Comfort (Food) Zones: Eating in Prague, Morning to Night
Brunch is totally my thing. When my roommates and I found out that one of our favorite night spots, Radost (which has a really fun Hip-Hop night each week) also has brunch on the weekends, we decided Radost could definitely be the destination twice within 24 hours.
Lox in Prague is significantly less expensive compared to the general priciness of my favorite fish and carb breakfast option in America. As a native New Yorker, I am of course biased to all foreign bagels, but as far as I am concerned, the amount of fixings that comes with the Salmon Bagel Platter at Radost makes up for the slightly mediocre bagel. I left New York for a reason, after all, and I can handle a few months without one in exchange for all of the fabulous things I am doing (and eating) here.
See the photo of the lox platter, which comes with heaps of lox, a huge dollop of cream cheese, tomatoes, and onions.
So, we can start our Saturdays of exploring often overlooked side streets off well within our comfort zone. After turning down the paths less traveled, as literally as we possibly can, we often decide to try something new for dinner. One of our best discoveries were the Pivovarskys, or local breweries. Microbreweries are more or less just beginning to come into vogue here in Prague. The original, Novomestsky Pivovar, has a fun map on their place mats explaining the layout of the winding underground restaurant and the different brewing rooms. The best part for us, however, was trying the food. We all started with garlic soup (pictured), which is a good staple that we always trust to be delicious at any restaurant. It happens to be particularly delicious at Novomestsky because they have big chunks of Brie cheese floating around in the soup!
Then the really exciting part of the meal- the Brewer’s Pan. It comes in a gigantic cast iron skillet and includes duck, pork knee, and other pork cuts, sausages, green beans, and three kinds of dumplings. The waiter commented that he had never seen five girls plow through so much meat, but we are here to try as many new things as possible and after the initial shock of staring at piles of meat we thoroughly enjoyed our dinner.
While here in Prague we decided that we would indulge in a few familiar favorites as long as we also pushed our boundaries and tried at least as many new things, and, unsurprisingly but welcome and exciting nonetheless, it is working out to be a fabulous culinary experience.
CET Academic Programs