Where We’re Eating: New York, Czech Republic
Travel Blog • David Farley • 01.07.09 | 4:46 PM ET
Why should you care? Because we don’t want you to eat badly on the road. Based on recent visits, I heartily recommend:
- Seäsonal (New York, NY): The umlaut says it all: haute Austrian fare with—wait for it—seasonal ingredients. Curiously enough, for a cuisine that comes from a landlocked country, the best dishes on the menu are seafood, particularly the pumpkin seed-encrusted sea bass. Superb Austrian wine list.
- Reflections (Lake Placid, NY): Stupid name, but the meaty Adirondack-inspired dishes make up for it: poached wild salmon, tender lamb chops, steak. One of the better restaurants in a town largely devoid of good eating.
- Penzion Pod Zamkem (Jindrichuv Hradec, Czech Republic): If you find yourself in south Bohemia and starving for something other than beef goulash or 52 different kinds of pork dishes, this small hotel restaurant in the over-looked, castle town of Jindrichuv Hradec will hit the spot. Avoid the Meet (sic) Snails and go right for the steak cooked in a cognac and foie gras reduction.
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David Farley is the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and co-editor of Travelers' Tales Prague and the Czech Republic: True Stories. His writing has appeared in the New York Times, The Washington Post, National Geographic Adventure, and New York, among other publications. He teaches writing at New York University.
Ben 01.08.09 | 11:14 AM ET
If you’re hankering for Austrian and don’t want to make the trek uptown to Seasonal, two other fine options present themselves: Blave Gans in Tribeca, and Thomas Beisl in Fort Greene. I haven’t been disappointed by either restaurant.