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Pork Belly at Hospoda

Why merely drink beer when you can eat it too?

Though Upper East Side restaurant Hospoda reorganized its concept — by putting a stop on the Czech, so to speak — it is still playing up the Republic’s favorite beverage, with “New American beer-inspired cuisine” from new chef René Bastian Stein.

Hospoda Berkshire pork belly

(Photo: Courtesy of Hospoda)

Elements of chef Stein’s dishes are infused with beer, cooked with ingredients used to make beer and inspired by the flavor profiles of various beers. The Berkshire pork belly ($18) perfectly exemplifies this new menu. Boston lettuce decorates the plate in pure, puree and in gel forms; while wafer-thin, crispy pork skin and beech mushrooms add some textural finesse, and a dark lager-laced mustard lends a sharp zip. During the approaching sudsy celebration known as Oktoberfest, beer lovers will particularly love the restaurant’s tricked-out Quadrunner draught system, which pours brew four different ways for varying head lengths and creaminess.

For those who want to drink their beer, the restaurant will serve Adirondack Oktoberfest half price during happy hour (5:30-7pm) from Sept. 21 through Oct. 6. The neighborhood was once the city’s German enclave of Yorkville, after all.

Hospoda
321 East 73rd St.
212-861-1038
Hospodanyc.com

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