Just when you think you've got the cuisine in Prague figured out, someone sends you to School...in this case literally.
The food in Prague can be described as hearty, flavorful and even "stick to your ribs" and it's a real treat. Still, it's not the cuisine that many American foodies would consider "gourmet." It's not subtle. It's not nuanced or layered typically. Well, throw those preconceptions aside because "gourmet, nuanced and layered" is exactly what you will find with the food at School.
For appetizers, we started with the restaurant's Cesar salad, which is in itself a meal with great dressing, generous pecorino and bacon cooked American style, that is to say it's browned and slightly crispy without being either limp or burned. We debated whether the Strawberry Soup was an appetizer or a dessert, but it doesn't really matter. One of our children had it as an appetizer and the other had it as a dessert and both were extremely happy with it.
For our other appetizers, we had camembert with rocket (arugula) salad and then something illegal back home in California. We had seared Foie Gras with a red wine reduction over it. It was amazing, so take that Jerry Brown!
For our entrees, we concentrated on the duck, which is vacuum cooked so it is crispy on the outside and very moist on the inside. It is served with "strong duck sauce," which turns out to be a nice reduction of the pan juices. We also had veal cheeks, which also came with a very nice red wine and thyme reduction. They were flavorful and probably the most tender piece of meat I've ever had.
For our wine, we asked for help. Like many visitors from the San Francisco Bay Area, we are not experts on local wines and the Czech/Monrovian part of the wine list was a mystery to us. The restaurant recommended a very nice old vine Cabernet that had just enough berry for the duck and not too much tannins for the veal. It was a great addition.
After saying "Yes, yes, yes" to everything that was offered, including desserts, wine, soft drinks for the kids, an opening grapefruit/Prosecco cocktail, we were expecting the check to be substantial. It wasn't. For a multi-course, have everything you want to eat and drink meal and tip, we got out of there for just barely $100 for four.
The service should also be mentioned. It just couldn't be better. It was attentive without being intrusive. They happily met us halfway with English since even basic Czech is still a mystery for us. An the younger waiter, well, let's just say I think my teenaged daughter would also give this restaurant a positive review.
We sat outside across from the River. Now, just so you aren't surprised when you get there, there is a four-lane street and light-rail line that is between you and the river, so it's not like you are listening to birds chirp while you dangle your bare feet in the water. Still, we liked the location and thought the service and food were some of the best we've had anywhere. And, well, sorry Gary Danko, considering that our entire dinner cost less than a course at some of our local restaurants of the same caliber, it was reaffirmation that great food and high prices don't necessary have to go together all the time.
Oh, reservations recommended if dining between 7:30 p.m. and 9 p.m. It's small and it does fill up. Also, live jazz pianist was an added bonus. read more