Welcome to Bohemia. Snowflakes fall incandescently outside a wood-panelled window, trembling amber as they pass through the warm light coming out. Inside, the food is resplendently continental. A hearty Hungarian beef goulash on a red and white chequered tablecloth warms the cockles, while a nip of Polish absinthe ignites the bosom. The walls here are pell-mell with trinkets, figurines, gimcracks, tapestries, and at least three of every knick-knack present in the average Czech gift shop. Chef Jerry Brazda is well-steeped in traditional Bohemian cuisine, and truth be known, there isn't much better for cold, weary, ski-worn bones. A well-rounded menu taking in Czech-style sirloin, jerked chicken and seasonal seafood is capped, aptly, with a selection of fine fondues. The Swiss cheese fondue, including Gruyere and Swiss Emental, fresh vegetables and French croutons (at $38/person, minimum 2), is the chef's choice here.
Chef: Jerry Brazda
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