Planting its flag in the ground floor of the Bohemian National Hall, Hospoda (Czech for "beer hall") feels like a mod brewery tasting room, with exposed brick contrasted by a transparent keg-and-coil-filled metal bar, and beery engraved & backlit wall art from a Czech graffiti artist including a future in which people live in beer boxes, so one day everyone will go to college. Tapping only one at a time to ensure maximum freshness, kegs of Pilsner Urquell are shipped directly from Pilsen, kept at a constant 44.6 degrees via an intricate cooling system (set in a subterranean storage facility visible through a glass floor panel), and pumped from a first-in-America tap system that features such precise CO2 controls the beer can actually be poured in four different ways:
Creme Urquell: The standard-est of the lot, this one delivers the beer with modest head for a "balanced, full flavor", the "classic way of draughting a Czech pilsner".
Slice: Intended to be consumed quickly before losing its head, this one's about 2/3 foam and produces a "velvety mouth-feel" with a refined bitterness...so it tastes like people who discover they missed the annual Brooks Brothers clearance sale?
Sweet: ...is not what someone would say if you handed this to them at a party, but this entirely foam pour is drawn so perfectly it tastes like an incredibly airy beer milkshake.
Neat: The bitterest & sharpest of the bunch -- and capable of cutting "straight through the heaviest of meals" -- this zero-head job is "rarely seen", so note to self: Czech women are awesome.
Spearheaded by a chef at the forefront of the "modern rebirth of Czech cuisine", the central European eats are similarly scrutinized, with seasonal/local ingredients composing small plates of Prague-style ham, and pork belly w/ horseradish, and entrees of potato dumpling'd smoked duck breast, and dill cream-sauced oyster blade steak, which should pair well with those beer box carvings considering nothing's more college than pieces of meat watching Wesley Snipes murder vampires.