2015- Our list

As this year winds down it seems only customary to keep up with the Jones’ of culinary critiques and diaries; that is, write an entry that reviews our experiences this year.  Rather than a “Top 10” countdown or a review of all our ventures, we decided to make a list to outline 2015 and maybe lend suggestions for places to visit or avoid.  So, here it goes.

Favorite new restaurant:  Abe Fisher, Center City

-innovative dishes with amazing flavors mean even we can’t deny this Solomon gem is the real deal. Our dislike for the over-rated Zahav is completely overpowered by our adoration for Abe Fisher. 

Hungarian duck at Abe Fisher

Favorite overall experience:  Alinea, Chicago, IL

-Utilizes science and mind-blowing techniques to prepare its courses which can change nightly.

Biggest disappointment:  El Poquito, Chestnut Hill

-Slow service and underwhelming flavors combine for a bad combo that the margaritas couldn't fix.

Favorite dish:  What the duck:  Hungarian duck, Abe Fisher, Center City & Duck breast at Meat & Potatoes, Pittsburgh, PA

-Since Rob didn’t get to have the Meat and Potatoes duck, it seemed unfair to pick one over the other of these two dishes. Not sure what was on the Chinese calendar for this year, but for the Gregorian calendar, this past year was most definitely the year of the duck.

Favorite lunch spot:  Dizengoff, Center City

-Some of the best hummus anywhere at a reasonable price.

Favorite dessert:  Key lime pie, Blue Heaven, Key West, FL & Dessert Finale, Alinea, Chicago, IL

-Another tie, the key lime pie is consistent every year.  As for Alinea, the dessert on the entire table says it all.

Favorite food for value:  Zwickl, Munich, Germany

-We stumbled upon this bistro in the Viktualienmarkt that serves outstanding authentic Bavarian food at a reasonable price.

Favorite new sandwich:  Cubano Mix, Sandy’s Cafe, Key West, FL

-The ham and pork combo will melt in your mouth.  Chase down the sandwich with a cafe con leche.

Not worth the money:  Stella Blue, West Conshohocken, PA

-This place is literally 2 blocks from our house but its menu cannot compare with any eateries in the city.

Most unique item:  Green apple helium balloon, Alinea, Chicago, IL

-Fun meets delicious in this dish. And you even get the high pitched helium voice for a little while.

Not worth the hype:  Pizzeria Vetri, Fairmount

-Going back here for a second time during our pizza challenge showed that some places just don't hold up with time. Looking back, the only word we can use to describe this place now is ‘lazy.’

Favorite beer selection:  Victory Brewery, Downingtown, PA

-The brewery offers over twice the amount of Victory beers you typically find in stores and bars; and growler fills are way cheap.

Favorite cocktail:   Blood of the kapu tiki, Three Dots and a Dash, Chicago, IL

-A tropical drink in a pirate ship meant to be shared with 4 people.

Favorite coffee house:  Volo Cafe, Manayunk

-In the middle of Main Street, La Colombe coffee and homemade pastries.

Still going strong:  Noord Eetcafe, East Passyunk

-A fav. Never had a disappointing meal here. 

Barbara's- Ewing, NJ

As a child of Hungarian parents and immediate family, I grew up eating home-cooked Hungarian  meals.  There was never enough paprika in the house.  Goulash, paprikas and palachinta, reigned on at least a monthly (if not weekly) basis.  While I may have taken some of these pleasures for granted as a child, as an adult I have come to have a fuller appreciation of my roots and the culture I come from.   These days there are not many Hungarian communities in the United States, and because of that the food is hard to find especially in Philadelphia.  As a child, I remember eating Hungarian in Montreal; Stowe, Vermont (random); and an old “Hungarian Club” in Northeast Philadelphia.  That was about it.  Fast forward nearly 20 years and there is still no Hungarian restaurant in the Philadelphia area.  There are Hungarian dishes on local menus, and some of them certainly deserve some praise. Bauhaus Schmitz has a tasty goulash while Abe Fisher’s Hungarian duck is the best duck I’ve ever tried.  However the search for a purely Hungarian comfort-food restaurant in and around Philadelphia has been met with continuous futility.  Coming from a culture that is recognized so little and with no true familiarity in the US, this makes finding places that much more special. Sure everyone knows what goulash is, and many people think they have even tried a true traditional one. But real, unique magyar food deserves a chance at the spotlight too.  

New Brunswick, NJ has one of the most active Hungarian communities on the east coast.  However, the number and quality of Hungarian markets and eateries diminished into obscurity over the last 20 years.  Local churches and clubs open their kitchens during the Hungarian Festival in June. If we are lucky, the entire Rajczy clan heads up together to enjoy an important part of our history and culture every year.  And maybe imbibe in some Hungarian liquors that are hard to find anywhere else. There is a Hungarian restaurant in neighboring Woodbridge but that basically rounds out that area.  However,in order to enjoy some soulful Hungarian we actually traveled to Ewing, NJ, about an hour and change north of Center City.  Located a couple miles off Interstate 95 is Barbara’s.  This is an unassuming BYO Hungarian eatery located in the midst of a strip mall.  We opted to check this out on a recent Saturday trip to New Jersey.

Once inside the establishment you can easily tell this is family-owned and run.  There are simple organized clean tables with traditional Hungarian wall decorations, including embroidered napkins, shirts, and family photos of the owners at important Hungarian landmarks There is nothing flashy or cluttered. This couple is trying to simply bring their food and lives to their neighborhood simply and in the tastiest way possible through the food rather than the decor.

The menu is straight-up Hungarian favorites.  Variations of paprikas included traditional chicken, beef or pork.  Magyar goulas was on the top of the list but other menu options included stuffed cabbage, stuffed peppers and breaded chicken and pork cutlets.  I opted for the goulash while Cassie tried the pork paprikas.  The goulas came out piping hot.  The broth was beefy but still harnessed the bright red of fresh paprika.  (Note that most goulash in non-authentic Hungarian restaurants rely more on a thicker beefier broth.  This can be a tasty spin but authentic Hungarian goulash is a soup not a stew and its natural color is red not brown.)   Cassie ordered pork paprikas which was perfectly porky and tender.  Their paprikas was thick and the pork cut in the traditional cubes. This was overtop nokedli (Hungarian version of spaetzle) For a quick dessert we split a palachinta, a traditional dessert similar to a crepe with various filling options and powdered sugar.  Their options for filling were peach (our choice) or cheese.  Yes, traditional palatinata is usually served with cheese curds or cottage cheese.   However, this cheese typically has a sweeter taste. 

Magyar Goulas

Pork Paprikas

Barbara’s was a split-decision stop for lunch on the busy Saturday before Christmas.  The restaurant is simple with its comfort food and modest prices.  It’s a great opportunity to glimpse at a food culture that thrives on flavors from simple ingredients and spices.  It’s also a great option for Hungarian not too far from a region that has been deprived of such an experience.