Skip to main contentResembling a tiny hut along the Vltava, Tabor deserves immortal status for its Wienerschnitzelwich alone a god-sent creation of breaded pork loin between Grand Central Bakery ciabatta accompanied by an earthy paprikova spread, horseradish and crisp lettuce. But Tabor (named for the Czech birthplace of the owner, pictured above) also makes an excellent chicken paprikash, rich goulash, and damn fine spaetzle (with sausage), too. (Originally reviewed 3/29/2006)
WWeek 2015