Czech Restaurants in New York City

I thought it was well overdue to provide a list of Czech restaurants that can be found in New York. Whether you are a native or planning a long weekend to New York City, it does not hurt to know where to go for that craving of Czech food, Czech Pilsner, and a dessert of crepes or strudel. My digging and roaming of Czech culture in New York has come to the conclusion that this ethnicity is widely scattered throughout the different boroughs of New York without any real definitive concentration in any one area. The restaurants however are pretty much locatedin Astoria. The list below includes three Czech hotspots to consider when in New York. I was astounded by the long hours that these restaurants are open in New York. These businesses all seem worthy of a visit, with the Bohemian Hall providing frequent entertainment in addition to the decent Czech menu. Please feel free to post reviews and comments of these locations.




Czech Restaurants – NYC

Zlata Praha
28-48 31st Street
Astoria, NY 11102

Phone: (718) 721 -6422

Features: Svickova (Marinated beef), Koprovou (Beef with Dill Sauce), Hovezi Na Houbach (Brisket with Mushroom Sauce), Hovesi Gulas (Goulash), Veprova Pecene (Roast Pork), Pul Pecene Kachny (Roast Duck), Strudel and Palacinki

Beer list includes Pilsner Urquell, Staropramen, Kozel, and many others.

Hours:

Sunday: 12:00 pm – 2:00 am
Monday: Closed
Tuesday – Thursday: 11:30 am – 2:00 am
Friday: 11:30 am – 4:00 am
Saturday: 11:30 am – 4:00 am



Bohemian Hall and Beer Garden
29-19 24th Avenue
Queens, NY 11102

Phone: (718) 274-4925


Features: Pan Roasted Duck, Gulas (Goulash), Svickova (Marinated Beef), Halusky(potato pasta with Kraut), Baked Palacinka (filled crepes), Bramboraky (potato pancakes), Veprova (roast pork loin), assorted meat and cheese platters.

Beer list includes Pilsner Urquell, Staropramen, Krusovice, Brouczech, and many other eastern European beers.

Hours:

Sunday: 12:00 pm – 2:00 am
Monday – Wednesday: 5:00 pm – 2:00 am
Thursday: 3:00 pm – 2:00 am
Friday: 12:00 pm – 3:00 am
Saturday: 12:00 pm – 3:00 am



KOLIBA

31-11 23rd Avenue
Astoria, NY 11102
Phone: (718) 626-0430

Features: Veprova (Roast Pork), Beef with Cream Sauce, Beef with Dill Sauce, Roast Duckling, Pork Schnitzel. Desserts include crepes and strudel.

Beer list includes Pilsner Urquell, Staropramen and Brouczech.

Hours:

Sunday: 12:00 pm - 12:00 pm
Monday: Closed
Tuesday - Saturday  3:00 pm - 1:00 am

Comments

Post a Comment

Popular posts from this blog

Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som
Read more

London Broil With Bordelaise Sauce

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,   grilled asparagus, and a hearty red wine and you have a meal fit for a King and Queen. B
Read more

Smažené žampióny: Czech Fried Mushrooms

Image
A great savory Czech appetizer or even main course are mushrooms. A commonly served mushroom dish is Smazene zampiony or fried mushrooms. These tasty little  nuggets pair nicely with a cold pilsner or even a glass of wine. As much as I enjoy tasting deep fried foods, I am not a big fan of the deep frying process in the kitchen given the potential mess involved. Also, if I am going to break out the deep fryer or iron skillet for frying, I will usually have several deep fried items in mind to make the effort worth the clean up. For example, if I deep fry mushrooms, I will also consider coating and frying up some zucchini, cauliflower, and even cheese. (Please check out my other post on Czech fried cheese). When deep frying appetizers or even chicken, I prefer to cook with my fry daddy kept in the garage. I will set up a portable table and fry away in my garage which keeps the odor of the oil out of the home. Fried mushrooms are a hit in my home and these go nicely with a sauce accompanim
Read more