Chef Chris Hora Plans His Own Silver Lake Restaurant

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Tuna Tartare will be there Photo: Zionorbi via Flickr

We've just spoken with chef Christopher Hora, who will soon be the executive chef at his own restaurant called Hora Bohemian Bistro, slated for the SiLa space in Silver Lake. Hora is an alum of Spago and after bringing his Cali-style fresh market plates to Root in Philadelphia, has been cooking at Crustacean. Hora reveals that the new restaurant will be what he calls "Central European Globetrotter" cuisine and thinks people will especially enjoy his Tartare trio, which will feature steak with Czech toast, tuna, and a changing vegetable prep. Hora is coming up with a lot of terms these days to fit his vision and to that end describes the décor as "gypsy jewel box," maybe like the romantic nook we saw at Vardo recently. Planned for a February opening, HORA will serve brunch, lunch, and dinner with beer and wine, plus he says, "Some fun stuff like different Sangrias and Jesus Power punch." UPDATE: Hora's tentative menu is below.

HORA's Tentative Menu

Foie Gras, baked apple and persimmon-sage nage 17
Polenta cake, wild mushroom fricassee, poached egg and quail demi 8
Zelnacka Sauerkraut and beer soup, smoked pork and rye croutons 7
Dueling beet soups-Savory red beet and sweet yellow beet, parsnip salad, herb vinaigrette 8
Hunter Terrine Blanched leeks and pistachios 11
Tare tar flight 13
Peking duck Spring Roll Hoisin dipping sauce 6
Asparagus and Mushroom Salad Baby spinach and warm bacon mustard vinaigrette 11
Shrimp chop salad Jicama, baby greens, black bean vinaigrette 13
Mushroom flatbread Shallot-bacon jam, cabernet poached egg 9

Segadine Goulash Czech beef and cabbage Goulash 11
Arugula risotto and truffle honey jus 13
Add Crispy pork belly 19
Pumpkin Raviolis Sage brown butter and pine nuts 8/15
Quail stuffed with short ribs Braised beet tops and cherry relish 17
Monk Fish poached in coffee and rum Spaghetti squash sauté, chocolate mole 24
Pan seared Black Bass w/Cockles, baby artichokes, grilled fennel, fingerling potatoes & a dried tomato Sambuca broth 27
Oxtail and rabbit ravioli 15