You won't be surprised to hear that Hungarian food is the specialty at a place with Budapest in its name. This bright spot has an upbeat Old World feel—lots of warm wood, and light stone-tiled columns. The menu is definitely in touch with the classics—the Transylvanian goulash is a pork stew with sauerkraut and paprika, and there are three different schnitzel preparations on offer—while merging elements of a modern approach: broiled brown butter trout, a spinach and mushroom moussaka. The dish that walks the line most deliberately is probably the not-your-momma's-perogies, the traditional potato dumpling elevated by smoked Applewood cheddar, brandy caramelized onions and spicy sausage.

Restaurant Details

You won't be surprised to hear that Hungarian food is the specialty at a place with Budapest in its name. This bright spot has an upbeat Old World feel—lots of warm wood, and light stone-tiled columns. The menu is definitely in touch with the classics—the Transylvanian goulash is a pork stew with sauerkraut and paprika, and there are three different schnitzel preparations on offer—while merging elements of a modern approach: broiled brown butter trout, a spinach and mushroom moussaka. The dish that walks the line most deliberately is probably the not-your-momma's-perogies, the traditional potato dumpling elevated by smoked Applewood cheddar, brandy caramelized onions and spicy sausage.

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