In a city where Chimney Cakes can be found at standalone shops and kiosks throughout the downtown area the Chimney Cake Shop on Vaci Street proves popular thanks to a location in the middle of Budapest’s shopping corridor and makes good on it with freshly made Cones filled with any number of Ingredients from Fruit to Ice Cream.
Fronted by friendly service, prices a touch higher than othe like shops but still affordable, Pentecost Monday found the Cake light with a delicate crumb while Swirl Soft Serve was par for the course but benefited by Nutella at an added cost.
Known for serving traditional Hungarian fare in a casual setting Café Kor feels like a step back in time, a pencil and paper ledger tracking reservations while formally-dressed staff assist customers inside or on the covered patio.
Located steps from the Basilica and popular without being overly-busy it is in addition to a well-culled menu that diners are invited to choose plates written on paper daily, the Goose Liver Pate accompanied by fresh Vegetables but creamy and luxurious on its own when slathered on housemade Bread.
Tightly spaced from the kitchen to a carpeted dining room, outside far better on this day for piping-hot Veal Soup perfumed by Tarragon, entrees arrive unadulterated in the form of a thinly-pounded Pork Chop or Duck Breast roasted next to Rice and Tangerine Sauce.
Opened in 1995 and closed on Sundays it would be a mistake to leave without Dessert, the Hungarian take on Mont Blanc lent just enough sweetness by Whipped Cream while Somloi Galuska is rustic and better than others versions twice its price.
Opened in 1884, when New York Life Insurance Company built its European headquarters in Budapest and decided to lunch a Coffee house, New York Café is the Hungarian capitol’s most famous Restaurant largely for the way it looks.
Designed in Italian Renaissance-style, with chandeliers and frescoes decorating high ceilings, it is after a wait that guests are offered a seat while live music plays and servers dart to and fro with stacks of trays and plates.
Lavish to say the least, a location along Erzsébet Körút drawing plenty of foot traffic, Breakfast for most comes in tiers with Pastries and Fruit joined by Coffee, Juice or creamy Hot Chocolate.
Not really about the Food, with pricing akin to the actual New York instead of Budapest, it is while hearing tales of famous writers and poets who dined inside that Eggs arrive topped in Cheese and Ham before finishing with a thin Pancake or traditional Somloi Galuska.
Visited on Pentecost Monday when much of Budapest was closed Villa Bagatelle offers competent Pastries in a pleasant setting on the Buda side of the Danube.
Built on all-day breakfasts, a renovated villa offering plated meals upstairs plus a Bakery at street level, guests will find homemade Bread alongside Cakes and Coffee, though a Carrot Cake ordered and paid for was not found in the bag upon return to the hotel.
Ordered as take-out, service dour like much of Hungary, Viennoiserie are nicely laminated albeit a little dry while items such as the frosted Csigatorony Csokis and Plum Jam Tk Almas Szilvas fare better.
Baba au Rhum, Apples, Mascarpone, Walnut Streusel, Miso Caramel, Apple Reduction
Espresso
Pistachio Sponge, Freeze dried Raspberry / Goat Cheese Cheesecake, Graham Cracker, Red Currant / Malt Choux, Hazelnut, White Chocolate
Located in the vaulted cellar of a book shop Laurel is considered one of Budapest’s best Restaurants, Chef Adam Mede putting Michelin aspirations on display with plates that bridge Budapest to Asia in a manner that feels natural.
Offering Lunch and Dinner, the latter a seven course tasting menu expanded by Amuses and Mignardises upstairs, guests enter from the street to pleasant greetings as they pass by books and the bar.
Gracious and good at reading diners’ level of sophistication, a glass of Sparkling Tokaj poured prior to the arrival of line-caught Trout atop Rice perfumed by local Wine, the concept unveils itself quick by way of Egg Noodles in XO Sauce followed by Rooster Dumplings fortified by Liver and Skin.
Undoubtedly fine dining, but also homey in a way, it is after transitioning downstairs that Bread arrives with Dips and Pickles that lead well into crispy-Skin Carp in a pool of Caviar Beurre Blanc and bits of Asparagus.
Not afraid to use a little spice, Beef Tartare on Brioche with Chilis lent umami by Lobster Mayonnaise, it is after complex Ramen with broth infused by its mother that the night’s best dish arrives featuring Catfish draped in a Noodle and Hungarian Lardo with Paprikash Gravy.
Venturing to Romania for Lamb that arrives tender amidst fermented flavors, the Pesto adding an herbal finish, Semolina in forms cleanses the palate in preparation for a boozy Baba topped in everything from Apples to Mascarpone and Miso Caramel.
Back upstairs to finish, first Espresso then three Bon Bons, it seems fair to assume that a Michelin star is not far off for Laurel considering the combination of concept, execution and service.
Located northeast of central Budapest Horváth Confectionery is a popular place for Dessert and Ice Cream, an outdoor line facilitating the latter while guests entering the space will find a medium-size collection of Torta, Cookies and Coffee.
Dour in terms of service, at least three young women standing still while another gathers items before handing off to a cashier, it is on the patio that most choose to indulge in traditional cakes such as Esterhazy served without the Jam layer or rounded Dobos made with good Chocolate.
More modern with Salted Caramel Torta, a delicate Sponge and sweet Buttercream alternating, Pistachio Therapy unfortunately tastes as artificial as it looks with thick Jam attempting to counter something a little less firm than Halva.
Located in Sárospatak, not far from the Tokaj wineries, Vár Inn offers a guesthouse and Restaurant for locals as well as weary travelers.
Built on large portions of traditional Hungarian fare, Ingredients from Hegyköz and Bodrogköz matched to Hegyalja Wines, it is indoors or on a covered patio that families gather for friendly service plus low prices on everything from Fisherman’s Soup to Goose Liver.
Best on a Spring afternoon, cool breeze moving across the landscape, Soups are popular whether hot or chilled with the aforementioned Carp broth complex with spices while Sour Cherries or Forest Mushrooms are smooth and subtle.
Able to see Rákóczi Castle in the distance, bucolic surroundings on every side, Entrees could easily be shared by most whether Goulash plated with Latkes, seared Pork with Foie Gras or aged Ham on a mountain of housemade Noodles topped in Onion Rings.
The story of two Dubliners and their Sourdough starter named Paddy Arán Bakery began when Kinga Pécsi migrated her love for baking at home to a small business, Attila Pécsi’s knowledge of Restaurant management soon seeing the couple with lines each day for a taste of their Breads and Pastries.
Internationally inspired thanks to stints in San Francisco and France, Arán Bakery’s Croissants offering crackling lamination around a delicate honeycomb matrix, guests will also find Nordic Cardamom Knots offered alongside traditional Jewish-Hungarian Flodni.
Opened in 2018, Kinga’s buttery Brioche the base to Bostock slathered in Sour Cherries beneath toasted Coconut, fans of Strudel should not miss the Apple-shaped Danish with golden layers surrounding a center of gently cooked Fruit laced in Baking Spices.
Located inside a neo-renaissance building called Várkert Kiosk, at one time the water pumping facility for Budapest’s Royal Palace, Felix Kitchen & Bar offers modern Hungarian fare plus internationally inspired plates with a stunning view of the Danube.
Named after Hungarian architect Miklós Ybl’s son, Felix’s mission including an art gallery, the kitchen is toqued by Dániel Katona fresh from six years working alongside Jordi Cruz in Spain and from Octopus Carpaccio to the exacting Broth of Pheasant Consommé an exacting hand is evident across the menu.
Presenting classic plates plus seasonal additions, rich Venison Goulash amongst the former, Veal Paprikash at Felix arrives with tiny Nookedli affectionately titled “Egg Barley while Gipsy-inspired Brasov Roast matches tender cuts of Beef to crisp Potatoes in peppered Sauce.
Prudent in terms of service, though smiles were plentiful when one diner was gifted a birthday surprise complete with fireworks, Desserts come individual in the case of heavily-spiced Carrot Cake or built to share in skillet-hot Bread Dumplings or Custard-soaked Bread topped in Poppyseeds with a sidecar of Crème Anglaise.
Bello’s Delight – Hot Blackberries, Vanilla Custard, Vanilla Ice Cream
Flodni – Butter Cake, Apple, Walnuts, Poppy Seeds, Plum Jam
Family-owned and operated since its inception Rosenstein Vendéglő is nothing less than an institution in Budapest, Tibor Rosenstein still fully involved in his 80s while son Robert leads a kitchen focused on traditional Hungarian fare and Hungarian-Jewish traditions.
Spread across two stories and several rooms on a quiet street, an extensive menu greeting locals as well as tourists, it is with Palinka or housemade Lemonade that many begin their feast before delving into house-baked Bread and Appetizers including items such as fried Goose Skin or chilled Fruit Soup.
Friendly and efficient in terms of service, a full book of reservations finding the first floor near capacity within an hour of opening, Entrees run the gamut of Meats and more esoteric cuts including Offal, the pan-seared Goose Liver a revelation sweetened by Tokaj Wine and its Grapes.
Pricey by local standards, though a veritable bargain compared to most of Europe in terms of Ingredients and portions, Veal and Chicken Breast find their renditions slightly different but equally delicious while Desserts including signature “Bello’s Delight” and traditional Flodni are each complex and delightful with the former piping hot beneath melting Ice Cream.
Pozsonyi Makos Kifli – Poppyseed Filling / Pozsonyi Dios Kifli – Walnut Filling
Dios Linzer Ribizli Lekvarral – Walnut Shortcake, Red Currant Jam / Dios Linzer Barack Lekvarral – Walnut Shortcake, Peach Jam
Dobos Torta
Mandula Torta
Esterhazy Torta
Szilvagomboc Torta
Located near Parliament, with a Chocolate museum occupying the top floor, Szamos Café has been serving Budapest since 1935 and continues to turn out top tier Torta with a beautiful view today.
Open at 07h30 weekdays and 09h00 weekends, a limited selection of savories joining Cakes and Cookies, Coffee is well-sourced with low acidity that pairs well to everything from Nut-based Kifli to Linzers that are soft around assertive Currant or Peach Jam.
Mostly traditional, the Walnut Sponge of Esterhazy and Dark Chocolate layers in Dobos Torta each achieving a high standard, Almond Cake eats a touch sweeter than one might expect while the layered interpretation of classic Plum Dumplings is balanced, light and elegant.
Csokis Parna Belga – Sour Cherry and Dark Chocolate Croissant
Kakaos Csiga – Cocoa Snail
Fahejas Koszoru – Cinnamon Wreath
Tonkoly Szilvalekvaros Papucs – Plum Jam Slippers
Opened in 2018 with an intent to employ persons with disabilities while offering artisan Baked Goods Budapest’s Bake My Day is more than just a feel-good story as excellent customer service matches the sort of Viennoiserie found in Austria or Paris.
Built on Hungarian ideas and Ingredients, everything all-natural with several items accounting for dietary restrictions, prices range 550-790 Forint for beautifully laminated Croissants filled or unfilled plus traditional Cocoa Snails that crackle and flake before yielding blistered Dark Chocolate.
Subduing sweetness for a Cinnamon Wreath loaded with Butter, and letting Citrus shine at the creamy center of Turos Batyu, perhaps the most compelling Pastry from Bake My Day is titled “Tonkoly Szilvalekvaros Papucs” with sticky Plum Jam filling the center with Seeds on top adding texture.
Located inside Párisi Udvar Hotel Budapest Párisi Passage Restaurant acts as the lobby bar and primary dining area, hours from 07h00 until 23h00 finding the space offering a wide range of options including everything from Hungarian Goulash and Paprikash to an array of Cakes and Coffee.
An upscale property by Hyatt, the hotel itself an architectural gem near the Danube, guests are seated first by reservations then as space allows though manner of dress seemingly has a lot to do with both location and the way staff behaves.
Not in any rush, an obvious lack of staffing seeing Drinks languish at the bar as waiters bustle back and forth, it was with Pellegrino instead of flat Water poured that a table of three waited thirty minutes to receive pre-made Pastries, “the nation’s nightingale” displayed first as Pistachios and Raspberries.
Trending more traditional with Plum and Poppyseeds beneath decorative Meringue, the result balanced without being overly sweet, Gypsy Violinist Rigó Jancsi finds his name celebrated as four styles of Chocolate while Somloi Galuska eats like a Rum Raisin Sundae without Ice Cream.
Open from 11h00 until 22h00 weekdays and from noon on weekends Belvárosi Disznótoros at Király Utca is one of two locations in Budapest, the space described by Anthony Bourdain as “a landscape of braised, and fried, and cured delights” offering fair prices for several types of Meat plus Mayonnaise Salads and Pickles made on-site.
Self-service in a manner akin to Cafeterias, a woman weighing items and quoting low prices for Paprika-heavy Sausages and intensely flavored Véres Hurka, fans of Duck will not be disappointed by ruby red Magret from the grill or Legs cooked crisp in Fat.
Offering a standing bar on the ground floor plus seats upstairs, plus Soft Drinks and Beer, no one visiting Hungary should pass on Mangalica Pork offered stuffed, grilled, cured or as Bolognese atop Noodles while those seeking something less meaty are invited to try fried Vegetables or Cheese.
Gajar Halwa – Carrots, Milk, Raisins, Pistachios, Almonds, Ghee, Cardamom
Mango Kulfi
Replacing a Blaze Pizza on Rainbow Boulevard in October 2021 it is safe to say Clove Indian Cuisine and Bar filled a niche, the rapidly expanding area until then featuring an abundance of dining options but the nearest Indian eatery no less than ten minutes by car.
Close to Arby Avenue, the 215, several businesses and medical offices, owner Ankit Bansal found the space nearly turn-key save for replacing artwork and installing a Bar plus Tandoor oven, the result a brightly lit space that is spotless from entryway to the bathrooms.
Closed Mondays at lunch, but otherwise offering a Lunch Buffet from 11am until 3pm and A la Carte Dinner from 5pm to 10pm daily, it was as a party of six that seventeen Items were ordered, complimentary Papadum kicking things off next to housemade Chutney that also goes well with spicy Samosas, golden Onion Bhaji or crisp Pakora.
Offering Indian Booze and Beer, though a Mango Lassi goes further in quelching the heat, Vegetarians will discover no shortage of options including Pepper-soaked Paneer or deep-fried Cauliflower that is delightfully complex with a faintly sweet finish.
Using the Tandoor to make Las Vegas’ best Naan, airy but crisp around the perimeter whether brushed with Butter or topped in Garlic or Peppers, that same oven also turns out succulent Meats best sampled as a “Tandoori Mixed Grill,” but equally impressive when used to build Biryani that doesn’t hold back in terms of spice level.
No doubt built with an Indian clientele in mind, a half-full dining room at 6:00pm on Monday suggesting success so far, Stews come in sharable portions whether one sticks to familiar Butter Chicken or ventures into Bone-in Goat Curry and Cardamom-heavy Lamb Rogan Josh.
Adding puffed Bhatura, deep-fried but not oily to sop up Sauces, Kheer comes creamy and complex while Kulfi and Gajar Halwa made on-site are each as good as one will find anywhere in Southern Nevada.
Unquestionably Las Vegas’ top choice for French Pastry over the past 7+ years Rosallie Le French Café continues to show well on-site or to-go, a Monday morning delivery finding Pastries carefully arranged with several still warm and both the Almond Croissant as well as it’s bretheren still the best in town.
Opened in April 2021 at the intersection of East Sunset Road and Annie Oakley the forth Pinkbox Doughnuts was the first with a drive-thru, but aside from that and some serious branding the location adheres to the same high standards that Roberto Armanino set out with from the beginning.
More and more social-media savvy over the years this visit entailed far beyond the usual “OG Classics,” and although PinkBox’s Old Fashioned Cogwheels are still Las Vegas’ best additional traditional choices are mostly as expected making “Fancy Pancy” or “Show Off” choices a necessity.
Open 24-hours with fresh bakes replenishing supply as necessary, high volume assuring everything is fresh, Lil Blue and Crumb Bum each suggest a good grip on the basics while “Baby Got Razz,” “Mr. Blueberry” and “The Caramelo” each upgrade traditional Bismarks by way of Cheesecake Filling.
Fully committed to clever nomenclature, “It’s Ya Birthday” packed with Frosting beneath party décor, “Golden Knight” celebrates a hockey partnership with Peanut Butter alongside other favorites such as the Oreo-fluff “Blackjack,” “Vegas Cream” and similar “Raiders Football.”
Channeling Glendora’s Donut Man for “Sup Shorty,” and the Girl Scouts for a “Big Somoan,” fans of Mexican Fruit Stands will find themselves delighted by “Mango Tango” before stopping short to get a bite of Croissant Doughtnuts Iced, beneath Blueberries or loaded with Reese’s iconic pairing.
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-one meals served across seven years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Joe Cadina.
Less crowded for dinner than brunch it was at 6pm on Wednesday that Aria’s second floor was found lively, a familiar front-of-house greeting three diners who were seated comfortably at a table overlooking the kitchen through glass.
Still going strong, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, an Eclair carrying Caviar and the city’s best Baguette arriving first with a delicate crumb beneath crackling exterior.
Served at a careful pace, Chef Cadina’s mid-2022 shift from International Smoke to take over for Nick Dugan now fully realized, new Spring selections arrive in the form of Grilled Cucumbers beneath Fromage Blanc and bits of grilled Octopus in the style of Cassoulet.
Continuing with two additional Appetizers, Bardot’s Bone Marrow lighter than many beneath a caramelized layer, fans of Restaurant history will be happy to see the Foie Gras Parfait back in an all-new form that marries ideas of traditional hot and cold preparations.
Onward to Entrees, including Salmon on a bevvy of Peas, Chef Cadina’s Parisian Gnocchi is the best iteration to date thanks to Lamb Ragout while rosy Duck with crispy-Legs is as iconic a French Brasserie dish as one will find anywhere.
Nearly too full for Dessert after Asparagus and Pommes Tartiflette, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers while Espresso Creme Brulee and a seasonal Mille Feuille are each delicious but still lose the spotlight to a sharable Almond Pithivier that eats akin to France’s King Cake.
Wild Maine Blueberry Poptart – Blueberry Glaze, Blueberry Drizzle
Citrus Berry Bundt Cake
Now serving Sin City for over three years it was on the strength of prior office lunches that The Coffee Class was called on to deliver Wednesday, and just like last eight times Kyle Cunningham’s concept showed off its ability to please diners of varying backgrounds, ages and preferences including allergies or intolerances.
Coordinated by Chef Beth Ryan-Small it was at Breakfast that an abundance of Pastries were arranged, Beth’s juicy Blueberry Poptart immediately commanding respect thanks to the fact that not one staff member realized it was free of Animal products yet still delicious.
Next taking a look at two old-school selections, Croissants compromised by a lack of space to laminate on-site but still enjoyable, Beth’s Triple Chocolate Chip Cookie has only grown more complex and delicious thanks to the addition of Toffee Bits.
Not forgetting Bundt Cake this time, amongst Sin City’s best, Coffee Class’ Churro Poptart finally found itself competing head-to-head for stomach space with sensational “Espresso Chocolate Chip” Cookies and recently added “Toaster” Strudel that find Puff Pastry baked around Berry Compote plus Sweetened Cream Cheese.
Described as a “Faith-based” business Abel’s Bagels opened late-2022 at 7150 S Durango Blvd Suite #130, owner Nick Pace of an organic juice bar in Roslyn New York hoping to bring “authentic” New York Bagels to Sin City along with other favorites from “Nook’s Organic.”
Inspired by the Bible’s Abel and Mr. Pace’s commitment to quality it is from 7am Monday through Saturday and 8am Sunday that Abel’s offers not only hand-rolled, boiled and baked rounds but also Sandwiches, Smoothies and Acai Bowls.
Sourcing good Ingredients and Coffee, high-gluten Flour the backbone of any proper Bagel, Abel’s collection includes all the favorites save for Egg while Cream Cheese is offered on its own or with up to three mix-ins ranging from Fruits or Vegetables to Macha and Peanut Butter.
Friendly in terms of service, though prone to selling out of top choices early on weekends, Bagels run $1.75 a piece with discounts by the dozen for specimens with a good skin and light crackle that quickly gives way to a chewy center that performs at nearly New York standards whether flecked in Seeds or dotted with Raisins.
