We’ll gladly take care of the Thanksgiving feast, whether you join us at Isaac’s or prefer to set the holiday table at home.
On Thursday, November 26, we’re bringing one of our favorite American traditions to Prague. And since Thanksgiving isn’t about small portions or keeping your food to yourself, we’ve prepared a proper feast meant for sharing.
Turkey, Gravy, and All the Good Stuff
The star of the show is, of course, the turkey. We smoke it first, then finish it low and slow to keep it beautifully juicy. We serve it with rich gravy made with sage and apple cider.
And no Thanksgiving table would be complete without the sides: sausage stuffing, sweet potato gratin with rosemary, creamy mashed potatoes, grilled corn, and cranberry sauce with orange zest.
To finish, there’s a pecan pie brownie. Because there’s always room for dessert. 😉
Thanksgiving at Isaac’s BBQ
We’ll be serving everything family-style, on shared platters in the middle of the table, so everyone can help themselves to whatever they like. And the sides? Keep them coming!
Reservations are available for four seatings: 12:00 PM, 3:00 PM, 5:30 PM, and 8:00 PM. Seating is limited, and advance reservations are required.
Prefer to celebrate Thanksgiving in the comfort of your own home? We’ve got you covered. We’ll prepare the entire holiday feast for you to pick up at the restaurant.
No spending all day roasting a turkey. No mountains of dirty dishes from cooking. Just set the table, invite your favorite people over, and serve.
And if the restaurant is fully booked, Thanksgiving To Go is still a great way to enjoy our holiday feast.
Pickup orders must be placed and paid for online in advance. You’ll be able to select your preferred pickup time slot when ordering.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-11-05 15:21:122026-11-05 15:22:52Thanksgiving 2026 at Isaac’s BBQ: Our Table or Yours?
Things are getting a little spooky at Isaac’s BBQ this Halloween!
On Saturday, October 31, from brunch through dinner, expect plenty of BBQ, spooky decorations, a costumed crew, and something special coming out of our kitchen.
And you? Show up in costume, and we’ve got a little treat waiting for you! 👻
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-10-26 11:59:322026-10-26 11:59:33Trick or Meat? Halloween 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.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-10-14 23:04:022026-10-14 23:04:03Restaurant Week Is Back at Isaac’s BBQ
New fall specials are here, and this time we went straight for comfort food. The kind that involves crispy fried chicken, smoked lamb, melted cheddar, brown butter and bourbon. No pumpkin required.
Fried Chicken Sandwich
This one starts with a buttermilk fried chicken thigh, fried until crispy and finished with fermented plum hot honey. The fermented plum brings sweetness and acidity, the hot honey brings the heat, and chipotle kimchi and sesame mayo pull everything together.
Sweet, spicy, tangy, crispy. Exactly the kind of sandwich we want to eat right now.
Cheesy Quesabirria
We already love lamb birria, so naturally, we covered a tortilla in cheddar and made it even harder to eat politely.
Our Cheesy Quesabirria combines smoked lamb birria with roasted tomatillo salsa inside a cheddar-covered corn tortilla, finished with onion and cilantro. It comes with consommé for dipping. And yes, dipping is very much part of the experience.
Pistachio Banana Pudding
And finally, dessert.
Banana pudding is American comfort food at its best, so we kept the soul of the classic and added a few things we love. Our version combines brown butter vanilla pudding, bourbon pistachio crumble and torched banana.
Here for fall, not forever.
All three fall specials are joining the menu for a limited time this fall. See you soon and come hungry!
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-09-23 13:20:492026-10-14 22:44:22Fall Tastes Better This Way
This seasonal menu was built for long afternoons, warm evenings and cocktails in the sun. Every drink has been crafted to pair perfectly with one of our summer bar snacks, whether it’s our smoked heirloom tomato panzanella or popcorn shrimp with pickled watermelon. Expect bright summer ingredients with signature BBQ touches, where every bite and every sip share flavors that in truth naturally complement one another.
This menu celebrates a side of barbecue that’s often overlooked due to fresh seasonal vegetables, vibrant herbs, tropical fruit, citrus and just enough smoke to explicitlyremind you where it all comes from.
Inspired by the feeling of a summer getaway, we’ve created a menu that’s made for sharing, lingering over a few drinks and enjoying long summer evenings with friends.
Summer Cocktails
Heatwave
Spiced tequila meets sweet mango with a citrus edge.
Mango-habanero infused tequila • Cointreau • Granny Smith Apple cordial • Lemon • Mango syrup
Rum • Smoked pineapple • Coconut cream • Lime • Brown Sugar syrup
BBQ-inspired Bar Food
Gulf Coast Popcorn Shrimp
We coat our shrimp in seasoned cornmeal and fry them until golden and crispy. Then we serve them with cilantro-lime crema and a fresh salad of pickled padrone peppers and watermelon rind. Pair this dish with One in a Melon for a refreshing summer combination. Better yet, we use the whole watermelon as part of our #zerowaste approach.
Elote Corn Dip
We grill sweet corn and mix it with cheese, cilantro, chili peppers and Tajín. Then we serve it with crispy tortilla chips for dipping. Pair it with the Smurfacolada. The smoky pineapple and creamy coconut soften the spice and bring the whole dish together.
Panzanella & Halloumi
We give the classic Tuscan panzanella a BBQ twist. First, we smoke heirloom tomatoes. Then we combine them with cucumber, red onion and grilled halloumi. Finally, pair it with The Heatwave. The cocktail adds bright citrus, sweet mango and just the right amount of habanero heat.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-06-24 09:45:592026-07-15 20:29:23Summer at Isaac’s BBQ: Discover the Lighter Side of BBQ
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.
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.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-06-15 12:05:392026-10-14 22:43:21We are thrilled to host Lee Chang from QQ Asian Kitchen
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.
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.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-05-11 21:51:212026-05-11 22:11:45Guest Chef at Isaac’s: Starting with Jeff
Travel across the US and you’ll quickly realize that every region and every pitmaster has their own take on BBQ. And everyone is convinced theirs is the “right” way.
We think there can be more than one right way. That’s exactly where Guest Chef at Isaac’s comes in.
So what is it?
We invite a chef and, using their original ideas, create a menu together. Something that wouldn’t normally exist at Isaac’s.
Isaac invites friends and fellow chefs into the kitchen, and the goal is to inspire each other. It’s more of a dynamic dialogue between two perspectives. Subtle, or pretty direct.
The result is food that keeps the guest chef’s identity, but runs through our smoker, our techniques, and our way of thinking about BBQ.
And most importantly: it only happens once.
For two nights, this special three-course menu will be available. You’ll also have the chance to talk to both Isaac and the guest chef, share your thoughts, and maybe even get into a conversation about how unpredictable the paths of BBQ can be.
Stay tuned, we start in May!
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-04-29 15:13:472026-06-24 18:38:55Guest Chef at Isaac’s
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.
https://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.png00Hankahttps://www.isaacsbbq.cz/wp-content/uploads/2024/11/Main.pngHanka2026-04-10 15:42:302026-04-14 20:13:19Terrace & Spring Specials at Isaac’s BBQ!
Thanksgiving 2026 at Isaac’s BBQ: Our Table or Yours?
We’ll gladly take care of the Thanksgiving feast, whether you join us at Isaac’s or prefer to set the holiday table at home.
On Thursday, November 26, we’re bringing one of our favorite American traditions to Prague. And since Thanksgiving isn’t about small portions or keeping your food to yourself, we’ve prepared a proper feast meant for sharing.
Turkey, Gravy, and All the Good Stuff
The star of the show is, of course, the turkey. We smoke it first, then finish it low and slow to keep it beautifully juicy. We serve it with rich gravy made with sage and apple cider.
And no Thanksgiving table would be complete without the sides: sausage stuffing, sweet potato gratin with rosemary, creamy mashed potatoes, grilled corn, and cranberry sauce with orange zest.
To finish, there’s a pecan pie brownie. Because there’s always room for dessert. 😉
Thanksgiving at Isaac’s BBQ
We’ll be serving everything family-style, on shared platters in the middle of the table, so everyone can help themselves to whatever they like. And the sides? Keep them coming!
Reservations are available for four seatings: 12:00 PM, 3:00 PM, 5:30 PM, and 8:00 PM. Seating is limited, and advance reservations are required.
Book your Thanksgiving table
Thanksgiving To Go
Prefer to celebrate Thanksgiving in the comfort of your own home? We’ve got you covered. We’ll prepare the entire holiday feast for you to pick up at the restaurant.
No spending all day roasting a turkey. No mountains of dirty dishes from cooking. Just set the table, invite your favorite people over, and serve.
And if the restaurant is fully booked, Thanksgiving To Go is still a great way to enjoy our holiday feast.
Pickup orders must be placed and paid for online in advance. You’ll be able to select your preferred pickup time slot when ordering.
Trick or Meat? Halloween at Isaac’s BBQ! 🎃
Things are getting a little spooky at Isaac’s BBQ this Halloween!
On Saturday, October 31, from brunch through dinner, expect plenty of BBQ, spooky decorations, a costumed crew, and something special coming out of our kitchen.
And you? Show up in costume, and we’ve got a little treat waiting for you! 👻
If you want to make sure you’ll get in, reserve your spot now!
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.
Fall Tastes Better This Way
New fall specials are here, and this time we went straight for comfort food. The kind that involves crispy fried chicken, smoked lamb, melted cheddar, brown butter and bourbon. No pumpkin required.
Fried Chicken Sandwich
This one starts with a buttermilk fried chicken thigh, fried until crispy and finished with fermented plum hot honey. The fermented plum brings sweetness and acidity, the hot honey brings the heat, and chipotle kimchi and sesame mayo pull everything together.
Sweet, spicy, tangy, crispy. Exactly the kind of sandwich we want to eat right now.
Cheesy Quesabirria
We already love lamb birria, so naturally, we covered a tortilla in cheddar and made it even harder to eat politely.
Our Cheesy Quesabirria combines smoked lamb birria with roasted tomatillo salsa inside a cheddar-covered corn tortilla, finished with onion and cilantro. It comes with consommé for dipping. And yes, dipping is very much part of the experience.
Pistachio Banana Pudding
And finally, dessert.
Banana pudding is American comfort food at its best, so we kept the soul of the classic and added a few things we love. Our version combines brown butter vanilla pudding, bourbon pistachio crumble and torched banana.
Here for fall, not forever.
All three fall specials are joining the menu for a limited time this fall. See you soon and come hungry!
Full Fall specials menu at Isaac’s is here
Summer at Isaac’s BBQ: Discover the Lighter Side of BBQ
This seasonal menu was built for long afternoons, warm evenings and cocktails in the sun. Every drink has been crafted to pair perfectly with one of our summer bar snacks, whether it’s our smoked heirloom tomato panzanella or popcorn shrimp with pickled watermelon. Expect bright summer ingredients with signature BBQ touches, where every bite and every sip share flavors that in truth naturally complement one another.
This menu celebrates a side of barbecue that’s often overlooked due to fresh seasonal vegetables, vibrant herbs, tropical fruit, citrus and just enough smoke to explicitly remind you where it all comes from.
Inspired by the feeling of a summer getaway, we’ve created a menu that’s made for sharing, lingering over a few drinks and enjoying long summer evenings with friends.
Summer Cocktails
Heatwave
Spiced tequila meets sweet mango with a citrus edge.
Mango-habanero infused tequila • Cointreau • Granny Smith Apple cordial • Lemon • Mango syrup
One in a Melon
The most refreshing thing on the menu.
Lime-mint infused vodka • Passionfruit • Watermelon purée • Ginger beer
Smurfacolada
A pina colada with a BBQ soul.
Rum • Smoked pineapple • Coconut cream • Lime • Brown Sugar syrup
BBQ-inspired Bar Food
Gulf Coast Popcorn Shrimp
We coat our shrimp in seasoned cornmeal and fry them until golden and crispy. Then we serve them with cilantro-lime crema and a fresh salad of pickled padrone peppers and watermelon rind. Pair this dish with One in a Melon for a refreshing summer combination. Better yet, we use the whole watermelon as part of our #zerowaste approach.
Elote Corn Dip
We grill sweet corn and mix it with cheese, cilantro, chili peppers and Tajín. Then we serve it with crispy tortilla chips for dipping. Pair it with the Smurfacolada. The smoky pineapple and creamy coconut soften the spice and bring the whole dish together.
Panzanella & Halloumi
We give the classic Tuscan panzanella a BBQ twist. First, we smoke heirloom tomatoes. Then we combine them with cucumber, red onion and grilled halloumi. Finally, pair it with The Heatwave. The cocktail adds bright citrus, sweet mango and just the right amount of habanero heat.
Looks cool? Reserve your table now!
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:
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.
Guest Chef at Isaac’s
BBQ as a culinary playground
Travel across the US and you’ll quickly realize that every region and every pitmaster has their own take on BBQ. And everyone is convinced theirs is the “right” way.
We think there can be more than one right way. That’s exactly where Guest Chef at Isaac’s comes in.
So what is it?
We invite a chef and, using their original ideas, create a menu together. Something that wouldn’t normally exist at Isaac’s.
Isaac invites friends and fellow chefs into the kitchen, and the goal is to inspire each other. It’s more of a dynamic dialogue between two perspectives. Subtle, or pretty direct.
The result is food that keeps the guest chef’s identity, but runs through our smoker, our techniques, and our way of thinking about BBQ.
And most importantly: it only happens once.
For two nights, this special three-course menu will be available. You’ll also have the chance to talk to both Isaac and the guest chef, share your thoughts, and maybe even get into a conversation about how unpredictable the paths of BBQ can be.
Stay tuned, we start in May!
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.