Owner Ladi Sebestyan brings the traditional tastes of his native Europe to the Pilsener Haus beer hall by serving hearty classics like sauerbraten. For this labor-intensive dish, a flat-iron cut of beef is braised in a vinegar-based marinade for five days, resulting in an “incredibly tender” steak, Michael Symon says.
Special Dishes: Sauerbraten, Flight of Beers
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