Hungarian Restaurants Worldwide

If you're looking for a place to eat flavourful goulash soup or enjoy a delightful dessert like palacsinta. Here is a list of Hungarian restaurants worldwide. For Canada, restaurants are listed by province. For USA, restaurants are listed by state. All other entries are listed by country in alphabetical order.

Also, if you know a great place to eat in your area, please feel free to add it to the list by leaving a comment below. I will be updating this list on a regular basis.

CANADA

Alberta

Jonas Restaurant
937 - 6th Avenue S.W, Calgary, AL, T2P 0V7
http://jonasrestaurant.homestead.com

British Colombia

Bandis Restaurant
1427 Howe Street, Vancouver, BC, V6Z 1R9
http://vancouverrestaurants.com/bandis-restaurant

Tasty Hungarian Goulash
505 Dunsmuir Street, Vancouver, BC
http://tastyhungariangoulash.com

Ontario

Amber Garden and Dalmacia Restaurant
1702 Carling Ave., Ottawa, ON
http://www.ambergarden.net

Courtyard Restaurant Yorkville
Fresh European Cuisine with Hungarian Flavour!
121 Yorkvile Avenue, Toronto, ON, M5R 1C4
www.yellow-net.com/courtyard-restaurant-yorkville/index.htm

The Coffee Mill Restaurant
99 Yorkville Avenue, Toronto, ON, M5R 3K5
http://www.coffeemillrestaurant.com/main.html

Cozy Hungarian Dining Room
2448 ½ Kingston Road, West of Midland Avenue, Scarborough, ON, M1N 1V3
http://cosyhungariandiningroom.com

Country Style Hungarian Restaurant
450 Bloor St West, Toronto, ON, M5S 1X8
http://www.countrystylehungarianrestaurant.com

USA

California

Duna Csardas
5820 Melrose Ave, Los Angeles, CA, 90004
http://www.csardasrestaurant.com

Illinois

The Epicurean Hungarian Restaurant
4431 W. Roosevelt Rd., Hillside, Il, 60162
http://thehungarianrestaurant.com

Massachusettes

Anna’s Hungarian Kitchen
70 Southbridge Street, Worcester, MA
http://www.annaskitchen.com

Michigan

The Hungarian Rhapsody Restaurant
14315 Northline, Southgate, MI
http://www.therhapsodyrestaurant.com

Ohio

Balaton Restaurant
13133 Shaker Square, Cleveland, OH, 44120
http://www.cleveland.com/sites/balaton/index.html

Tony Packos (various locations throughout Ohio)
1902 Front Street, Toledo, OH, 43605
http://www.tonypackos.com

Oregon

Novak's Hungarian Restaurant
2306 Heritage Way SE, Albany, OR, 97321
http://www.novakshungarian.com

Texas

European-Bistro
111 E. Main Street, Pflugerville, TX, 78660
http://www.hungarianbistro.com

AUSTRALIA

Café Zi-Zi
14 Norton Street, Leichhardt, NSW
http://www.cafezizi.com.au

FRANCE

Le Paprika
28 Av. Trudaine, Paris, 75009
http://www.le-paprika.com

UK

The Gay Hussar
2 Greek St, Soho, London, W1D 4NB
www.gayhussar.co.uk

Bratwurst Sausage Cooked Over The Stove - German

Bratwurst is a popular German sausage that contains pork, beef, or veal. It originated from the the region of Thuringia, where it is traditionally known as Thüringer Rostbratwurst. The oldest known recipe dates back as far as 1432. Documents discovered recently in 2000 in the Weimar city archives by Hubert Erzmann, an amateur historian, reveal the law regarding production of Thuringian Rostbratwurst. These laws made bratwurst one of the world's first regulated foods.

Bratwurst can be cooked in a variety of ways including grilled on a BBQ, pan-fried, or even smoked. I personally enjoy the traditional method of cooking it on the stove top while using ingredients like beer to add a more pungent flavour to it. Just remember to always buy quality sausages from a deli or store that's committed to producing authentic foods (I know its not always possible to do so but it will make a huge difference in the overall taste).

Bratwurst can be served with a side of sauerkraut, potato salad, or on a freshly baked Brötchen (bread roll). Guten Appetit!

Ingredients

4 bratwurst sausages
½ cup water
1 cup of beer

Directions

Heat ½ cup of water in large saucepan and bring to a boil. Add the sausages, cover, and simmer until water is evaporated.

Uncover and reduce heat. Continue to cook sausages until they are fully brown on both sides.

Add 1 cup of beer and simmer for an additional 5 minutes.

Serve warm.

*Don't forget to visit the official website of the Bratwurst Museum in Germany for more interesting facts and information.

Bratwurst Museum
http://www.bratwurstmuseum.net

Big Fuss Over Salty German Pretzels

Germans just might have to say goodbye to their famous and beloved pretzel.

The European Commission is trying to ban the snack food over concerns about its high level salt contents.

The new legislation would require strict labelling on all fresh bread products in efforts to inform the public about the ingredients being used.

Germans across the country have reacted by resisting the proposal, where the issue has been front-page news in newspapers ranging from sensational tabloid Bild to conservative broadsheet Frankfurter Allgemeine Zeitung.

The baking industry worries that due to the ever intensifying pressure to reduce salt levels, companies would find themselves unable to advertise their bread products from the French baguette to the Italian focaccia as part of a healthy diet if labelling is required.

Although, the EU has firmly stated that German bakers should not be concerned and the matter is still being discussed.

Article information from Agence France-Presse (AFP).

Polish Restaurant In Africa?!

Lately, I've been doing a lot of research on various Central and Eastern European restaurants in North America and around the world.

This restaurant called "Little Poland" caught my atttention. It's located in Pietermaritzburg, South Africa and is actually the only Polish resturant in all of Africa! They serve traditional polish food including Golonka, Bigos, and Pierogi's, as well as many other European dishes. Owners Mira and Zbyszek Staszowski also offer a guesthouse for tourists interesting in exploring the region.

So, if feel like having old fashioned home cooked meals in the wild plains of Africa, you can always stop by Little Poland for a bite to eat.

For more information, you can visit the Little Poland website.
http://www.littlepoland.co.za

Cucumber Salad (Hungarian)

Also known as uborka salata in Hungarian, this salad is a common side dish that can be served with a bowl of goulash or a plate of chicken paprikas. It has a very light and refreshing taste. I always love to eat this during the hot summer months.

Serves 4- 6.

Ingredients

For the dressing

5 tablespoons sugar
2 cups water
½ cup vinegar

For the cucumber salad

3 large cucumbers peeled and thinly sliced
1 clove garlic, chopped

2 tablespoons of fresh dill
salt and pepper to taste

Directions

For the dressing, use a small bowl to dissolve the sugar in water. Add vinegar and complete the dissolving. Set aside.

In a large bowl, wash, peel, and thinly slice the cucumbers. Season generously with salt. Let stand for 15 minutes. Pour dressing over the cucumbers until just covered. Add the garlic and dill. Refrigerate for at least an hour or overnight if possible before serving.

Bruce Willis To Advertise Ukrainian Canned Food

Since this blog is all about Central and Eastern European food. I can't resist the urge to post even the most reclusive news surrounding it. Here's just one story that's certainly not your typical headliner.

According to the radio station “Echo of Moscow,” American actor Bruce Willis has officially agreed to shoot an advertisement for a brand of canned chicken in Ukraine. The advertisement will be shot in Moscow, however, the commercial’s story-line and budget have not been released.

Willis has also agreed to advertise a new Cesare Paciotti fashion collection from Italy.

Article information from UNIAN News Agency.

Breaded Fillet Of Sole

Sole is a white fish that's lean and sweet in taste. It can be cooked in a variety of ways including pan-fried, oven-baked, grilled, poached, steamed, or even deep-fried. This recipe is a great example for pan-frying sole in a easy and quick method. I often make this recipe on busy week nights with a side of steamed vegetables and roasted potatoes.

Ingredients

4 small skinless, boneless fillets of sole or flounder

1 teaspoon salt and pepper

1 large egg

2 tablespoons of milk

1 cup all-purpose flour

1 cup breadcrumbs (fresh if possible)

4 tablespoons of olive oil

1 teaspoon of fresh chopped parsley for seasoning (optional)

1 fresh lemon, cut into wedges to be added on the side for flavor

Directions

Wash and rinse fillets. Pat dry carefully with paper towel or dry cloth. Season fillets with salt and pepper on both sides.

In a small bowl, whisk egg and milk together. Pour egg and milk mixture onto a large flat plate. On a second plate, add flour and spread out evenly. On a third plate, add the breadcrumbs.

Take each fillet and carefully dredge in flour, then coat with egg and milk mixture, and then coat generously with breadcrumbs.

Using a large frying pan, heat oil on medium heat until very hot. Place fillets in pan and heat for 3 minutes of each side until evenly browned.

Season with parsley if desired. Transfer the fillets to a warm serving dish.

World's Largest Pierogi Statue

Since yesterday's post was about the world's largest sausage. I thought it might also be interesting to mention the word's largest pierogi statue located in the village of Glendon, Alberta, Canada.

This 25 foot, 6000 pound, fibreglass statute was built in 1993 as a tribute to the area's Ukrainian heritage.

The area has several restaurants nearby that serve pierogi’s and traditional Ukrainian food. So, if you decide to visit you certainly won't go hungry! There's also an annual Pyrohy festival that's held in Glendon on the first Saturday in September.

For more photo's and information about the statute along with the town of Glendon, you can visit their official website.

Village of Glendon

http://members.mcsnet.ca/glendon/pyrogy.html

Croatians Make World's Largest Sausage?

Here's something you don't see everyday!

Last weekend, Croatians cooked up what they claim to be the world's largest sausage measuring 530 metres.

Hundreds of locals gathered in the main square of Vinkovci in the country's east and grilled the giant sausage, made with 400 kilograms of pork, 10 kilos of salt, 2.5 kilos of spices and 3.5 kilos of garlic bought for a local farm, the town hall said.

Organisers said the sausage was the world's largest and could feed as many as 3000 people, but adding it was merely "training" for next year when they plan to produce a sausage measuring 1000 metres.

According to the Guinness Book of Records the longest-ever sausage made so far measured 392 metres and was made in Romania in December last year.

I guess we'll just have to wait and see for the next record breaker.

Article information and photo from Agence France-Presse (AFP).

Hungarian Food Week in New York City from February 27 – March 6

If you live or are planning a trip to the big apple within the next few weeks. You might want to check out Hungarian Food Week that runs from February 27 – March 6, 2009.

Attila Bicsar, the executive chef at Restaurant Alabardos in Budapest, will cook up authentic Hungarian dishes at Café des Artistes in Manhattan. Together with owner George Lang, who is Hungarian himself, they will present special menus for the week. Close to Lincoln Center and the Theater District, the Café has a long history of being host to famous artists, from Alexander Woolcott to Marcel Duchamp (whose atelier was right above the Café) to current celebrities such as Kathleen Turner and James Levine.

For more information, please visit the Café des Artistes website.
http://www.cafenyc.com

Location:
Café des Artistes
One West 67th Street
New York, NY
Tel: 212-877-3500
E-mail: info@cafenyc.com

Hungarian Food Week is a featured event that's part of a yearlong festival showcasing contemporary Hungarian visual, performing, and literary arts in New York and Washington, D.C., throughout 2009. For more information or about other Hungarian events in these cities, visit the Extremely Hungary Festival website.

Extremely Hungary Festival
http://extremelyhungary.org

Banana Nut Bread

I can't seem to get enough of banana bread! It makes a great snack, dessert, or quick morning breakfast. This recipe contains walnuts, although you can substitute with other nuts like pecans or choose to leave them out. Just remember to always use nicely ripen bananas, they will give your loaf a much better taste.

Makes 1 loaf.

Ingredients

3 large ripe bananas
1 ½ cups all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon nutmeg
2 large eggs
¾ cup firmly packed golden brown sugar
6 tablespoons unsalted butter, melted
½ cup whole milk
½ cup chopped walnuts (optional)

Directions

Preheat oven to 350F (180C) and butter a 9-by-5-inch loaf pan.

In a small bowl, mash the bananas. In a separate bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, salt, nutmeg, and nuts (just remember to keep a handful of them if you want to top the loaf in the end). Set aside.

In a large bowl, whisk the eggs until blended and stir in the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternately with the bananas and fold in with a rubber spatula until just incorporated. Be careful not to overmix!

Pour the batter into the prepared loaf pan. Toss any extra nuts on top. Bake for about 55 -60 minutes and when until a toothpick inserted into the center comes out clean. If the loaf looks like its getting too brown along with the nuts, you can carefully place tin foil over it for the last 15 minutes.

Let cool in pan for 5 minutes before removing it on a wire rack.

Serve either warm or cool.

Baked Honey Mustard Chicken

This is one of my favorite chicken recipes. It has a great tangy and sweet taste. Best of all, quick and easy to prepare!

Ingredients

4 boneless, skinless chicken breasts
1/2 cup all-natural honey
1/2 cup Dijon mustard
1 teaspoon paprika
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped parsley
salt and pepper to taste

Directions

Preheat oven to 350F(180C) and grease a small baking dish. Add the chicken breasts to it. Set aside.

In a small bowl, add honey, mustard, and paprika. Mix all ingredients until combined.

Pour about half of the mixture over the chicken breasts. Bake for 30 minutes.

Turn chicken over and add the remaining 1/2 of the mixture as well as the basil and parsley. Bake for an additional 10 to 15 minutes or until chicken is thoroughly cooked.

Season with salt and pepper.

Unicum - Hungarian Liqueur

One of the finest and most popular drinks in Hungary!

About Unicum

Known as the national drink of Hungary, Unicum is a herbal flavoured liqueur with a subtle bitter sweet taste.

History Of Unicum

The history of the drink dates back to 1790, when a court physician named József Zwack combined different herbs and roots to create a remedy for Kaiser Joseph II, Emperor of Austria and King of Hungary, who was suffering from stomach ailments. When the monarch tasted the drink he exclaimed, “Das ist ein unicum!” meaning in English “This is unique!”. Thus the name of the drink was given.

The first Unicum factory started production in 1840 in Pest, and together with the secret recipe it is still the property of the Zwack family. Although, the exact recipe is not known, it can be divulged that Unicum is made of over 40 different herbs and spices, blended and distilled before being aged in oak casks for six months to create its inimitable flavour and harmony.

How To Serve Unicum

Unicum has a beneficial effect on the digestion, and it can be savoured either as an apéritif or as a digestif. You can drink it chilled, yet its rich taste can be appreciated the best at room temperature.

There are also two other varieties of Unicum which are Unicum Next and Millenicum.

Further Information About Unicum

For more information about Unicum, you can visit the official website of Zwack. If your planning a trip to Hungary, you can visit the Zwack Unicum Heritage Visitors Centre in Budapest. As well, you can visit the Zwack Palinka Distillery for a detailed tour and tastings of various Unicum drinks.

Zwack
http://www.zwack.hu

Where To Buy Unicum

Unicum isn't the easy drink to find at your nearest wine and beer store. However, it is gaining more popularity outside Europe especially within North America. Just remember to always call the store a head of time to ensure the item is stocked even though it may be listed on their website or catalogue.

CANADA

Ontario

LBCO (various types available)
http://www.lcbo.com/main/en.shtml

USA

California

Wally's Wine and Spirits
http://www.wallywine.com/default.aspx

New York

Marketview Liquor (labeled as Zwack only)
http://marketviewliquor.com

Mount Carmel Wines & Spirits (Unicum Modified)
http://www.mountcarmelwines.com

UK

Drinkon.com
http://www.drinkon.com

Hungarian Deli And Meat Shops Across North America

If you're looking for a place to buy authentic Hungarian salamis, sausages, meats, and other products made from Hungary. Here’s a list of delicatessens and shops across North American listed by province (Canada) and state (USA).

Also, if you know a great place in your area, please feel free to add it to the list by leaving a comment below. I will be updating this list on a regular basis.

CANADA

Alberta

Budapest Delicatessen Ltd.
9308-111 Avenue, Edmonton, AL
http://www.budapestdeli.ca

Ontario

Bank Street Sausage & Deli
1920 Bank Street, Ottawa, ON, K1V 7Z8
http://www.banksausagedeli.com

Blue Danube Sausage House
24 Chauncey Ave. Etobicoke, ON, M8Z 2Z4
http://www.bluedanubesausagehouse.com

Mak European Delicatessens
1335 Lawrence Ave East, Toronto, ON, M3A 1C6
http://www.makdeli.com

Mezes Macko/Honey Bear
249 Sheppard Avenue East, Willowdale, ON, M2N 3A8
http://www.mezesmacko.com

St. Lawrence Market (Scheffler's Deli and Cheese)
92 Front Street East, Toronto, ON, M5E 1C4
www.stlawrencemarket.com/shopping/vendors/schefflers.html

USA

California

Budapest Deli
10307 Vassar Ave, Chatsworth, CA 91311
http://quickshipeurope.com

Otto’s Hungarian Import Store & Deli
2320 West Clark Avenue, Burbank, CA 91506
http://www.hungariandeli.com

Valley Hungarian Sausage & Meat Co
8809 Pearblossom Highway, Littlerock, CA 93543
http://www.valleyhungarian.nv.switchboard.com

Connecticut

Fairfield Meat Emporium
849 Kings Highway, Fairfield, CT 06432
http://www.hungarianmeatmarket.com

Florida

Dettcris Hungarian Delicatessen
812 N. Federal Hwy Pompano Beach, FL 33062
http://www.dettcris.com

Illinois

Bende Inc.
444 Roosevelt Rd, Glen Ellyn, Il 60137
http://www.bende.com

Louisiana

Louis Bartus Hungarian Sausages & Pastries
30547 Strawberry Lane, Albany, LA 70711
http://www.livingstonparish.com/bartus.htm

Nevada

Budapest Market
6380 S Eastern Ave Unit 6, Las Vegas, NV 89120
http://quickshipeurope.com

New Jersey

Hungarian Meat Center
189 Parker Ave, Passaic, NJ 07055
http://www.kolbasz.com

New York

Yorkville Meat Emporium
1560 2nd Ave, New York, NY 10028
www.hungarianmeatmarket.com

Classic Raisin Oatmeal Cookies

A great American classic cookie!

Ingredients

3/4 cup butter, at room temperature
1 cup firmly packed brown sugar
1/2 granulated sugar
1/4 cup milk, at room temperature
1 egg, at room temperature
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups quick or old fashioned oats
1 cup sultana raisins

Makes 28 -32 cookies.

Directions

Preheat oven to 350F(180C) and line a baking sheet with parchment (baking) paper.

In a large bowl, beat butter, brown sugar, granulated sugar, milk, egg and vanilla with a hand or stand mixer on medium speed until well blended.

Add flour, cinnamon, baking soda and salt. Stir in oats and raisins.

Drop batter in by heaping 2-tablespoon portions onto prepare baking sheet, spacing the cookies 3 inches apart.

Bake for 12 to 15 minutes.

Let cookies cool on baking sheet for about 5 minutes, then transfer to wire racks with a thin or flexible spatula.

Serve either warm or cool. Store in an airtight container at room temperature for up to 5 days.

Baked Acorn Squash

This recipe makes a fantastic side to any meal. Simple and delicious.

Serves 4 - 6.

Ingredients

1 large acorn squash
1 tablespoon unsalted butter
2 tablespoon brown sugar
1 tablespoon pure natural honey
salt to taste

Directions

Preheat oven to 400F (200C). Cut the acorn squash in half, lengthwise from stem to end.

Using a spoon, scoop out the seeds and stringy flesh in the center of each half. Place in a large baking dish, cut side up. Add about a 1/4 inch of water to the bottom of the baking dish to ensure the bottom of the squash doesn't burn.

Add 1/2 tablespoon of butter into the inside of each half. Continue by adding two tablespoons of brown sugar and 1 tablespoon of honey into the centers.

Bake in oven for about 1 hour until the squash is soft and a fork can easily be poked through.

Remove from oven and let cool for about 5 minutes. Scoop out the inner layers of the squash and place in a large bowl. Discard the skin. Mix squash with fork until just blended.

Serve warm.

Sour Cherry Soup (Hungarian)

Sour cherry soup also known as meggyleves is a popular dish throughout Hungary as well as other parts of Europe that have their own variations to it. Most hungarians enjoy this dish during early spring to late summer when the cherries are fully ripened. It makes an excellent appetizer for hot summer days or as a special treat.

Ingredients

1 cup pitted sour cherries
½ cup water
½ cup granulated sugar
1 tbsp corn starch
3 slices of lemon thinly chopped
2 egg yolks lightly beaten
1 cup red wine
1 cup heavy cream

Directions

In a small saucepan over medium heat, combine water and sugar. Simmer until fruit is cooked but still firm.

Drain liquid into measuring cup and set fruit aside in a large glass bowl. Add water to liquid to make 1 cup (250 ml).

In a saucepan dissolve cornstarch in a little water and add egg yolks; mixing well. Add the fruit juice and lemon slices. Bring mixture to a boil stirring constantly. Reduce heat and simmer for 10 minutes.

Remove saucepan from heat. Blend in wine and cream. Pour over fruit and refrigerate for 30 minutes or more.

Serve chilled in soup bowls.

All About Paprika

What is paprika?

Paprika is a spice made from the grinding of dried sweet red or green bell peppers. It is a commonly used ingredient in a variety of Hungarian, Central, and Eastern European dishes. Paprika is also very well-known throughout Mexico, Central, and South America which have different versions of the paprika spice.

How to cook with paprika?

Paprika is a great ingredient to use in your recipes especially if you want to enhance flavor and color to your dishes. Some of the most popular Hungarian dishes that have paprika include goulash soup and chicken paprikash.

One of the easiest ways to use paprika is by adding into lard or oil in your cooking. Just be careful not to leave paprika too long under high heat or you may burn it!

How to store paprika?

Unlike other spices, paprika has a relatively short self-life about six months or less. It should be purchased in small quantities and kept in airtight containers away from sunlight.

Where to buy paprika?

You can find the standard type of paprika almost everywhere including at your nearest grocery store. However, I highly recommend using paprika that is from Hungary as it will have the finest and most well-balanced taste especially if your strictly using it for any Hungarian dish. Try visiting a food or spice specialty shop near you. Of course, if you live in Europe you can buy paprika at your local market.

Here is a few of the most popular paprika producers in Hungary. Many of their products are exported around the world.

Szegedi Paprika Spice and Canned Food Producing Company (based in Hungary)
http://www.szegedipaprika.hu

Hungarian Flavours Ltd. (based in Hungary)
http://hungarianflavours.com

You can also try these online retailers that sell authentic Hungarian paprika
along with many other products from Europe.

Bende Inc. (based in Illinois, USA)
http://www.bende.com

Otto’s Hungarian Import Store and Deli (based in California,(USA)
http://www.hungariandeli.com

Budapest Deli (based in Las Vegas and California, USA)
http://quickshipeurope.com

Hungarian Food and Wine (based in Hertfordshire, UK)
http://www.hungarianfoodandwine.com

German Deli (based in Texas, USA)
http://www.germandeli.com

Just For Fun!

If your still interested in learning more about paprika and its history. You can visit the official website for the Pick Salami and Szeged Paprika Museum in Hungary. Even better, you can actually tour the museum in person!

Pick Salami and Szeged Paprika Museum
http://www.pickmuzeum.hu

Fast Food Chain Serves Wiener Schnitzel?

I was in Las Vegas this past weekend when I came across this fast food restaurant called Wienerschnitzel. It's a popular chain in the USA with restaurants throughout Arizona, California, Texas, as well as several other states.

The silly thing is they don’t actually serve wiener schnitzel or anything else related to the dish. Although, their mascot is a cute and cuddly dachshund (just thought you might want to know).

So, if you’re interested in finding out what real wiener schnitzel is or how to make it, here’s a few websites worth checking out.

Kochecke Cooking Recipes
http://www.kochecke.com/recipe/wiener-schnitzel

The Passionate Cook
http://thepassionatecook.typepad.com/thepassionatecook/2005/07/wiener_schnitze.html