New Year’s Eve Featuring Jazz Luminaries Chris Speed and Brad Shepik Kicks Off A Superior Winter Season at DOMA na rohu
Doma na rohu, a beloved Village restaurant featuring the homiest foods of the old Austro-Hungarian empire, heralds the hiring of Chef Jake Eberle, (formerly of the Lambs Club), with a winter line-up of new menu items, special events and a new late-night bar menu. Kicking off the winter season -- a New Year’s event featuring Chef Eberle’s culinary riff on George Lang alongside the jazz riffs of music luminaries Chris Speed (clarinet) and Brad Shepik (guitar).
Chef Eberle’s New Year’s Eve Menu features a selection of George-Lang-inspired dishes from the old Czechoslovakia, Germany, Hungary and Austria, including kohlrabi salad, Hungarian-style roast cabbage, deviled trout with roasted cauliflower, Czech-style roast duck, and an Austrian pear strudel. The enticing $65 prix-fixe menu includes hors d’ouerves, a first course, an entrée, a dessert, a glass of prosecco to toast the New Year, and one of two sets of live music by Speed and Shepik.
Mulled wine has arrived to stave off the winter chill; the wine’s spicy-citrus aroma provides an comforting accompaniment to the new late-night bar menu. From 11 pm until midnight, Tuesday through Saturday, late-night diners can enjoy a bowl of gulash, körözött (the Hungarian version of Liptauer) with rye toast, house-made pickled vegetables and other late-night snacks alongside Doma na rohu’s excellent selection of German, Austrian and Czech tap beers and reasonably-priced, often regionally appropriate wines, such as the very popular der Polleroff Gruner Vetliner.
In response to the many requests by guests of Eastern and Central European descent for specific dishes from their own grandmother’s, Chef Eberle will devote different nights of the week to the cuisine of specific countries. Tuesday night specials, the foods of Hungary, might include Chicken Paprikas one week and stuffed peppers another, while Wednesday, Germany’s night, could feature Konigsberger Klopse or Sauerbraten. Fridays and Saturdays are Czech nights, featuring Pečená kachna (roast duck with red cabbage) or Svíčková, while Sunday (and Monday) night suppers will feature a weekly central European stew.
Thursday night monthly pig roasts will resume in January; the $25 prix fixe includes the slow roasted suckling pig, served with cabbage and apple compote, a glass of wine or beer, and dessert. Live music puts diners in a Bavarian mood, as does $12 liter beer special. The other three Thursdays will feature Schweineschnitzel.
Also in the works -- monthly wine pairing evenings with Austrian and German wine expert Jeremy Halker of Frederick Wildman and beer pairing with beer experts from SKI Beer and Manhattan Beer.