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With baked good supplied by a famous Forest Hills Bakery, this café hides its tables deep in the interior, behind counters filled with babkas, strudels, and towering Viennese pastries. The menu in the café is strictly Hungarian, and the patrons rave about it as they eat: a plate-flopping wiener schnitzels in several configurations, cabbage leaves stuffed with a ground veal mixture nearly all meat, and cholent--the Eastern European Jewish bean stew. Only the chicken paprikash disappoints, due to an under-dosage of paprika. But all the rib-sticking entrees are mere prelude to a raid on the dessert cases. And believe it or not, the pastry craved the most by expat Hungarians is the cabbage strudel.
The Hungarians could teach us a thing or two about comfort food. Take turoscusza tepertovel, even if you can't pronounce it: a towering platter of glistening egg noodles, shards of bacon, and random gobs of sour cream and farmer's cheese. The... More »
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