“Hopefully someone will take it over,” he said. “We can help them out for a couple of years. It tugs at our heart to do this.”

Younger members of the Kapoun family won’t take over the business, but Kapoun said a younger generation’s knowledge of things like social media and the Internet, part of running a modern restaurant, is something that the Bohemian Cafe needs to attract a new generation of diners willing to try sometimes unfamiliar cuisine.

The menu at the restaurant is truly singular in the city. Diners most often go for the boiled beef and dill gravy and the Czech goulash. The roast duck and pork, served with tangy kraut, bready dumplings and no shortage of homemade gravy, are popular, too. A bowl of liver dumpling soup is like nothing else in the city.

Svickova, though, is one dish that often takes some finessing. Kapoun said when tour groups come through the restaurant, most often to learn about making kolache and the neighborhood’s Bohemian history, only a few order the svickova. But when he describes the savory dish of Czech sauerbraten roasted in a seasoned brine that’s then used as stock for a white wine and sour cream gravy, people’s eyes light up.

“We had to be smart and educate them and tell them what it is,” he said. That happens for many dishes on the restaurant’s menu.