Isaac's BBQ was opened about a year ago (2025) by Isaac Starobin. Isaac is from the New York City area and spent many years working his way up through the NYC restaurant business until deciding he needed a change. Maybe a new direction or at least a little time away from the scene to get some perspective.
He came to Prague on a whim but ultimately fell in love with the city and nearly 20 years later he still calls Prague home. Isaac dabbled with food here in Prague over the years, plying his trade with bars and food trucks before finally diving in with both feet and opening his own restaurant — and I, for one, am glad he did. Isaac's BBQ is great. If you are a big fan of meat, you don't need to read further. Just scroll down to the bottom of the article to get the address and go. You will love it. Just go now.
For the rest of you, who may need a little more convincing, let me start with the atmosphere. I got there at 5 pm and just two of the many tables were occupied. By 5:30 the place was starting to jump. There was a short lull around 6:30 but the place was buzzing again by 7. Reservations can be made online and are highly recommended, especially for dinner, as most evenings it can be difficult to secure a table without booking ahead. While walk-ins are still welcome at the bar, table seating is usually fully reserved.
The decor is mostly distressed concrete, exposed brick, lots of wood and a little leather. Hip and modern without being at all pretentious. Casual enough to come with a group of friends after a floorball game but elegant enough to bring a date or a work client.
The staff are friendly and helpful. They were clearly used to it being busy and handle the rush periods skilfully and with a smile.
Now let's talk food. Isaac's BBQ has specials that change periodically throughout the year. There are more changes in the spring and summer when there is a larger variety of seasonal options but they try to present something different as often as possible. The night I was there the specials included "fried chicken biscuit sliders", which sounded wonderful but I thought I should order something from the main menu.
The appetizer options looked so good, I ordered a few. I considered the shrimp cocktail (Cajun grilled tiger shrimp served in a whiskey glass with smoked gazpacho, yum) but I went with the "sticky finger buffalo wings", "brisket cigars" and the "Randy Nacho Man Savage" nachos. The wings were delicious. Spicy enough to have a kick but not so much that it overwhelmed the flavour of the meat. The brisket cigars were wonderful. They are basically a brisket-filled spring roll. A very simple idea really but it works. The nachos were outstanding. House-fried tortilla chips, grilled Padrón peppers, smoked lamb birria (Mexican-style seasoning), cheddar sauce, cilantro crema and onion. Just great, especially the lamb. With the quality and variety of the appetizers, you could easily just stick with that part of the menu and be happy but I needed to try more.
"The Climax", or the main meals, consist of several meats and sides. I tried all the meat options and it was heaven. Pulled pork, beef brisket, beef chuck eye, pork spare ribs and the amazing lamb birria. They were all delicious but I think the pork ribs were a standout, largely due to the sauce and seasoning. They were absolutely mouth-watering. The lamb birria gets special mention too. I can't say enough about the lamb. In the nachos and as a main course, the lamb was fabulous. Along with those amazing brisket cigars, it's the lamb that will draw me back more than anything. The meat dishes are seasoned and prepared with Isaac's unique approach. He draws from Asian, Mexican, American and French flavours and preparation, mixing them together in a calculated way to achieve something familiar but distinct.
The sides were their own world of wonderful flavours. I couldn't possibly try them all so I passed on the mashed potatoes and mac and cheese but I will certainly try them both next time. I had the coleslaw, which was traditional enough but with a unique twist that held its own on my tray full of distinct and interesting flavours. The baked beans, which like the coleslaw did not stray far from tradition but enough to taste like someone cared. The biscuits, which were light and flavourful with a sweet touch of honey butter. The duck fries were absolutely delicious. Isaac tried to stay away from ordinary fries when the place first opened. They tried sweet potato fries but he eventually gave in to popular demand and went with something more conventional but conventional is not the best word to describe these fries. They are fried in duck fat and treated with Isaac's special seasonings. They may be more or less conventional but I don't think I have had better French fries in this city. Last but not least, the pickled and fermented vegetables. I really loved this addition to the cornucopia of flavour on my tray. They are made lovingly in-house and as tasty as they were on their own, I found the pickles and ferments were great palate cleansers between bites of the varieties of meats and sides.
I was unable to sample their "Between the Buns" section of the menu. They offer a burger (of course), a pulled pork sandwich, their version of a Philly cheesesteak, etc., and I'm sure I'll try them all on subsequent visits.
It's important to note that if you have a friend that doesn't eat meat, you can bring them along. Isaac's BBQ has vegetarian alternatives for their specials, enough meatless sides to fill them up and they can substitute a meat option with pulled jackfruit, which I am told tastes great with Isaac's seasonings.
The dessert options are, like the specials, changing periodically, with more changes when the season allows. They usually have one traditional dessert (New York cheesecake the night I was there) and a milkshake. They both sounded good but as is always the case when I eat at a great restaurant, I was far too full for dessert.
The bar is worth mentioning. Their draft beer is Raven lager. It was very good and went well with the meal. They also have American bottled beers. Some unique small breweries as well as a couple of classic standards. There is a decent selection of wines, ten kinds of bourbons, a variety of signature and classic cocktails, and a very good selection of non-alcoholic and "mocktail" options.
You can also buy their own brand of sauces and spice mixes. I tried their "Kansas City" (tomato-based) BBQ sauce as well as the "Carolina-style" (with mustard) BBQ sauce. I'm used to the more traditional tomato-based sauce but in fact, I was drawn more to the Kansas City sauce in the end. Especially on the brisket cigars.
You can find Isaac's BBQ at Jungmannova 10 in Prague 1, New Town. It's a great spot for an intimate meal with a date or even to eat alone but I would suggest you go with a group. Isaac's BBQ offers trays of appetizers and main courses meant for sharing and that's the best way to sample their wonderful variety of options. Isaac told me that his aim, when creating the restaurant, was to make it "fun, casual and energetic". I think he certainly hit the mark.
Via con carne, mi amigos.
Steve Meyers
ISAAC’S BBQ
Jungmannova 10, 110 00 Prague 1
Tel.:
+420 774 059 925
Email:
reservations@isaacsbbq.cz
Web:
isaacsbbq.cz
