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  • Old world hungary meets mid century Pittsburgh via your host Alex... He shares with you stores of how his Hungarian grandmother made the dishes and he strives to keep the dishes traditional. We learned how he keeps his crepes fluffy, and bread soft, and seasons his dishes to savory perfection. The atmosphere is homey with embroidered Hungarian wall hangings, and old world kitchen and a Victorian couch I dubbed the "fainting couch" because we were all so full I was sure I needed to lay down before the last course. The food is savory and peasant style, this means meat, sauce or juice lots of spices and egg noodles. Seems to be a balance of salty cabbage, maybe paprika and cumin, chicken and i believe beef were in the main dishes. Lots of homemade bread for dunking. A cucumber salty, almost pickled salad with dill and sour cream. Crepes and cookies for desert mm and a very sweet traditional toast to our birthday girl. Tips: if you run out of food ask for more! he is happy to bring out more bowls full, park around the back on the other side of train tracks, you'll see what I mean when you get there. BYOB, red or white wine go well with these dishes. Plan for at least two hours or three hours..... ever eaten a course meal in France? It is kind of like that, no? Then just plan for 3 hours you'll need to pace yourself and he cooks as you eat. We paid 20$ per person, this included the tip. Every time I had driven by this place I had thought it was closed, what a pleasant surprise to find its not!
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