Guest Chef at Isaac’s: Starting with Jeff

When you talk about American BBQ in Prague, Jeff Cohen is a name that comes up pretty quickly. No surprise there, he definitely helped kick off the scene here.

Now, we could get into a long debate about what is and isn’t “real BBQ” (and trust us, we have those conversations all the time in the kitchen), but we’d rather take a different approach.

BBQ is a broad discipline and this is just another perspective.

What’s happening

On May 15–16, we’ve created a three-course menu together with Jeff, combining his BBQ style with Isaac’s low & slow approach and smoker-driven techniques. No copying, no safe classics.

Dinner starts at 5 PM, and the menu is available only for guests who reserve it in advance.

Why come?

Because you won’t get this food again. Probably ever.

Because both chefs will be there and they’ll actually talk to you about it, and you can ask questions. And honestly, we just enjoy doing things that aren’t entirely obvious.

What’s next?

Guest Chef at Isaac’s is not a one-off.

We want to bring this format back regularly – always with a different chef, a different style, and a different outcome. Sometimes more BBQ, sometimes maybe less, but always worth it.

👉 Book your spot here.

Guest Chef at Isaac’s

BBQ as a culinary playground

Travel across the US and you’ll quickly realize that every region and every pitmaster has their own take on BBQ. And everyone is convinced theirs is the “right” way.

We think there can be more than one right way. That’s exactly where Guest Chef at Isaac’s comes in.

So what is it?

We invite a chef and, using their original ideas, create a menu together. Something that wouldn’t normally exist at Isaac’s.

Isaac invites friends and fellow chefs into the kitchen, and the goal is to inspire each other. It’s more of a dynamic dialogue between two perspectives. Subtle, or pretty direct.

The result is food that keeps the guest chef’s identity, but runs through our smoker, our techniques, and our way of thinking about BBQ.

And most importantly: it only happens once.

For two nights, this special three-course menu will be available. You’ll also have the chance to talk to both Isaac and the guest chef, share your thoughts, and maybe even get into a conversation about how unpredictable the paths of BBQ can be.

Stay tuned, we start in May!

Terrace & Spring Specials at Isaac’s BBQ!

With April here, we’ve got two great updates for you. At Isaac’s BBQ, you can now enjoy not only our new spring specials, but also our newly opened terrace.

It may only have three tables, but we believe that sitting outside and enjoying your meal in the fresh air makes the whole experience even better.

What’s on the menu?

We’ve prepared a couple of limited specials that bring together seasonal ingredients and our love for BBQ. Expect fresh, vibrant flavors that fit perfectly with the spring mood. You can already try our smoked chicken thigh with honey BBQ glaze and wild garlic mashed potatoes.

Make sure to book your table — whether inside or out on the terrace — so you don’t miss out on these spring specials.

Isaac’s BBQ Returns to Restaurant Week

Isaac’s BBQ is once again part of Restaurant Week, joining the festival for the second time this year. Running from March 17 to April 22, the event invites guests to discover selected restaurants through special tasting menus.

The menu at Isaac’s BBQ presents the restaurant’s signature combination of bold flavors, slow cooking and dishes designed for sharing. For starters, guests can choose between smoked bone marrow with pickled gremolata or crispy brisket cigars served with cheddar sauce.

The main course brings a selection of BBQ specialties. Will you choose pulled lamb shoulder cooked in guajillo pepper broth, or BBQ chicken thigh with an apple-honey glaze? Both are served with potato purée with wild garlic, kohlrabi coleslaw and pickled vegetables.

For guests who prefer a vegetarian option, there’s a second menu starting with smoked white bean purée or jackfruit croquettes. The main course offers grilled Savoy cabbage with apple-honey glaze or oyster mushrooms slow-cooked in guajillo chili broth.

Both menus end with New York cheesecake served with rhubarb sauce.

Restaurant Week runs from March 17 to April 22.

Celebrate St. Patrick’s Day with Corned Beef and Crafted Cocktails

St. Patrick’s Day at Isaac’s BBQ begins with food. While March 17 is often associated with green decorations and flowing beer, the holiday also carries strong culinary traditions. Most notably the Irish-American classic, corned beef.

For one evening only, the restaurant will feature a special corned beef preparation, interpreted through its signature approach to bold flavor and careful craftsmanship. 

The bar will complement the evening with green cocktails. Gigi, based on tequila, will be joined by a non-alcoholic Cucumber Sour for those who prefer it that way. Both are built on fresh ingredients such as cucumber, herbs and citruses.

For those who are looking for a more traditional Irish flavor profile, we can tell that Guinness is hidden in one of our signature cocktails all year long. Can you find it?

St. Patrick’s Day at Isaac’s BBQ will take place on March 17 for one night only. Reservations are recommended.

Dry February

Dry February doesn’t mean skipping the fun!

We created a full menu of non-alcoholic cocktails (mocktails), and it’s so good that it’s here to stay well beyond February.

The menu features seven non-alcoholic cocktails, all made with real ingredients and bold, full flavors. Some are alcohol-free takes on our favorite classics, while others are original mocktails created from scratch – no shortcuts, no boring substitutes.

Expect drinks with house-made mandarin syrup, cold-brew tea, and our own non-alcoholic Piña Colada. It’s vegan-friendly and made with slowly smoked, spiced pineapple from our in-house smoker. Alcohol-free versions of Negroni, Paloma, and the fan-favorite Pornstar Martini still deliver the flavor, just without the alcohol.

Some of our non-alcoholic cocktails are also kid-friendly, because we build flavor from real ingredients, not from zero-proof replacements.

And since great BBQ sometimes calls for a beer, the mocktail menu is rounded out with a selection of alcohol-free beers. IPAs, lagers, and cider, so everyone can find the right pairing.

At Isaac’s BBQ, dry doesn’t mean boring. Not even close.