Jewish-Polish Food - Bialys

Bialys, Bialystok’s Lost Onion Rolls

Everybody knows what a bagel is, but what about a bialy? “It’s like a bagel without a hole,” will say people who’ve had one. And these people have a point: bialys are generally sold in bagel shops, they’re good vehicles for cream cheese, they’re round, and their centers aren’t hollow. Both bialys and bagels come from […]

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Moravia - Valtice - Salon of Czech Republic Wines

Czech Impressions: Moravian Wine

Wait, Czech Republic makes wine, not just beer and neon-green booze? Yes! So let’s start with a quick primer on Czech wine. There are two wine regions in Czech Republic: Bohemia and Moravia (coarsely speaking, the western and eastern halves of the country, respectively). The vast majority of the vineyards are located in southern Moravia, […]

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Czech Cuisine - Giant Trout and Salmon Chlebíček

Giant Trout and Salmon Chlebíček

In Czech Republic, a chlebíček is just an open-faced sandwich. More often than not, what you’ll see is whole plates of assorted obložené chlebíčky (literally, garnished little breads), which give amateur cooks the opportunity to showcase their aesthetic leanings on little slices of bread, with complete disregard for practicality. Cured meat, cured fish, cheese, vegetables, herbs, pickles, egg, […]

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London - Baltic Restaurant

London Restaurant Report: Baltic

 In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth of my traditional reviews, so I won’t provide any ratings. I’m also unlikely to write about a place if it’s […]

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Czech Food - Svickova

Svíčková Na Smetaně, Czech Republic’s National Dish

Svíčková, which you might remember from my review of Bohemian Spirit Restaurant, is a curious dish. Take its name, for example. The recipe’s full name in Czech is svíčková na smetaně, meaning tenderloin with cream. Literally, svíčková means little candle, and is used to designate the tenderloin — because of its shape. Obviously. But in many cases, […]

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Absinthe Tasting

Czech Impressions: Absinthe, Part 4

As we’ve previously discussed, there is a long tradition of herbal spirits in Czech Republic, and absinthe has been a subset of that tradition for well over a century. We’ve visited the world’s oldest distillery turned Czech alcohol heavyweight, and the rural beekeeper obsessed with the Green Fairy. Now comes the moment of truth: what are […]

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The Best and Worst Restaurants of 2016

The Best and Worst Restaurants of 2016

Seven restaurant reviews this year, not too shabby! Believe it or not, there was some (loose) method to my madness: I continued the Kosovan series started last year, spread to other regions of former Yugoslavia, compared a couple of pierogi joints, and visited some Czech restaurants. I didn’t feel like going to Brighton Beach, yet […]

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London - Bob Bob Ricard

London Restaurant Report: Bob Bob Ricard

In addition to my New York restaurant reviews, I’d like to share with you my thoughts on random Eastern European restaurants I visit during my various trips. These posts may not always have the depth of my traditional reviews, so I won’t provide any ratings. I’m also unlikely to write about a place if it’s […]

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Happy Holidays 2016!

Happy Holidays 2016!

Happy Holidays! It feels like Thanksgiving and its first round of holiday recipe recommendations was just yesterday, but as is now the tradition, I’d like to share with you my favorite recipes exclusively from this year’s posts, with a focus on the festive and/or decadent. This certainly doesn’t mean that I don’t like the other dishes I […]

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