What’S Hot In: Prague, Czech Republic

What’S Hot In: Prague, Czech Republic

Barock

Parízská 22-24, 110 00. 420 222 329 221. www.barockrestaurant.cz .

Seats: 120.Cuisine: international.Specialties: smoked salmon rolls with dill and honey-mustard dressing; grilled prawns with chile-citrus sauce and cashews; vegetable lasagna with mascarpone.Main courses: approximately $18-$28.Chef: Jana Janatová.Owner: Tommy Sjöö.

Bellevue

Smetanovo Nábr 18. 420 222 221 443. www.zatisigroup.cz .

Seats: 150.Cuisine: traditional Czech and international.Specialties: terrine of foie gras, rhubarb and old porto jelly; infused black cod with wasabi mashed potatoes, shiitake, spinach and saffron oil; vanilla and rhubarb crème brûlée.Main courses: $22-$40.Chef: Petr Bure.Owner: Sanjiv Suri.

Kampa Park

Na Kampe 8b. 420 298 826 102. www.kampagroup.com .

Seats: 200.Cuisine: inventive and classics.Specialties: Black Angus pepper steak with potato cake, cipollini and Cognac sauce; olive oil-poached halibut with carrot-orange sauce; lemon tart with forest berries and citrus sorbet.Main courses: approximately $20-$40.Chef de cuisine: Milan Sedlák.Owner: Nils Jebens.

Pravda

Parízská 17, 110 00. 420 222 326 203. www.pravdagroup.cz .

Seats: 100.Cuisine: global/Czech.Specialties: tiger prawns marinated in garlic, chile pepper and olive oil, served with truffle-flavored risotto and mint foam; salmon tournedos with lobster béarnaise sauce; Chilean sea bass with butter foam and chocolate-infused port sauce.Main courses: approximately $17-$61.Chef: Jaroslav Reichardt.Owner: Tommy Sjöö.

Square

Malostranské nám, 5/28. 420 296 826 114. www.kampa group.com .

Seats: 120.Cuisine: contemporary Italian and Spanish.Specialties: raw tuna with soy onion and chives; beef tartare with marinated peppers; cod brandade with olives and capers; prawns with pancetta toast and aïoli; roasted squid with couscous salad.Main courses: $8-$27.Chef de cuisine: Milo Fojt.Owner: Nils Jebens.

FOOD & BEVERAGE DIGESTS

Honolulu Hilton names F&B director

HONOLULU Village [2] Beach Resort & Spa here, with responsibility for overseeing operations of 20 restaurants, lounges and bars in the 2,860-room hotel. —Brian Keys has been named director of food & beverage for the Hilton Hawaiian

Most recently, Keys was F&B director at the Hilton Orange County Costa Mesa, and before that he was assistant F&B director at the Hilton San Francisco. He joined Hilton in 1996 at the Hilton Atlanta and became that hotel’s assistant F&B director in 2001. —Brian Keys has been named director of food & beverage for the Hilton Hawaiian

Friday’s [3] tweaks menu, adds Caesar options —Brian Keys has been named director of food & beverage for the Hilton Hawaiian

CARROLLTON TEXAS T.G.I. Friday’s [4], based here, is bringing back its popular Strawberry Fields Salad and now is giving customers the option of adding grilled chicken to it. The chain also has introduced a mushroom pasta dish and new proteins to be added to its Caesar salad. —

The Strawberry Fields Salad is made with mixed greens, Parmesan cheese, glazed pecans, balsamic vinegar-marinated strawberries and balsamic vinaigrette. —

That item has been added to the chain’s Right Portion, Right Price menu, which gives customers the choice of having a full serving or, for a reduced price, a smaller one. —

The Grilled Portobello Pasta consists of a marinated and grilled mushroom served over angel hair pasta, topped with a salsa of Roma tomatoes, basil, balsamic glaze and Parmesan cheese. —

The new proteins that can be added to the Caesar salad are sautéed chicken, sautéed shrimp, steak or cedar-seared salmon. —

T.G.I. Friday’s, a subsidiary of Carlson Restaurants Worldwide [5], operates 588 restaurants in the United States. The chain has 290 units overseas. —

French wine sales in United States increase

NEW YORK —Sales of French wine in the United States jumped by 13 percent in volume and 22 percent in value in 2006, according to wine marketer Sopexa USA. Côtes du Rhône enjoyed the biggest percentage jump in volume of 32 percent, followed by Provence at 23 percent.

Wine imports from Burgundy jumped 19 percent, and 21 percent more came from Bordeaux. —Sales of French wine in the United States jumped by 13 percent in volume and 22 percent in value in 2006, according to wine marketer Sopexa USA. Côtes du Rhône enjoyed the biggest percentage jump in volume of 32 percent, followed by Provence at 23 percent.

Chefs on the move —Sales of French wine in the United States jumped by 13 percent in volume and 22 percent in value in 2006, according to wine marketer Sopexa USA. Côtes du Rhône enjoyed the biggest percentage jump in volume of 32 percent, followed by Provence at 23 percent.

Stephen Bulgarelli is vice president of culinary development for the 241-unit O’Charley’s [6] Restaurants chain, based in Nashville, Tenn. Most recently he was senior director and executive chef for culinary innovation for Carlson Restaurants Worldwide… Tyson Jordan is executive chef of Dizzy’s Club Coca-Cola located at Jazz at Lincoln Center in New York City, which is operated by catering firm Great Performances! Most recently Jordan was banquet chef of BLT Fish, also in New York… Derrick Styczek, former chef de cuisine of The River Café in Brooklyn, N.Y., now is executive chef of Devin Tavern [7] in New York City. That restaurant also has a new executive pastry chef, James Distefano, formerly executive pastry chef of the Fort Pond Bay Company, which operates four restaurants in New York suburbs. —Sales of French wine in the United States jumped by 13 percent in volume and 22 percent in value in 2006, according to wine marketer Sopexa USA. Côtes du Rhône enjoyed the biggest percentage jump in volume of 32 percent, followed by Provence at 23 percent.

Compiled by Amanda Moslé Friedman —Sales of French wine in the United States jumped by 13 percent in volume and 22 percent in value in 2006, according to wine marketer Sopexa USA. Côtes du Rhône enjoyed the biggest percentage jump in volume of 32 percent, followed by Provence at 23 percent.