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Lights, Camera, Nobu!
Writing about new restaurants is in some ways quite like writing about new movies. For one thing, the activity under scrutiny usually lasts a couple of hours, and is sometimes way overrated. It’s also...
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Even Gordon Ramsay Isn’t Crazy Enough to Open a Restaurant in Budapest
So it’s turning out to be a big week for big names in luxury dining in Hungary! First we have the news of a new gig for Hungary’s first Michelin-star-catching chef. And now we hear that...
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Initiative to Make Hungarians Eat More Fish Helps Show Why They Don’t
Hungarians are, to put it mildly, not big eaters of fish. Even taking into account the fact that Hungary is landlocked, the three kilograms of hal eaten annually by your average Magyar pales when...
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New Hungarian Cookbooks Focus on Super-Modern, Super-Primitive Cuisines
For obvious reasons we don’t spend much time writing about Hungarian-language cookbooks, but for similarly obvious reasons we felt the need to do so about the following two: First up, Viktor Segal‘s...
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I Went to America and All I Got Were These Horrific “Hungarian” Recipes
Hi, it’s me, your chewer-in-chief, back from a post-holiday trip to the US. I and the rest of the bunch will get back to the normal feed in a bit, but first I want to say a couple of words about a...
View ArticleSwine Time (II): Hungarian Pork Touches Raw Nerve on American Television
Hungarian food – especially of the pork-based kind – made a big splash in the U.S. this week, with the airing of an episode of a Travel Channel show called “Bizarre Foods” focusing on Hungary. While...
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Hungarian Decanter Broken by Unquenchable Local Thirst for PR
The Hungarian edition of leading UK wine magazine Decanter will no longer be published, as the British parent magazine withdrew rights from the Hungarian version to use the name, top Hungarian wineblog...
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Costes, Onyx Tie For First in New Alexandra Restaurant Guide
Leading Hungarian book publisher Alexandra Kiadó’s fourth annual restaurant guide, “Alexandra Étteremkalauz 2011″, has arrived in stores. According to the book, the “restaurant of the year” is...
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There’s More than One Way to Sell a Stick of Salami
One of the stranger things to come out of the bad economy are the above photos from – yes – a catalogue of meat products, as modeled by model/singer Regina Dukai, or as local trash blog Subba...
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Did Gault Millau Do Any Research Before Reserving Its First Hungarian...
Apologies for probably boring you with insider tittle-tattle about restaurant criticism when we’re so behind with actual restaurant reviews, but last week’s news about the launch of the first Gault...
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