-end American steak house in Old Town. It was made with broiled Wagyu-style beef, smoked, aged cheddar, spicy chipotle aioli, pickle, lettuce tomato, and sweet red onion jam mixed with red wine. The medium-grind beef had a nice charred-crust exterior. It was also delivered very rare. Luckily the meat was so fine, but it needed another minute or two on the grill. The homemade sesame brioche bun was slightly stale. It came with great fries. This was the most expensive burger on this year's list and should have been larger for the price.<br />
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3. <b><a href="http://fishandchipsprague.cz/">Fish & Chips </a></b><br />
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The Beef Burger (215 CZK) at this place that does mostly fish really surprised me. The quality of the thick beef, with a good grind, was top notch. It was cooked medium rare and had a delicious, smoky exterior. The toasted sesame brioche bun was the best. It came with cheddar, sweet relish, tomato, chopped lettuce, and jalapeno mustard. Bacon was not an option. It wasn't large, but the enjoyment was big. Fries and cole slaw were included.<br />
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2. <b><a href="http://www.thetavern.cz/">The Tavern</a></b><br />
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I've spent a lot of time in this beloved American-owned and operated restaurant. It's a big favorite among expats, but I've seen plenty of Czech people enjoying themselves there. I've had the Classic Bacon-Cheddar Burger (185 CZK) many times. They use very good beef and the burgers almost always came out cooked medium. The bacon was crisp. I really like their soft, lightly sweet homemade buns. To my mind, there were several factors that kept them from the top spot. The burgers had too much mayo, mustard, and ketchup. That masks some of the flavor and also makes them quite messy to eat, with the patty sliding around in the bun. The beef was ground too finely and compressed too tightly. <a href="http://www.yesyoucangrill.com/burgerproblems.php">This handy burger trouble-shooting guide</a>, much of which I agree with, explains those issues. Fries were not included.<br />
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1. <b><a href="http://dish.cz/">Dish {Fine Burger Bistro}</a></b><br />
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How do I know which burger is my favorite? Quite simply, it's the one that draws me back most often. By that measure, the Dish Burger (189 CZK) was the winner. It was made with 150 grams of hand-pressed, loosely ground beef, which is topped with with cheddar cheese, bacon, homemade ketchup, garlicky mayo, sweet pickles, and lettuce. Sometimes the bacon was crispy, other times it could be soft. It was not cooked on a flame, but their steel grill gave the patties a perfect, flavorful sear. They sprinkle salt on top as they grill it in their open kitchen. I really like their sweet, homemade brioche bun, which almost always holds together. They were well constructed and even nice to look at. The patty can sometimes have small bits of gristle. Some say it is too small, but it is just right for me. The owner told me he modeled his burgers after America's very popular small chain, <b><a href="http://www.umami.com/umami-burger/">Umami Burger</a></b>. I went to an Umami Burger in Santa Monica, California two years ago, and I'd say he came pretty close. Dish's homemade fries cost extra. It was already almost impossible to get a seat in the very small restaurant and it was sometimes completely booked days ahead. Good luck. <br />
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If you don't agree with this list, make your own. Someone else may have to do it next year. I found it seriously challenging to eat this vast quantity of burgers. I'm not sure I'll survive if I keep it up.<br />
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And now is a good time to announce that for purely personal reasons, I'm stepping back from writing regular restaurant reviews. I'll still post about what I'm discovering and eating on <a href="https://www.facebook.com/pages/Czech-Please/104727537335"><b>my Czech Please Facebook</b></a> and <a href="https://twitter.com/CzechPlease"><b>Twitter pages</b></a>. But these days now, I don't have the time to give longer reviews the time and attention they deserve. It's been a great run, and when I have something I really want to say, I'll find the time to get it out there.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com4tag:blogger.com,1999:blog-9117457965555197769.post-39602447206355501082013-10-03T00:30:00.000+02:002013-10-03T10:25:48.845+02:00Ola Kala Bistro<blockquote class="tr_bq">
"Virtue is more clearly shown in the performance of fine actions than in the non-performance of base ones." <i>Aristotle </i></blockquote>
I used to play in an amateur rock band. From time to time, I'd play at big parties or small clubs. I was comfortable in front of an audience. Sometimes too comfortable. It was easy to fall into patterns and routines, to lose focus.<br />
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But if I knew there was a serious musician in the audience, I'd take it to another level.<br />
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I had a similar feeling when I struck up a friendship with Adam, an LA movie producer who lived in Prague for the past six months. He's a world traveler with a sophisticated and discerning palate. The man knows his food and drink.<br />
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When we started having regular dinners, I realized it's time to see how well Prague restaurants, based on my recommendations, played to a knowledgeable and discriminating audience. The set list of eateries was up to me.<br />
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I wanted to share the city's best and some gems off the beaten track. We hit Osteria da Clara, La Bottega di Finestra, SaSaZu, Chagall's Club, La Gastronomia, and even Letna beer garden.<br />
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Without me, Adam found Sansho, Ichnusa, La Finestra, La Degustation and many others. One day, as I was searching my mind for a place worthy of sharing, I walked up Korunni in Vinohrady and saw <a href="http://www.olakalabistro.cz/home-page"><b>Ola Kala Bistro</b></a>.<br />
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I'd passed by many times, but hadn't heard much buzz about it. The <a href="http://www.olakalabistro.cz/menu/">menu</a> looked good, but it felt like a gamble, without much word of mouth to go on. It is connected to a cooking school of the same name, which I considered a positive. We decided to take a chance and give it a try.<br />
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The dining room is filled with light, cream-colored fabrics and wood, with brick walls adding some contrast.<br />
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It had a somewhat feminine feel to me, though the lighting was a little bright for romance.<br />
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Our waiter brought a bread basket with softened, salted butter.<br />
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The small white baguette slices were fairly ordinary, but the darker bread had more character and was quite enjoyable.<br />
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We ordered a bottle of red wine, the 2008 Côtes de Bourg from Château de Croûte (779 CZK).<br />
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On the first tasting, it was on the thin side and rather tannic. After 10 minutes catching some air, it opened up and was more enjoyable. The Aquila still water (80 CZK) we ordered with it was room temperature.<br />
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We both received an amuse bouche. The chef was thoughtful because Adam had informed the waiter that he did not eat pork, so his was different than mine.<br />
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I had a lightly cooked zucchini slice rolled up with bacon cream, which was salty but a decent way to wake up the taste buds.<br />
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Adam had a slice of duck breast filled with apple and horseradish puree. He said the duck was somewhat dry, but he still liked it.<br />
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For a starter, Adam had the duck parfait (168 CZK).<br />
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It came with ginger chutney, fruit coulis, a slice of fresh fig, and two small pieces of toast.<br />
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Underneath the cool layer of white fat, there was smooth, rich, fatty duck liver pâté.<br />
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We thought it was great, spreading it on the toast and, when that ran out, on the bread from the basket. The chutney tasted of sweet rhubarb, but it was harder to detect the ginger.<br />
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I had the monkfish starter (320 CZK), which was a special.<br />
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The small piece of fish tasted fresh, but it was slightly overcooked, toughening the texture. It sat on top of julienned carrots and coriander.<br />
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The dish came with mango-coconut sauce. It was sweet, but neither flavor in the sauce really stood out. The chili "gel," which I liked, tasted quite similar to the red pepper and garlic relish, ajvar. Overall, I thought the dish was overpriced and underflavored.<br />
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For a main course, Adam had the flap steak (397 CZK). The very tender cut (by Prague standards) was cooked rare and was one of the best steaks I've had in a while.<br />
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It was lightly salted on top, and if the meat would be unaccompanied, I'd have added a bit more.<br />
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However, it came with a delicious red wine "gravy," something of a demi-glace, that added a savory richness. Adam particularly enjoyed the lightly-cooked red onions. The potatoes were competently cooked, but also fairly flavorless. The little celery-Zucchini "salad" on the side had too much mayo.<br />
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I had the veal cheeks in a red wine sauce (357 CZK). This I loved.<br />
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It came with pearl onions, bacon, champignons, and the creamiest, silky parsnip purée. The meat was fork-tender and melted in the mouth, with the lightly sweet and tangy sauce. I'd go back just for this dish.<br />
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For dessert, I had the 64% Manjari chocolate "mousse" (165 CZK).<br />
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It sat on a warm, chewy almond cake and orange coulis. I was a fan of the smooth intensity of the chocolate, which was cut by the acidic sauce. Adam thought it was OK.<br />
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He was more impressed by his dessert, the chocolate fondant (165 CZK).<br />
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It came with sour cherry "ragout" which was a terrific contrast with the warm chocolate. Crème fraîche was also on the plate to add a cool balance.<br />
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The meal ended with even more chocolate -- creamy, intense handmade truffles.<br />
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Unfortunately, we ate three of the four before I remembered to take a picture. I did not mind the extra cocoa buzz at all.<br />
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The service was friendly and smiling, but not always well-informed. The bill came to 2551 CZK without tip. It would have been closer to 2000 CZK without the bottle of wine.<br />
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While not perfect, there were plenty of hits, and we both felt pleased with our choice of Ola Kala Bistro. I'd compare it favorably with restaurants I've enjoyed in Prague's historic center like <a href="http://www.expats.cz/prague/article/restaurant-reviews/kalina/"><b>Kalina</b></a> and <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/chagalls-club-restaurant/">Chagall's Club</a></b>.<br />
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I'd recommend you stop in for a performance.<br />
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Ola Kala Bistro<br />
Korunni 48<br />
Prague 2 - Vinohrady<br />
Tel. (+420) 222 540 400Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com1Prague, Czech Republic50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-43102959285780319682013-08-15T13:00:00.000+02:002013-08-16T11:17:15.683+02:00La Gastronomia<blockquote class="tr_bq">
"How I wish that somewhere there existed an island for those who are wise and of good will." <i>Albert Einstein</i></blockquote>
Not long ago, I jumped into my trusty four-wheeled vehicle and headed off into the leafy, craggy wilds around Nebušice. I was on the hunt for a fine meal.<br />
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Actually, the area I'm talking about is not that far from bustling Evropska street and easy to get to on a weekend by car. There is also bus service. But for a lazy guy like me, it takes a good push to get me over to that side of town.<br />
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A well-told tale about tasty Italian food is the kind of push I'm talking about. Friends who live in the area said I had to try <b><a href="http://www.lagastronomia.cz/?lng=en">La Gastronomia</a></b>.<br />
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It's a relatively new restaurant and food emporium run by chef David Lagomarsino. Previously, he worked at one of Prague's best Italian restaurants, Aromi.<br />
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The interior is gorgeous.<br />
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It would not look out of place in the center of Prague or any other capital city. In fact, I wish it was in the center of Prague.<br />
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Much of the floor space is devoted to the food shop. There is a selection of Italian wines.<br />
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They have freshly-prepared salads.<br />
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There's a wide variety of cheeses and cured meats.<br />
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The man handling those foods is the highly knowledgeable Italian gentleman who worked at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/la-bottega-di-finestra/">La Bottega di Finestra</a></b> since it opened. They bake their own focaccia in a sparkling new kitchen that you can see through glass from the shop.<br />
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They do cooking classes back there.<br />
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In front, there are tables where you can sit and eat. There is also a back room with more tables that can be pushed together for a party.<br />
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You can look out the window and see the Mercedes, BMWs, Audis, Porsches, and Volvos (all these were there when we visited). In warmer months, it is nice to sit out on the newly-built rear deck, where they also have a grill.<br />
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I sat in the back with a bunch of friends. We started with several carafes of still and sparkling water (45 CZK each).<br />
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We also got a few baskets of their delicious, super-moist focaccia.<br />
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There was plenty of olive oil in those salty, bready cubes.<br />
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I was sipping Il Selese Soave from Verona (1.5 liter/110 CZK).<br />
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It was very drinkable, with lightly tart citrus notes. A friend and I thought it had more character than their smooth Pinot Grigio by the glass.<br />
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We all ordered two or three courses. I started with what the menu called vegetable terrine (187 CZK).<br />
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It was a creative but not perfectly descriptive name for rich, warm, mashed pumpkin topped with a portobello mushroom, rucola, shaved Parmesan, and a balsamic reduction. I thought the lightly spicy dish was an earthy and inspired combination of flavors.<br />
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One friend got the slow-braised octopus with shaved Grana Padano and baby spinach (214 CZK).<br />
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The tentacles had a beautiful, smoky char on the exterior and a soft, tender interior. There was also rucola, balsamic and olive oil mixed in. We agreed this was excellent.<br />
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My neighbor at the table had the linguine with clams (259 CZK).<br />
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The pasta was al dente, and the shell fish was as fresh and tender and tasty as could be. It was done just right, but I felt the portion was small for the price.<br />
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Someone else had the passatelli with Argentinian prawns (215 CZK). The thick homemade pasta was lightly coated with Parmesan and bread crumbs.<br />
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There was a light, peppery sweetness with the flavor of dill clearly coming through. Datterino tomatoes provided bursts of brightness. As sweet and fresh as it was, there was really only one prawn though.<br />
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For my next course, I had the agnolotti filled with pears and gorgonzola cheese (199 CZK).<br />
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These gorgeous pillows of pasta were coated with a butter and sage sauce.<br />
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The sweetness of the fruit mixed with the tangy cheese made for a marriage that I approved of whole-heartedly. <br />
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Another neighbor went for the milk-fed veal T-bone (496 CZK). It was the best veal I've ever had in this country.<br />
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I've never had a more tender cut here. It was simply grilled with salt and pepper to a mostly rare state. Medium rare was requested, but we were happy with it just the same.<br />
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The meat was so good, I barely remember the basic, grilled vegetables on the side. I saw raw cuts of this veal on sale in the shop. I'm still sorry I didn't buy some.<br />
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For dessert I tried the chocolate amaretto cake (99 CZK).<br />
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The dense, moist slice was studded with dark chocolate and infused with the essence of the sweet almond liqueur. It was topped with fresh cream. <br />
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Someone else had the crème brûlée.<br />
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It was nice and light, though I'll say I prefer denser, creamier versions.<br />
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Service was excellent. Our waiter was very friendly and accommodating for customers with small children. One small issue was that several items on their relatively new menu were not available. I wanted to try the lamb chops, the tuna, and the almond and pistachio cheesecake, but none of those were available when we visited.<br />
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Even if the quantities on the plate were not always large, the quality of every offering was always high. They know what they are doing in the kitchen.<br />
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Everyone had a good feeling about this restaurant and shop. And to keep feeling good, I took some of their food home with me. I bought portions of the eggplant lasagne (140 CZK) and the meat lasagne (179 CZK).<br />
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Both made for rich, gourmet lunches at work on the two days that followed.<br />
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I'm only pleased that there are such great Italian places like this in and around Prague. In Smíchov, I can get quality Italian foods, wines, and prepared meals at <b><a href="http://www.winemarket.cz/">Wine Food Market</a></b>. In the center, I stop by La Bottega di Finestra. In Vinohrady, there is La Bottega di Aromi. And now in Prague 6, I know where to go.<br />
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I'm sure I'll make a special trip to visit La Gastronomia again. It is an Italian island of quality cuisine that makes you feel like you've left the city behind.<br />
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La Gastronomia<br />
Horoměřická 2337/8<br />
Prague 6<br />
Tel. (+420) 702 074 677 Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0Prague, Czech Republic50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-33400523084179922612013-07-18T00:30:00.000+02:002013-07-18T00:30:00.062+02:00Kiin Modern Thai Restaurant<blockquote class="tr_bq">
"Consistency is the last resort of the unimaginative." <i>Oscar Wilde</i></blockquote>
In early 2008, the only Thai restaurant I considered worthy in Vinohrady closed down. <b><a href="http://czechoutchannel.blogspot.cz/2007/03/tiger-tiger-red-curry-chicken.html">Tiger Tiger's</a></b> Pad Thai and red curry chicken were favorites, and I was a regular eat-in and take-out customer.<br />
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Oddly, after it was gone, there was no other serious Thai restaurant in that upscale neighborhood or even in neighboring Žižkov and Vršovice.<br />
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Sure, these days you can pick up some Thai-like food at Sushi Tam Da or Sawadi, but it is mostly stuff would not try more than once. <br />
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As far as I'm concerned, there hasn't been any serious Thai food in this part of town for years. When I wanted Thai, I'd go to Noi, Modry Zub, Lemon Leaf or maybe Siam Orchid.<br />
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So I was quite intrigued when I saw that <b><a href="http://www.kiin.cz/">Kiin Modern Thai Restaurant</a></b> had moved into the large space once occupied by Ristorante Soave.<br />
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It's in the neighborhood between Flora and Jiřího z Poděbrad.<br />
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During the warmer months, they have tables set up outside.<br />
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I really liked sipping their homemade lemonade with ginger (49 CZK) out there on a sunny day.<br />
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It's not too sweet (though they can make it sweeter if you like), with plenty of sharp, freshly-grated ginger at the bottom. The fresh mint lemonade (49 CZK) was equally refreshing and commendable.<br />
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They also had a "white sangria" I found too sweet.<br />
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Inside, the spacious restaurant looks much the same as it did during its Soave days. There is a small, darker, somewhat intimate space near the bar area.<br />
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Then there is a larger, brighter space with modern furniture and neon-green walls and accents.<br />
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There is also a semi-private dining area in the back.<br />
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I made five separate visits and ate my way through a lot of the menu, which has cute names for many of the offerings.<br />
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I tried the Pok Pok Wings (69 CZK). I'd recommend this little starter.<br />
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They were very spicy, with sliced red chilis mixed into the sweet glaze. The two full, unseparated wings sat on top of a carrot salad with the flavors of citrus, fish sauce, and lime leaf. It's a small dish, but there was big flavor.<br />
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The "Daisy in Pyjama" (90 CZK) was a nice twist on Vietnamese-style summer or salad rolls.<br />
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The cool rice paper was filled with cold, sliced duck breast, mango, and mint. Inside, there was also carrot, cucumber, and rice noodles. There was a hoisin dipping sauce. The mango could be riper and sweeter. A bit of the duck was too hard and chewy. But I'd get it again.<br />
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They also do a cold roll with smoked salmon (79 CZK).<br />
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I found that one more mundane.<br />
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If you like hot, fried spring rolls, you could go for the "Gold Fingers."<br />
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These were filled with taro, a starchy root vegetable, rice noodles, and vegetables. The soy-flavored dipping sauce went well with it.<br />
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The Sun Burn (75 CZK) was described as moo krob or "crispy, pork bacon and honey mustard sauce." This dish was less successful in both execution and description.<br />
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It was barely warm, dry slices of crispy pork belly. The sauce had no semblance to honey mustard, but was more of an Asian barbecue sauce. Apologies for the poor iPhone photo.<br />
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From the salad section, I tasted the "Crying Tiger" (145 CZK). This was a generous portion of warm flank steak with red onion, lime juice, fish sauce, green onion, and lime leaf.<br />
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It was very tangy and the red chili spice level was seriously high, which I liked.<br />
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Although cooked to medium, the beef was disappointingly chewy and tough. I mentioned this to some international foodie-types I met on a later visit, and they told me theirs was tender. So maybe I had bad luck.<br />
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On many visits, I had a half-liter of Pilsner Urquell (35 CZK), which they have on tap.<br />
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The beers were almost always perfect, chilled to the right temperature, with a sharp sparkle as it went down. However, the last time I tried it, the beer was not as well-poured or as cold as the previous visits.<br />
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One dish that I liked, but could be even better, was the "Lonesome Heart" (185 CZK) This was a roasted duck breast glazed with chili, garlic and ginger sauce, served on a bed of red lentils mixed with coconut milk and red curry.<br />
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It came with a bowl of rice, which I found unnecessary and went uneaten.<br />
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The duck skin was nicely crispy, though some of the meat underneath was dry. The lentils had light sweetness and a slow-building spicy kick. They worked well with the meat on the fork. I'd get it again.<br />
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I also sampled the "Canard Enchainé" (175 CZK). This was roasted duck leg served with lychee red curry sauce and rice.<br />
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My friend liked it. I thought it was too sweet.<br />
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Pad Thai is one of my favorite dishes and something I use as a benchmark to judge a Thai restaurant. I had Kiin's Pad Thai (150 CZK with chicken) three times -- twice for take-out and once in the restaurant.<br />
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It was OK, not great. The noodles were lightly sweet, which I like, and the requisite egg, bean sprouts, carrots, and green onions were in there. <br />
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On the downside, the peanuts were too roughly chopped and didn't mix in well. There was a lime slice, but I wished for more citrus and salty notes in the balance. For me, the standard-setter in Prague is still at <b><a href="http://www.noirestaurant.cz/en/">Noi</a></b>, which almost always balances the flavors well and includes smoky strips of tofu in both their chicken and shrimp Pad Thai. The last issue with Kiin's, and it is not a small one, is some of the noodles were only warm and some were actually cold.<br />
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I enjoyed the "shoryuken" (195 CZK) more than the Pad Thai. It was homemade rice noodles with flank steak, asparagus, green onion, broccoli, carrots, and bean sprouts.<br />
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There was a hint of sweetness combined with a bit of soy saltiness. The noodles were on the soft side and it was also unevenly heated. But the deliciousness outweighed the defects.<br />
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The Sweet Sticky Rice (59 CZK) was a fun and satisfying choice for dessert.<br />
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It was served in a cool-looking glass with its own glass cover. Inside was a mix of black and white rice, raisins, amaretto, sesame, and walnut. It tasted like a fancy rice pudding. <br />
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Although it was small, I'd recommend the pandan crème brûlée (55 CZK). It was super-creamy and they went very light on the sugar.<br />
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The pandan leaf gave it a green coloring and I thought it had a green tea-like flavor.<br />
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The service I experienced was very good. I had the same male and a female servers on most visits. They were very helpful, friendly, and charming with a sense of humor. These two definitely added to the warm, neighborhood feeling of the restaurant.<br />
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On my first visit, I was told that the kitchen staff included cooks from Modrý Zub and SaSaZu. That, of course, will raise expectations for some. Those expectations should be tempered.<br />
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Kiin's kitchen needed to be more consistent. Some dishes, like the duck and red lentils, were very tasty. Some were dry, including the same duck and red lentils. Several offerings weren't heated properly. The pork belly and lamb satay didn't thrill me. The Pad Thai could be better with a few tweaks.<br />
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Yet, there is nothing like Kiin in this part of town. Some of their offerings are unique, with combinations of flavors you'll find nowhere else in Prague. Many dishes were not large, but I still thought the prices were very reasonable.<br />
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Kiin is still relatively new, having opened in May. I'm hoping they'll iron out their imperfections, combining imagination with consistency to make their restaurant the star of the neighborhood.<br />
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Kiin Modern Thai Restaurant<br />
Jagellonská 1239/24<br />
Prague 3<br />
Tel.: +420 728 889 999 or 222 938 596Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-62488532160896788382013-06-20T00:30:00.000+02:002013-06-20T00:30:01.004+02:00Room Tapas Bar<blockquote class="tr_bq">
“Do not spoil what you have by desiring what you have not. Remember that what you now have was once among the things you only hoped for." <i>Epicurus</i></blockquote>
A few weeks ago, I was dreaming of sitting by the river, eating tapas in the open air at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/la-terrassa/">La Terrassa</a></b>, and then walking the short distance to <b><a href="http://www.jazzdock.cz/">Jazz Dock</a></b> to catch a show.<br />
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That dream was temporarily washed away by this spring's floods, which damaged both riverside businesses. It's not completely clear when they will reopen, but La Terrassa is aiming for the end of June and Jazz Dock hopes to be back in business in mid-July.<br />
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What to do in the meantime?<br />
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Prague is not exactly overflowing with top<a href="http://intransit.blogs.nytimes.com/2011/09/29/at-two-prague-spots-tapas-is-an-unlikely-success/"> tapas choices</a>. When you are hungering for some small interesting dishes that won't drain your bank account, <b><a href="http://www.tapasroom.cz/">Room Tapas Bar</a></b> near Wenceslas Square is an option worth considering. It is part of <b><a href="http://www.iconhotel.eu/en/icon">The Icon Hotel and Lounge</a></b>.<br />
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Entering from the street takes you to the modern, brightly-colored, brightly-lit front dining area, which was non-smoking. A number of menu items were written on the wall by the bar.<br />
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There were blond-wood veneer tables, black plastic chairs, and electric green banquettes. I'm not sure what to call this type of modernism, but it clashed too much for my taste.<br />
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The back room was cooler-looking, with a lounge vibe and an eclectic mix of comfortable furniture, including bed-like seating. The music varied between electronic and what sounded like some type of flamenco.<br />
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This was the smoking area, so I never sat there.<br />
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I've visited four times this year and had many of their offerings. They often start you off with a free taste of something.<br />
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On one visit, it was what they call Spanish omelet, also known as tortilla de patata.<br />
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The thinly sliced potato was very fresh with sweet fried onion mixed in. It was topped with a garlicky aioli.<br />
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On another visit, we received pitted black and green olives.<br />
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I really liked the red sangria. You can order a 1 liter pitcher (230 CZ) or a half-liter jar (140 CZK).<br />
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It's sweet, but not too sweet, with tangy citrus and cinnamon notes. The menu says it includes strawberry liqueur, triple sec, and brandy. It does have a complexity to it.<br />
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My overall favorite dish was the grilled octopus (170 CZK). The tentacle was charred and crispy on the outside and so tender on the inside.<br />
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It was paired with raw, lightly lemony fava beans mixed with parsley, making for an interesting contrast. I loved it so much on the first visit, I got a double order on my second visit.<br />
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Less successful, was the octopus vinaigrette the octopus vinaigrette (65 CZK).<br />
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The octopus, mixed with red and yellow peppers, was chewier. The vinaigrette was just too sour for me. <br />
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I enjoyed the black rice with squid (70 CZK).<br />
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Served in a cast iron pan, the squid was tender and the al dente rice had a wonderfully buttery flavor that was complemented by a squeeze of the accompanying lemon.<br />
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Good quality, freshly-fried calamari is hard to find in Prague. They have it at Room (150 CZK), and it can be great.<br />
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But I had it twice and it was not consistently done. The first time I had it, the squid was quickly fried and perfectly tender. I thought it was amazing. The second time, the calamari was still good, but more chewy than the first try. I thought it was a reasonably-sized portion for the price. Served with garlic aioli, lemon, and salt,<br />
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The mushroom and sausage in red wine sauce (100 CZK) was an interesting combination.<br />
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The tasty sauce and blander mushrooms balanced out the salty, chorizo-like sausage.<br />
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On one visit, we tried the white sangria, which has the same prices as the red. This one was also refreshing and not too sweet.<br />
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The menu said it was made with white wine, vodka, vanilla sugar, fresh limes and lemon, strawberries, grapes, mint, cinnamon, cloves, lemonade. I didn't see strawberries in this one, but cucumber slices made an unannounced appearance. I liked it just as much as the red, if not more.<br />
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I can recommend the Argentinian entrecote with green pepper sauce (350 CZK).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IXi6E7O-2k6-C7opejxw6n0Ks2uqWaP9b7q4MvKNu8ckB4wRFCyjspoTN5NVtn__lBGZsTHYWhiRzIW5nuIVf3SCaOUXxOrMqwD5ocNQIT_wbX_Us0SeYmn5oZGej2cbf8Uw4XWCbL6u/s1600/Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3IXi6E7O-2k6-C7opejxw6n0Ks2uqWaP9b7q4MvKNu8ckB4wRFCyjspoTN5NVtn__lBGZsTHYWhiRzIW5nuIVf3SCaOUXxOrMqwD5ocNQIT_wbX_Us0SeYmn5oZGej2cbf8Uw4XWCbL6u/s400/Steak.jpg" /></a></div>
The 250 gram steak was so easy to slice, so easy to eat, especially with the creamy sauce that complemented it. After chewing hard on so many tough cuts of beef this year, this one was a tender pleasure. It was cooked exactly medium rare, as requested. It had a streak of fat through the middle as rib eyes do, which adds to the flavor.<br />
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If you don't want a steak, the marinated beef skewer (170 CZK) is a good way to go.<br />
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The meat was also tender, but it had more char flavor from the grill. The chunks hung above a small salad of chickpeas and fava beans.<br />
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We sampled a number of desserts. The one I looked forward to the most did not meet my high expectations. Room is one of the few places in Prague to offer churros (55 CZK).<br />
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The five fried, pieces of dough were crispy, but not quite crisp enough on the outside, and there was too much gooey, unfried batter on the inside. Oddly, they were topped with cane sugar that, for the most part, did not stick to the churros. On the positive side, it came with seriously amazing dulce de leche, rather than the chocolate sauce stated on the menu.<br />
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A better option was their freshly-made pancake filled with the same dulce de leche.<br />
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The top had a coating of burnt sugar, giving it creme brulee-like taste. Do you self a favor. Try it.<br />
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The last dessert I tried was the orange flan (55 CZK).<br />
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The custard had a very light orange syrup over the top. I liked that it didn't have too much sugar in it. This was another good way to end a meal of dulce de leche is not your speed.<br />
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The service was friendly and efficient, except for a couple of moments when our waiter on one visit disappeared for a fair amount of time. If you are lucky, you will be attended to by an Argentinian gentleman named Juan, who is one of the more friendly and charming servers you'll come across in this city. He told me they are planning a further expansion of their menu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSiGbl8a5X0xI5t-nOAWbl0G2I2XdBQqoAT5C1Ew8tQl5Fst9ZZI4HBCr1IGMdDhZGlz1oJc8QUUj9jSIAb8paCO_2OoQtDaGGUJM-SdYGDfYNNsPm3hg_gXgFT7wRqC2o08fuEeIRPnH/s1600/Interior+Bar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSiGbl8a5X0xI5t-nOAWbl0G2I2XdBQqoAT5C1Ew8tQl5Fst9ZZI4HBCr1IGMdDhZGlz1oJc8QUUj9jSIAb8paCO_2OoQtDaGGUJM-SdYGDfYNNsPm3hg_gXgFT7wRqC2o08fuEeIRPnH/s400/Interior+Bar2.jpg" /></a></div>
People can argue about the definition of tapas and whether these dishes qualify. They can take issue with whether the tapas is more Argentinian or Spanish.<br />
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I don't care much about all that. I just want to enjoy well-executed cooking and feel well-taken care of.<br />
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And I think Room Tapas Bar is serving some of the tastier little plates you'll find in Prague right now.<br />
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Room Tapas Bar<br />
V jámě 6<br />
Prague 1<br />
Tel., (+420) 221 634 100Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com4Prague, Czech Republic50.0755381 14.4378004999999849.749331100000006 13.79235349999998 50.4017451 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-34443061078777606872013-05-16T00:30:00.000+02:002013-05-17T10:43:42.892+02:00Kalina<blockquote class="tr_bq">
"To make a goal of comfort or happiness has never appealed to me." <i>Albert Einstein</i></blockquote>
One of the things that gets me to try a new restaurant is when it's got some buzz.<br />
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But what is buzz and how do you get it?<br />
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For me, Prague feels like a small town when it comes to serious media coverage of restaurants. There are only two people writing regularly about restaurants in English, which I think is hardly befitting of an up and coming European capital. <br />
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Of course, there are more critics writing in Czech, and I follow some of those. But when it comes to serious write-ups, it still doesn't feel like there are enough out there. Not for me, at least.<br />
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So, it's a low threshold, but when I see raves from at least two friends or media sources I trust, I consider that buzz.<br />
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Kalina, a relatively new restaurant a few steps from Old Town Square, has got some buzz.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbPBj7gSMnM17YLuTBUrwdEuRMLs63Bc4WMnkA4YygnPrrk-zcBXNC-5SnA9sVi96jzZE_-7-bg_0004fOl-3dnIuJ6SCBajiZNMUnfVbJ_JR2xoTOj7EvfaOgmzpHH_rH9I4FVXi8ozi/s1600/Exterior.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbPBj7gSMnM17YLuTBUrwdEuRMLs63Bc4WMnkA4YygnPrrk-zcBXNC-5SnA9sVi96jzZE_-7-bg_0004fOl-3dnIuJ6SCBajiZNMUnfVbJ_JR2xoTOj7EvfaOgmzpHH_rH9I4FVXi8ozi/s400/Exterior.jpg" width="400" /></a>The primarily French restaurant is in an interesting space divided into small sections with vaulted ceilings. As you enter, you see a small bar and the chalkboard with the daily specials. It looks a bit cramped.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrNkGTpn_gq6we8pPecklrx7EWEG9K5ij8TxgEhyphenhyphenxQIVqCF96hpqERBjqP2P6vJLygCzFcP_o20hgrkjCtuouDT3mcXgTDEq_W48_QnyhTru_V21w8R3ZxXMGyw7fD7Z7pLCgshoY5hgB/s1600/Interior+Chalk+Board.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDrNkGTpn_gq6we8pPecklrx7EWEG9K5ij8TxgEhyphenhyphenxQIVqCF96hpqERBjqP2P6vJLygCzFcP_o20hgrkjCtuouDT3mcXgTDEq_W48_QnyhTru_V21w8R3ZxXMGyw7fD7Z7pLCgshoY5hgB/s400/Interior+Chalk+Board.jpg" width="400" /></a>There's another small front section on the other side of a wall. Space is even tighter in there.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrhiNI6_Mz-A9qAIU3GeXdOECV9uR2_3mj1qJKKlCt5LJsG1A-y0McdZAkyXyYlZhi-VHPv09XokXkC913sas_Jg_P_V9gAp0qAHCOXeSSMgVc0HCOhJFbfSXOBLw5tIWsNjFyo5hh9BT/s1600/Interior+tables.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrhiNI6_Mz-A9qAIU3GeXdOECV9uR2_3mj1qJKKlCt5LJsG1A-y0McdZAkyXyYlZhi-VHPv09XokXkC913sas_Jg_P_V9gAp0qAHCOXeSSMgVc0HCOhJFbfSXOBLw5tIWsNjFyo5hh9BT/s400/Interior+tables.jpg" width="400" /></a>Diners sit almost elbow to elbow. That's where I sat on both visits. There was no smoking.<br />
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Their back dining room feels just a little more spacious.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAf6oyu8-5qesxZU0zX1R_Q3vEpjDMCr0n6bHNnixPtAJkfWD4MjJUcoKbXoYeVOlxTKZiqJJZh1eoiUYkPBoMnMRn42_BbW9WO7ssIpRfoAokVHy5024k-DIuM2Cfpp4D6DwXAtbaTfo/s1600/Back+room.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAf6oyu8-5qesxZU0zX1R_Q3vEpjDMCr0n6bHNnixPtAJkfWD4MjJUcoKbXoYeVOlxTKZiqJJZh1eoiUYkPBoMnMRn42_BbW9WO7ssIpRfoAokVHy5024k-DIuM2Cfpp4D6DwXAtbaTfo/s400/Back+room.jpg" width="400" /></a>I thought it interesting that I did not hear any music played in the restaurant.<br />
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After sitting down, I declined the waiter's offer of an apéritif or glass of champagne. A glance at the wine list confirmed another piece of news that traveled fast: the vast majority of their wines are over 1000 CZK. My friend D and I decided to have just a glass.<br />
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D tried the 2011 Jean Claude Bessin Chablis Vieilles Vignes (165 CZK). It was cool, light, with nice balance. It met our expectations.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAakvOkyVFgdZ4roxeDnn44vegLFmSM7YGt7cAdbx-hk0jMAea78w3p3ayC1hyphenhyphencohC__mSyvMN9OQl6S0uMH8xZQrbUe-GSf3EwjtHNjRVNxsTPFugdE0fBwN3hRtFwV37lH7VMRBawskI/s1600/Red+and+White+Wines.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAakvOkyVFgdZ4roxeDnn44vegLFmSM7YGt7cAdbx-hk0jMAea78w3p3ayC1hyphenhyphencohC__mSyvMN9OQl6S0uMH8xZQrbUe-GSf3EwjtHNjRVNxsTPFugdE0fBwN3hRtFwV37lH7VMRBawskI/s400/Red+and+White+Wines.jpg" width="400" /></a>I had the 2009 Lucien Crochet Sancerre Rouge (180 CZK). We both thought it too acidic for our tastes. The pour for their wines by the glass is just .125 liter. We also had a .75 liter bottle of Badoit mineral water.<br />
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The waiter brought a bread basket with rather ordinary French baguette slices and Czech rye bread.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqmCpr-vZOv_rvW6sNZd0wUA-9hkbZW7waX9NbBejMWVLuhBgndY4Rhq8l0rvXMGWiCk35JKuoEGxAZPUNnjuLI89QU14A0ENa_VJEve92ISLxksZminIE-JjhOvk9CeLyPETJdBeXLeO/s1600/Bread+butter.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyqmCpr-vZOv_rvW6sNZd0wUA-9hkbZW7waX9NbBejMWVLuhBgndY4Rhq8l0rvXMGWiCk35JKuoEGxAZPUNnjuLI89QU14A0ENa_VJEve92ISLxksZminIE-JjhOvk9CeLyPETJdBeXLeO/s400/Bread+butter.jpg" width="400" /></a>Then there was an amuse bouche. It was smoked salmon and crème fraîche wrapped in a parsley pancake with Parmesan twists on the side.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xNbZ16Cxa8tMH3a23lRJcBc7-PSsJBAUEWN7a6PTuCcB7865zfRFbIi1s_cStbp2n7PuGpoGHkBd3owadpwVHsdWSpdxqX0wPVlnejIimh_n9WSCZ5qhiqhlVZmO5IlyrXQo1uPqu1d6/s1600/Amuse+bouche.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xNbZ16Cxa8tMH3a23lRJcBc7-PSsJBAUEWN7a6PTuCcB7865zfRFbIi1s_cStbp2n7PuGpoGHkBd3owadpwVHsdWSpdxqX0wPVlnejIimh_n9WSCZ5qhiqhlVZmO5IlyrXQo1uPqu1d6/s400/Amuse+bouche.jpg" width="400" /></a>They were nice little bites, but nothing too eye-opening.<br />
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For a starter, D got the Brittany blue lobster with green peas, lemon cream, and caviar (490 CZK). It wasn't very large, but we found it very enjoyable.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuntDI_7jssRMC_L2LQ3fNtQQE37UBtbgqaufYz0cwlPbYbTT253du61pNcZ-fI3T4LYgaUUc0VCz41yq4IfdIzcRGnvWFSMapd51lkug7g2dYvIaGeh2YyYYFLLsI93jqXFnvymYWfWS/s1600/Lobster.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkuntDI_7jssRMC_L2LQ3fNtQQE37UBtbgqaufYz0cwlPbYbTT253du61pNcZ-fI3T4LYgaUUc0VCz41yq4IfdIzcRGnvWFSMapd51lkug7g2dYvIaGeh2YyYYFLLsI93jqXFnvymYWfWS/s400/Lobster.jpg" width="400" /></a>The lobster was properly cooked and went well with the citrus notes underneath. What we both found intriguing was the creamy block of green pea purée. When combined with the fresh peas on top, the essence of the flavor and the texture was something different and special. It was slightly on the salty side for me.<br />
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I had the lightly smoked veal tartar with 63° egg (250 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_QCqUa-P_1O38Ydw4fXU8vNqcKzwavWO8BcyFf0VR6MACEgvuJFy_NU0Ia54rguIQQ7GPEVPbUnUkVdaKVbJTbheTbJ74Ik3vOCt2zJ6UDl2FGG4sdFsFMwiPQEU-DGtMMVmmDWyfqnr/s1600/Veal+egg.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_QCqUa-P_1O38Ydw4fXU8vNqcKzwavWO8BcyFf0VR6MACEgvuJFy_NU0Ia54rguIQQ7GPEVPbUnUkVdaKVbJTbheTbJ74Ik3vOCt2zJ6UDl2FGG4sdFsFMwiPQEU-DGtMMVmmDWyfqnr/s400/Veal+egg.jpg" width="400" /></a>The presentation was impressive, with the dish coming out under glass filled with smoke. The egg, which was just the yolk, was cooked at 63° Celcius, which allows it to hold its form and yet not solidify at all. A touch of the fork sends the yolk running into the veal. <br />
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There was a hint of spicy heat in there, with salt and pepper bringing up the flavor of the raw meat. The meat was roughly chopped, which I like. My only critique here is that I expected the raw veal to be more tender. It comes with a few slices of toasted bread on the side.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWMfu9EnXeBY-QKu7DZqHF29DWYeN1GE-qGStWxfFG9WXucuUeciMFmx2CRP578Q_tuDow-y0n4erbiUFWkCMxom5g3HCZW86fylnVdAc5H0g6TYuMCn71I1T4_KBeNWliQkUE3ohQ6Ql/s1600/Toast+for+Tartare.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWMfu9EnXeBY-QKu7DZqHF29DWYeN1GE-qGStWxfFG9WXucuUeciMFmx2CRP578Q_tuDow-y0n4erbiUFWkCMxom5g3HCZW86fylnVdAc5H0g6TYuMCn71I1T4_KBeNWliQkUE3ohQ6Ql/s400/Toast+for+Tartare.jpg" width="400" /></a>My main course was the grilled duck breast (290 CZK). This was pretty much perfect.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRGJX8DhvnV3GXQkoRwnwu13COk9YyTo5nsDX5gbguSoXlOdl3lVKYWTDo7FdbhMrzrpYkZl57qEwwSRi_vgFWEs91sg9jBfwbdE91ncm7619Gv7nXh9_Zysh9jU_DOOCBaA879MN0veT/s1600/Duck.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRGJX8DhvnV3GXQkoRwnwu13COk9YyTo5nsDX5gbguSoXlOdl3lVKYWTDo7FdbhMrzrpYkZl57qEwwSRi_vgFWEs91sg9jBfwbdE91ncm7619Gv7nXh9_Zysh9jU_DOOCBaA879MN0veT/s400/Duck.jpg" width="400" /></a>I moved it slightly to reveal the pinkness of the medium rare preparation. The delightfully crisp skin had a thin layer of delicious fat underneath. That gave way to the tender breast meat. The red wine sauce was top notch. Lightly sweet, the flavor of the fermented grapes came through, clear and true.<br />
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I wanted to try the mashed potatoes à la Joël Robuchon, but the waiter steered me toward the green beans (80 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9zc1nkdkjfbEW-tHNzt3G9Pz2TO2cAe3TJBqGUOzelvXizCxul-_WS_OirO8PAvS0dliPksAPB1QYBoYXbaqBrq6_yMhRb-kschNBKmRHF07_fBgcEwPE_DSMwLWobAHQv2cb9KIY3LK/s1600/Green+beans.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9zc1nkdkjfbEW-tHNzt3G9Pz2TO2cAe3TJBqGUOzelvXizCxul-_WS_OirO8PAvS0dliPksAPB1QYBoYXbaqBrq6_yMhRb-kschNBKmRHF07_fBgcEwPE_DSMwLWobAHQv2cb9KIY3LK/s400/Green+beans.jpg" width="400" /></a>They were fresh, bright, and snappy. And there was significant amount of liquefied garlic butter in that pot. It might be too much for some.<br />
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D had the daily special: wild turbot with grilled artichoke. We agreed that this, top to bottom, was true excellence.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZBsXQ8DGkfH4SFZQggb_shRmLeQSWY7uZ4-N5KImfuHHnDOaFrxvFK1ogthN54Kf-izFTQiqcGYkOIld89zFiDx_HWJbeb0tOCfsKlAQ9ulchlhXEOU1TTn25QBR-dnnlh2nNM09Yyar/s1600/Turbot.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghZBsXQ8DGkfH4SFZQggb_shRmLeQSWY7uZ4-N5KImfuHHnDOaFrxvFK1ogthN54Kf-izFTQiqcGYkOIld89zFiDx_HWJbeb0tOCfsKlAQ9ulchlhXEOU1TTn25QBR-dnnlh2nNM09Yyar/s400/Turbot.jpg" width="400" /></a> The white, flaky filet was one of the best tasting and expertly prepared pieces of fish I've had in a long time. The artichoke was the real, fresh deal. It was topped with "black mushrooms" and sat on diced new potatoes in a shallow pool of mushroom butter. <br />
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The whole thing was a luxurious, but be aware, so was the price. I hadn't checked the chalkboard, but at the end of the meal, I saw that this piece of pleasure checked in at 725 CZK. <br />
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We both went for dessert. D ordered the strawberry and asparagus strudel (180 CZK). Yes, asparagus.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDXgRt9TaNnzz7EadeSj9ZWM2-KnvsJ78ip7Sp47gUhd4WD8ndl3NYzkm_qaZBhCkHINMZrFrfvSCdcOPsWgbygueexurPPxPM4kbmNHiB-IQcP-UhdtmtA-AwZBLORS_aRCxBogB8C0r/s1600/Strawberry+studel.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDXgRt9TaNnzz7EadeSj9ZWM2-KnvsJ78ip7Sp47gUhd4WD8ndl3NYzkm_qaZBhCkHINMZrFrfvSCdcOPsWgbygueexurPPxPM4kbmNHiB-IQcP-UhdtmtA-AwZBLORS_aRCxBogB8C0r/s400/Strawberry+studel.jpg" width="400" /></a>It was served warm with lemon whipped cream on the side. D liked it, but I can't say I did. I found the crust a little dry and chewy. I didn't really notice the taste of the asparagus when everything was mixed together on the fork. But when I pulled a piece out and had it with just the strawberry, the flavors clashed too much for me.<br />
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I got the griottes au chocolat (210 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06VRvXKzyhw8RIBoLj1358FJkEN7fsEMUsKjHkSSmVKx0-RmdKzoIm21oKSgKuZaxSC2EunPUjOO4X0FtMjAB7h-aYP5D4n_04c5A5mrPO4ZGKjFYMR2W6RL75heWzgQwR5qV0fuazRHl/s1600/Griottes+au+chocolat.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06VRvXKzyhw8RIBoLj1358FJkEN7fsEMUsKjHkSSmVKx0-RmdKzoIm21oKSgKuZaxSC2EunPUjOO4X0FtMjAB7h-aYP5D4n_04c5A5mrPO4ZGKjFYMR2W6RL75heWzgQwR5qV0fuazRHl/s400/Griottes+au+chocolat.jpg" width="400" /></a>In simple terms, this was like a dark-chocolate coated chocolate mousse with wild cherries in the center, sitting on a thin chocolate cake on top of more wild cherries. In simpler terms, I liked it. Desserts are offered with pairings of different spirits. For a price, of course.<br />
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The bill for this meal with just two small glasses of wine was 2840 CZK before tip. I had seen the menu before I went, and I had figured the dinner would be in the 2000 CZK range, so it sailed above my estimate. Service was generally efficient and friendly. There was one small mix up when we ordered different glasses of wine and the waiter thought we wanted two glasses of each in separate courses.<br />
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I liked the restaurant enough that I wanted to come back for a second visit with my friend Z. The amuse bouche and bread were pretty much the same.<br />
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We both had a glass of 2011 Prieure de Montezargues Tavel Rosé (140 CZK each).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvDxBocLniP8bnZ3VksSsPr5B8QoUMpBAq3tIXc_0lOjg4iEspmIld5OBPdny4fhI81apevCywNSDjaxs06wJ6e6pwGKH2FhhEfTSwgsD7ivTNgcntoEVwrseRnYy0G__4bEIQEGLXk-I/s1600/Rose+wine.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvDxBocLniP8bnZ3VksSsPr5B8QoUMpBAq3tIXc_0lOjg4iEspmIld5OBPdny4fhI81apevCywNSDjaxs06wJ6e6pwGKH2FhhEfTSwgsD7ivTNgcntoEVwrseRnYy0G__4bEIQEGLXk-I/s400/Rose+wine.jpg" width="400" /></a>The wine was light, refreshing, with enough color and character to keep it interesting.<br />
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For a starter this time, Z had the asparagus soup (160 CZK). Again, the presentation was something special. The bowl was presented with just diced asparagus at the bottom, along with a 63° egg yolk in the center.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgSmrF4IwnKTFisG4BcsQpTbeHatHsdBXPrLgn-69YPy0raUbecumsSd-2mc9FwKhInUafjJd7Q078a415D9Oi9FBitWgblnZVKo-i-J5jXt1igsd7NH7pthoKgXuNyr9QseaolhF5mq5/s1600/Asparagus+soup.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgSmrF4IwnKTFisG4BcsQpTbeHatHsdBXPrLgn-69YPy0raUbecumsSd-2mc9FwKhInUafjJd7Q078a415D9Oi9FBitWgblnZVKo-i-J5jXt1igsd7NH7pthoKgXuNyr9QseaolhF5mq5/s400/Asparagus+soup.jpg" width="400" /></a>Then, the waiter poured pitchers of green and white asparagus soup on each side, creating a bi-colored effect. The silky smooth soup was perfectly balanced with the rich yolk and bursting bites of asparagus. It tasted as good as it looked.<br />
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I went for the duck foie gras "terrine," which really looked more like a torchon (390 CZK). The plate was decorated with three types of rhubarb -- pureed, jellied, and chopped.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyzk3ZLs-b-lcjtrjWbKEbXKePp6fzePhipX6Ue5fAbtCswhR7pR6ZvfQH7XgeYeQnU9A5oyGMCUvD4sdOQqz1V4idR-9tBp39HEcuxuKKEaXkfvoMxvE-y7jnScbbYN7QhXZALOaLfFT/s1600/Duck+liver.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyzk3ZLs-b-lcjtrjWbKEbXKePp6fzePhipX6Ue5fAbtCswhR7pR6ZvfQH7XgeYeQnU9A5oyGMCUvD4sdOQqz1V4idR-9tBp39HEcuxuKKEaXkfvoMxvE-y7jnScbbYN7QhXZALOaLfFT/s400/Duck+liver.jpg" width="400" /></a>It was a fine, sweet, and tangy complement to the buttery liver. It came with a toasted slice of quality brioche on the side.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkjKpmYu11ZtJSQhXPgR_aUMNT9Oe_v_xLaLl2SQWzlCpNKFa5neerNvCcVdYmwvIGHLJtHHFQoIDFVEdoeM68QzsZa4doWoLzws1TS1Yj248IW4x-p4b4_RzmTOJxrYaZtpQlKBT6zYq/s1600/Brioche.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkjKpmYu11ZtJSQhXPgR_aUMNT9Oe_v_xLaLl2SQWzlCpNKFa5neerNvCcVdYmwvIGHLJtHHFQoIDFVEdoeM68QzsZa4doWoLzws1TS1Yj248IW4x-p4b4_RzmTOJxrYaZtpQlKBT6zYq/s400/Brioche.jpg" width="400" /></a> As a main course, I selected the braised lamb shoulder cooked in its own juices (280 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZGkntGePDqLuWyz2v8aD5JNk6VVs4C_hmgJtVpaKiInfl9QQ06GJLBAvQ10j8obCLmxzB_NG8psaeIrCXImKqsnKBsIcNokmDA9kEJCAEUGpt0VbhN5pv9p2eIy9cwb7QxzjhLUQnwNq/s1600/Lamb.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZGkntGePDqLuWyz2v8aD5JNk6VVs4C_hmgJtVpaKiInfl9QQ06GJLBAvQ10j8obCLmxzB_NG8psaeIrCXImKqsnKBsIcNokmDA9kEJCAEUGpt0VbhN5pv9p2eIy9cwb7QxzjhLUQnwNq/s400/Lamb.jpg" width="400" /></a>It was competently done, just slightly fatty, with plenty of lamb flavor in the meat and the salty gravy. By itself, it was not bad, but nothing to write home about.<br />
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This time, I got the potato purée on the side. It could not be more rich, buttery, and delicious.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5KVDKEOZke-Wyc9vlWWqeBoxJ69xJu2HbuNIfy_3vKG-ZvpF9RR5dHVtI7kRxP22c4RSoXzSqWsu2RV4OyazPRXW45F1XtTMrNtRzpkCCpucPOZ8q8D_6d9dHs3UIfinKFTJIKdKRkW8/s1600/Mashed+potatoes.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5KVDKEOZke-Wyc9vlWWqeBoxJ69xJu2HbuNIfy_3vKG-ZvpF9RR5dHVtI7kRxP22c4RSoXzSqWsu2RV4OyazPRXW45F1XtTMrNtRzpkCCpucPOZ8q8D_6d9dHs3UIfinKFTJIKdKRkW8/s400/Mashed+potatoes.jpg" width="400" /></a>When mixed with the lamb, it elevated the dish to a higher, more decadent level. I've never had better.<br />
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Z took another special, the red snapper (695 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLaBupCmpmJWgE5yG5ArcD1_9qvvCO_FEfsNpTi0NLOFLQ9opikQ8uiEGQTAE6A2h9NI9qK-Ul1VM49mbzeYRMfLWzoBsTsNmeqzusGqkx9ZMe17H9TL8i1-772rRe1Z0GBHC9TGqNLIW/s1600/Red+Snapper.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLaBupCmpmJWgE5yG5ArcD1_9qvvCO_FEfsNpTi0NLOFLQ9opikQ8uiEGQTAE6A2h9NI9qK-Ul1VM49mbzeYRMfLWzoBsTsNmeqzusGqkx9ZMe17H9TL8i1-772rRe1Z0GBHC9TGqNLIW/s400/Red+Snapper.jpg" width="400" /></a>This was served over a stewed tomato sauce and a grilled polenta that, despite the load it carried, retained both its crisp exterior and its smooth interior. On top of the fresh and flavorful fish, there was grilled artichokes and thinly sliced candied lemon. It added up to a successfully creative combination. I loved it.<br />
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We were both full, so we shared a dish of apricot sorbet (90 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyY40iRPeCybbNOqltFEijzehfBihJmDtmj8dZ3eXW-nzBYJBHcopaMrEm4TQwL1oYdteXg3ChuUTsQOno7aaY-gHAw-RSHrkHIbTVYk2wbZtMOumh3ZUZjkg6VfFgNbhjIkhVPbVaTnJ2/s1600/Apricot+sorbet.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyY40iRPeCybbNOqltFEijzehfBihJmDtmj8dZ3eXW-nzBYJBHcopaMrEm4TQwL1oYdteXg3ChuUTsQOno7aaY-gHAw-RSHrkHIbTVYk2wbZtMOumh3ZUZjkg6VfFgNbhjIkhVPbVaTnJ2/s400/Apricot+sorbet.jpg" width="400" /></a>The intense sweet and sour flavors of the fruit made for a highly recommended way to end a meal. Refreshing.<br />
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The bill for this meal was 2110 CZK without tip. Again the service was good except for another minor wine snafu when we ordered glasses of rosé and the waiter thought we wanted rosé champagne. Note that the menu changes regularly, so many of the dishes we tried may not be on offer when you visit.<br />
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I have to say, I'm very conflicted in my feelings about this restaurant.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpLjxGmMx4P6bN0MBPo1wa4caQtEuMEBtM2rZ7PimcwzAwZSEzaoYqbR88Z3q9mMA6jn84LIaMs6vXcAnRGK8cTPMDVoGqwkY9A5Igrt1iJZ2fZwxvAB1WL3dBVfLwlW_n26EGHIw67Bl/s1600/Interior+Bar.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGpLjxGmMx4P6bN0MBPo1wa4caQtEuMEBtM2rZ7PimcwzAwZSEzaoYqbR88Z3q9mMA6jn84LIaMs6vXcAnRGK8cTPMDVoGqwkY9A5Igrt1iJZ2fZwxvAB1WL3dBVfLwlW_n26EGHIw67Bl/s400/Interior+Bar.jpg" width="400" /></a>There are a number off issues that hold me back from a full-throated rave.<br />
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They are proud of the quality of their wines on offer, but there were no full-size bottles in the 500 CZK range. I think it's a missed opportunity. I think they'd sell more to people who'd rather spend a little less, while still hoping for something drinkable.<br />
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The restaurant was too warm. We were removing all the clothing we could while remaining respectable and still didn't feel comfortable.<br />
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I'm torn about their fish specials. If I'd seen the price in advance the first time, I might not have ordered it. But I enjoyed both of them greatly, so I can't say I have regrets. I do wish it wasn't such a splurge.<br />
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I've rationalized that those price points are not unheard of in New York, Paris, and even a few other places in Prague. There are some good values on the menu, considering the quality, but you have to be really careful how and what you order to keep your tab out of the stratosphere.<br />
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Above all -- and there is not much they can do about this -- most tables were uncomfortably close together. Saying we were cheek by jowl could almost be taken literally. On a Thursday, the place was full. On Saturday night, it was about half full, but we still had people almost in our laps.<br />
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During the first meal, I was having a personal conversation while praying that the tourists at the next table didn't speak English too well. On the second visit, I was talking about the ins and outs of writing about restaurants and hoping the people at the next table were tourists. They weren't.<br />
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"Are you the Czech Please person," the friendly woman asked at the end of the meal.<br />
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"Yes," I confessed, my poker face eluding me.<br />
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Luckily, she was very gracious. Considering some hate mail I've gotten, it could have turned out much worse.<br />
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My advice is this: if you love good food prepared by a talented chef, give it a try. Maybe I was unlucky with my table. You might find the restaurant more comfortable than I did. <br />
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If so, it would be well worth your time and, depending on how much you earn, your money.<br />
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Kalina<br />
Dlouhá 12<br />
Prague 1 - Old Town<br />
Tel. (+420) 222 317 715Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com1Prague, Czech Republic50.0755381 14.4378004999999849.749331600000005 13.79235349999998 50.4017446 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-81844178643675706102013-04-11T00:30:00.000+02:002013-04-11T00:30:02.642+02:00Nota Bene"The fact that a believer is happier than a skeptic is no more to the point than the fact than a drunken man is happier than a sober one." George Bernard Shaw<br />
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I'm a regular reader of the New York Times. Occasionally, the "paper of record" records an article about a Prague restaurant for its travel section.<br />
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Last summer, <a href="http://www.nytimes.com/2012/09/09/travel/restaurant-report-nota-bene-in-prague.html?_r=0">the newspaper published a brief review</a> of <b><a href="http://www.notabene-restaurant.cz/">Nota Bene</a></b>, the new restaurant not far from I.P. Pavlova.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm41c5wVokNOJ4aLWmJDpWgjTADe7d8U6hhVmKPF6TbCxw-EI3FiQ9FYx9LEJ2ROLwsTKoU5qc4dzHSaYJm05oAMe3Afu-3SwBNQ_GpNSmgfwV9YTN5UqyiGiIWrx96Yqoz9rt-fJ1Jix/s1600/Exterior.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzm41c5wVokNOJ4aLWmJDpWgjTADe7d8U6hhVmKPF6TbCxw-EI3FiQ9FYx9LEJ2ROLwsTKoU5qc4dzHSaYJm05oAMe3Afu-3SwBNQ_GpNSmgfwV9YTN5UqyiGiIWrx96Yqoz9rt-fJ1Jix/s400/Exterior.jpg" width="400" /></a>The story mentioned the restaurant's "great beer" and "good food" prepared with "a playful blend of contemporary recipes and traditional flavors."<br />
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Although I'm not a passionate connoisseur of Czech cuisine, I have eaten a lot of it over the years, and I do love Czech beer. The quality combination mentioned in the article piqued my interest. <br />
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Then I heard and read stories about the restaurant's popularity making it hard to get a table and tales of sometimes surly service. I put the idea of a visit on my back burner.<br />
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I finally got around to giving it a try. I visited three times in the last few weeks.<br />
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For those who either can't get a table upstairs or just want to drink their interesting and tasty brews, there is their Beerpoint pub.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5n5I5tOtS78CGC5cSIrNJYW4OmU1dqzpKpHcOjtQvzT6Nh8cOFN2tWaooWuQx6kYWk4B4HAbDixVOhmzJDTVBEZ9qC8OMJhhWerGBFLOEwi2ooFtdqIHi3C_nj8sDL0VUvUs6HpQBD6I-/s1600/Beer+Point2.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5n5I5tOtS78CGC5cSIrNJYW4OmU1dqzpKpHcOjtQvzT6Nh8cOFN2tWaooWuQx6kYWk4B4HAbDixVOhmzJDTVBEZ9qC8OMJhhWerGBFLOEwi2ooFtdqIHi3C_nj8sDL0VUvUs6HpQBD6I-/s400/Beer+Point2.jpg" width="400" /></a>Walk through a passage and down some stairs and you'll find six regional Czech beers on tap, many of which you'd be hard-pressed to find elsewhere in this town. They also have some small meat and cheese snacks to go with the beers.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ-ju32n1dCd7KDGBbr_JJ3URCbMBC4nLc_UB5Ttx10hg3KWHGjY_2eJcNRuN_7l7n7hLvrMdh4zs3q100j22qmFdoHbLGnbcErhWzIJ1YUH3tsoiYqHDFQqLVpBw0KRN_ef5OQcxKum_/s1600/Beer+Point1.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDQ-ju32n1dCd7KDGBbr_JJ3URCbMBC4nLc_UB5Ttx10hg3KWHGjY_2eJcNRuN_7l7n7hLvrMdh4zs3q100j22qmFdoHbLGnbcErhWzIJ1YUH3tsoiYqHDFQqLVpBw0KRN_ef5OQcxKum_/s400/Beer+Point1.jpg" width="400" /></a>The restaurant, which is non-smoking, is upstairs. It's a smart-looking space with hardwood floors, brick walls, mirrors, and black and white photos on the walls.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpE54QlsdeqBiVLs3ou11qAsNK2iT7EVUvfSXGAK8nhJIf1Vyfjj-JivOFqMAAredCMZPFojv77oX4OVxuHQ0KK8ZxmOQJb1fxh1QCXYsn4XixHsTd7lIdfNelrpyMoWuVf820FpoCFGZ/s1600/Interior2.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwpE54QlsdeqBiVLs3ou11qAsNK2iT7EVUvfSXGAK8nhJIf1Vyfjj-JivOFqMAAredCMZPFojv77oX4OVxuHQ0KK8ZxmOQJb1fxh1QCXYsn4XixHsTd7lIdfNelrpyMoWuVf820FpoCFGZ/s400/Interior2.jpg" width="400" /></a>There are only about 15 tables and usually fill up fast or have reservation signs on them. I have one criticism of the design. The iron supports under the tables hit me in the knees, and I had to sit with my legs off to the side.<br />
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There are also six beers on tap upstairs and the offerings are listed on chalkboards on the wall. Most are usually different from what is served downstairs.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJs9s7rXTRo6NZ07k4JHcyzbjVbF3jvPgthSd00JA10TfiAV70t_9OwVmG5QpFzgYWgXeBqDc7OEXTNjY-SyRDchBbyScKiJcB_kIdqEFml1gu3DomVj1OzmB8e1S-lD-94Tb_6YmeIMK/s1600/Interior1.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCJs9s7rXTRo6NZ07k4JHcyzbjVbF3jvPgthSd00JA10TfiAV70t_9OwVmG5QpFzgYWgXeBqDc7OEXTNjY-SyRDchBbyScKiJcB_kIdqEFml1gu3DomVj1OzmB8e1S-lD-94Tb_6YmeIMK/s400/Interior1.jpg" width="400" /></a>The kitchen prints up a new menu each day, usually with five main courses, a starter, a soup, and a dessert. Some but not all of the meats they serve come from <a href="http://trms.cz/">The Real Meat Society</a>. <a href="http://www.expats.cz/prague/article/czech-food-drink/the-real-meat-society/">An earlier article on this site</a> notes that they only sell free range meat from local farmers.<br />
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On my first visit, I started off with a .4 liter of Nomad Gentlemen (48 CZK). This 11 degree ale had a light, crisp finish that reminded me of ginger.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-kqGSE0ZHtp94YV1BwMl9UTUcHfTd48LZrRfslgNg3lnoacr79pnCmBOb3cxg4ExgSOMz_7QWLEuKzE4DBupe8HKqh1LQhZ2EHF7wSSPqlmkXoE5RqPU4RazXigGd9ZiNZce8m5bEZUk/s1600/Nomad+Gentleman.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB-kqGSE0ZHtp94YV1BwMl9UTUcHfTd48LZrRfslgNg3lnoacr79pnCmBOb3cxg4ExgSOMz_7QWLEuKzE4DBupe8HKqh1LQhZ2EHF7wSSPqlmkXoE5RqPU4RazXigGd9ZiNZce8m5bEZUk/s400/Nomad+Gentleman.jpg" width="400" /></a>You do pay a premium for these rare beers, but I wish they were served in half-liter glasses. I didn't get a chance to sample some of the more exotic options like the De Molen Amarillo Imperial IPA from the Netherlands, which was 60 CZK for a .2 liter glass.<br />
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For my meal, I saw one of my favorite Czech classics on the menu, the <i>svíčková na smetaně</i>, which basically translates as beef tenderloin on cream sauce (185 CZK). This was one of the better ones I've had.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hVG21FwOc6Zk1DPWCeDMeTYwcnEfYysOPWQJFjNcqoqRBAtCd_Pvqyhoue7YluG-9cbMf4nmy9P-c26GdC-pOziGMPr-aBRf7beCMvDVSABn4ZlcJup829kI4CgDoLDqMloqKrd4pQTC/s1600/Svickova.JPG" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hVG21FwOc6Zk1DPWCeDMeTYwcnEfYysOPWQJFjNcqoqRBAtCd_Pvqyhoue7YluG-9cbMf4nmy9P-c26GdC-pOziGMPr-aBRf7beCMvDVSABn4ZlcJup829kI4CgDoLDqMloqKrd4pQTC/s400/Svickova.JPG" width="400" /></a>This dish is rarely, if ever, made with tenderloin and this one wasn't either. But it was a thick, slow-cooked, fork-tender and flavorful cut decadently studded with plenty of pork fat. <br />
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All too often, the sauce is too sweet, too creamy, or both. This one was just right, with just a hint of sweetness and an inviting brown color indicating the rich base of vegetables. It was drizzled with a sweet cranberry sauce.<br />
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I'm not a big dumpling fan, partly because I've had way too many stale ones in my life. These "Palffy" dumplings were the best I can remember in a long, long time. They were supremely fresh, delicate things full of flavor. These were the rare dumplings I could eat unadorned, but it was just so much better to coat them in sauce.<br />
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It took a while for my dinner to arrive, but I understood that quality food can take time to prepare. This visit cost me 233 CZK and it felt like a bargain.<br />
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On my second visit, I noticed the music playing lightly in the background: The Beatles, Beck, and "Raindrops Keep Fallin' on My Head" by B.J. Thomas. Quite a mix. <br />
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I arrived just as they opened at 6 p.m. because I didn't reserve. I got one of the last unreserved tables. Due to some "technical problem," the menus for the evening were not printed for more than 30 minutes. <br />
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A .4 liter glass of Matuska Winterbock (52 CZK) kept me busy while I waited.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEo_G5gxOatFuqyu-bEloA7_USAiE_9RbQRkAYlUby1KUXMZhQJ4f3Hs9F88beROS15h_DkWtKY0AMv5c7ZLvrGSqC-yfrxH41H6AJaPOkGp6TqvjPtpxbt1acpVbS58Tx3_EZobBIu6oe/s1600/Matuska+Winterbock.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEo_G5gxOatFuqyu-bEloA7_USAiE_9RbQRkAYlUby1KUXMZhQJ4f3Hs9F88beROS15h_DkWtKY0AMv5c7ZLvrGSqC-yfrxH41H6AJaPOkGp6TqvjPtpxbt1acpVbS58Tx3_EZobBIu6oe/s400/Matuska+Winterbock.jpg" width="400" /></a>This 16 degree German Kellerbock packed a big, complex punch, but with only a lightly bitter finish. I later had a Nomad Gentleman.<br />
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When the menu arrived, I quickly knew what I wanted. I ordered the lamb shank on red wine with mushrooms, vegetables, and mashed potatoes (345 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOiXE5CuOu5CvPRvzY4S7txbhgmUS8V_hNENkCo5kUVxLyVrdpEQTWEHKYHqaOpja9L_5an_sXbpah2_UwPwMCtSj-FQlpKrP8z9eJ9arYfDkCktYNJBr3P6gTtFiqp_ImVRZUkrJn-xB/s1600/Lamb+shank.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOiXE5CuOu5CvPRvzY4S7txbhgmUS8V_hNENkCo5kUVxLyVrdpEQTWEHKYHqaOpja9L_5an_sXbpah2_UwPwMCtSj-FQlpKrP8z9eJ9arYfDkCktYNJBr3P6gTtFiqp_ImVRZUkrJn-xB/s400/Lamb+shank.jpg" width="400" /></a>As one would expect, the slow-cooked meat fell off the bone.<br />
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After that, it was not as tender as I expected. The sauce was OK, but rather simple and one-dimensional. The mushrooms were dull and ordinary. The carrots, onions, parsley, and mashed potatoes were commendable.<br />
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My impression was that this was a good, but not great dish. I had no big problem with it. But I expected better given the restaurant's reputation and the not insubstantial price tag. The whole meal was 445 CZK. I wasn't thrilled.<br />
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A friend joined me on my last visit. She had a French Cabernet (65 CZK/.1 liter), and said it was heavy and pretty good.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4173LON1xlnWoe0rBHr7Xb10q-BN1II2sfNyezW1wnr1hD55YuoVw7ziZAenUow0Eo7xA1319cPZP0Q0823T0gTkNDPhak_kvc2UZhx1xLi6hQ-P1KPEzPqnXvuoZHuS3MCbpgmNEqm2/s1600/Red+Wine+Water.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4173LON1xlnWoe0rBHr7Xb10q-BN1II2sfNyezW1wnr1hD55YuoVw7ziZAenUow0Eo7xA1319cPZP0Q0823T0gTkNDPhak_kvc2UZhx1xLi6hQ-P1KPEzPqnXvuoZHuS3MCbpgmNEqm2/s400/Red+Wine+Water.jpg" width="400" /></a>I had a .4 liter glass of Nomad Blackhawk 17 degree black IPA (52 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTczfZFX-IfxyiwsTLz9RqHXmTfUCfJNWwazxMHjGavs0Py1FZkvtauevOLc7SeZE0gEUNsLs8JzRUvFrd2ZQ-gxJoqMeiye8mDOBbLmo44bpkSFn08mhMDY2I4Jwzqombz8vfJEvhDR6/s1600/Nomad+Blackhawk.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTczfZFX-IfxyiwsTLz9RqHXmTfUCfJNWwazxMHjGavs0Py1FZkvtauevOLc7SeZE0gEUNsLs8JzRUvFrd2ZQ-gxJoqMeiye8mDOBbLmo44bpkSFn08mhMDY2I4Jwzqombz8vfJEvhDR6/s400/Nomad+Blackhawk.jpg" width="400" /></a>My impressions -- blond head, great body, bitter, and alcoholic -- one of the few times you can appreciate this mix. <br />
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I got the smoked trout starter (125 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xzL-1C_J4b3EG2ZHsHozFkAKSB-ioFqJB2QnAkKxS-JACb0z3PyjRs9mLxG0udBbJcZ7QIAZqzFYnwOnr5dwSZbKPnKteUF6m91Q3OjEo54K4M-xX1zweyxK99swXvrBa0fSOEM3nm9a/s1600/Smoked+Trout.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xzL-1C_J4b3EG2ZHsHozFkAKSB-ioFqJB2QnAkKxS-JACb0z3PyjRs9mLxG0udBbJcZ7QIAZqzFYnwOnr5dwSZbKPnKteUF6m91Q3OjEo54K4M-xX1zweyxK99swXvrBa0fSOEM3nm9a/s400/Smoked+Trout.jpg" width="400" /></a>The dense, cold fish was certainly smoky, but also a little dry. It was topped with tartar sauce made with chives. What really stood out was the cool, red lentils simply mixed with parsley and onions. That was delicious.<br />
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For a main course, my friend got the pork tenderloin (265 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DBSsJba2KPua3207xjWd2yFpM5vTfyW6c_sYdPnrBMzYyyLMqutfTyXpn7VgdwAp3PnWmwdoeWDEfWjtRYW_Rb3UDxtYj6-nufS87D6bRtxZiUmd3QyoQm-sEfy0z9oMVuQHp_y_ORfq/s1600/Pork+Tenderloin.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DBSsJba2KPua3207xjWd2yFpM5vTfyW6c_sYdPnrBMzYyyLMqutfTyXpn7VgdwAp3PnWmwdoeWDEfWjtRYW_Rb3UDxtYj6-nufS87D6bRtxZiUmd3QyoQm-sEfy0z9oMVuQHp_y_ORfq/s400/Pork+Tenderloin.jpg" width="400" /></a>The meat was silky, tender, and tasty and sat on a good gravy made with the pan drippings. The green beans were fine, but the scalloped potatoes were dry and lackluster.<br />
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I ordered the flank steak (325 CZK). This was a major disappointment.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ThLmqkgh20Ftpe0kgfu8ubceuQghL9zXxSvjweWj3TzsbXI0x8muaIcCWl_wMWlhWYwHyD0Aq3kvgyf16ANg97hyQfK4GX03P9w4zfgB8YhP8rVg5WQydVQxjAiMAoxA9ioJVtI3V4QI/s1600/Flank+Steak.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ThLmqkgh20Ftpe0kgfu8ubceuQghL9zXxSvjweWj3TzsbXI0x8muaIcCWl_wMWlhWYwHyD0Aq3kvgyf16ANg97hyQfK4GX03P9w4zfgB8YhP8rVg5WQydVQxjAiMAoxA9ioJVtI3V4QI/s400/Flank+Steak.jpg" width="400" /></a>I asked for it to be cooked medium rare, though it came out straight-up rare. That didn't bother me at all.<br />
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What really let me down was that the meat was both bland and incredibly tough. I added a fair amount of salt, but I got tired of chewing it. My friend had a bite and didn't want another one.<br />
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The spinach, carrots, and onions on the side were fresh and on the salty side. They balanced the beef out when combined on a fork. The mashed potatoes were good and creamy and I liked the gravy, which reminded me of a demi-glace.<br />
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The bill for this meal was 994 CZK. Overall, the service was friendly to neutral and certainly not as rough as I was led to believe. I did get something of a cold reception when I showed up to dine solo without a reservation. The kitchen can be slow, but it's clear they are putting more effort into the cooking that the standard Czech pub.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzxqY90NyOk2vI9FnBStQLFgB4_VOm02_ZXGGxsYoSwF9VfSJ97nmsSpQgVf1objdjT6NFgkz2xZNIyRKHbPL2f31KaspSfZjaJiCW2w3b_YU9yGtIPjAB7pzas4XxiIFp7_qc9nArLRW/s1600/Sign.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzxqY90NyOk2vI9FnBStQLFgB4_VOm02_ZXGGxsYoSwF9VfSJ97nmsSpQgVf1objdjT6NFgkz2xZNIyRKHbPL2f31KaspSfZjaJiCW2w3b_YU9yGtIPjAB7pzas4XxiIFp7_qc9nArLRW/s400/Sign.jpg" width="400" /></a>However, I think there should be better results for that effort, not to mention the higher prices. Yes, I went in with high expectations about the food and, for the most part, they were not met. <br />
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Note well: the food will not draw me back. <br />
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I should be more skeptical about what I read in the newspaper. But I'd be more than happy to get drunk at Nota Bene. They have many fantastic beers to choose from.<br />
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Nota Bene<br />
Mikovcova 605/4<br />
Prague 2 - Vinohrady<br />
Tel. (+420) 721 299 131Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com3Prague, Czech Republic50.0755381 14.4378004999999849.749331600000005 13.79235349999998 50.4017446 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-54777900063204494682013-03-14T00:30:00.000+01:002013-03-14T00:30:03.228+01:00Dish {fine burger bistro}<blockquote class="tr_bq">
"The discovery of a new dish does more for human happiness than the discovery of a new star." <i>Anthelme Brillat-Savarin </i></blockquote>
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As some of you know, every year, I compile the <a href="http://www.expats.cz/prague/article/expats-info/the-best-of-expats-cz-from-2012/">much-read</a> list of my favorite burgers.<br />
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<a href="http://www.expats.cz/prague/article/restaurant-reviews/brewstas-burgers-2012/">For the 2012 survey, I ranked 23 of them</a>. When the late November deadline approached, I did a lot of cramming. There were great burgers I wanted to retaste and a few well-known places I needed to get back to.<br />
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By early December, I was burgered out. I needed a ground beef break. But one place kept calling me back.<br />
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<b><a href="http://dish.cz/">Dish {fine burger bistro}</a></b> was a last minute inclusion on the Brewsta's Burgers list because they opened the week before my deadline and <a href="https://www.facebook.com/media/set/?set=a.509788105698335.120514.482166325127180&type=3">the Facebook pictures of their kitchen and burgers</a> looked great. They did surprisingly well in my assessment, placing fifth out of the 23 burgers I tried. For a brand new place, I was impressed. I felt it could be better, but then again, I feel that way about everything.<br />
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I thought I'd wait a while to do a full review. That time is now.<br />
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The restaurant is located on Římská, between Náměstí Míru and Vinohradská.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOXOtcfE-LSHrJa17tY3CeqqqXG57t0HN2Ej2QiYBYkAF76WMN_6Or2tAhMdK2YLiGbdNbeRFaxBaN8vSYU_9VoXF_QEVt24b3PckZD7X25CNdDHO6K3ON_ebkcBkQDHinYn_32QHmpYC/s1600/Exterior.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOXOtcfE-LSHrJa17tY3CeqqqXG57t0HN2Ej2QiYBYkAF76WMN_6Or2tAhMdK2YLiGbdNbeRFaxBaN8vSYU_9VoXF_QEVt24b3PckZD7X25CNdDHO6K3ON_ebkcBkQDHinYn_32QHmpYC/s400/Exterior.jpg" width="400" /></a>It's especially easy to get there if you live on the 135 bus line, which stops almost in front. The 11 tram also passes nearby.<br />
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Dish is not a big place. It has an open kitchen by the entrance, with a shiny, new grill and a few stools.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjP4D2yetrqHgpxBt4RQJ6R1Zrid_XiWKuEDO9kaSB6yEc0n9fNoLyZ5vMRI5jbtVIMHJNuhaRFruQyKvW-8D-sB2ijfngZtoLZCcJ94ztqp5LQNg7Pd4MF7O3ewzqxw5WIpBT9bM_Q_w/s1600/Bar+Kitchen.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjP4D2yetrqHgpxBt4RQJ6R1Zrid_XiWKuEDO9kaSB6yEc0n9fNoLyZ5vMRI5jbtVIMHJNuhaRFruQyKvW-8D-sB2ijfngZtoLZCcJ94ztqp5LQNg7Pd4MF7O3ewzqxw5WIpBT9bM_Q_w/s400/Bar+Kitchen.jpg" width="400" /></a>There is also a large table that people sometimes share.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAS9ShM9lQoIADnQn-L7ZWyLf8_KrYqLdTiEC98_kZA08EVz93t6XF3lF0Hsnu4G4kD51eNpqV0LqxrjEah0kZgEzrDtEjVyxzx0pd0T2vVZhg7Z1i2LohRXHj5H2Au3c_zcaG6HzFx1Q/s1600/Front+room.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAAS9ShM9lQoIADnQn-L7ZWyLf8_KrYqLdTiEC98_kZA08EVz93t6XF3lF0Hsnu4G4kD51eNpqV0LqxrjEah0kZgEzrDtEjVyxzx0pd0T2vVZhg7Z1i2LohRXHj5H2Au3c_zcaG6HzFx1Q/s400/Front+room.jpg" width="400" /></a>The back room is also cramped, with about seven tables, including some right by the bathroom door.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgql-gJZVwRchAwsdMvrspKeDhdaN9CiAenyaETJf_sFl1Fe2GS57aayZNzetWYfuvJCJFoOomsmp9BT7uL04arhAwT-m1DWsX-UQWdusypjIxHybvxlYjwsoNZWjZh_kZiryLo2Tb6er3i/s1600/Back+room.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgql-gJZVwRchAwsdMvrspKeDhdaN9CiAenyaETJf_sFl1Fe2GS57aayZNzetWYfuvJCJFoOomsmp9BT7uL04arhAwT-m1DWsX-UQWdusypjIxHybvxlYjwsoNZWjZh_kZiryLo2Tb6er3i/s400/Back+room.jpg" width="400" /></a>They did a decent job converting the old Italian shop that used to have the location.<br />
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There is very nice wood flooring, solid wood and cast-iron tables, and cute, black and white retro photos on the walls. They use thick, high-quality paper napkins.<br />
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They picked wonderful beers to serve on tap. Dish gets its brews from Únětický pivovar. I love the 10 degree (28 CZK/half-liter), which for me has a crisp, bready flavor.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhP-QlDhv8HaZPqv4nvBHpZ0xwAbB0du8x8GHv3gpPBLM_MUr8Gl6-74517kvlD6xT38j4GlRErWGiyKiVO7grrqFlLNhMuri-ZtMFT-mqDsGgZPjqaEU-eF-7zq6q9QzT8XfRhzxtgZb/s1600/Beer+10+degree.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhP-QlDhv8HaZPqv4nvBHpZ0xwAbB0du8x8GHv3gpPBLM_MUr8Gl6-74517kvlD6xT38j4GlRErWGiyKiVO7grrqFlLNhMuri-ZtMFT-mqDsGgZPjqaEU-eF-7zq6q9QzT8XfRhzxtgZb/s400/Beer+10+degree.jpg" width="400" /></a>I also love the price. Únětický's hoppy unfiltered 12 degree (38 CZK) is also available, which is a more assertive and bitter brew.<br />
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I was at Dish their opening night. I tried the Dish Burger (179 CZK) that night and about nine times since then.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVVi0L0nzM_g3MsNrUM8YUMkoTMM6pIhSv_-L7itAsCRFaFvC8mdtwI4ijfGNOVnI4VwEqqxHWuhRo2Utu8omABvcQVNiOGlMEKbMXMq9c4r4qX0Cpr3kDtgrbrfJESUi7-KIml559kop/s1600/Dish+burger2.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVVi0L0nzM_g3MsNrUM8YUMkoTMM6pIhSv_-L7itAsCRFaFvC8mdtwI4ijfGNOVnI4VwEqqxHWuhRo2Utu8omABvcQVNiOGlMEKbMXMq9c4r4qX0Cpr3kDtgrbrfJESUi7-KIml559kop/s400/Dish+burger2.jpg" width="400" /></a>The first thing you notice is the brioche-style bun. The bread was toasted and had a light sweetness I like, but it was too much for a British friend. One drawback with this bun is that the exterior can become brittle and a lot of it can flake off while you are eating.<br />
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On the bun, there was leafy lettuce, somewhat bland homemade ketchup, quite garlicky aioli, great sliced, sweet pickles, white cheddar, and relatively soft bacon.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7l7LbcvI_bOK44WfoOTmE8UqDOsfysW9cIYj6rzyIM1mWkOlnyNqIpTqJcjT8LcT3qe4abTvgss6ynDRFigc8Nq-6zT8jzHxqC16KcCmBttk9wJdhbj0MQwwmiQXX6e2c_KjLEkIo9GT/s1600/Dish+Burger3.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7l7LbcvI_bOK44WfoOTmE8UqDOsfysW9cIYj6rzyIM1mWkOlnyNqIpTqJcjT8LcT3qe4abTvgss6ynDRFigc8Nq-6zT8jzHxqC16KcCmBttk9wJdhbj0MQwwmiQXX6e2c_KjLEkIo9GT/s400/Dish+Burger3.jpg" width="400" /></a>It was well-put-together and fine-looking burger.<br />
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The patty is the most important part of any burger, and this 120 gram version comes close to greatness, with one caveat. They were almost always cooked to a perfect medium, with one coming out rare.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVJMA1u6xab41YlKBc4icpanOYW1xfDwkBE47qINH_PaQmVDk5iM5f4f7A7lirgIpyaf8DtJG86_I-yjfvWASBVCEKJfrNryuv2-ay_puA1PhMU3uK7inS_a8KJEaErH905xIbH9Yd98s/s1600/Dish+burger+inside.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVJMA1u6xab41YlKBc4icpanOYW1xfDwkBE47qINH_PaQmVDk5iM5f4f7A7lirgIpyaf8DtJG86_I-yjfvWASBVCEKJfrNryuv2-ay_puA1PhMU3uK7inS_a8KJEaErH905xIbH9Yd98s/s400/Dish+burger+inside.jpg" width="400" /></a>The coarseness of the grind was just right. Too many places in Prague over-grind their meat into a beef paste that give the patty the wrong consistency.<br />
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The grill sears a wonderful crust on the patty that seals in the juices and gives it a terrific charred flavor even though it never touches a flame. Salt is added just before cooking and the levels are just right.<br />
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I have just one criticism of the patty. In just about every burger I tried, the ground beef had tough, chewy bits in it and, in a couple of cases, gristle. I noticed it the first night, and I haven't stopped noticing it. I can only speculate that the meat has not been properly trimmed before grinding or that there are some lesser cuts in the mix.<br />
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That said, it still tasted wonderful and there are not many burgers in town that can come close in terms of flavor.<br />
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Fries are not included. Their regular fries (39 CZK) were wrapped in brown paper and served in a jar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijQfj3XEloX9PWDcaC1dAW67dfH7dK2f7E_XEBcv-ezWN2DXjmnQ28PwWeaVs8oXV0bAf-AjU0STI5aNnGLiae0CiARF_Y1o3d5M7KewuWg4bzMUGWlfR0TAc2zKtgQgJI8Q-F_LCgSnY/s1600/Fries.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijQfj3XEloX9PWDcaC1dAW67dfH7dK2f7E_XEBcv-ezWN2DXjmnQ28PwWeaVs8oXV0bAf-AjU0STI5aNnGLiae0CiARF_Y1o3d5M7KewuWg4bzMUGWlfR0TAc2zKtgQgJI8Q-F_LCgSnY/s400/Fries.jpg" width="400" /></a>I worked in a restaurant did homemade fries, and they are tough to do well. Getting them to be crispy can be a laborious, time-consuming process. <br />
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These thin-cut, partially-skinned potatoes achieved only semi-crispness so I wasn't fully satisfied. Even so, I like them enough that I usually order them. For a counterpoint, I have a fellow American friend who raves about them.<br />
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They also offer homemade steak fries (45 CZK).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIsIGPxhhgLw2F_KDghqUtAQ15KhamiYGRAl5nCjK-qxmIh16l6k8zKrxIoUFmB6x_hKh619ZV3F4PkiL1INk3nVNhOuRXC_fTHOBKCWqru6lEPi4_CCQDTBD9de2YpPKGWKSBW8Kkrsz/s1600/Steak+Fries.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIsIGPxhhgLw2F_KDghqUtAQ15KhamiYGRAl5nCjK-qxmIh16l6k8zKrxIoUFmB6x_hKh619ZV3F4PkiL1INk3nVNhOuRXC_fTHOBKCWqru6lEPi4_CCQDTBD9de2YpPKGWKSBW8Kkrsz/s400/Steak+Fries.jpg" width="400" /></a>These were thicker versions of their regular fries. They were soft, with almost no crunch. I would not get them again.<br />
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I ordered a dish of their homemade ketchup (26 CZK). As mentioned above, the flavor fell short for me. It tasted of tomatoes, but needed a stronger vinegary-sweet kick. The portion was also disappointingly small for the steep price. I'd much prefer a bottle of Heinz.<br />
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Dish does 10 styles of burger, including two that are vegetarian, and they often have burger specials using various types of meat. Despite all the choices, the classic Dish Burger is probably my favorite. I'll run through some of the variations in the order I liked them.<br />
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The Savory Burger (159 CZK) comes with Dish ketchup, portobello mushroom slices, caramelized onions, baked tomato, and Parmesan cheese chips.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgCFDaEa1dbhvlFave4QS8bhkuQcmDl7KlnRBLpx8IDFnOArVBfDuj1jG81Fg7YsvYDXo5-tvTBRL6J_lTtof30BsReVUKxJV3avAifctMlpyZ6Ey0oDzqvCVnQc5SMAJiDfVdInRnifL/s1600/Savory+burger.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgCFDaEa1dbhvlFave4QS8bhkuQcmDl7KlnRBLpx8IDFnOArVBfDuj1jG81Fg7YsvYDXo5-tvTBRL6J_lTtof30BsReVUKxJV3avAifctMlpyZ6Ey0oDzqvCVnQc5SMAJiDfVdInRnifL/s400/Savory+burger.jpg" width="400" /></a>I wished for more than three meager mushroom slices, but the sweet grilled onion, hot tomato, and somewhat unique, crunchy cheese made an excellent combination.<br />
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The Olomouc & Porto Burger (149 CZK) has Moravian Olomouc-style cheese and caramelized onion with Port.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVF-lu6ee-_Qxkl2W5AqJ59KrFUTh-yQU_lo9DmeVIBWw1w9isiyMbNmDvTGr_oAsoI1RW8B2p-2YcgaaS3s9q-adYWHxXOVRB-2-_vLpc0kp2DDyvKXdBak1AJdMUz4mlC3hlCHBk5QJ/s1600/Olomouc+&+Porto+Burger.jpg" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVF-lu6ee-_Qxkl2W5AqJ59KrFUTh-yQU_lo9DmeVIBWw1w9isiyMbNmDvTGr_oAsoI1RW8B2p-2YcgaaS3s9q-adYWHxXOVRB-2-_vLpc0kp2DDyvKXdBak1AJdMUz4mlC3hlCHBk5QJ/s400/Olomouc+&+Porto+Burger.jpg" width="400" /></a>I didn't taste the wine clearly, but the tart notes of the onion balanced well with the very creamy, but not too strong cheese. Please forgive the grainy iPhone photos I shot on some of my visits. I often stopped by spontaneously and didn't always have my good camera.<br />
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I tried the Lamb Burger (165 CZK) and expected a ground lamb patty. However, theirs is made with tender slow-cooked chunks of meat mixed with onion that lend a hint of sweetness and a savory sauce.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQRsPAsdSVcccawzXsVbbSFsEyDUQay-keey69SXD7uRLJc6N8Nw73WBThsTA67pwIx96xEM7kxQf1UG0XInTdWCveRsi2WVmIF3sJP_sLH9u4akDb8xtv-tpnOaWW6hHmRuvvdyegguA/s1600/Lamb+burger.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQRsPAsdSVcccawzXsVbbSFsEyDUQay-keey69SXD7uRLJc6N8Nw73WBThsTA67pwIx96xEM7kxQf1UG0XInTdWCveRsi2WVmIF3sJP_sLH9u4akDb8xtv-tpnOaWW6hHmRuvvdyegguA/s400/Lamb+burger.jpg" width="400" /></a>This is topped with fresh, raw spinach leaves and their garlic mayo. It was not as filling as a regular burger, which aren't gut-busting either, but I liked it a lot.<br />
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I'm not a vegetarian by any means, but I enjoyed the Caponata Burger (129 CZK). The very tasty caponata, dominated by aubergine has a great combination of onion and vinegar that give it sweet and tart notes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZV_tMWeaeDpc-R116fsXKE1JDoR_uD5Bz4RWZLlT-m2Mh2q8pJDAIZ33GRYC2I9_p36E9fGLSXQY4Srx3q-_S0Z7wa0mo8gIOXWGewJhZdZdiPs5a5UCGkaUOhQyELyVM27Wp_42yCDgq/s1600/Caponata+Burger.jpg" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZV_tMWeaeDpc-R116fsXKE1JDoR_uD5Bz4RWZLlT-m2Mh2q8pJDAIZ33GRYC2I9_p36E9fGLSXQY4Srx3q-_S0Z7wa0mo8gIOXWGewJhZdZdiPs5a5UCGkaUOhQyELyVM27Wp_42yCDgq/s400/Caponata+Burger.jpg" width="400" /></a>One problem here was that it was vaguely warm on the outside and cold in the middle. But I really liked how it tasted, and the warm, baked tomato and smoky cheese worked well with it.<br />
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The Bůček Burger (159 CZK) is a hefty-feeling 150 grams of slow-roasted pork belly with cheddar cheese, horseradish-chive sauce, and red cabbage.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY12rtjFVRO5j-kiFGzQOPciRxAqFPgfIwLxruLonc7OcIPuqZ3mnVJC4w-gWd9h3dDbxiLCfU4uG2o_tfjZHbb8l83HAl-Py6NvmgsJFTEk6UVvMQctH-on2FaWCzRe8HF2Fp55TR850r/s1600/Bucek+buger.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY12rtjFVRO5j-kiFGzQOPciRxAqFPgfIwLxruLonc7OcIPuqZ3mnVJC4w-gWd9h3dDbxiLCfU4uG2o_tfjZHbb8l83HAl-Py6NvmgsJFTEk6UVvMQctH-on2FaWCzRe8HF2Fp55TR850r/s400/Bucek+buger.jpg" width="400" /></a>The salty meat reminded me more of a pulled pork shoulder sandwich. It was drowning under the yogurt-like sauce and the whole thing turned into an unholy mess in my hands.<br />
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The Pampa Burger (149 CZK) was my least favorite combination of the beef patty offerings.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2RaaLhHXOUb7H4Xh9-ehgzJl7w-Ezd6Dqpf7cP3FdSj-j2yFyXnLOvdEPAJNkd7oYyrFxMIGRPEl0GxRq29NMFGHnNzf5Gk1K_Yi_0DfhpTcXdR8v7vfOouLiun9eQscsX-FDfAEdDjc/s1600/Pampa+Burger.jpg" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2RaaLhHXOUb7H4Xh9-ehgzJl7w-Ezd6Dqpf7cP3FdSj-j2yFyXnLOvdEPAJNkd7oYyrFxMIGRPEl0GxRq29NMFGHnNzf5Gk1K_Yi_0DfhpTcXdR8v7vfOouLiun9eQscsX-FDfAEdDjc/s400/Pampa+Burger.jpg" width="400" /></a>The tangy sauce, Manchego cheese and vinegary raw onions made for a very sour burger.<br />
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The Falafel Burger (139 CZK) was another vegetarian option, but in my opinion, much less successful than the Caponata Burger.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilmRTrD5cpFqzwrWUqK5Yh7aRrArr2NJlStXq8uXYKzecUSNfh8XfkcE04XIpt7B61J5f55B_BAlCL-ZZ4qpt2G6Ni8F6G8wbbihGsWdB-PN0vh7VHacuAh2-XM2XXQeVYQf1OAW9UFtu/s1600/Felafel+burger.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgilmRTrD5cpFqzwrWUqK5Yh7aRrArr2NJlStXq8uXYKzecUSNfh8XfkcE04XIpt7B61J5f55B_BAlCL-ZZ4qpt2G6Ni8F6G8wbbihGsWdB-PN0vh7VHacuAh2-XM2XXQeVYQf1OAW9UFtu/s400/Felafel+burger.jpg" width="400" /></a>The hot patty was studded with crunchy chickpeas, but overall, it was a mushy mess that oozed out of the bun when bitten. It came with a good tahini sauce, pickled red onion, baked tomato, and lettuce.<br />
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There are other things on the menu beside burgers. On one visit, I had the fried goat cheese (59 CZK), which is a regular chalkboard special.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQF7I3c1NeAS3a8Chm2z0tmONXDh1KWMPc2_dEruYavgbF3O7zvZhL9YusgZF1g23OThe9JLzhau-_U_U-9FeMwvRRa0HWNDhs1gss0HzdGV_kfiS-AgVM4uGB6ZQAixentUfEfjXmN2H/s1600/Goat+cheese+salad.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQF7I3c1NeAS3a8Chm2z0tmONXDh1KWMPc2_dEruYavgbF3O7zvZhL9YusgZF1g23OThe9JLzhau-_U_U-9FeMwvRRa0HWNDhs1gss0HzdGV_kfiS-AgVM4uGB6ZQAixentUfEfjXmN2H/s400/Goat+cheese+salad.jpg" width="400" /></a>The lightly-battered cheese balls were fried and drizzled with honey. They were warm and crispy outside and soft and creamy inside. There was rucola and chopped radicchio in the middle. It was small but good.<br />
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They do a couple of other salads. There's rucola with smashed red beet, ricotta, and baked garlic (109 CZK) and lettuce with sliced pear, fennel, walnuts, and bacon (115 CZK).<br />
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Of course, I had to try a dessert. On one visit, I ordered the chocolate cake (70 CZK), which came with salted caramel ice cream.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiOmHKa7omQIqY7pS8c_eo4vkv1h9X5LNlMPy-OVnN4PPjueJFWKN0i6Y5GHydpXldxwUjogAH5ZsygSOOqpSBJqHBGc70T-v6m3Jn_fO5DnqvVsYiVAgGcKNztduavycT0I0XZZfcwTw/s1600/Chocolate+cake.jpg" imageanchor="1"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiOmHKa7omQIqY7pS8c_eo4vkv1h9X5LNlMPy-OVnN4PPjueJFWKN0i6Y5GHydpXldxwUjogAH5ZsygSOOqpSBJqHBGc70T-v6m3Jn_fO5DnqvVsYiVAgGcKNztduavycT0I0XZZfcwTw/s400/Chocolate+cake.jpg" width="400" /></a>The cake was rich and fondant-like, but served cold. Warming it up would have doubled the pleasure. <br />
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The soft ice cream, which seemed to be homemade, had a good balance of salty and sweet. Just be aware the menu says the cake comes with a pistachio ice cream.<br />
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The service at Dish was generally good and friendly. I'd recommend reservations. I stopped by one Friday night just after they opened at 6 p.m. and was apologetically turned away. The small restaurant was still relatively empty, but not even a stool at the bar remained unreserved.<br />
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For people who want a burger, fries, and a beer, perhaps a side of ketchup, the average tab will run about 250 CZK per person.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMRuKaJgt9YkUld8kntFH_lue_kQcXzwG0jZbGBxz-G1H03XZow3YKjS2Pxpw5ko6jFgPhHqt0iTTF4xo9zA2IqFLewJpoWThuuZ401YodWuvYI60xoSQjhZ43RdFpuEIuyb8YWkiaIly/s1600/Bill.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMRuKaJgt9YkUld8kntFH_lue_kQcXzwG0jZbGBxz-G1H03XZow3YKjS2Pxpw5ko6jFgPhHqt0iTTF4xo9zA2IqFLewJpoWThuuZ401YodWuvYI60xoSQjhZ43RdFpuEIuyb8YWkiaIly/s400/Bill.jpg" width="400" /></a>That's not a cheap meal for some people. But the burger fanatic in me says it's worth the money. Though not huge, there is a lot of quality and care in those burgers. I think it is among of the best in Prague.<br />
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Dish is dangerously easy for me to get to, and I've become something of a regular. The list of places where I am a regular is not that long, which tells you something.<br />
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And what it tells you is I am more than happy I discovered Dish {fine burger bistro}.<br />
<br />
Dish {fine burger bistro}<br />
Římská 29<br />
Prague 2 - Vinohrady<br />
Tel: (+420) 222 511 032Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0Prague, Czech Republic50.0755381 14.4378004999999849.749331600000005 13.79235349999998 50.4017446 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-21151894826195205962013-02-14T00:30:00.000+01:002013-11-24T22:06:01.834+01:00Fine Cafe** I've been told this restaurant has closed - November 2013<br />
<br />
<blockquote class="tr_bq">"The pleasure of criticizing robs us of the pleasure of being moved by some very fine things." <i>Jean de la Bruyere</i></blockquote>I've been watching Prague's restaurant scene for more than 10 years.<br />
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I've seen chefs come. I've seen them go. I've seen them come back.<br />
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I've watched restaurant locations that fail. And fail. And then succeed.<br />
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The most recent example of this is the return of chef Jean-Paul Manzac with his opening of <b><a href="http://www.laboucheriemoderne.eu/">Bistrot M at La Boucherie Moderne</a></b> in Smíchov.<br />
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His return reminded me of the location for his previous effort, <a href="http://czechoutchannel.blogspot.cz/2007/04/brasserie-m.html"><b>Brasserie M</b>, which I wrote about back in 2007</a>. A great deal was invested in fitting out that restaurant with an ultra-modern, open kitchen, custom-made furniture, and interesting copper accents.<br />
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That restaurant closed and was replaced by the unremarkable Fama Grand. Now it has been replaced by the more remarkable <b><a href="http://www.finecafe.cz/">Fine Café</a></b>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSslrC4XTYrWyeHUu33sn1AZv_5sape1UXFG0NSWlbMEtUcxRxuW3cwkdcDaUklxcqPMej2bCS4SEq4l8yZ2hyphenhyphenyyJj2qd1IEpBAIGlpSe_pK6xYuU0hABJ1oTVOU3yVfAucIA11koUSSLq/s1600/Exterior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSslrC4XTYrWyeHUu33sn1AZv_5sape1UXFG0NSWlbMEtUcxRxuW3cwkdcDaUklxcqPMej2bCS4SEq4l8yZ2hyphenhyphenyyJj2qd1IEpBAIGlpSe_pK6xYuU0hABJ1oTVOU3yVfAucIA11koUSSLq/s400/Exterior.jpg" width="400" /></a></div>It is in a somewhat isolated location, not far from Tesco on Národní. The massive construction and diversion of foot traffic caused by the nearby metro station construction can't help things.<br />
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But a glance at Fine Café's enticing and creative online menu inspired me to return once again to this spot. The inside is not dramatically different than it was during the Brasserie M days.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHS6MUoLkhuxmmRDrtdse80SV6JhsPShKykfIMy1U5bjERAhrgyBlNqDVwke2FBBaWO964Yd3_vQkV0W1Q6BHPKYff4Ox7hK4ZnRMHlaaIo2ieNvXujGXCReUC-nzLxFTjKqR-qu4QQ9o/s1600/Front+room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHS6MUoLkhuxmmRDrtdse80SV6JhsPShKykfIMy1U5bjERAhrgyBlNqDVwke2FBBaWO964Yd3_vQkV0W1Q6BHPKYff4Ox7hK4ZnRMHlaaIo2ieNvXujGXCReUC-nzLxFTjKqR-qu4QQ9o/s400/Front+room.jpg" width="400" /></a></div>The high ceilings, wood flooring, shiny copper, and bright kitchen are all still there. If you look carefully you can see the wrought iron in the tables and railings still say "Brasserie M." <br />
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The smoking area is up front. The nonsmoking section is the slightly raised area across from the kitchen.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl37J2TsMsqNzVqWwfaBPPNHSBH8jafqSbpdarjcqazHQFgTzMCjPoD4bMBWzmQcrZ71_0obonMVKJXRXWsrPe5iHbvDtMf9TDG1L-SoULWDNSiF-IKUSMTiA1WG66tPlXIJiZN-VZz5KS/s1600/Middle+room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl37J2TsMsqNzVqWwfaBPPNHSBH8jafqSbpdarjcqazHQFgTzMCjPoD4bMBWzmQcrZ71_0obonMVKJXRXWsrPe5iHbvDtMf9TDG1L-SoULWDNSiF-IKUSMTiA1WG66tPlXIJiZN-VZz5KS/s400/Middle+room.jpg" width="400" /></a></div>There's a large open dining room in the back that is suitable for parties.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGPTAoYUHEKH0kIcNNUklVVUtquZ-Vtgs1X-MlPiLtg-kx1b8-4_PHKDBOu5hOCJ9mcP9SxzH-MQPxMHCc-ebrje1b48yfmm3Coa12XFv7GxqGxTg1IywVZ98hq7Odmoh_-ABuCzufv-S/s1600/Back+room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGPTAoYUHEKH0kIcNNUklVVUtquZ-Vtgs1X-MlPiLtg-kx1b8-4_PHKDBOu5hOCJ9mcP9SxzH-MQPxMHCc-ebrje1b48yfmm3Coa12XFv7GxqGxTg1IywVZ98hq7Odmoh_-ABuCzufv-S/s400/Back+room.jpg" width="400" /></a></div>The sound system played a rather unpleasant type of techno.<br />
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I drank a very pleasant Pinot Grigio (62 CZK/.1 liter).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0mcS-8a7M_ykwtxo1S3mLdB2ouLK5xnRiv6FxpzLkRP7zFMCvyl6w_IJhfE-bz3EbdfXZLGCRoXI3Dk2NeSZmCN6763jqUYlb4Iz669bpn80G2mZP5Jcy5HjigOuft5UV5iawuN-5MRv/s1600/Pinot+Grigio+Water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0mcS-8a7M_ykwtxo1S3mLdB2ouLK5xnRiv6FxpzLkRP7zFMCvyl6w_IJhfE-bz3EbdfXZLGCRoXI3Dk2NeSZmCN6763jqUYlb4Iz669bpn80G2mZP5Jcy5HjigOuft5UV5iawuN-5MRv/s400/Pinot+Grigio+Water.jpg" width="400" /></a></div>My friend enjoyed fine and more equitably priced Merlot (28 CZK/.1 liter).<br />
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One thing I like about Fine Café's menu is that everything is available in half portions. It is easier and cheaper to sample a number of different dishes. We started off ordering the ricotta gnocchetti. (165 CZK/small).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUF4sSNtKZ1tC1mzwQ7lKwklz2tC31Y2BhSktE6SOouBeU54dE3PH4Tqn3BiEWoCiU2WOaH5I6o33H1v_uAYpjhsXcbga_Fyba-YPUoLR7ma0KouAU9hph_OpvPCaHw7UI_7FjutR3XiC/s1600/Gnocchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxUF4sSNtKZ1tC1mzwQ7lKwklz2tC31Y2BhSktE6SOouBeU54dE3PH4Tqn3BiEWoCiU2WOaH5I6o33H1v_uAYpjhsXcbga_Fyba-YPUoLR7ma0KouAU9hph_OpvPCaHw7UI_7FjutR3XiC/s400/Gnocchi.jpg" width="400" /></a></div>We both thought this was lovely. The gnocchetti were ethereally light, sitting under a smooth, balanced cream sauce. Under that were lightly crunchy pieces of chestnut. Dried beetroot added another contrast of flavor and texture. The fresh herbs were a nice touch.<br />
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Another choice in the "From the Garden" section was the pumpkin risotto (85 CZK/small).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1iootF0R-WBf5ztEQyS55Cw77T1VUCtf554svUoNiggqDPk5pJWd_dddX9leHGAGFdIAU0ffXoU0C2c8m_nWoS-HhQbji8bYqih5Kk0ksMXG1xA1QbcxQqZ2ntjeZivnsTv52t-EwIre/s1600/Risotto+pumpkin+goat+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1iootF0R-WBf5ztEQyS55Cw77T1VUCtf554svUoNiggqDPk5pJWd_dddX9leHGAGFdIAU0ffXoU0C2c8m_nWoS-HhQbji8bYqih5Kk0ksMXG1xA1QbcxQqZ2ntjeZivnsTv52t-EwIre/s400/Risotto+pumpkin+goat+cheese.jpg" width="400" /></a></div>The lightly sweet rice was overcooked by my standard, but tasted very good. It was studded with walnuts and pumpkin chunks, and topped with a dollop of goat creamy goat cheese. Even the small portion felt substantial and filling.<br />
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The next menu to sample was "From the Sea." I got the soft-shell crab with saffron risotto (195 CZK/large).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fEIggfR_SVW_mwXNKpolhBUvVS0JmxoeDmHffuQkwlOlUwI9sYUh4QM2OUtxBXFrPFrxRMbAk1WIPNxSXYMIFNmC61kTtdstYUvQq1koCpwnFNWf4v88LyxNs3O7XaF6PakUpFTZr0bc/s1600/Softshell+crab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6fEIggfR_SVW_mwXNKpolhBUvVS0JmxoeDmHffuQkwlOlUwI9sYUh4QM2OUtxBXFrPFrxRMbAk1WIPNxSXYMIFNmC61kTtdstYUvQq1koCpwnFNWf4v88LyxNs3O7XaF6PakUpFTZr0bc/s400/Softshell+crab.jpg" width="400" /></a></div>The crab was fresh and properly fried to a light crispy texture. There was just one problem. It was far too salty for me. The risotto was again too soft, but tasted fine. I didn't pick up too much of the saffron flavor.<br />
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Actually, there was a second problem. I told the waitress I wanted small portions of everything. I even repeated it in Czech. When it was delivered, the crab portion looked large, so I asked about it.<br />
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"What size portion of crab is that?" I asked.<br />
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"That's a large portion," she replied.<br />
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"But I ordered all small dishes."<br />
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"No, you didn't. You ordered a large."<br />
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I always appreciate it when told that my memory of very recent events diverges sharply from reality. Thankfully, there are plenty of servers in this town willing to help me with this.<br />
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"From the Land" we ordered the pork tenderloin (155 CZK/small). The silky, tender meat was cooked to medium, which I consider perfect. I do not fear pink pork.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ftjoaenYPSCWb9sSggf8A58VhTsFH_UmCzUVTimfsJRkyfKalMz_T6TK4VG-1ctA7cHBQDfkKhY-WMYDLVKm3flgDvSWI8CSrkGsPPb39h4rt4jesBiFeJPZBhiw9Os3x_-jLJdNB8BS/s1600/Pork+tenderloin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ftjoaenYPSCWb9sSggf8A58VhTsFH_UmCzUVTimfsJRkyfKalMz_T6TK4VG-1ctA7cHBQDfkKhY-WMYDLVKm3flgDvSWI8CSrkGsPPb39h4rt4jesBiFeJPZBhiw9Os3x_-jLJdNB8BS/s400/Pork+tenderloin.jpg" width="400" /></a></div>Freshly diced apple was on the side, and it all was placed on a smooth pumpkin puree. A rich demi-glace was poured on top tableside. We both considered this dish the hit of the night and something worth returning for.<br />
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I ordered the corn-fed chicken with pistachio pesto and polenta (125 CZK/small).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTHSCS6XWQk-x2ctxrbtWnhdNJluo06Szhy3WILZOVVomt6i9E6sSvhhyphenhyphen2ReXTD2JNaiJvBhyphenhyphennwCgW1w9IPkW4sBXDnE3GBpITsjd-HASewJ2nCsVjEeL7OJe7eZYCQYcW8kgyf6SU1-7/s1600/Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTHSCS6XWQk-x2ctxrbtWnhdNJluo06Szhy3WILZOVVomt6i9E6sSvhhyphenhyphen2ReXTD2JNaiJvBhyphenhyphennwCgW1w9IPkW4sBXDnE3GBpITsjd-HASewJ2nCsVjEeL7OJe7eZYCQYcW8kgyf6SU1-7/s400/Chicken.jpg" width="400" /></a></div>Again, the meat was amazingly tender. It reminded me dishes that I'd had cooked sous-vide (under vacuum) that give meat similar qualities. The warm polenta was excellent, with a great corn flavor and delicate texture. It was topped with a rich sauce like that on the pork. It was a very reasonable amount of food for the price.<br />
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The bill for this meal, which included two .2 liter glass of wine came to 1117 CZK before tip. We were very full and thought it was very fair for how much we ate.<br />
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I returned a week later with another friend.<br />
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JK had the Jerusalem artichoke soup (55 CZK/small).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYqzgdpy5SS0VHbhuQWumd6bM6PoidS33iW9sOrJtjjEhuoAteVQGOTw1SPJnA6yIUzpMYPnj6Zr5kCQaKL2DtuJx-yB_fZklbqfVKMPFSlC6jKFmMkYATLZBdr7BnmrfOsOf8ZWAlWnG/s1600/Soup+Jerusalem+artichoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYqzgdpy5SS0VHbhuQWumd6bM6PoidS33iW9sOrJtjjEhuoAteVQGOTw1SPJnA6yIUzpMYPnj6Zr5kCQaKL2DtuJx-yB_fZklbqfVKMPFSlC6jKFmMkYATLZBdr7BnmrfOsOf8ZWAlWnG/s400/Soup+Jerusalem+artichoke.jpg" width="400" /></a></div>The creamy soup was poured over sauteed spinach and mushrooms in the bowl. The subtle flavor of the mushroom came to the surface. She liked it a lot. I thought it was good, though not as rich and perfect as a version I once had at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/chagalls-club-restaurant/">Chagall's Club</a></b>.<br />
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I went for the beef tartare (175 CZK). The meat by itself was rather bland. But it was topped with avruga caviar and an almost butter-like sour cream mixed with wasabi.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhu75miwwhEGVykO_YA71JGYsFkwVyp9jLDd9NuRjpyzXLCHMO0jwHoHieR9RCeXYAxgHgwORergK5Iilm7wcklc-GI0tYzTUMXMuHz6dG3JL5KvkGGBSJXbQUpoveT_6tAdXi1MV3Kk0n/s1600/Beef+Tartare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhu75miwwhEGVykO_YA71JGYsFkwVyp9jLDd9NuRjpyzXLCHMO0jwHoHieR9RCeXYAxgHgwORergK5Iilm7wcklc-GI0tYzTUMXMuHz6dG3JL5KvkGGBSJXbQUpoveT_6tAdXi1MV3Kk0n/s400/Beef+Tartare.jpg" width="400" /></a></div>It sat on top of very thinly-slice beets, which gave it an earthy tone we liked. Mixed together on bread, it was OK, but it took a while to get the flavor proportions right. I'd probably not order it again, though.<br />
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JK was interested in the goat cheese ravioli with raisins and maple syrup (85 CZK/small). This she loved.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVCupV3SjLpyNxourqB65vBqNjdu20otU2FsKDUbq3Q3HTjSAZ2YqFJgj8KpjvvCjnCUYcCIe7Zu1GTKix68opxx0c4jOyqbaGlopye7oyW7q_8f20PWkmfp9K6_FzPz6MRAa7reXPTeo/s1600/Tortellini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVCupV3SjLpyNxourqB65vBqNjdu20otU2FsKDUbq3Q3HTjSAZ2YqFJgj8KpjvvCjnCUYcCIe7Zu1GTKix68opxx0c4jOyqbaGlopye7oyW7q_8f20PWkmfp9K6_FzPz6MRAa7reXPTeo/s400/Tortellini.jpg" width="400" /></a></div>The ravioli were al dente and had a small amount of tangy cheese inside. There were crunchy pine nuts along with the raisins. The dish was somewhat overwhelmed by the syrup. I liked it, but you need to know what kind of sweetness you are getting into here. It could easily be a dessert.<br />
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I ordered the linguini with squid, spicy salami, and pine nuts (105 CZK/small).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-EN0ezNEpg39mIjxjoKT9l6FhG3LPsJORpdIQSIEnSecCS3Zl1lbED5RVDDGtS7xJfU4AlqtCkm_q2ia2YUPAUwAdGEoQTMIHWjuEbUkpQ5t3EYSQynzqtpLwKGr117FfOg3d-XfGc3x/s1600/Pasta+salami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-EN0ezNEpg39mIjxjoKT9l6FhG3LPsJORpdIQSIEnSecCS3Zl1lbED5RVDDGtS7xJfU4AlqtCkm_q2ia2YUPAUwAdGEoQTMIHWjuEbUkpQ5t3EYSQynzqtpLwKGr117FfOg3d-XfGc3x/s400/Pasta+salami.jpg" width="400" /></a></div>While the overall flavor was fine and the pasta was properly cooked, I found this dish disappointing. The calamari rings were the smallest I have ever seen. They were microscopic and rubbery.<br />
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I tried the veal cheeks (155 CZK/small). The meat came apart easily on the fork, with a beautifully savory sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XOWLbAK2Zin3_WpTRqDw_Av-s2iSPwcBst1RE1AzoCI0HNOVLeko6JKTSFB5XRZrVWy48c_CJLNMFj6pAKWUsj7I1ZmmYY7BDE5YEj3YO24srSp0MfA45WG-aY3bOoBNN44P3Wfqcimb/s1600/Beef+cheeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2XOWLbAK2Zin3_WpTRqDw_Av-s2iSPwcBst1RE1AzoCI0HNOVLeko6JKTSFB5XRZrVWy48c_CJLNMFj6pAKWUsj7I1ZmmYY7BDE5YEj3YO24srSp0MfA45WG-aY3bOoBNN44P3Wfqcimb/s400/Beef+cheeks.jpg" width="400" /></a></div>JK was put off by a thick piece of fat. I liked the fat. The maple syrup carrots not as sweet as I feared. It came with a side of smoked mashed potatoes, which were creamy, but not as smoky as I expected.<br />
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JK had the sea bass with artichokes and chili jam (170 CZK/small).<br />
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We both went for dessert. I had the chocolate souffle, which was really more like a fondant (105 CZK).<br />
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JK had the banana bread (78 CZK). I admit, I had low expectations, but it was the best banana bread I've ever had.<br />
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The bill for this second large feast was 1271 CZK. I thought it would be more, considering all the food we had. My overall feeling is that the value and quality at Fine Café more than make up for its imperfections. <br />
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Yes, the service was inept at times. But it was also mostly friendly. I was told by JK that "the ladies room smelled like a men's room." From my point of view, the lights are too bright and that, along with the poor music choices hurt the atmosphere. I think the name of the place itself is bland and doesn't clearly evoke what kind of restaurant this is.<br />
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I take no pleasure in criticizing these small things. The food is what counts to me, and I would like to see this place succeed. This type of cooking, especially at these price points, needs to be nurtured. We left both times feeling like it was a good deal for a good meal.<br />
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That is a very fine thing, indeed.<br />
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Fine Café<br />
Vladislavova 17<br />
Prague 1<br />
Te. (+420) 224 054 070 <br />
(+420) 725 605 040Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0Prague, Czech Republic50.0755381 14.4378004999999849.749331600000005 13.79235349999998 50.4017446 15.083247499999981tag:blogger.com,1999:blog-9117457965555197769.post-4446408557386242002013-01-17T00:30:00.000+01:002013-01-17T00:30:00.918+01:00Osteria Ai Galli"A rooster crows only when it sees the light. Put him in the dark and he'll never crow. I have seen the light and I'm crowing." <i>Muhammad Ali</i><br />
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It's been a few years since I visited <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/ichnusa-botega-bistro/">Ichnusa Botega & Bistro</a></b>. I had some great meals there -- what I remember of them, anyway. They always involved copious amounts of wine and lasted at least three hours.<br />
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The other thing I remember about Ichnusa was the lack of a written menu. The chef would come out, tell you what ingredients he had available, and what he could make out of them. There was usually some back and forth with the customer before the order was settled.<br />
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That's essentially the concept at the Italian restaurant Osteria Ai Galli in Holešovice, up near Letenské náměstí.<br />
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The restaurant is on busy Veletržní street.<br />
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Inside the entrance, there is a small shop. There are cases with cheeses, salamis, mortadella, and dried fish.<br />
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There are also shelves with pasta, balsamic vinegars, coffees, and more.<br />
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A few steps further in, there are two small dining areas. One is lined with racks holding wines for sale.<br />
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There are just five tables here. They go with paper napkins in this restaurant, rather than cloth.<br />
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The other dining area is also quite small. Reservations are recommended. I called once in the afternoon for a Friday night reservation and was told they were full.<br />
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The restaurant is dog friendly. I believe this is the owner's friendly dog.<br />
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More canines came later.<br />
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We sat in the wine rack room. We started off with the house red and white wines.<br />
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Both were dry, crisp, and tart. It was a total of 290 CZK for the house-labeled bottle and the carafe. They were simple but drinkable.<br />
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The bread was fine, but nothing special.<br />
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However, the thick, sweet balsamico and quality olive oil were great complements.<br />
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For the first round, we had a cutting covered with mortadella, beautifully soft and silky prosciutto from Marche, and excellent salami from Piemonte (145 CZK).<br />
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The cheeses were Asiago and Pecorino. A dish of plump and tender sun-dried tomatoes sat in the middle.<br />
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We also had clams in a broth of white wine, garlic, and parsley (165 CZK).<br />
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The little clams were fresh and meaty. Very enjoyable.<br />
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For a main course, the waiter recommended the monk fish. Miss P asked if it could be done alla Gallipolina --- a style she enjoyed over the summer during a trip to Puglia. He hadn't heard of it, but she described it, and they made it.<br />
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The fish rolled in bread crumbs and lightly cooked.<br />
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It wasn't done quite the same way as in Italy -- there were no little black grill marks -- but it was fresh, delicate, and much appreciated. The rich sautee of porcini was fantastic. The mix of tomato, aubergine, and celery was tasty.<br />
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I had the double veal chop.<br />
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One the positive side, the flavor was wonderful. The meat was salted just enough to bring up its rich flavor. On the negative side, the chop was run through with gristle and fat. <br />
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With the dull knife I was given, it was hard to cut satisfying and easily chewable slices from it. It could have been great with better veal, but I was disappointed.<br />
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The fish and the meat cost 525 CZK and 475 CZK, but I am not sure which was which because the receipt was not clearly itemized. The service was good except it did take too long to get the bill delivered to the table. The total was 1550 CZK without tip.<br />
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We sat in the other room on the second visit. We were joined again by our furry friend.<br />
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We started with prosecco.<br />
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Then they ran out of that, so we had a raboso.<br />
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We enjoyed its light, sweet sparkle.<br />
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This time, we started with a mix of mussels and clams.<br />
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The mussels were plump, fresh, and warm. I would not describe them as hot.<br />
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I had homemade tagliatelle with Italian sausage, tomato, and parsley.<br />
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The salty sausage was fresh but one-dimensional. To be fair, I've been spoiled by a number of other great Italian sausages lately. The pasta was nice, but cooked a little past the point I like.<br />
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Miss P had the shrimp, which she liked very much.<br />
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They were cooked to just the right point and kept that special flavor you get when cooking them with the heads and shells on. It was well worth the peeling effort. The salad on the side was nothing to write home about.<br />
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I needed to try a dessert. They had tiramisu, but I went for the sweet mascarpone.<br />
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Aside from the thick dusting of cocoa on top, the name pretty much says it all. It was sweet, creamy stuff, but I wished I went for the tiramisu.<br />
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The tab for this visit came to 1025 CZK before tip.<br />
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If Osteria Ai Galli was in my neighborhood, I'd be more than glad.<br />
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Some things on their unwritten menu were great, but not everything. They didn't make me want to change my regular Italian restaurant rotation of La Bottega di Finestra and Osteria Da Clara. Miss P is Italian and felt pretty much the same way.<br />
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The bottom line is that I liked it. I'm just not crowing about it.<br />
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Osteria Ai Galli<br />
Veletržní 71<br />
Prague 7 - Holešovice<br />
Phone: +420 775 439 222<br />
Phone: +420 777 979 858Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com4tag:blogger.com,1999:blog-9117457965555197769.post-31139123301391414052012-12-19T00:30:00.000+01:002013-08-26T10:46:59.498+02:00Le Patio<b>**NOTE: This restaurant has changed menus. It no longer does Asian cuisine</b><br />
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<blockquote class="tr_bq">
"Originality is nothing but judicious imitation. The most original writers borrowed one from another." <i>Voltaire</i></blockquote>
I've been following the food and career of chef <a href="http://www.sofia-smith.com/about-me.html">Sofia Smith</a> for a long time.<br />
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More than a decade ago, I enjoyed the cakes and salads at her long-since-departed <b><a href="http://www.sofia-smith.com/press.html">Angel Café</a></b>. <br />
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Almost half a decade ago, I loved Smith's Asian fusion menu at the restaurant, <b><a href="http://www.sofia-smith.com/press.html">Angel</a></b>. I wished that eatery lasted longer than it did. Its location has been cursed for its many tenants.<br />
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I never actually met Smith until early 2011 when I got to know some of the staff at the <a href="http://travel.nytimes.com/2011/08/07/travel/restaurant-report-sansho-in-prague.html?_r=0">much-lauded</a> and <a href="http://www.tripadvisor.com/Restaurant_Review-g274707-d2093504-Reviews-Sansho-Prague_Bohemia.html">very successful</a> Asian-fusion restaurant, <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/sansho/">Sansho</a></b>. When it opened, Smith was one of the cooks working under former Nobu London sous-chef, Paul Day.<br />
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Earlier this year, Smith got a kitchen of her own at <b><a href="http://www.lepatio.cz/en">Le Patio</a></b>. It's the same location as <b><a href="http://czechoutchannel.blogspot.cz/2010/02/resto-cafe-patio.html">Resto Cafe Patio</a></b>, which I liked quite a lot. She's turned it into showcase for her own Asian fusion menu, though there are a number of similarities to Sansho's offerings.<br />
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The front dining room of Le Patio is basically unchanged. That's the smoking area.<br />
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The second floor overlooking it is the non-smoking section. There's also a section that used to be a furniture shop that has converted for use as restaurant space.<br />
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I stopped in a couple of times for lunch. I started off with a beer. They have .33 liter bottles of Pilsner Urquell (60 CZK).<br />
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The price is steep by Prague standards.<br />
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I ordered two dishes from the "small plates" section of the menu. First up was the sweet calamari (165 CZK).<br />
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The squid were fresh and tender, though cooked slightly longer than I'd like. It's mixed together with fresh baby spinach. It sits on a crispy wonton-like base.<br />
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What grabs your attention is the homemade, caramelized chili sauce. After you get past the sweetness (and not everyone will), you taste lime leaf along with black and white sesame praline mixed in. There's a slow-building but serious spiciness. I wished it was bigger, but I liked it.<br />
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The second plate was the hot and sour beef salad (185 CZK).<br />
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Thinly slice beef, cooked medium but served cool, was tossed with pomelo, peanuts, green onion, toasted rice, galangal, and nahm jim, a chili and lime dressing.<br />
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The meat was not very tender, but had great flavor. I detected fish sauce, coriander, and Thai basil. It also deserved to be in the "small" section.<br />
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Then there was dessert. It was what the menu called "love it or hate it" black rice pudding with vanilla and coconut semifreddo (95 CZK).<br />
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The creamy coconut melted into the warm, al dente rice. It creates flavors and textures that are both familiar and new. I hate being boxed in, so I'm going to go with "liked it."<br />
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The tab for this lunch was 505 CZK. Service was OK.<br />
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I began the next lunch with the <a href="http://en.wikipedia.org/wiki/Gado-gado">gado gado</a> (175 CZK).<br />
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I've had many versions of this Indonesian salad in Netherlands, the USA, and even in Prague. Spinach is tossed with a peanut dressing, shredded carrots, warm crispy tofu, cassava crisps, and potato slices. <br />
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There was a growing heat with each bite, but I found it bland, especially the potatoes. Adding a generous amount of salt brought improvement. There's no single recipe for this, but all others I've had included boiled, sliced egg, which this one omitted.<br />
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The menu lists "Le Patio Prawns - 3 ways." At first I thought all three kinds came together, but you actually pick which of the three you want. I tried the Balchao prawns (185 CZK).<br />
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Six small crustaceans were served cool, with a small portion of rice, papadums, and salad. The prawns were on the chewy side with mild heat and the flavor of curry and mustard seed. I wasn't impressed.<br />
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At a later dinner, I preferred the fiery black pepper prawns (185 CZK).<br />
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Those are stir-fried in oyster sauce with soy, black vinegar, garlic, a generous amount of black pepper, and kohlrabi. Very spicy.<br />
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This lunch cost me 460 CZK. The kitchen moved slowly, and I waited a fair amount of time between the courses. The restaurant was not very busy, but it took too long to get my bill and pay.<br />
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The similarity between Le Patio and Sansho is they both have tasting menus. Le Patio's is eight dishes for 850 CZK. The ones I enjoyed at Sansho last year were seven courses for 750 CZK. Smith does dishes like jungle curry, soft shell crab, and sticky toffee pudding (which is a signature dish of hers) on her degustation. Those items, although done differently, are also on Sansho's list.<br />
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I tried Le Patio's tasting menu a few weeks after it opened. Overall, I didn't like it. A couple of dishes were far too salty. One was bland. A salad, which has since left the menu, was dull and underdressed.<br />
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One night not long afterward, I randomly ran into Smith at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/zebra-asian-noodle-bar/">Zebra Asian Noodle Bar</a></b>. She told me her kitchen was being reconstructed and a lot of staff was turning over. I decided to try the menu again in September.<br />
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I returned with several out of town visitors. Two of us had the tasting menu. The other three ordered a la carte. We were warned that the tasting would take at least two hours. This did create some awkard periods when the a la carte crowd had no food in front of them.<br />
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For simplicity's sake, I'll just cover the tasting menu. Although I was able to sneak into the lunches unnoticed, Sofia Smith was out in the dining room and spotted me right after we sat down for dinner.<br />
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We started with a bottle of La Baraquette No. 3, a Languedoc rosé. It was light and dry. Everyone liked it.<br />
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We also had a big bottle of Perrier (130 CZK).<br />
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A basket arrived with homemade rolls. Years ago, I had these at Angel when they were fresh from the oven. These were cold and chewier.<br />
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There was a chili jam on the side made with dried shrimp, brown sugar, rice wine, shallots, coriander, and red chilies. <br />
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Based on the ingredients our waiter described to us, we expected it to be sweet and spicy. However, it was more salty and fishy. The flavor took some getting used to. It grew on me, but not everyone liked it.<br />
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I was served a drink that I was told was a palate cleanser to sip between courses. This was iced white tea with lime, ginger and mint.<br />
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At first I thought the flavors rather weak. Later on, I did find it more refreshing and relied on it to reset my taste buds through the meal.<br />
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We also had papadums with a lemongrass, coriander tomato dipping sauce.<br />
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There was a little sugar, a little spicy, and it was quite nice.<br />
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Course 1: Beef and Pineapple. This was dried shredded organic beef, fresh pineapple, rojak dressing, and snake beans.<br />
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The first time I had it, the dish was served at room temperature. This time, the tender, shredded, long-cooked meat was warmer and much more inviting. It had the luscious flavors of cardamom and cinnamon. The thinly-slice pineapple with the rojak had a big kick. There was also lime leaf in there. It had a terrific balance of salty and sweet.<br />
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Course 2: Wonton. It's a steamed Szechuan-style shrimp wonton with chili oil.<br />
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This is eaten in one fiery, vinegary bite. It was a well-made dumpling. The flavor of the black vinaigrette dominates.<br />
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Course 3: Laksa. In basically a large, deep spoon, there's Malaysian coconut soup, a lemongrass and lime leaf chicken dumpling, and masago caviar.<br />
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The broth, with a touch of sweetness, was delicious. However, I did not like the dumpling. It was a densely packed ball that had an unenjoyable, crumbly texture when chewed. The same dumplings are also in the otherwise enjoyable coconut and galangal soup.<br />
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Course 4: Butter Prawns. This is a picture from the first tasting. At the second, I received two. These are wok-fried with red chillies, curry leaves, garlic, rice wine, and rocket leaves.<br />
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The toasted coconut on top, made with caramelized brown sugar, give it a crunchy, sticky sweetness. Miss P gave it a thumbs up. It was also my favorite of the three shrimp offerings on the menu.<br />
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Course 5: Crab. A soft-shell crab is deep-fried and lightly coated with a Singapore black pepper sauce with green chillies.<br />
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This was way too salty the first time, but just right on the second try. It was perfectly, delicately fried.<br />
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Course 6: Belly. This is twice-cooked organic pork belly, with tamarind plum sauce and a cucumber relish.<br />
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The dish was great the first time and great the second time. It was hot and cool, salty and sweet, with tender pork surrounded by crispy, rendered fat.<br />
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Course 7: Jungle Curry. The is a photo from the first visit. On the second, the black rice did not come in the banana leaf. This dish was also excellent both times.<br />
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There was a bouquet of flavors -- ginger, Thai basil, lemon grass, fingerroot, and crispy garlic. The small pieces of duck were very tender. Jungle curry recipes are from northern Thailand and don't use coconut milk.<br />
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Course 8: Sticky toffee pudding.<br />
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The menu calls it "a classic English date pudding served warm with toffee sauce" and a vanilla bean crème fraiche semifreddo. I loved this at Angel, Sansho, and now at Le Patio.<br />
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So I went from not liking this tasting menu to really enjoying it. Miss P felt the same. Will you? It's hard to say. <br />
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We all felt we received special treatment because I was recognized at the beginning of the meal. Our service was excellent. The sommelier was our waiter. Because of this, I'm not going to count this last visit as part of the service rating.<br />
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I want to know how guests are treated when they are not writing about the restaurant. I did get a taste of that on earlier visits.<br />
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Although I wasn't impressed with all my experiences there, Le Patio is capable of great things. I hope they do it for everyone.<br />
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Le Patio<br />
Národní 22<br />
Prague 1<br />
Tel. (+420) 774 539 301 or 224 934 375Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575tag:blogger.com,1999:blog-9117457965555197769.post-35960579431466494052012-11-29T00:30:00.000+01:002012-11-30T15:34:47.352+01:00Brewsta's Burgers 2012<blockquote class="tr_bq">
"You can find your way across this country using burger joints the way a navigator uses stars." <i>Charles Kuralt</i></blockquote>
It's time again to talk seriously about burgers. My annual roundup of Prague's burgers is before you.<br />
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In 2008, I first started writing about all the burgers I had throughout the course of the year. With <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/brewsta-burgers-2011/">the 2011 list</a></b>, even I was taken aback by all the burger love in the Czech Republic. The opinions and recommendations just kept on rolling.<br />
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I'd dare say that 2012 has been a great year. Many of Prague's purveyors of grilled ground beef patties on buns are stepping up their game.<br />
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Restaurants are grinding their own beef, fiddling with the fat content, using great grills, and custom-ordering their buns. I've had some burgers here that actually rival what I tasted recently at <a href="http://www.ltburger.com/bryant-park/">LT Burger</a>, a top spot in New York City.<br />
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Sadly, I've also had a few burgers that momentarily made me regret this wonderfully unhealthy obsession of mine.<br />
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As always, I will repeat my standard disclaimer: This is not a list of the "best" burgers. It is a purely subjective survey of the ones I either liked or disliked the most, based on my personal taste.<br />
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What's my taste? I prefer flame-grilled beef seasoned with salt, perhaps pepper, and classic, American-style construction and toppings. I tend to look down on excessively creative reinterpretations of time-honored standards. I did my best, whenever possible, to compare bacon cheeseburgers or to keep the comparisons as similar as possible. I do not consider price as a main factor, but it does influence my thinking to a small degree.<br />
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The burgers below are a record of what I had and when I had them. If the burgers got better, worse, or changed significantly the week after I was there, that's too bad.<br />
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Here we go, from worst to first:<br />
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<b>23. <a href="http://www.expats.cz/prague/article/restaurant-reviews/katr-restaurant/">Katr Restaurant</a></b><br />
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The Katr Burger (199 CZK) is served on a dense, toasted, ciabatta-like roll. It comes with mustard, chive mayo, lettuce, tomato, pickle and red onion. Fries are included. The meat was terribly dry, dense, and difficult to chew. The cardboard-like texture was unpleasant. I asked for it to be prepared medium, but it was cooked all the way through. I could only eat half of it and gave up due to fatigue. This was the worst burger patty I've had since I began keeping records.<br />
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<b>22. <a href="http://www.fraktalbar.cz/index.php">Fraktal</a></b><br />
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In 2011, the Fraktal Burger (185 CZK) came in fifth place. Oh, how the mighty have fallen! I had it just a couple of weeks ago, and it went very wrong. The ground beef is the most important part of any burger, and this one had three significant pieces of gristle or sinew that were quite unpleasant to chew on. And chew on. The patty was way too salty. They have a wonderful flame grill at this restaurant that adds a lot of flavor. It would take a lot to screw up something grilled on it. They managed it. They even grilled the pre-cooked bacon to heat it up. I watched as it caught fire. I thought perhaps they had discovered a new method for cooking bacon. In fact, they discovered a way to give it the consistency of rope. It was harder to chew than the gristle. They also introduced a new "cornbread" bun. It was a little stale, and way too big for the 150 gram patty. There was a lot of it left at the end. I could go on, but I'll stop here.<br />
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<b>21. <a href="http://www.sokool.cz/">Sokool</a></b><br />
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This is the restaurant connected to the Sokol in Vinohrady on the edge of Riegrovy Sady. The one good thing you can say about this 200 gram burger (149 CZK) is that it's fairly large. They ground beef was dry and overcooked. What made it really unpleasant was the low-quality bun was soggy and soaked through with juices and/or some kind of sauce. It was hard to tell because it was also overloaded with ketchup, mustard, and mayo<br />
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<b>20. <a href="http://www.coyote-diner.cz/praha/">Coyote Diners & Bar</a></b><br />
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The name isn't the only strange thing about this place. The ground beef in the "Cheese-bacon burger" (149 CZK) had a strong, odd flavor. The meat was heavily seasoned and had a tang to it. It was a seasoning I've tasted before, but I could not put my finger on what it was. The burger would have been quite good without this extra flavor. I liked the bacon. The cheese was dull, processed stuff. The fries that came with it were very good. It comes with a topping or sauce of your choice. If I can give you one piece of good advice, avoid the "guacamole" under all circumstances. This concoction had a strange, mealy texture and tasted nothing like any avocado I've ever experienced. It was truly horrible.<br />
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<b>19. <a href="http://www.yesburger.cz/">Yes Burger</a></b><br />
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This place has its fans, but I just say no. The bacon cheeseburger (70 CZK) was small. The patty was thin, overcooked, and tough. There was a miniscule amount of soft bacon. The cheddar was good. It came with lettuce, tomato, onion, pickle, and too much ketchup. Fries cost extra. Frankly, I'd much rather have a small burger at Burger King for 20 CZK.<br />
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<b>18. <a href="http://www.expats.cz/prague/article/restaurant-reviews/el-asador/">El Asador</a></b><br />
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You would think a restaurant that grills some of the best steaks you'll find in this country would make a top-notch burger. You'd be wrong. Things started poorly when the waiter told me it was not possible to cook the 150 gram patty to medium. I disagreed. The manager came and told me the El Asador Burger (285 CZK) was too thin and could only be cooked well done. Okaaaay. What came out was terribly bland. The patty and bun had grill marks but really no flavor from the grill. The meat needed salt. On the first bite, juices literally streamed out the back. But the grind was too fine, making it too dense. It did not come with bacon or cheese. There was a ton of mayo underneath, but no ketchup was included. There was an extra charge for a small dish of ketchup and it was cheap Czech stuff. I hate that. I believe Heinz is the only ketchup that should be served with burgers.<br />
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<b>17. <a href="http://www.cafepalanda.cz/">Café Palanda</a></b><br />
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Several people highly recommended the Royal Cheeseburger (169 CZK) to me at the start of the year. It came with fried onion, garlic mayo, Red Leicester cheese, pickles, and barbecue sauce. The big problem I have is that I don't really consider it a burger. The patty is more like a meatloaf than a burger patty. I wouldn't say it comes with bacon. It is more like a slab of pork belly. It actually tastes OK for what it is. But it was pretty frustrating because it was large, unwieldy, and completely fell apart.<br />
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<b>16. <a href="http://www.truebluerest.cz/">True Blue</a></b><br />
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I like this hidden little restaurant in Vršovice, mostly for its style. It has a retro-vibe and real character. The True Blue Burger with bacon and cheddar (149 CZK) looks OK. It was made with a hefty 200 grams of ground beef. Unfortunately, it was brought low by a tough, chewy patty. The tiny dish of ketchup wasn't nearly enough for both the burger and the included fries. The grilled onions were a nice touch.<br />
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<b>15. <a href="http://www.expats.cz/prague/article/restaurant-reviews/james-dean/">James Dean</a></b><br />
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I first ate this bacon cheddar burger (195 CZK) in January. It was also the last one I ate. I had no interest in trying it again. The menu said "200 grams ground beef burger." This is not right. There was pork in there. There's a school of thought that says beef/pork mixes are OK. I say it's not OK. I'm a 100% ground beef person. Just add salt. Whether it was the pork or a lower quality of beef or overgrinding, the texture of the patty was too dense and rubbery. On the plus side, the toasted bun was crispy, light, and sturdy. The bacon was perfectly cooked, smoky, and ranks with the best I've had in <st1:city w:st="on">Prague</st1:city>. The cheddar was nicely melted and top quality. Fries are not included. Whatever you think of this burger, it doesn't matter. The restaurant has become a very popular nightspot, with people attracted by the bright, retro-American diner look. Or the attractive ladies perched on the stools after the lights are turned low in the evenings.<br />
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<b>14. <a href="http://www.mosaichouse.com/prague-bar">Belushi's at Mosaic House</a></b><br />
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I hadn't had this burger for a long time. It used to be pretty good, but not great. The one I had at the beginning of the year was not good. The biggest problem? The overseasoned, rubbery, gristled ground beef. They cooked it well done, which I am against. The bacon was soft and very ham-like. The cheese was bland. The lettuce, tomato, and onion were underneath the patty, so they absorb its heat. This is a peeve of mine. I think these items should be on top or on the side to keep them from getting hot and mushy. Fries were included, but they were barely warm. The one nice thing I can say: it came on a good, toasted bun.<br />
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<b>13. Burger King</b><br />
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Every year, I include an offering from Burger King. This is my version of a "scientific control" of sorts. This limited edition, flame-broiled XXL Bacon Double Cheeseburger was enjoyable in its own limited way. Sure, the American cheese was too processed, but the bacon was better than usual. That charred beef flavor stays on your palate for a long time (sometimes too long). The point of including this burger is this: if I like a BK burger more than yours, be ashamed. Be very ashamed.<br />
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<b>12. <a href="http://www.expats.cz/prague/article/restaurant-reviews/hergetova-cihelna/">Hergetova Cihelna</a></b><br />
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The Burger Royal goes against all my conservative burger instincts. Served on a brioche-like custom-made bun, the ground beef is wrapped around foie gras and topped with sun-dried tomato, sweet onion compote, and rucola. The high-quality had a delectable smoky char around the outside. The patty was cooked medium rare. The creamy goose center was enjoyable, but I'd like the burger more without it. The two onion rings were greasy, but OK. The truffle mayo on the side for the fries took some getting used to. Miss P often expresses distaste for both burgers and my obsession with them. Neither of us could believe she actually liked this burger. I will add a caveat. I ate this at the beginning of the year. Two people I know and trust told me they tried it recently and found it bland and boring. I can't say how it is now. I just know mine was good.<br />
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<b>11. <a href="http://www.expats.cz/prague/article/restaurant-reviews/blackdog-cantina/">Blackdog Cantina</a></b><br />
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Many will be shocked that this near legendary restaurant about 40 kilometers from the center of Prague is not ranked near the top. These people did not eat what I ate. I went three times last year. The first burger was pretty good. The last two were both drastically overcooked. The menu says all burgers are cooked medium unless otherwise requested. The waiter confirmed that to me, but then it came out well done. And these were cooked both before and after the restaurant changed one American chef for another. Both I and a Czech friend had trouble finishing the Chupacabre Burger (130 CZK). Our jaws seriously got tired. To overcook that big, round 200 gram patty takes some doing. That said, just about everything else was delicious. The brioche-style buns are the best. The bacon, though too soft, was deliciously smoky. The ancho chili sauce was super nice and crazy spicy. If my burgers were cooked properly, they would leap toward the top.<br />
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<b>10. <a href="http://www.cafesladkovsky.cz/">Café Sladkovský</a></b><br />
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I was very impressed with the Baconburger (160 CZK) the first time I had it this year. I tried it again a few weeks ago and was a little less excited. The 160 gram patty was peppery and tender, but the texture was a little too loose. I asked for it to be cooked medium, but it was not. I liked that the lettuce and tomato were on top. The cheese had nice cheddar flavor. The smoky, crunchy bacon was on the bottom, along with too much mayo. The BK style bun couldn't handle the moisture and didn't hold together at the very end. It's a pretty-good home-style effort. Fries were not included.<br />
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<b>9. <a href="http://www.tgifridays.cz/en/na-andelu/">TGI Friday's</a></b><br />
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Yes, it's a chain, but it is American and they do know how to do pretty good standardized burgers. I had their bacon cheeseburger (249 CZK). A little tip here is that the burger at the Anděl location is 50 CZK cheaper than the more central locations in town. This one was reasonably thick, with my favorite flame-grilled flavor. They get extra points for having the toppings on the side. The perfectly round patty was a little too tightly packed and chewy. They went heavy on the salt. The crispy bacon was good but thin. There was too much bland, liquified cheese. I asked for it medium, but it came well done. It comes with a basic bun, but it fits the patty perfectly and held together all the way through.<br />
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<b>8. <a href="http://www.expats.cz/prague/article/restaurant-reviews/hard-rock-cafe/">Hard Rock Cafe</a></b><br />
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The Legendary 10 oz. Burger (335 CZK) was a past winner. It really hit the flame-grilled spot when it first came to town. Why doesn't it win every year? My tastes have changed. Now I look for burgers prepared with more loving, less corporate hands. This offering is a lot like TGI Friday's, but it is a pumped up version. The brioche-style bun carried its heft. The bacon was amazing, both crisp and tender. The cheddar was the real deal. They also get kudos for having the lettuce, pickles, and tomato on the side. The beef's grind was a little too fine. The patty was juicy but dense. I asked for it medium, but it came well done. I wish they made a smaller version. This burger is too massive for me to enjoy very often. The included fries were good. If the price bothers you, you better not order a Coke. It was 70 CZK. Now THAT will give you a heart attack.<br />
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<b>7. <a href="http://www.jamapub.cz/pub/pub/mainmenu/mainpage/show.en.phphttp://www.jamapub.cz/pub/pub/mainmenu/mainpage/show.en.php">Restaurace Jáma</a></b><br />
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The cheddar burger with bacon (215 CZK) came in first last year. Many agreed. Many didn't. The main reason it did so well was simple: great ground beef with a good, rough grind. I ordered it cooked medium and it came out medium. That was again true this year. This one had soft, thick, smoky bacon. So why did it drop this year? Partly it is because of tough competition, but it is also due to some other issues. The cheese was not as good as I remembered. The meat was oversalted. The thing that bothered me the most was the Whopper-style bun. The first time I picked it up, my thumb went right through the bottom. The whole thing fell apart shortly afterward and turned into an unholy mess. In this day of great, bespoke buns, that kind of bread doesn't cut it at the top. The included fries were limp.<br />
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<b>6. <a href="http://www.500restaurant.cz/">500 Restaurant</a></b><br />
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A serious foodie recommended I try the Supabuga 500 (189 CZK). I loved the flavor of the flame-grilled patty. The ground beef itself was not the highest quality, but still enjoyable. It was topped with nice, crispy, smoky bacon. I liked the sliced pickle. The cheddar was very melted but tasty. It lost points for greasy fried onion strings. Ketchup was pre-applied. I didn't really need the honey mustard sauce. The bun was weak. I wanted ketchup for my fries, which were few but good. The plastic packet of Heinz cost me 15 CZK.<br />
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<b>5. <a href="http://dish.cz/">Dish Fine Burger Bistro</a></b><br />
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Is it fair to review a restaurant's burger the first day they open for business? Not really, but this small, fine-looking place opened right before my deadline. This Dish Burger (179 CZK) has serious potential. The bun was a beautiful thing. The bacon was crispy and crunchy. The beef has the perfect grind, giving it a tender consistency, and they didn't overcook the patty. I loved the special pickles. What needs improvement? First of all, there were small three pieces of unchewable gristle in my thick patty. I was not happy about that at all. It looks like they grind their own meat, and they need to step up the quality. I saw them salting it on their fancy new griddle, but the meat tasted bland. I asked for it cooked medium, and it actually came out rare. There was too much garlic aioli for my taste. I'm not a fan of their homemade ketchup. It tasted like lightly sweet tomato sauce. The burger is relatively small for the price, and fries are not included.<br />
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<b>4. <a href="http://www.krystal-bistro.cz/">Krystal Mozaika Bistro</a></b><br />
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I could only get to this restaurant during the day, so they would only do the lunch special burger (169 CZK), which does not include bacon. This was not the most American of burgers, but still excellent in its own right. The custom-baked bun has a crunchy, floury exterior and a lovely, soft interior. It was toasted and mayo with mustard seed was spread inside. Also in there were lettuce, tomato, and terrific grilled onions and mushrooms. The quality of the ground beef was really good. The salt level was just right, with perhaps a touch too much pepper. It was juicy and messy and comes with fries. Although it didn't fit my standard burger parameters, it is the exception that proves the rule. I really enjoyed it.<br />
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<b>3. <a href="http://www.bohemiabagel.cz/locations.php#holsovice">Bohemia Bagel in Holešovice</a></b><br />
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The Bohemia burger with bacon and cheese (165 CZK) has been up and down over the years. This year it's up. The patty had a perfect char from the flame grill. The exterior flavor was the best, and that makes it a top choice for me, despite its faults. I asked for it medium, but no such luck. The crispy bacon was good. The salty cheese didn't have much flavor. Together, the cheese and bacon made up for the lack of salt on the beef. The custom-baked bun was sturdy and held together as always. But it was also somewhat stale and chewy. The homemade fries that come with it were crispier than they used to be, but still not crispy enough.<br />
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<b>2. <a href="http://www.expats.cz/prague/article/restaurant-reviews/the-tavern/">The Tavern</a></b><br />
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The burgers at this relatively new American-run joint have a big following, and I count myself as a dedicated follower. Although I love many things from their burger-centric menu, the bacon cheeseburger (185 CZK) is among my favorites. This burger is the closest thing to America's burger cult favorite, In-N-Out Burger. I was there last year in California. The Tavern's burgers are actually better than what is essentially a top-end fast food experience. The Tavern's custom-made buns are soft, yet strong. The patty has just the right amount of salt and a tender, yet substantial consistency. Although they say it is topped with pancetta, it's a close cousin of the lightly crisp yet still pliant and smoky American-style bacon I crave. It also has English cheddar, ketchup, mustard, mayo, pickles, and onion. I gave minor demerits for putting the cold toppings on the bottom and too many sauces smeared on the bun.<br />
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<b>1. <a href="http://www.expats.cz/prague/article/restaurant-reviews/mood-restaurant/">Mood Restaurant</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_K7GI5Kzpp9n11rJ2VlsHIlCPJk0DTQgD7DrflnkcUy5YnQQHzWSMRT59MXmkhd1nAlpE60ZCdoKGwWMasYx41p3bIWRW3HHcy1NbvI8XHEzDFnAGD-COqGi97VzKppjtqzwV_FHXsS9P/s1600/Mood.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_K7GI5Kzpp9n11rJ2VlsHIlCPJk0DTQgD7DrflnkcUy5YnQQHzWSMRT59MXmkhd1nAlpE60ZCdoKGwWMasYx41p3bIWRW3HHcy1NbvI8XHEzDFnAGD-COqGi97VzKppjtqzwV_FHXsS9P/s400/Mood.jpg" width="400" /></a></div>
The Mood Classic Burger (225 CZK) is a newcomer on the scene. But it comes from the kitchen of a veteran American chef. It includes sublime smoked cheddar, but they will add bacon for no extra charge. The top quality ground beef patty from a custom grind was hefty, wonderfully smoky from a lava grill, and just juicy enough. I asked for it medium and it was cooked medium. The beef makes or breaks a burger, and this patty's quality and cooking made it a star. It sits on top of lettuce, tomato, and mayo. As always, I wish those were not underneath. They now supply bottles of Heinz ketchup with their burgers and fries. The cheese was covered with perfectly crispy bacon. I was told the bun is custom-baked for Mood but a top Prague bakery. I love the crunchy curly fries that come with it. This burger is not cheap, but I think it is worth it. I surveyed six friends who have tried both Mood and The Tavern and the vote was 4-2 in favor of Mood (including my vote). It was close, even in my own mind. I didn't include The Tavern's Blue Smoke Burger instead of the bacon cheeseburger, but that was one of the best things I've eaten all year, anywhere.<br />
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So that's my list. If you disagree, feel free to make your own. I'd seriously love to see it, especially if it has great burgers I have yet to try. I'm always looking for a new winner.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com6Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575tag:blogger.com,1999:blog-9117457965555197769.post-63880294477406487752012-11-15T00:30:00.000+01:002012-11-20T18:30:51.068+01:00Bilkova 13 Revisited<blockquote class="tr_bq">"We must always change, renew, rejuvenate ourselves. Otherwise we harden." <i>Johann Wolfgang von Goethe</i></blockquote>I rarely return to write about restaurants for a second time. This is one of those times.<br />
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I last wrote about Bílkova 13 in the summer of 2011.<br />
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Back then, it was a relatively new restaurant specializing in Italian and international fare. I didn't fall in love, but I generally liked it.<br />
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Earlier this year, this restaurant with its address in its name got a makeover. It was already going for a high-end crowd. Now it's aiming a little higher.<br />
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Bílkova 13 reopened this fall with a revamped menu and a somewhat different look. Restaurants are always changing their menus, and I don't revisit many, but the photos of their new dishes on <a href="https://www.facebook.com/bilkova13">their Facebook page</a> enticed me back.<br />
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Even though it closed down for a while for reconstruction, I wasn't struck by many big differences in the interior. The bar area was lighter and brighter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr3CVM_DLmOC9ktPb6PnBYCh29uQT4jq9iYtd5OoJUkmiAnwzU2ZY_zLXUMG_hJLYWVmLqgWXxC_3hu0KXxSss39zi_PaQldPAAXYia9ist8LZ9tr-Ma5pJvWtqvHanB0hOZqKyemBUep/s1600/Int+Bar+Area.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr3CVM_DLmOC9ktPb6PnBYCh29uQT4jq9iYtd5OoJUkmiAnwzU2ZY_zLXUMG_hJLYWVmLqgWXxC_3hu0KXxSss39zi_PaQldPAAXYia9ist8LZ9tr-Ma5pJvWtqvHanB0hOZqKyemBUep/s400/Int+Bar+Area.jpg" width="400" /></a></div>The same goes for the middle dining area. Tables were covered with white tablecloth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_pLJWMA_t_uPJDK_vud9JirfREImBQCp5zvFhno-GacbZDbRk8XPoWif9L1RWU5ZZYGZ3d6g3UM-KnB1aZkIHyewhA6l3YZ64tS79V1ihRInqVCeFdJDc17IUiTDf2_-Eq1_XAtTLYMA/s1600/Int+Middle+Room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_pLJWMA_t_uPJDK_vud9JirfREImBQCp5zvFhno-GacbZDbRk8XPoWif9L1RWU5ZZYGZ3d6g3UM-KnB1aZkIHyewhA6l3YZ64tS79V1ihRInqVCeFdJDc17IUiTDf2_-Eq1_XAtTLYMA/s400/Int+Middle+Room.jpg" width="400" /></a></div>There's a live lobster tank there.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64jj9U02QW5ziPMZ5oDHka-BchS73HfdPYoxsTsFN-oDAulzsVZS87A08EZFbdM_MIZ2hWsXKfcU24DlR82FvbxvLJI0MR9e2bBSkrGzbi0qaF306uQXe-yqeRtecJ2bvpFM2qB92xcDd/s1600/Lobster+tank.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64jj9U02QW5ziPMZ5oDHka-BchS73HfdPYoxsTsFN-oDAulzsVZS87A08EZFbdM_MIZ2hWsXKfcU24DlR82FvbxvLJI0MR9e2bBSkrGzbi0qaF306uQXe-yqeRtecJ2bvpFM2qB92xcDd/s400/Lobster+tank.jpg" width="400" /></a></div>In the large main dining area, the lights are now kept much lower. It's a big restaurant, so even with a fair number of diners, it only felt about half full.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB7OCIBkVzoiF1muP160x4Giw64-MoD9Q8NL4EZLydVhBsJVJ0Yhw1TtvGgO3NN_gC64_RhUX5e-S2TOrylbJEzK7bEphjZK7IPI1SvCuUXa69IOWkqj_2yQg__ONB95EQ69xZThyphenhyphenSXoa/s1600/Int+Back+Room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWB7OCIBkVzoiF1muP160x4Giw64-MoD9Q8NL4EZLydVhBsJVJ0Yhw1TtvGgO3NN_gC64_RhUX5e-S2TOrylbJEzK7bEphjZK7IPI1SvCuUXa69IOWkqj_2yQg__ONB95EQ69xZThyphenhyphenSXoa/s400/Int+Back+Room.jpg" width="400" /></a></div>They had a live piano player one night to boost the atmosphere. He was pretty good if you like that kind of thing.<br />
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I arrived with Miss P. She had a glass dry Prosecco (65 CZK). I tried a very nice Malbec rosé (110 CZK). We later shared a large bottle of Perrier (130 CZK).<br />
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We received an amuse bouche the waiter called a "savory pork pâté."<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNSBv0NZE-f2BBENqil95ALaId0cwQI0HqwFqd8D-wvQjEke9Xpok12ppPsTgt4cwSGA9GjdxNI252ggbyQH9BhNhTMoGYxa_tXik9eDFdZRrrkgQb29RzCoX867Gx5ZZd0-NrBiDQa-L/s1600/Amuse+bouche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNSBv0NZE-f2BBENqil95ALaId0cwQI0HqwFqd8D-wvQjEke9Xpok12ppPsTgt4cwSGA9GjdxNI252ggbyQH9BhNhTMoGYxa_tXik9eDFdZRrrkgQb29RzCoX867Gx5ZZd0-NrBiDQa-L/s400/Amuse+bouche.jpg" width="400" /></a></div>It reminded me of sádlo, or pork fat, but a little smoother and with fancier presentation. It's not Miss P's kind of thing, so I got both portions.<br />
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She ordered the tuna ceviche in ponzu with avocado puree and lemon mousse (220 CZK). This was a fine looking and fresh piece of fish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTyxJy4RckB9Feky75-MSZMyk0boUa6aIng_hYm_sVmO7_usf3oioSNEjWzGH9dEGuC2Ad0-YEi7YRIhKgn7uBb5jARPhPr1vl6fWyhoX6HNwo8cYF7fncjBAOs_S-AFyYnAQPo7RV0f-/s1600/Tuna+Tartare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTyxJy4RckB9Feky75-MSZMyk0boUa6aIng_hYm_sVmO7_usf3oioSNEjWzGH9dEGuC2Ad0-YEi7YRIhKgn7uBb5jARPhPr1vl6fWyhoX6HNwo8cYF7fncjBAOs_S-AFyYnAQPo7RV0f-/s400/Tuna+Tartare.jpg" width="400" /></a></div>I wouldn't call it a ceviche since the dish leaned more toward salty than citrus. There were wedges of what tasted like pomelo on the side. We found it enjoyable, though quite small, and it was gone too quickly.<br />
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I had the beef tenderloin tataki (264 CZK). The lightly seared, super tender beef with a char-grilled exterior sat on a sweet soy sauce mixed with pumpkin oil and sesame.<br />
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To further satiate her tuna craving, Miss P got the seared tuna steak (459 CZK) for her main course. We emphasized how rare we like it, and they did it just right.<br />
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Miss P also ordered a side of mixed vegetables (124 CZK).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRg4pqc4LBUsuzjgBLF7ujshxKY8UVKe2u_5mFuzJM4okX8Q8ApefDwAfS6ehFXNpl2PQb4uWb1ikuQZgfbR14OUKQQSPKrAWREm6yNYTJHHi4PSPWkbfX42PGXKCCn1AVVPshCwU4lvY/s1600/Grilled+veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRg4pqc4LBUsuzjgBLF7ujshxKY8UVKe2u_5mFuzJM4okX8Q8ApefDwAfS6ehFXNpl2PQb4uWb1ikuQZgfbR14OUKQQSPKrAWREm6yNYTJHHi4PSPWkbfX42PGXKCCn1AVVPshCwU4lvY/s400/Grilled+veggies.jpg" width="400" /></a></div>This was not a regular menu item, but the waiter helpfully asked what types of vegetables she wanted and came out with a flavorful mix she was very happy with.<br />
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I got the risotto with scallops, pancetta chips, egg yolk, and cheese Grana Padano (340 CZK).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6dXO3FQ04IjQUZ-nzwtgcoN47gVFaCJitei3eEoa9Ps76yWWH9hs8_HfwbCZznULQAyuPACVSTHhZk6VTE_MEEPq_y31vT0ZmWSyzXC5IHsSvmFxK_c7h3Cwf3cLtCNbCQqzxGsqvOh-/s1600/Risotto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6dXO3FQ04IjQUZ-nzwtgcoN47gVFaCJitei3eEoa9Ps76yWWH9hs8_HfwbCZznULQAyuPACVSTHhZk6VTE_MEEPq_y31vT0ZmWSyzXC5IHsSvmFxK_c7h3Cwf3cLtCNbCQqzxGsqvOh-/s400/Risotto.jpg" width="400" /></a></div>The yolk mixed in with the bacon and thick, creamy rice and produced a deliciously decadent mixture. I dabbed it sparingly on the delicate, perfectly seared scallop. I thought it was wonderful fall comfort food for people with a little room to spare in their arteries.<br />
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I was in the mood for dessert and was surprised there were no chocolate choices. So I went for the caramelized apples with cinnamon and raisins (140 CZK).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RqQ3TBWt8ujIMWxyNlCiXW8cOFzBERdLa2ul5s7qVZd_0mxoJmOiTE6MCZeWziPbJgI366SzfIMUyyUa1riCkssRlhVL99MQtRWL_I-d4b2vCgy7mwhNgknivynRYLZlPXY1nsE_I5Rv/s1600/Caramelized+apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RqQ3TBWt8ujIMWxyNlCiXW8cOFzBERdLa2ul5s7qVZd_0mxoJmOiTE6MCZeWziPbJgI366SzfIMUyyUa1riCkssRlhVL99MQtRWL_I-d4b2vCgy7mwhNgknivynRYLZlPXY1nsE_I5Rv/s400/Caramelized+apples.jpg" width="400" /></a></div>The apple rested in a vanilla cream with shredded pastry and pine nuts. I liked it, but some might find it too sweet.<br />
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Miss P had an enjoyable cafe macchiato (55 CZK). <br />
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The service was a mixed bag. Our waiter was generally efficient, but he had a stony and terse disposition. There were also lapses. Our amuse bouche plates remained on the table for half the meal. <br />
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The bill for this dinner was 1908 CZK before tip. We enjoyed the meal and looked forward to returning the next week.<br />
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This time, the amuse bouche was a glass with olive oil, sage, and pesto sour cream with bread sticks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGupAwmj2SuN7gvPSZjguNxDGJc2lSwS1g72qjNl_Q_d1hiZf3Tdt0EhpgTA3GVboB8iAYXn7v1bMSCYjN42OnMqVKlN5mKCJWma9ho5QPnSE9rJU4ueaukSno0mO2iGaxWfnuho85QVeD/s1600/Amuse+Bouche2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGupAwmj2SuN7gvPSZjguNxDGJc2lSwS1g72qjNl_Q_d1hiZf3Tdt0EhpgTA3GVboB8iAYXn7v1bMSCYjN42OnMqVKlN5mKCJWma9ho5QPnSE9rJU4ueaukSno0mO2iGaxWfnuho85QVeD/s400/Amuse+Bouche2.jpg" width="400" /></a></div>This didn't work well. The bread sticks got soggy and mushy in the cream.<br />
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We were celebrating, so we ordered a bottle of Mailly Brut Rosé Champagne (1230 CZK). They were having a special discount on champagnes this night.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWcORvSMFbXep8u-1c5AYgz_bYCYIiRZb7hu_cdY-P2wztIaVxoRdCl1RRQNg7yizj_J4RaSMY_5_IYUOPGEpYQAuO2OJEtw8fOqwYEtM3RB6RqeUsQObk14-mjdAMrrNC2CnYM7Wbu6p/s1600/Champagne+Water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWcORvSMFbXep8u-1c5AYgz_bYCYIiRZb7hu_cdY-P2wztIaVxoRdCl1RRQNg7yizj_J4RaSMY_5_IYUOPGEpYQAuO2OJEtw8fOqwYEtM3RB6RqeUsQObk14-mjdAMrrNC2CnYM7Wbu6p/s400/Champagne+Water.jpg" width="400" /></a></div>We loved its dry and subtle, fruity character. We also had a large bottle of Mattoni mineral water.<br />
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Miss P started with half a dozen oysters (600 CZK). They were as good as can be, large and meaty and refreshing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiRoGNl9CbQx9BkUvMbf4aXC7nFsX6wVGpJ3c6dE_TszXYasXK1pUJRp5w9tLN8ed0N1ZffUz8mZ5t-4efxNdDU1LzpX-IZJ0KZbAl2itV3cQoxn6pBtipkK9j4QtdqpJb3bdH7qYWFlM/s1600/Oysters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiRoGNl9CbQx9BkUvMbf4aXC7nFsX6wVGpJ3c6dE_TszXYasXK1pUJRp5w9tLN8ed0N1ZffUz8mZ5t-4efxNdDU1LzpX-IZJ0KZbAl2itV3cQoxn6pBtipkK9j4QtdqpJb3bdH7qYWFlM/s400/Oysters.jpg" width="400" /></a></div>They were served with lemon wedges and a variation of a mignonette sauce with chives. We tried to find out exactly what kind they were. After a long wait, the waiter told us they were Bretons, but that's all we could find out.<br />
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I had the B13 Salad with chopped chicken, sesame, shitake, ginger dressing, seaweed and cucumber jelly (179 CZK).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HcEWL9qcn5ZnH2Z-Sms9lb6n68XLyZ_7j4bbQc2SRDLke-eBAiY2TBCZIV5eVUD_cD9YnsoLMHlBCKLQiPjskmCZNxdtPAauxqe9dVsbYxKmNocMpr42KGQm_bI59RGlQfiv5IOGV6dF/s1600/B13+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0HcEWL9qcn5ZnH2Z-Sms9lb6n68XLyZ_7j4bbQc2SRDLke-eBAiY2TBCZIV5eVUD_cD9YnsoLMHlBCKLQiPjskmCZNxdtPAauxqe9dVsbYxKmNocMpr42KGQm_bI59RGlQfiv5IOGV6dF/s400/B13+Salad.jpg" width="400" /></a></div>This didn't really work for me. Everything had been soaking in vinegar for too long. There were a lot of red and yellow pepper slices and not enough chicken. It was too sour and too limp.<br />
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Miss P got the sea bass fillets (379 CZK). The fish was light and pristine -- the best sea bass I've had in a while.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJctGK9bF8hJLLBwUrIeWJfT3GlpbyVCx_G1JgfQ2FNnIGZeZAztZ6FxQziUkiPXmntHEngrjuF_cYclMMRkJYG4ccLX0oXAyrbVGZ4NO6HXSBQ83RDU9Ew5puI_06mOCfiMW8txlCyn9/s1600/Sea+Bass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPJctGK9bF8hJLLBwUrIeWJfT3GlpbyVCx_G1JgfQ2FNnIGZeZAztZ6FxQziUkiPXmntHEngrjuF_cYclMMRkJYG4ccLX0oXAyrbVGZ4NO6HXSBQ83RDU9Ew5puI_06mOCfiMW8txlCyn9/s400/Sea+Bass.jpg" width="400" /></a></div>It sat on a tasty sautee of eggplant with some quartered cherry tomatoes and whole black olives. The menu said it came with a sauce vierge, which is chopped tomato and basil with lemon juice and olive oil. I didn't really taste that.<br />
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I decided to go for one of the most expensive items on the menu: The filet "mignon" with Albufera sauce (760 CZK). I asked for it medium rare and it came out just right.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh26erLap_XI5pk0CvvotSLuOlPpXdGt1J41mddEX4Y4COIe2pCVVJjvQy7M7IbQYwYtGCEwCsi_4n1NSXPvnTzloa89VUQStwdUmIsC6iZaPHOw7wjg7RSjG03NvTEPB6za8m7cLvEdLN/s1600/Steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh26erLap_XI5pk0CvvotSLuOlPpXdGt1J41mddEX4Y4COIe2pCVVJjvQy7M7IbQYwYtGCEwCsi_4n1NSXPvnTzloa89VUQStwdUmIsC6iZaPHOw7wjg7RSjG03NvTEPB6za8m7cLvEdLN/s400/Steak.jpg" width="400" /></a></div>The sauce was a rich combination of foie gras, cognac, cream, and beef drippings.<br />
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The flavor of the Argentinean steak was good, and it was not tough at all. But it was not as tender as I'd expect from a South American filet. The beef tenderloin starter was, in all ways, superior. This dish seemed to be more about the sauce. I liked it, but not enough to justify the price.<br />
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For dessert, I got the crème brûlée (158 CZK). The cream and caramelized sugar were as they should be. It came with a few nice candied nuts and salted caramel ice cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMAILEo43rBuMA_Thk0Xpv80QkW-7h88Ls8VyxqU92kgzNoKua5ROw0UeYEjqoikSfGC84Dn9fbgm4QTgQ8T_uiGgeCYzrZDlhLQTdVfmxhjstevivB_d_ZSxRI-8KNTY8Q621S0ioRBd/s1600/Creme+Brulee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMAILEo43rBuMA_Thk0Xpv80QkW-7h88Ls8VyxqU92kgzNoKua5ROw0UeYEjqoikSfGC84Dn9fbgm4QTgQ8T_uiGgeCYzrZDlhLQTdVfmxhjstevivB_d_ZSxRI-8KNTY8Q621S0ioRBd/s400/Creme+Brulee.jpg" width="400" /></a></div>Although I love salt and caramel, this version was not so good. The ice cream had large salt crystals sprinkled on top, so I got too much salinity in the first bites and not much toward the end. Strange and not so pleasant.<br />
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The service this time was more friendly. But we also had a waitress who spoke almost no English and we had some confusion over the wine. At this price point, I'd expect fluent English. It's also worth noting that their website, as of this writing, is only in Czech.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzloLmZuNtY87reQa81l_nqR8X3fAvEvMSo_t5RDv8vk5Rbyixcvss58VKHm921UJROdyEBiTujWK6eZXkCUI3jZReURp2Ag01G_TZXmN1xe6vLQQogPw7K2_Y3xcN1bcuNcXD82CkAMd/s1600/Int+Back+Room3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzloLmZuNtY87reQa81l_nqR8X3fAvEvMSo_t5RDv8vk5Rbyixcvss58VKHm921UJROdyEBiTujWK6eZXkCUI3jZReURp2Ag01G_TZXmN1xe6vLQQogPw7K2_Y3xcN1bcuNcXD82CkAMd/s400/Int+Back+Room3.jpg" width="400" /></a></div>The bill for this celebratory extravaganza with champagne and the higher-priced dishes cost 3406 CZK before tip. There were great moments in each meal. But overall we enjoyed our first, less expensive visit more.<br />
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I'll probably go back to Bílkova 13 again and try a few more dishes. The menu has some interesting choices. But it's right at the tipping point for me on my value scale.<br />
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I'm hoping the next visit will continue to renew my interest.<br />
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Bílkova 13<br />
Bílkova 13<br />
Prague 1<br />
Tel. (+420) 224 829 254Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com0Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575tag:blogger.com,1999:blog-9117457965555197769.post-87828436621565564702012-11-01T00:30:00.000+01:002012-11-01T00:30:02.991+01:00Brewsta's Crab Cakes<blockquote class="tr_bq">
"Have you ever watched a crab on the shore crawling backward in search of the Atlantic Ocean, and missing? That's the way the mind of man operates." <i>H.L Mencken</i></blockquote>
I'm crazy for crab cakes. I've had more than my share in the crab capitals from New York down the east coast to Maryland.<br />
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For a long time, crab cakes in Prague were just a dream. Fresh crab meat was non-existent or prohibitively expensive. I rarely saw them on restaurant menus. The few I tried were disappointing. In recent months, they've been available at <b><a href="http://www.uemydestinove.cz/">U Emy Destinnové</a></b>. I had a sample at the <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/prague-food-festival-2012/">Prague Food Festival</a></b> and they were quite nice, made with crab meat imported from the U.S.A.<br />
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A few years ago, I discovered Marks & Spencer in Prague sold cans of crab meat chunks. They are 120 CZK each for 170 grams.<br />
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From then on, I started making crab cakes at home. I've been quite happy with the results.<br />
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This recipe takes less than 45 minutes start to finish and makes four crab cakes. Two per person should be enough, but you can just double everything to make enough for four. <br />
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You'll need:<br />
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2 cans of Marks & Spencer White Crab Meat chunks in brine.<br />
1 lime<br />
1 lemon<br />
1 egg<br />
1 bunch of coriander/cilantro (can substitute green onion)<br />
1 teaspoon of Dijon mustard<br />
1 teaspoon of mayo<br />
Salted butter (I use President brand)<br />
Vegetable oil<br />
Panko or regular bread crumbs.<br />
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I get coriander from the Asian market passage by the Újezd tram stop, the salted butter at Tesco, and panko bread crumbs from Thai's Asian Food Shop.<br />
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To start, I empty cans of crab into in a colander, rinse the chunks, and let the water drain.<br />
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I press the chunks with my hand to remove more water from the meat.<br />
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You could skip the pressing if you want them chunkier, but the crab cakes may not hold together as well.<br />
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Finely chop the coriander (cilantro) leaves on a cutting board.<br />
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I avoid getting too many stems in there. <br />
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Beat one medium egg in a dish.<br />
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Fill a measuring cup with 300 milliliters of breadcrumbs.<br />
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I experimented with panko and liked the results. It made the crab cakes less dense and bready.<br />
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Mix the crab, egg, and coriander in a bowl along with the one spoon of mustard and mayo.<br />
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I use my hands to mix it. After this is well mixed, add the breadcrumbs and make sure it is all thoroughly mixed.<br />
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I then form the mixture into four cakes that fit into my cupped hand.<br />
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The cakes should hold together when set down. They should not be too moist or they could fall apart while cooking. If the mixture seems too wet, you can add more breadcrumbs. <br />
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Put a pan on medium-high heat. Add vegetable oil. Just before putting the cakes in, melt a chunk of the salted butter in the oil. All the cakes should be able to sit in a thin layer of oil and butter. <br />
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Some oil and butter will be absorbed while cooking the first side of the crab cakes. If you want to skip the salted butter, you should add a couple of pinches of salt to the crab cake mixture to compensate.<br />
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After a minute or so in the pan, I use a spatula to regularly peek under the crab cakes. They can burn easily. When they turn golden brown, flip them over. When the other side are also browned, they are done.<br />
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There are different two condiments I serve this with (though not at the same time). One is wasabi mayo.<br />
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I squirt wasabi from a tube (available at Thai's Asian Food shop) into a few big spoons of Hellmann's mayo, along with a few drops of lime juice.<br />
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I like it with a lot of wasabi, but you can mix it according to your taste.<br />
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Plate it and serve with the wasabi mayo and lemon wedges.<br />
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I was going to end it here, but I thought that not everyone likes mayo-based or tartar-like sauces. <br />
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So I will also give you the recipe for a more complicated complement: mango chili salsa. <br />
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For that, you'll need:<br />
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1 large or 2 small ripe mangos. The best ones are from the Ujezd passage market mentioned earlier or Makro (if you have a card to get in).<br />
1 bunch of coriander<br />
1 red chili<br />
1 lime<br />
1 tablespoon of fish sauce<br />
1 teaspoon of powdered sugar if the mango is not ripe and sweet enough<br />
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Peel the skin of the mangos. I use a carrot peeler.<br />
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Cut the fruit away from the pit.<br />
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Mangos have flat wide pits, so the trick is to find the two sides of the fruit and cut along the pit.<br />
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Cut the mango into small pieces.<br />
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The chunks should not be too big. To dice the mangos, I make parallel slices and then slice perpendicular to those.<br />
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Slice open one red chili. Remove the seeds and throw them away. Finely slice and dice the chili.<br />
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Carefully taste one small piece to see if it is a mild one or a very hot one. You will have to judge how much to put in, depending on how spicy you want the salsa. Be very careful to wash your hands after this and do not touch your eyes or any other sensitive part of your body.<br />
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Mix the mango, coriander, and some chili into a bowl. Squeeze in the juice from the lime, and add the tablespoon of fish sauce. You can add more fish sauce of you want a saltier flavor balance. If the mango is not ripe and sweet enough, add powdered sugar to your taste. Stir it all up.<br />
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Let is sit and chill in the fridge, which will allow the flavors to blend. Some of the spiciness of the chili will subside.<br />
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You can serve this mango chili salsa in a bowl in the center of the plate, or just spoon it onto the plate along side the crab cakes.<br />
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That's how I make Brewsta's crab cakes. It's basically a mixture of recipes and improvisations. If you have suggestions on how to make them better, I'd love to hear it.Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2tag:blogger.com,1999:blog-9117457965555197769.post-80938351105179468022012-09-27T00:30:00.001+02:002012-09-28T09:44:26.451+02:00Indian by Nature<blockquote class="tr_bq">
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like 'What about lunch?'" <i>Winnie the Pooh</i></blockquote>
<b><a href="http://www.expats.cz/prague/article/restaurant-reviews/the-pind-indian-restaurant/">The Pind</a></b> became my favorite Indian restaurant shortly after it opened in 2010.<br />
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I wasn't alone. Many positive reviews and customers followed over the past couple of years. That's no small thing. Prague now has a fair number of respectable Indian restaurants.<br />
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One of the constants of a visit to The Pind was one of its owners, Jayant Sarkar. He was a regular and watchful presence in the dining room. He also got to know me as a regular customer.<br />
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Not long ago, Sarkar left the The Pind to start his own new restaurant in Karlín. It's called <b><a href="http://ibn-restaurant.cz/">Indian by Nature</a></b>. Less than a week after it opened, people working in the area told me the lunch buffet was something special. As much as I like The Pind, I wasn't thrilled with their lunch buffet a year earlier, so I had my doubts.<br />
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I stopped by one day before noon.<br />
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Indian by Nature's airy dining room with its big windows made a good first impression.<br />
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Indian music plays lightly over the sound system. This section is non-smoking.<br />
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There's a huge downstairs area which Sarkar told me will become a sports bar with lots of video screens that serves Indian food.<br />
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They will be showing much more than just cricket, but it's a novel concept.<br />
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There are two sections below and it is almost twice the size of the upstairs dining room. Smoking will be allowed down there.<br />
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Upstairs is where the lunch buffet is laid out. It's all-you-can-eat. I ate everything.<br />
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First, I tried the Chicken Tikka Masala on the right.<br />
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The tomato gravy had small bursts of fresh ginger. It was impressively spicy and tangy. The small pieces of chicken were tasty and tender. It's a classic dish, properly done.<br />
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On the left was kadai chicken. A kadai or karahi is a deep pot similar to a wok. I really loved this. Onions made it slightly sweeter than the chicken tikka masala. There was also capiscum and the clear flavor of coriander (cilantro). Overall, it had a richer flavor.<br />
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In the next tray, there was aloo gobi. The potatoes and cauliflower get their color and also pleasing flavor from tumeric.<br />
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On the other side was "Bombay noodles." Sarkar called this an experiment and not really an Indian dish. It was glass noodles with chicken, green beans, and coriander. It tasted mostly like salty noodles. For my taste, I'd say the experiment didn't work so well.<br />
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Under the third lid were vegetarian options. On the left was chana masala, made according the style found in northern India. The tomato gravy is a thinner, simpler version of what you'll find on the chicken tikka masala. But it is still quite flavorful, with hints of ginger.<br />
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Along with that is the sukhi cabbage, which is flavored with cumin seeds. It's quite light. I was told it's cooked with very little oil or ghee.<br />
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There is jeer pulao rice with cumin seeds, and garlic naan.<br />
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It's good to get the bread when it first comes out. It's not as nice if it sits around too long.<br />
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That's it for the heating trays, but the buffet continues. There are bowls filled with chopped salad and a nice, tangy raita.<br />
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You can choose three different condiments to go with your meal. They have mint sauce, tamarind sauce, and mango chutney.<br />
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They are similar to what was served at The Pind, and I like them all.<br />
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Finally, there is a tray of Indian rice pudding. This dessert is quite simple and only lightly sweet.<br />
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Browned flour is mixed with rice, a touch of milk, and almonds. When it hardens, it's sliced into small pieces.<br />
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The quantity and quality of this lunch amazed me.<br />
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I was told that it will not be the same every day. The different daily lunch offerings will be listed on the website.<br />
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My only serious complaint is that some dishes like the kadai chicken came out of the kitchen hot, temperature-wise, but others like the chicken tikka masala and aloo gobi were just barely warm. Perhaps the flames under the trays would change that in about 30 minutes.<br />
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When I saw the bill for this spread, I could hardly believe it. The price for all that food, as much as I wanted, was just 109 CZK. I asked if that was just an introductory price and was told that there are no plans to change it.<br />
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For my money, this lunch has to be the best value in the city. Let's hope the quality and the quantity stay at this level.<br />
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I came back for dinner the following week. I started off with a half-liter of Pilsner Urquell (40 CZK).<br />
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It was fine. Pay no attention to the Staropramen logos on the awning and taps. Those belonged to the previous restaurant.<br />
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The menu has starters that many will find familiar, like vegetable samosas, but some are less common. I wanted something new and different, so I ordered the batata vada (70 CZK).<br />
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These are potato fritters with crunchy shells. Inside with the steaming mashed potato are chili flakes, mustard seeds, and curry leaves. There are also partially cooked red lentils that give it a crunch. <br />
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It's a deliciously spicy combination. It's even nicer when combined with the tamarind sauce on the side. The fritters are served inside a papadum that you can break up and dip in the sauce.<br />
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Another new option I didn't try but would like to someday is the masala mogo. That's fried casava or yucca chips mixed with masala tomato sauce, julienned ginger, tamarind and garlic.<br />
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I wanted to sample as much as I could from their tandoor, so I had the IBN Platter (220 CZK). There's a lot on top of that iron, with its sizzling onions. <br />
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In the upper left is the adraki chicken tikka. It has more of a ginger flavor than The Pind version, which is made with pickle. Two of the pieces had more char and flavor from the oven, but one piece was blander. <br />
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In the middle top and bottom was the lamb seekh kabab. The ground meat, mixed with ginger, garlic, and coriander, was very salty, but dipping it in the sweet tamarind or the mint sauce balanced it out. <br />
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Chicken malai tikka sat on the lower left side. It was marinated in cream and cheese before being cooked in the tandoor. The tender meat tasted of fenugreek and cardamom. It was interesting and not something I'd tried before, but not my favorite.<br />
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What surprised me was the ajwani fish tikka on the right side of the platter. I loved that the most. The platter normally comes with butter fish. I don't eat that, so they substituted talapia instead. It was fresh, delicate, with the flavor of carom seeds and an incredibly smoky flavor from the tandoor.<br />
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Next, I had the lamb pasanda (205 CZK).<br />
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The creamy almond and cashew sauce had a very mild sweetness. Some of the lamb was very flavorful and tender. But at least one piece was tougher and somewhat dried out.<br />
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To go with this, I had the lemon rice (85 CZK).<br />
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It was my favorite rice at The Pind, and this one was equally good. Along with mustard seeds and curry leaves, it also has a subtle smokiness.<br />
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Finally, I tried the lamb biryani (220 CZK).<br />
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This lamb is cooked differently than that in the pasanda. It's boiled with ginger, bay leaves, and cloves. <br />
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It's served mixed with pulao rice in a clay pot. This was a great combination of flavors by itself, with ginger, mint, cardamom, and sweet fried bits of onion. The lamb also varied from tender to not so tender.<br />
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It comes with raita on the side. When it's all mixed together on the plate, it's a great dish.<br />
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I ate this meal for two (or maybe three) by myself. Well, not really. I took about two-thirds of it home and enjoyed it the next day. And the day after that.<br />
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The bill for the evening came to 880 CZK. I checked the prices and many comparable dishes at IBN are around 30 CZK cheaper than The Pind. I actually live closer to The Pind, so I'm sure I'll still be eating there, too.<br />
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But if you're in the mood for a curry lunch during the week, Indian by Nature is an easy choice that's hard to beat.<br />
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Indian by Nature<br />
Pernerova 478/1<br />
Prague 8 - Karlin<br />
Tel. +420 601 200 198Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2tag:blogger.com,1999:blog-9117457965555197769.post-38143586936350616722012-09-13T00:30:00.000+02:002012-09-13T00:30:00.165+02:00Il Mercato<blockquote class="tr_bq">
"By the time I returned to Czechoslovakia, I had an understanding of the principles of the market." <i>Vaclav Klaus</i></blockquote>
I first got a taste of Brno in 1995. Back then, one of the most popular "Italian" dining options was a slice of pizza with a squirt of ketchup, served through a tiny window on Česká street.<br />
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You can still get it there today.<br />
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Even so, eating out in the Czech Republic's second city has come a long way since my first visit. Fine dining establishments have slowly and sporadically sprouted up over the years. <br />
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Several years ago, I surveyed the scene and sampled <b><a href="http://www.borgoagnese.cz/en/">Borgo Agnese</a>,</b> <b><a href="http://www.rialto-brno.cz/en/">Ristorante Rialto</a></b>, <b><a href="http://www.noemarch.cz/en/restaurant/">Noem Arch</a></b> and many others, a few of which have disappeared. But a new crop of restaurants have been making names for themselves.<br />
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There's <a href="http://www.restaurant-pavillon.cz/" style="font-weight: bold;">Pavillon</a><b>, </b>a modern-looking eatery by<b> </b>the much-lauded team behind U Kastelána. And the sushi restaurant <b><a href="http://www.koishi.cz/">Koishi</a> </b>was voted the sixth best restaurant in the country in Maurer's Grand Restaurant Guide for 2012.<br />
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Now <a href="http://www.lafinestra.cz/en/our-team/">Riccardo Lucque</a>, Prague's purveyor of top Italian fare and the creator of <b><a href="http://www.aromi.cz/en/home/">Aromi</a></b> and <b><a href="http://www.lafinestra.cz/en/uvod/">La Finestra in Cucina</a></b> has opened a restaurant in Brno.<br />
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It is <b><a href="http://www.ilmercato.cz/en/home/">Il Mercato</a></b>, located on the Zelný Trh (Vegetable Market) in the center of town.<br />
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It's in a historic building that also houses the <b><a href="http://www.grandezzahotel.cz/index.php?Lang_set=1">Grandezza Hotel</a></b>. Dining outside is an option in the warmer months.<br />
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But the inside may also give you a warm feeling. The dining room is light and long. Large windows let the sun stream in during the day.<br />
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Exposed brick, beautiful wood flooring, and ceiling beams, give the new restaurant a comfortable, lived in feeling.<br />
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There's also an open kitchen.<br />
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Like Aromi, there's a table with cheeses, olives, hams, and a wide selection of grappas.<br />
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The restaurant is dog-friendly. A golden retriever slept peacefully under another table.<br />
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We stopped in for a late lunch. Hearing lively tunes by <a href="http://en.wikipedia.org/wiki/Mina_(singer)">Mina</a> playing over the sound system quickly brought smiles to our faces.<br />
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Our waiter quickly brought us basket with light and dark bread, bread sticks, and crunchy, spicy chickpeas.<br />
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The bread is good, but the slices they serve at Lucque's Prague restaurants are better.<br />
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What we really loved was the Giachi primolio extra virgin olive oil. The olives are picked in the first ten days of November, the oil has low acidity and really presents the essence of the fruit.<br />
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To go with that we had a large bottle of Mattoni mineral water (90 CZK) and a glass of Ruggieri Prosecco (110 CZK).<br />
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Then, Miss P had the starter portion of the porcini mushroom risotto (295 CZK). This was a daily special.<br />
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Although looser, with more liquid than some versions, it was an absolutely creamy, delicious delight. It burst with porcini flavor with undertones of white wine, the rice was cooked perfectly, and the fresh leaf parsley accented it at just the right moments.<br />
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I had the scallops with smoked aubergines and Bernaise sauce (295 CZK). The photo does not give the proper perspective -- these three scallops were the largest and plumpest I've seen in a long time.<br />
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They were lightly seared, with light brown crusts on top and the most delicate, almost gelatinous interior. The sweet aubergine had just a hint of smoke. The egg yolk, clarified butter and herbs of the sauce sent it into the realm of decadence. Amazing.<br />
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There was a noticeably long pause between courses. Only three other tables were occupied in the late afternoon, so I'm not sure what caused the delay. Miss P had a glass of Nino Franco brut rosé "Faive" (130 CZK).<br />
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This was fine, but not as complex and enjoyable as the Berlucchi '61 Franciacorta rosé we enjoyed at Aromi.<br />
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From the <i>secondi</i>, Miss P had the grilled octopus (395 CZK).<br />
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These were the best tentacles I've tasted since the great ones I had at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/divinis-wine-bar/">Divinis Wine Bar</a></b> a couple of years ago. But this version was even better. The lovely char on the outside gave it a smoky, crunchy exterior that gave way to an almost impossibly tender interior.<br />
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The close up shot makes it look small, but it was a generous portion. The octopus sat atop a caponata of red pepper, zucchini, green beans, and fresh apricot slices. The juices from the ripe fruit combined enticingly with the reduced red wine underneath.<br />
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I got a starter-size risotto as my main course -- the risotto alla Milanese (225 CZK).<br />
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Each bite of the al dente rice was a saffron-infused pleasure. Crispy slices of beef bone marrow lay on top. Each piece melted in the mouth. There was added tang from the freshly grated Parmesan on top.<br />
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I wanted that dish to last forever, but there was some consolation when it was time for dessert. I went for the profiteroles filled with hazelnut crème Chantilly (175 CZK).<br />
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The Chantilly inside the pastry balls tasted like the best hazelnut gelato I've had. But what made this extra special was that the balls were covered with sweet, creamy mascarpone drizzled with apricot syrup. I was told everything was made on the premises.<br />
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Miss P ordered the lemon sorbetto.<br />
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This is a favorite at Aromi, but this version had more Prosecco and lacked the tartness she was looking for.<br />
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We finished with two cappuccinos (55 CZK each).<br />
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It's top quality coffee and comes with a dish of cremina, the mix of sugar and a few drops coffee that dissolve more easily in the cup.<br />
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The tab for this meal was 1920 CZK before tip.<br />
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We only had one day to spend in Brno so we walked around town, shopped, and had more coffee. And then we went back to Il Mercato for dinner.<br />
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Unlike lunch, we received an amuse bouche. It was tangy Gorgonzola topped with honey on crispy pane carasau.<br />
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The combination of flavors was so simple and yet such a great combination to start off with. My bouche was amused.<br />
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We decided to try a Czech wine, so we had two glasses of rosé Merlot (80 CZK).<br />
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It was not bad, but nothing special.<br />
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Given the short time between meals, we weren't so hungry. Miss P had the seared tuna and artichoke salad (195 CZK).<br />
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It included radicchio and Romaine lettuce with a light oil and vinegar dressings.<br />
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She asked if the tuna could be extra rare, but was told the tuna was served rare and already cooked. It was a little more done than she liked, but she still really liked it. But what she loved was the raw, thinly sliced artichoke hearts. The chewy, crunchy, earthy flavor was a taste of her Tuscan youth.<br />
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"This is the best salad ever," she declared. "Can I have it again?"<br />
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"Yes, you can."<br />
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So she had another one. I'm not sure if they seared another tuna based on her previous request, but this one was much more rare.<br />
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You can also see how these special artichoke hearts looked.<br />
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I had a hard time deciding what to order because so many dishes sounded good to me. After much deliberation, I choose the grilled organic chicken "diavola" (295 CZK).<br />
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I picked this because I'd had almost the exact same dish at Lucque's <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/la-bottega-di-finestra/">La Bottega di Finestra</a></b> in Prague. I wanted to compare.<br />
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The chicken, with most of the bones removed, had the same beautifully crispy skin and moist flesh underneath. However, the sauce was lacking the zing in the version I'd had before. The roasted potatoes in the Brno dish were done right, but I preferred the vinegared potato salad it came with in Prague.<br />
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We also had Mattoni with the meal and finished with cappuccinos. This dinner cost 990 CZK before tip.<br />
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The service was generally efficient and friendly, with only a couple of lapses when our servers left us unattended for too long.<br />
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The big question is whether it is worth it to pay Prague prices in Brno. My answer is yes, absolutely. The quality and standards are the same. It was a lovely experience.<br />
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Shortly after opening, Il Mercato has to be one of the best restaurants in the city. I really hope I'll get a chance to return to this market.<br />
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Il Mercato<br />
Zelný trh 2<br />
Brno<br />
Tel. (+420) 542 212 156Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com1Brno, Czech Republic49.1950602 16.606837149.0290367 16.2909801 49.3610837 16.9226941tag:blogger.com,1999:blog-9117457965555197769.post-57880797188105425622012-08-30T00:30:00.000+02:002012-08-30T00:30:01.902+02:00Katr Restaurant<blockquote class="tr_bq">
"If you foolishly ignore beauty, you will soon find yourself without it. Your life will be impoverished. But if you invest in beauty, it will remain with you all the days of your life." <i>Frank Lloyd Wright</i></blockquote>
Prague is filled with history and beautiful architecture at every turn. But there is also a place for modern and contemporary design. When it comes to restaurants, I wish there was more of it in this town.<br />
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<b><a href="http://www.expats.cz/prague/article/restaurant-reviews/mistral-cafe-restaurant/">Mistral Cafe</a></b> is a place I consider a success in this area. The dining room achieves a clean, concrete simplicity that gives it the feeling of a gallery. That alone doesn't keep it filled. The cooking is also generally good and the prices are moderate.<br />
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The eye-catching design and somewhat unusual concept of another new eatery caught my eye and made me want to try.<br />
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I'm talking about the recently opened <b><a href="http://www.katrrestaurant.cz/Katr_Restaurant/Kontakt.html">Katr Restaurant</a></b> in Old Town.<br />
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One glance inside and you'll see what I'm talking about. It's light, white, shiny and bright.<br />
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Some walls double as blackboards, chalked up with various items from the menu.<br />
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But the most interesting aspect of the design is the tables with built-in gas grills, each with its own silver ventilation system descending from the ceiling.<br />
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There were ashtrays on the tables and people were smoking in different parts of the restaurant.<br />
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We sat down at a table without a grill for lunch one day. It was much too warm a day to be anywhere near hot metal. We'd come back and cook another time.<br />
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The waiter delivered a basket.<br />
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There was fresh Czech bread as well as one with peanuts mixed in. A dish of creamy blue cheese spread sat on the side. There is a 20 CZK cover per person.<br />
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I had a half-liter of Kozel (39 CZK).<br />
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It could have been colder. I later had a half-liter of Pilsner Urquell.<br />
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This one was cold enough, but also quite foamy. Miss P had a .33 bottle of Mattoni (45 CZK).<br />
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She started off with a Katr Salad (170 CZK). This included young asparagus, avocado, mushrooms and a variety of lettuce.<br />
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She dressed it herself with oil and vinegar and pronounced it very good. Everything was fresh, the avocado was ripe and it mixed together well.<br />
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There is a section of the menu where you can order raw meat or fish to grill yourself. But I ordered from their list of meals fully prepared in the kitchen. I had the Uruguayan rib eye steak with a veal and sage sauce and roasted sweet potatoes (400 CZK).<br />
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The beef was very flavorful and beautifully tender. Although rib eyes can be fatty, this one was on the lean side.<br />
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There was still plenty of pink at the center, as requested.<br />
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The terrific sauce tasted like a top quality demi-glace. I wished there was more of it. The sweet potatoes were cut thick and had a light char on the edges. I liked it all.<br />
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The waiter told Miss P that the kitchen could prepare something from the grilling menu if she wanted, so she ordered the sea bass. They charge by weight, so she got the minimum, 200 grams (280 CZK).<br />
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The fish arrived cut into small pieces, which is how it is also given to guests for grilling. The sea bass was cooked to the point that a crisp, brown crust formed.<br />
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These fish nuggets were on the dry side, especially around the edges, and had little seasoning. We both found it very dull.<br />
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The potato puree with feta was quite salty and had the strong taste of fennel. They charge 70 CZK for sides that go with the grilled items. So the total price for the plate was 350 CZK. I liked the potatoes more than Miss P did.<br />
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With the grilled meat and fish, you can choose two of the three sauces. We had to remind the waiter about this, so they arrived later. The sauces are hoisin, tomato salsa, or homemade tartar.<br />
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Putting any two of these together are like culinary non sequiturs. They just don't work together.<br />
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The tartar and hoisin tasted generic, while the salsa was basically a combination of stewed tomatoes and tomato paste. I'd say they need a rethink.<br />
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I was pretty full, but when I saw the dessert menu, there was something I absolutely had to try. Churros!<br />
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There are a number of variations of this extruded, fried dough. I've had the ridged, cinnamon sugar covered sticks served alone in paper in Los Angeles and Barcelona. I've dipped them in hot chocolate in Madrid. I've had them Brazilian style, filled with dulce de leche, at London's Camden Market. Damn, that was good.<br />
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These churros appeared to be a non-ridged variety with the thinner dough common to southeastern Spain (90 CZK).<br />
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The plate was piled with plenty of them. In the middle was a rich, thick hot chocolate sauce. This was excellent.<br />
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However, the dough was over-fried to hardness. A bigger issue was the cinnamon sugar. Large granules deeply caked the surface of the churros. I have a big sweet tooth, but I was trying to shake off sugar onto the plate. That didn't work too well.<br />
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These were the first churros I had ever seen in Prague, and I was disappointed. If they get better, I'd come regularly just for those.<br />
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There was a long wait for the bill. The meal, which included some of their more expensive dishes, added up to 1257 CZK.<br />
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I returned the following week to try their burger (199 CZK).<br />
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It is served on a dense, toasted, ciabatta-like roll. It comes with mustard, chive mayo, lettuce, tomato, pickle and red onion. Fries are included.<br />
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As for the meat, it was terribly dry, dense, and difficult to chew. The texture was unpleasant.<br />
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I asked for it to be prepared medium but it was cooked all the way through. This was the worst burger patty I've had since I began keeping records. I could only eat half of it and gave up due to fatigue.<br />
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To wash down the bungled burger, I asked for their homemade lemonade. The waitress told me they only had the elderberry version, so I said I'd take that. What I got looked and tasted like lime and nothing else.<br />
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It was sour, with a light sweetness. I liked it. It came in a small pitcher with no glass. When I mentioned this, I received a straw.<br />
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On the third visit, Miss P started with a vegetable salad with feta cheese, grilled artichokes, tomatoes, peppers, cucumber, and onion.<br />
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We had high hopes for the artichokes, but the whole thing was a rather dull affair.<br />
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After the salad, we were ready to do some cooking.<br />
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The waitress pulled down the exhaust vent, fired up the gas grill and set the flame to high. I got 200 grams of pork neck (200 CZK) with a side of potato puree with truffle oil (70 CZK).<br />
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I could taste the oil in the potatoes, but they were lukewarm and needed salt.<br />
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Miss P got the chicken (200 CZK) with a side of mixed vegetables for grilling (70 CZK).<br />
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The meat comes with almost no seasoning, so they give you some basics: salt, pepper, Tabasco, and olive oil.<br />
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The grill radiates a lot of heat, so perhaps it would be nice on a cold evening. It's something I'd avoid during hot weather.<br />
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With that high heat, the meat cooks the food super fast.<br />
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On the one hand, this is good because it puts a nice crust on the meat's exterior and saves you from spending too much time tending the grill. On the other hand, it's hard to keep up a conversation because if you don't pay attention and flip the little pieces at the right time, something will burn.<br />
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How was it?<br />
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It tasted like meat cooked on a hot pan with salt and pepper and perhaps some oil. In other words, it was fine, but nothing special. Sure, there was a novelty to it, but it's not something I'd do more than once. Maybe people with a deep love for grilling for friends and family will feel differently.<br />
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The service was average to poor. Although very friendly, sauces that come with grilled dishes were forgotten on both visits. The waiters would disappear for long stretches, and it was always hard to get the check at the end.<br />
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A lot was invested in this restaurant's design and concept, but most of the food just didn't do it for me. After three visits, I didn't feel the love.<br />
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There were too many disappointing dishes and the grilling just wasn't so thrilling.<br />
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Katr Restaurant<br />
Vězeňská 9<br />
Prague 1 - Old Town<br />
tel. (+420 222 315 148)Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575tag:blogger.com,1999:blog-9117457965555197769.post-7835932647008868082012-08-16T00:30:00.000+02:002012-09-06T16:01:16.704+02:00Zebra Asian Noodle Bar<blockquote class="tr_bq">
"Forget it, Jake. It's Chinatown." <i>Chinatown</i> (1974)</blockquote>
I can get obsessed with specific restaurants. It's a useful problem to have in this line of work.<br />
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If I like a place, I'll return again and again until I tire of it. In rare cases, the obsession doesn't end.<br />
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I still haven't lost my passion for <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/la-bottega-di-finestra/">La Bottega di Finestra</a>, </b>perhaps the finest cafe in the city. I've lost track of how many times I've been there.<br />
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Asian eateries are well-represented on my short list of regular favorites, so when I saw the new <b><a href="http://www.zebranoodlebar.cz/">Zebra Asian Noodle Bar</a></b> on Havelský trh, I quickly got curious.<br />
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For those not familiar with Prague geography, the restaurant is located between Old Town Square and Wenceslas Square.<br />
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Both the menu and the interior reminded me of <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/coa/">Coa</a></b>.<br />
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I had high hopes for that place, but they didn't pan out. Zebra also has an open kitchen, a variety of table and seating choices, and a bright, modern feel.<br />
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Zebra is smaller inside, but it has quite a few al fresco tables under an arcade.<br />
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I'll tell you right from the start: I became obsessed with this restaurant. These passions usually fade after three or four visits. I've been to Zebra six times since it opened this summer.<br />
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Rather than break down each visit, I'm going to go through everything I tried on their menu in one straight shot.<br />
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The first thing I went for was the Zebra wings.<br />
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They were fried with a crunchy coating and covered with a sweet and savory orange glaze. Some could find it too sweet. They appealed to my sweet tooth, reminding me of the guilty pleasures of Chinese fast food in the USA.<br />
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One unappetizing aspect was that they revised the menu recently. Some tasty dishes were dropped, a few others were added, and they raised the prices. <br />
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When they first opened, they charged 89 CZK for six Zebra wings. Now they've soared to 139 CZK for eight. A number of offerings went up in cost by between 10 and 60 CZK.<br />
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We tried the vegetarian dim sum (99 CZK).<br />
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The five delicate dumplings were filled with tofu, bok choy, mint, leek, and Thai basil.<br />
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They come with a terrific, tangy dipping sauce. This was ordered on many visits.<br />
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They also have shrimp dim sum (119 CZK). These three dumplings filled with chopped shrimp also had the satisfyingly moist, thin skin.<br />
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The dipping sauce was the same. While not bad, we preferred the veggie dumplings.<br />
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I was curious about the Vietnamese roll (169 CZK). Of all the things I tried, this was the only one I considered a failure.<br />
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The waiter told me it was fried, but it was only lightly griddled. The menu says it is filled with shrimp, avocado, shallots, and mayo.<br />
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While I could see some of those things inside, all I could taste was a large amount of mayo and some celery. A sweet mustard sauce sat on the side.<br />
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We enjoyed the cool and refreshing soba salad (179 CZK).<br />
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The buckwheat noodles were combined with fresh spinach, mint, peanuts, and a light vinegar dressing. You will also feel some garlic.<br />
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An alternative is the green papaya salad (169 CZK).<br />
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This was a handful of crunchy papaya mixed with cherry tomatoes, spring onions, sprouts, and peanuts. The tart dressing included lime and fish sauce. Nice.<br />
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Two soups I really loved, the corn with coconut milk and the Five Treasures have dropped off the menu update. I won't tease you with the pictures.<br />
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They still have the tom-yam (179 CZK).<br />
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This type of hot and sour soup is not usually made with coconut milk. Some variations are made with a small amount, but this version was much more like a Tom Kha Goong.<br />
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Either way, the large bowl was loaded with glass noodles, calamari, shrimp, and shiitake mushrooms. The seafood was fresh and well-complemented by the lime leaf and fish sauce, plus with a slow-building heat. It was very filling by itself.<br />
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I sampled my Thai litmus test dish, the Pad Thai with shrimp (249 CZK). I'd rank this one second only to the version at <b><a href="http://czechoutchannel.blogspot.cz/2008/06/noi-art-of-taste-thai-restaurant.html">Noi</a></b>, which is still my favorite in the city.<br />
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The noodles had layers of flavor that ran from tangy to smoky to salty to nutty. There was a bounty of shrimp in there. I counted 12. Though not large, they were cooked just right to a delicate and still tender state.<br />
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Continuing with the Thai theme, there's the massaman curry with beef (249 CZK). Rice is included in the price.<br />
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In my recent story about <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/obcanska-plovarna/">Občanská plovárna</a></b>, I was talking about my desire for thicker, creamier curries in Prague. This is exactly what I was talking about. It's my wish fulfilled.<br />
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Thai curries are usually thin and soup like. The exceptions are <a href="http://www.templeofthai.com/recipes/panang-curry.php">panang</a> and <a href="http://www.templeofthai.com/recipes/massaman_curry.php">massaman</a> curries, which can be creamier and more Indian-like in their consistency.<br />
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In this one, chunks of beef were slow-cooked to softness. The meat was surrounded by eggplant, potato, white onion, green onion, and peanuts. The spiciness built up slowly. It was a little too salty for me, but otherwise great.<br />
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If you like that one, you might want to try their "Chang-Mai" noodles (249 CZK).<br />
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Their homemade egg noodles were covered in a thick, red curry coconut sauce. There was also tender chicken, coriander (cilantro), green onions, white onions, peanuts, mushrooms, and eggplant.<br />
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Continuing with the egg noodle theme, they have a Japanese dish they call Kuni salmon (249 CZK). This included shrimp, yams, leeks, and oyster sauce.<br />
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The shrimp were excellent again and the yams had a mild sweetness. Overall, it had a strong flavor of Thai basil supplemented by the large amount of fresh coriander on top. I did hear one complaint that there weren't enough of the small pieces of salmon.<br />
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I'd note here that they were accommodating and prepared this once without salmon on request. Another time, my date asked if they would make a vegetable stir fry, which was not on the menu.<br />
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They were happy to do so, and she was happy with their creative effort.<br />
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From the Chinese portion of the menu, I ordered the Sichuan Beef (279 CZK).<br />
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The tender beef slices were mixed with a sweet and seriously spicy sauce. There was also bok choy, green and white onions, and what tasted like Thai basil. Rice came with it in the bowl.<br />
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The last of the main courses was the pork ribs (249 CZK).<br />
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These baby backs were not as tender as the American style ribs at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/mood-restaurant/">Mood</a></b>, but they were still easy to peel apart with fingers. Although the menu said they have a "sweet and spicy glaze," I found them more salty than sweet. And I thought they were great. The flavor brought me back to London's Gerrard Street and New York's Chinatown. It wasn't exactly the same, but close enough.<br />
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On the last visit, we tried the two new and most expensive items on the menu. My date had the Zebra maguro (570 CZK). It was sesame-crusted seared tuna over bok choi cooked with soy sauce.<br />
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We were guaranteed it would be served very rare. Although not quite as rare as we would have liked, it was still within our acceptable range. There was a sour yuzu sauce on the side.<br />
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My date liked the tuna. I thought it was OK, but I'd say it didn't satisfy my price to pleasure quotient.<br />
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I had their Thai-style sea bass (490 CZK). Although I'm a big tuna fan, I actually like this dish better.<br />
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The large, fresh filet rested on a very tart lime, coriander, and lime leaf sauce. There was also fried garlic and cherry tomatoes underneath. It might be too sour for some people, but I enjoyed the strong taste.<br />
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Rice came on the side for both dishes, but it went less well with the tuna, which had very little sauce with it.<br />
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To drink, I most often had the .3 liter glass of Merlin dark beer (45 CZK).<br />
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It was on the sweet side, with coffee and caramel notes. They also serve Lobkowicz Premium 12° beer, which I like as an alternative to Pilsner Urquell.<br />
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My date drank rosé (99 CZK) and a large bottle of Romerquelle sparkling water 85 CZK) on one visit.<br />
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Her favorite beverage was their super thick, creamy, homemade mango lassi (95 CZK).<br />
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As enjoyable as it was, the downside is that it is a very small bottle for a big price. They also have .25 liter bottles of BonAqua, which is not cheap either (55 CZK).<br />
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I did try one dessert: the marquise chocolate with ginger and orange (99 CZK).<br />
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This was something akin to a rich chocolate mousse with candied orange peel. I liked it very much.<br />
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What about the service? It was all over the place. There was a total melt down on one visit with two forgotten orders, incorrect charges on the bill and the like.<br />
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On a couple of visits, the service was terse and impersonal. On another two, it was stellar. Our hyper-efficient waiter was as friendly and as sweet as their wings.<br />
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I'd make some allowances for the restaurant being newly opened. The later visits did have better service.<br />
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The location, at a crossroads of Prague's tourist trails, can't be cheap. The rising prices did take away some of the feeling of value. I thought the price for water was ridiculous.<br />
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However, with many filling and delicious dishes going for around 250 CZK, it's still possible to eat at this restaurant and not go broke. My meals for two with at least two courses and drinks averaged 1000 CZK.<br />
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In the end, I became obsessed with Zebra because it presented flavors that were familiar to me and, at the same time, so unfamiliar in Prague. <br />
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It's clear the people behind this restaurant have an international perspective and did their homework. Although not gourmet or groundbreaking, Zebra brought back memories of simple, but satisfying meals in London, New York, Los Angeles, Beijing, and Thailand.<br />
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For me, food like that is hard to forget.<br />
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Zebra Asian Noodle Bar<br />
Melantrichova 5<br />
Prague 1<br />
Tel. (+420) 777 873 333Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575tag:blogger.com,1999:blog-9117457965555197769.post-30248310352134274212012-08-02T00:30:00.000+02:002012-09-04T15:30:43.289+02:00Mood Restaurant<blockquote class="tr_bq">
"The American mood, perhaps even the American character, has changed." <i>Archibald MacLeish</i></blockquote>
If you're a native English speaker and you've lived in Prague for a long time, it can feel like a small village. If I don't know you, I bet I know someone you know.<br />
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This "One Degree of Separation" principle applies to expat American chef, Jeff Cohen. Our circles overlap slightly, and I've run into him a few times over the years.<br />
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Cohen was the opening chef and creator of the international menu at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/artisan-restaurant/">Artisan</a>. </b>It was well-regarded by many, including me. Then he worked in the kitchen at Kampa Group's <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/hergetova-cihelna/">Hergetova Cihelna</a></b>. I had some very enjoyable meals there.<br />
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Now he's the head chef at the new <b><a href="http://www.restaurantmood.cz/">Mood Restaurant</a></b>. It's in the richly renovated boutique Hotel Voyage in Žižkov.<br />
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The good-looking building and brightly colored signage stand out on the otherwise rather dingy Koněvova street. <br />
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The interior has a pop art feel, with spare, modern furniture, more bright colors, and odd, eye-catching photos of toothy smiles on the walls.<br />
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I particularly liked wide-planked hard wood flooring. There is a rear dining area that is a little more woody when it comes to the chairs and tables than the front.<br />
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On the way there, you can take a look through a window into the brand new, ultra modern kitchen.<br />
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When the weather was warm, my favorite spot was the back terrace. You take in the greenery and watch the bikers, rollerbladers, and strollers gliding through the park under the Vitkov National Memorial.<br />
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On my first visit, I sat in front.<br />
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I drove my car since there is plenty of free, white line parking in front on weekends. Buses run near the restaurant, but it's a 10 minute walk to the nearest tram.<br />
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Because of the car, I was drinking water. They serve .25 liter bottles of Bonaqua (39 CZK). I wish they'd carry Mattoni instead.<br />
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I'd heard talk that burgers would be a specialty of this restaurant and I'd enjoyed Cohen's burger at Artisan. So, I ordered the Mood Classic Burger (215 CZK).<br />
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The thick patty, formed from a custom grind, sits on red and green lettuce, tomato, and red onion. On top rested two long, crispy slices of bacon.<br />
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There was no cheese, although this is available on the Jalapeno Cheddar Burger (235 CZK). I found out the toasted buns are custom-made for Mood at Bakeshop Praha.<br />
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I'll be frank, I think this is one of the top burgers in the Czech Republic. The top quality ground beef patty is hefty, wonderfully smoky from a lava grill, and just juicy enough, even though it was cooked almost well done (I asked for medium). The bun holds it all together like a champ.<br />
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The burger comes with little dishes of ketchup, mustard, and mayo. It always bugs me not to get a bottle of ketchup on the table. These small dishes never supply enough for both the burger and the fries. I wished the cool lettuce, tomato, and onion were on the top or the side, rather than under the hot meat.<br />
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These small details didn't put my love asunder. I have a very high opinion of the burger. For second point of view, I talked to a friend who also tried the Mood Classic Burger. He gave it a full on rave. He even went so far as to say that Mood's is better than the much-beloved burgers at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/the-tavern/">The Tavern</a></b>.<br />
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Do I agree? I'm going to wait until my <a href="http://www.expats.cz/prague/article/restaurant-reviews/brewsta-burgers-2011/">end of the year burger ranking list</a> to reveal my final decision on that.<br />
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On my second trip, I was on the terrace.<br />
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I began with a glass of homemade ice tea (60 CZK). It was lightly sweet and quite tart, with plenty of lime as well as fresh mint leaves. It was refreshing.<br />
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I tried a bowl of gazpacho (45 CZK). The tomato stood out, and there was a balance of salty and sour.<br />
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I wished for more flavor from other vegetables like cucumber. I also prefer a thicker texture like the gazpacho I had recently at <b><a href="http://www.expats.cz/prague/article/restaurant-reviews/la-terrassa/">La Terrassa</a></b>.<br />
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I realize there are many ways to make this cold soup. This one was on the thin side. I'd point out that the gazpacho photo on Mood's website shows a soup that appears quite thicker.<br />
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Then I had the pineapple-soy marinated rib eye (365 CZK). This was a quality, very tender piece of beef.<br />
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Rib eyes are usually so tasty and easy to cut because they are also relatively fatty, so be prepared for that. I did ask for medium-rare, and it was cooked past that point.<br />
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Although I never met Cohen in Atlanta, I found out he was a chef at my favorite steak house, <b><a href="http://www.hillstone.com/#/restaurants/houstons/">Houston's</a></b>, at the same time I lived there. He told me this steak is modeled on their "Hawaiian," which I ordered regularly.<br />
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That one had a charred, sweet-salty, teriyaki-like crust on it from the marinade. The Mood version is saltier and dominated by the soy sauce, rather than pineapple juice. I assumed this was something of a concession to local tastes.<br />
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The green beans were fine -- hot but still crunchy and topped with chopped bacon. The mashed potatoes were creamy, buttery, and lovely. The lightly sweet and salty demi-glace sauce on the side was truly excellent. It was plate-licking good.<br />
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Although full, I felt it my duty to try a dessert. I ordered the bread pudding (110 CZK). This is one of the most decadent sweets you'll find around these parts.<br />
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The warm eggy bread was studded with pieces of chocolate. Then it was coated with quality caramel sauce, not the nasty, artificial kind.<br />
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If that were not enough, there was a homemade toasted marshmallow on the side. It was briefly flambéed and tasted like it just came off a stick over a campfire. Amazing.<br />
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On the third visit, I finally had a beer. They serve Pilsner Urquell on tap, but only in .33 liter glasses (39 CZK).<br />
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They also have tapped Krušovice Černé and non-alcoholic Bernard. My Italian companion had a fruity, dry .2 liter glass of Sauvignon (88 CZK).<br />
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I had the buffalo wings (95 CZK). They had a crispy skin, with tender, juicy meat underneath.<br />
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One can choose mild, medium, or hot. I chose medium, but they were so mild, I wished I went for maximum heat. There was a cheesy blue cheese sauce on the side with celery sticks. I wished for carrot sticks in there, too.<br />
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My date had the mussels (195 CZK).<br />
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We both thought the mollusks were not of the highest quality, some with a rubbery texture, some tasting less fresh than others. Hopefully that was a one-time problem or a sourcing issue.<br />
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I hope that gets fixed, because the sauce that went with these mussels was crazy good. It was one of the most buttery I can remember, so if you're on a diet, forget it. Also it had an almost lemon-like tartness that comes from reducing the serious amounts of white wine. I was soaking it up with bread, but had to stop because it was too rich for me.<br />
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For myself, I had the club sandwich (195 CZK).<br />
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It looks nice, but it didn't work for me. Double-decked white toast was layered with tomato, rucola, avocado, red onion, smoked turkey, and mayo.<br />
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You don't see it in the photo, but there was an overwhelming amount of very strong, raw, sliced onion. I picked a lot out, but since it mixed with the mayo, it was hard to get it all without a majorly messy operation. That said, I'm sure they'll make it without onions on request.<br />
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That wasn't the only issue. The smoked turkey breast, although quite smoky, tasted like the rubbery and insubstantial supermarket variety. <br />
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Although there is no law saying a club sandwich should have bacon, I'm one of those people who think there should be.<br />
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Good curly fries, though.<br />
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I had to go back one more time for no other reason than there were still several items on the menu that piqued my curiosity.<br />
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I started off with the tomato tartare (145 CZK). This I liked.<br />
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It had a healthy hit of basil and lime juice, which worked well to bring up the flavor of the tomato. There was a hint of shallot. On top were crunchy green beans mixed with cream and vinegar.<br />
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Last but not least, I went for the barbecued ribs (185 CZK). These were real baby backs and they were cooked just right.<br />
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The tender, silky pork peels off the little bones. No knife or fork required. You do get a water bowl with lemon on the table for washing up.<br />
<br />
The ribs were coated with a thick, sweet sauce. It's an imported variety that Cohen jazzes up with molasses, brown sugar, and sambal chili sauce for a mild kick. Some might find the sauce too sweet or too generously applied. I didn't.<br />
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These small but satisfying racks come with coleslaw that, unlike some American versions, was on the savory side. That's a good thing, given the sweetness of the meat.<br />
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Since Cohen knows me, I did my best to sneak into the restaurant unnoticed. He often walks the floor of the dining rooms, so he usually found me half-way through the meals. I did take the opportunity to ask him detailed questions about what went into many dishes.<br />
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I had different waiters on two of the four visits. Service was always quite good. I leave it to others to judge whether I had a different experiences than regular guests.<br />
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Burgers, ribs, club sandwiches, wings, and rib eyes are available in many places around Prague. But a lot of the "American" food tastes decidedly un-American. Mood has an American-style menu designed by an American chef. And it tastes like it.<br />
<br />
Of
course, I wish every dish was a home run, especially with offerings
that remind me of home. But more than enough of the food hit me in my
strike zone -- especially that burger. <br />
<br />
I'm sure I'm going to be in the mood for Mood again soon.<br />
<br />
Mood Cafe - Bar - Restaurant<br />
Koněvova 28/29<br />
Prague 3 - Žižkov<br />
Tel. (+420) 222 517 615Brewstahttp://www.blogger.com/profile/07696497881565368117noreply@blogger.com2Prague, Czech Republic50.0755381 14.437800549.9124891 14.1219435 50.238587100000004 14.7536575