Fodor's Expert Review Čestr

The name, derived from a breed of spotted cow that was once bred in the Czech lands, is a nod to Čestr's mission: to revive long-forgotten cattle-raising and meat-preparation traditions. Not surprisingly, the meats are given loving treatment, and diners are offered a near-bewildering array of cuts (skirt, rump cap, top blade, flat, flap, filet mignon, among others). Leave it to the skillful waiters who can guide you through the menu. Pair your beef with fresh Pilsner Urquell beer on tap. The dining room, lit from above with blue-and-white patterned panels and surrounded in blond wood, gives a light quality to counter the substantial dishes.