Prague, Czech Republic

A Prague butcher and stand-up bistro on Dlouhá in the Old Town, opened in 2014 by master butcher František Kšána Jr. and the Ambiente restaurant group. Beef from Czech Fleckvieh cattle, pork from the heritage Přeštice Black Pied pig, all broken down at the Jenč workshop and smoked over Czech beech wood. The shop revived a set of First-Republic-era recipes that had nearly disappeared under communist supermarket meat: pražská šunka, klobása, tlačenka, and the rice-thickened jitrnice that Kšána still makes by hand at zabíjačka demonstrations in the shop window. Counter staff slice everything to order. A second location runs at the Holešovická tržnice market hall.