Restaurant Week Is Back at Isaac’s BBQ

Restaurant Week Fall 2026 is in full swing, and Isaac’s BBQ is back for another round!

This time, we’ve had some fun with a few classics. We threw Caesar salad on the grill, turned aged cheddar into a proper BBQ fondue, and finished things off with an American dessert featuring bourbon, pistachios, and burnt banana.

From October 13 to November 18, you can enjoy a special three-course menu that brings together American BBQ, a little experimentation, and a whole lot of cheese.

A Caesar That Isn’t Afraid of the Grill

Everyone knows a classic Caesar salad, but our Caesar Wedge Salad starts on the grill.

Grilled romaine lettuce comes with guajillo-anchovy dressing, honey-smoked pine nuts, parmesan, and buttermilk croutons. The meat version gets an extra helping of crispy bacon.

Everything Tastes Better Dipped in Cheddar

Our BBQ Fondue is the star of this year’s Restaurant Week menu.

Picture a hot, bubbling fondue made with aged cheddar and pulled pork straight from our smoker, topped with pickled gremolata. Surrounding it is a whole lineup of things just waiting to be dipped: duck fat-fried fries, buttery bun cubes, grilled corn, fermented garlic pickles, and seasonal sautéed vegetables.

And because we don’t want anyone missing out on all that cheesy goodness, we’ve also created a meat-free version with smoked shredded jackfruit and regular French fries.

The question isn’t what you should dip. Around here, we dip everything.

A Sweet Finish, American Style

To finish, we’re bringing out one of the American desserts we love at Isaac’s: Pistachio Banana Pudding.

It combines vanilla pudding with brown butter (beurre noisette), bourbon-pistachio crumble, and burnt banana. Just the right amount of indulgence to make room for dessert, even after all that fondue.

Restaurant Week at Isaac’s BBQ: Dates & Reservations

Restaurant Week Fall 2026 runs from October 13 to November 18, 2026.

You can choose between two versions of our three-course menu, with meat or meat-free options. The special menu is available exclusively as part of Restaurant Week, and reservations are made through the festival’s official booking system.

Book your table through Restaurant Week and come taste what we’ve cooked up for this fall.

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We are thrilled to host Lee Chang from QQ Asian Kitchen

On June 25, Guest Chef at Isaac’s is back.

Taiwanese-American chef Lee Chang from QQ Asian Kitchen joins forces with Isaac for a six-course tasting menu where smoke, spice, fermentation, and comfort food collide. Imagine an American BBQ joint popping up in a Taipei night market and you’ve got the idea.

One evening, one menu, no repeats. 

Check out our six course small plate menu:

  • Amuse Bouche : Smoked oyster Bloody Mary shot
  • Mapo Baked Potato: Smoked-roasted fingerling potatoes / spicy Sichuan pork sauce
  • Char Siu Slider : Cantonese smoked pork / cilantro lime slaw
  • Course break : Two salads to cleanse the palate
  • Softshell Crab Biscuit : Crispy fried softshell crab / buttermilk biscuit / Thai chili bean remoulade / pickles
  • General Chang’s Ribs : Applewood smoked pepper-crusted pork spareribs / General Tso’s glaze / water spinach “collard greens” / Taiwanese sticky rice
  • Dessert : Suprise 🙂

Secure your spot BOOK YOUR TABLE NOW for another Guest Chef experience.

Influenced by the culinary traditions of Taiwan, Japan, and Southeast Asia, Lee joins us for a unique collaboration. Expect a specialized menu where low & slow BBQ meets vibrant, bold Asian flavors.

Ribs & BBQ Basics: Learn Low & Slow with Isaac

Great BBQ doesn’t happen by accident!
If you’ve ever wanted to make proper BBQ ribs at home – the kind with real flavor, proper texture, and no shortcuts, this class is for you.


At our Ribs & BBQ Basics cooking class, Isaac will walk you through the fundamentals of American barbecue, focusing on the techniques that actually matter. You’ll learn how to trim and season ribs, build your own spice rubs, and understand what makes low & slow cooking work.


And no, you don’t need a professional smoker in your backyard.
One of the key parts of the class is learning how to get serious BBQ results with equipment you already have at home including how to turn a regular outdoor grill into a functional smoker.
Because great BBQ is less about expensive gear, and more about knowing what you’re doing.
But BBQ isn’t just about the meat.
Alongside the ribs, you’ll also prepare classic sides that belong on any proper BBQ table: mac & cheese, coleslaw, vinegar pickles, and your own Kansas City-style BBQ glaze.


This isn’t a recipe-following workshop where you smile for a photo and go home.
It’s hands-on, practical, and built around understanding the process of how to manage heat, smoke, timing, and flavor, so you can recreate real BBQ in your own kitchen.


🗓️24th June
📍Laboratorio cooking class

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.

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.