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Located on a quiet residential street in the eighth district's Palace Quarter, this family-run place is one of the finest restaurants in the city for hearty and traditional Jewish and Hungarian dishes. The walls covered with portraits of regular celebrity guests are testament to its popularity. In fact, the New York Times is among its fans: it wrote a glowing piece that declared that it served "the best matzo ball [soup] on earth." While that claim is open for debate among those who have strong opinions about such things, it's definitely worth seeking out to sample it for yourself. The cold egg and foie-gras cream, served with red onions and tomatoes, is another tempting appetizer, as are the goose cracklings with red onions. While the menu offers steaks and a few mainstream Hungarian dishes, the real thing to try here is the sólet (cholent), which comes in a variety of styles (for example, with goose liver, with roasted goose legs, with hard-boiled eggs, or with smoked meat). After a heavy meal like this you may need to replace dessert with a few strong shots of pálinka (fruit brandy).