happy Friday. lunch & dinner today.
here comes the sun….we are open !
FARM Sourced × SLOVAK KOMFORTS
Our burger featured on this week’s Burger Shcollar Sessions … Enjoy!
K O R Z O
IN SLOVAKIA MEANS BOULEVARD - MAIN STREET - THE PLACE TO BE
IN BROOKLYN IT STANDS FOR SENSIBLY SOURCED COMFORT FARE
IT IS SLOVAKIA, NOT SLOVENIA
Maria and Otto Zizak met in 2nd grade of their Grammar School, in the mountain resort town of Poprad – an eastern region of what was then Czechoslovakia. The year was 1983 and Bryndzové Halušky was their favorite snack after a day of skiing. Otto preferred his with bits of crispy bacon, while Maria had hers in their purest form, with bryndza (sheep’s feta-style tangy cheese) and extra bacon.
Almost forty years later, they are making Central European komforts in this, 19th century Brooklyn storefront. They source many ingredients from Zizak Preserve, their own, traditionally farmed land. The rest comes from sustainable local farmers and purveyors.
Bryndzové Halušky at Korzo has been called the best in the United States. Neighborhood regulars as well as countless visitors from Slovakia and far beyond have called them the best anywhere.
Phone
(718) 499-1199
Location
667 5th Avenue
Brooklyn, NY 11215
Hours
M-F 12p–10p
Sa-Su 11a–10p
weekend brunch
Saturday & Sunday
Village Voice, April 10, 2008, by Sarah DiGregorio
Central European fare, conceived by Maria Zizak, a chef from the Czech Republic. There’s a nice selection of Czech and German beers on tap, as well as Hungarian and German Wines. The menu runs from Viennese duck to Czech bread dumplings and pork to “EuroTripe”- homemade tripe soup. And although the place is clearly ‘nicer’ than many of the restaurants surrounding it, it’s in synch with the flavor of the neighborhood, which used to be (and to some extent still is) central and eastern European.
New York Times, April 23, 2008, by Florence Fabricant
…this kind of place was common 50 years ago in Yorkville, on the Upper East Side. Yearning for halusky dumplings, Hungarian flatbread, pirogi, sausage platters or slivovitz chicken?
Daily News, August 8, 2008, by Irene Sax
The Czech owners offer central European foods with grace notes. Silken cauliflower soup-both gluten-and dairy-free – is drizzled with hot pepper oils ($6). Forget that it’s summer! Order a cool Czech beer and try the sweet rich duck confit and duck sausage plate ($19), or the juicy roast pork loin that sits on a sliced bread dumpling alongside sweet shavings of red cabbage ($17). Just be careful. If the waiter says a dish is “for sharing,” he means sharing by a crowd.
Time Out New York, July 10-16, 2008 Issue 667, by Jordana Rothman
Steins of $4 house lager set the festive tone at this spacious, brick-walled newbie.
We are looking for good people who are excited about food to join our team. Current positions available:
counter person / server
bartender
kitchen prep