Peachy Picks Hospada Our Coverage Sponsored by Fresh Origins
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We've never had a dinner review quite like the one we had at Hospada! Have you ever had pickled strawberries before? We had not, and that was a unique opener paired with some delicious bread. Hospada is one of a kind not only in Manhattan but also in America. It is related to a restaurant group that is concentrated in Prague, in the Czech Republic.
As you can tell, they take their beer very seriously!
Peachy Deegan chose the beef tartare as the first course. Paired with grilled bread and a winning white truffle oil, this was a delicious beginning to an evening at a gastropub that's upscale in design. Open since May 2011, Hospada is owned by both Joseph Balaz and a restaurant group from the Czech Republic.
The presentation and taste were simply delicious! Hospada chose to pair this with a Slice Pilsner Urquell, which is a foamy, creamy lager.
As you can see, we were not kidding when we said foamy! We've never seen cuisine paired with beer before Hospada, and to us, cuisine of the type we experienced at Hospada is most often paired with wine but in their tradition, they also pair it with beer.
Seared foie gras was a lovely follow-up second course. Beautifully teamed up with rhubarb, gingersnap bread and lemon verbena, this had many tastes in tandem symphonies.
We found the fois gras to be of high caliber.
The rhubarb was a quintessential summer touch!
This fragrant Argyle Brut proved to be a strong pairing choice, chosen by Hospada. On the menu for every food item there is a line pointing you to their exact choice of what you should drink with it: an exact beer or an exact wine.
The third course, the entree, had seven different options as opposed to each of the first two, which had four each.
This course, Peachy Deegan chose the Dayboat Sea Scallops, Braised Pork Shank, Parsnip Puree, Ruby Port Plum and natural jus. She decided to choose her own wine this time, and we found this crisp Slovak Riesling smashing:
Vanilla creme brulee with fresh strawberries, and the night was complete! Peachy was delighted to say hello to Joseph on the way out.
Jaromir Jagr, we were looking for you but perhaps next time?
Our esteemed panelist says:
The Upper East Side packs upper crust restaurants thick. Where to go, besides the standbys? Try this Czech "gastro-pub", Hospada. Tucked into the next-door space at the Bohemian National Hall, the restaurant celebrates the art of pilsner. It also celebrates "pairings", where the sommelier has set up a suggestion for each entree/plate. It's a unique way to try different wines and refresh the palate at the same time. As you are seated, you will be served a tasting of a pilsner urquell beer , which you can then order, should you be inclined in a 4 way variety. It's an intriguing way to sample beers, and makes Hospoda the perfect place for a mixed group of friends. foodies will love this place, with unusual menu selections.
To begin with, I had the asparagus, cooked to perfection, with a morel panna cotta that captured the imagination.
Lightly woody with the essence of the morel, the panna cotta is made with agar-agar, and so suits the vegetarians out there. The selected pairing of wine was a gruner veltliner, kremstal, 2012, from Austria, a crisp wine that proved a great balance. The white balsamic drizzled on the plate was delicious with the asparagus, and the 7 minute egg.
For the second course, the pea soup was so fragrant and flavorful, that you want second helpings. Served with a couching of crayfish, carrots and onions, the spring green of the pea brings to mind the countryside of England, even on a dreary wet day, and with your eyes closed, allows your senses to transport you.
The wine pairing, as per the menu, was a verdicchio from San Lorenzo, Marche, Italy, from 2010. Also a great idea on the part of the sommelier. So far I'm loving the pairings idea, since there are wines I have never had the pleasure of tasting.
For the main course, the duck confit, with red cabbage and a bread dumpling accompaniment I chose the option of a luscious Bordeaux. That seemed to be what the night was demanding, in lieu of the suggested pairing.
It may be me, but duck and Bordeaux go together like Abbott and Costello. Or more appropriately, green eggs and ham. The menu sports a prix fixe choice, for a three course delight, but the menu possibilities are so fascinating that you'll want to try a la carte, and indulge.
Now onto dessert! If chocolate is your thing, the chocolate ganache will melt your heart, and coat it with the raspberries and the white chocolate sauce. Enjoy.
