Korzo Is Closed. We thank you all and wish you all the best.

We moved back to the land. We now grow and raise everything we sell.

We hope to bring you the food you love in some fabulous form very soon.

Village Voice, April 10, 2008, by Sarah DiGregorio
Central European fare, conceived by Maria Zizak, a chef from the Czech Republic. There’s a nice selection of Czech and German beers on tap, as well as Hungarian and German Wines. The menu runs from Viennese duck to Czech bread dumplings and pork to “EuroTripe”- homemade tripe soup. And although the place is clearly ‘nicer’ than many of the restaurants surrounding it, it’s in synch with the flavor of the neighborhood, which used to be (and to some extent still is) central and eastern European.

New York Times, April 23, 2008, by Florence Fabricant
…this kind of place was common 50 years ago in Yorkville, on the Upper East Side. Yearning for halusky dumplings, Hungarian flatbread, pirogi, sausage platters or slivovitz chicken?

Daily News, August 8, 2008, by Irene Sax
The Czech owners offer central European foods with grace notes. Silken cauliflower soup-both gluten-and dairy-free – is drizzled with hot pepper oils ($6). Forget that it’s summer! Order a cool Czech beer and try the sweet rich duck confit and duck sausage plate ($19), or the juicy roast pork loin that sits on a sliced bread dumpling alongside sweet shavings of red cabbage ($17). Just be careful. If the waiter says a dish is “for sharing,” he means sharing by a crowd.

Time Out New York, July 10-16, 2008 Issue 667, by Jordana Rothman
Steins of $4 house lager set the festive tone at this spacious, brick-walled newbie.