Eatdrink #81 January/February 2020

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14 | January/February 2020 Budapest Restaurant’s Renaissance The landmark Budapest Restaurant has been operating since 1956, and owners Eduard Nagy and Anita Tasonyi, 20-year veterans of the establishment, have been operating the restaurant for over a year. Protégés of the legendary restaurateur Marika Hayek, they continue to delight clients by offering authentic Hungarian food and drink. The restaurant is having a renaissance; the kitchen has recently been renovated and modernized, menus have been refreshed, the glassware and silverware updated. There is a new street-side canopied Owners Anita Tasonyi & Eduard Nagy eatdrink.ca |@eatdrinkmag patio for al fresco dining. A local gem, with bohemian ambience and a Roma Gypsy-style aesthetic with plush velvet valances and curtained alcoves and comfortable armchairs, the décor is a mix of traditional designs, embroidery, lace, textures, prints and photographs. Two main rooms lead back from Dundas Street linked by an arched passageway across the middle, with an elevated ornate banquet hall for private functions at the far end. The feel is Old World European with heart, and a deliciously authentic menu. Confident, expansive cooking keeps traditional Hungarian flavours front and centre — think classic offerings flavoured predominantly by woodsy, smoky Hungarian paprika — dishes that are precisely prepared and expertly flavoured. Paprika is not just a superficial specialty to garnish food, but an integral element. Budapest is much more than a venerable schnitzel house. It is home to classic stroganoff and blintz, all indicative of the cuisine. Goulash (gulyás) originated as a humble soup-stew, cooked over an open fire by Hungarian herdsmen. Still, the addition of refined varieties of paprika from ground red chillies, tender beef, and a rich tomato base have made the dish an international staple. Goulash is served here both as a hearty soup and as an entrée. House-made pierogies filled with potato and dill, fried golden and topped with sour cream and bacon, are a new addition to the appetizer selection. Signature dishes include a variety of superb schnitzels, dipped in egg batter, coated with breadcrumbs and golden fried. Iconic cabbage rolls are delicious parcels of spiced pork and rice with a creamy paprika sauce and served with debreceni sausage. There are medallions of pork tenderloin with garlic and Hungarian spices, and slow-cooked roast lamb shoulder with a cream and mustard sauce. Traditional combination platters or special prix-fixe Hungarian dinners — served with nokedli (regional Recent renovations include the installation of a welcoming street-side canopied patio for seasonal al fresco dining.
eatdrink: The Local Food & Drink Magazine 1 2 January/February 2020 | 15 Hungarian dumplings) are always delicious — but save room for dessert. On offer are a stunning classic walnut roll, house-made strudels and palacsinta (crepes). At the heart of the restaurant’s 64 years of success is food thoughtfully prepared and crafted with quality ingredients. Chef is an innovator, adding interesting contemporary twists to the dishes and the plating. The passionate kitchen takes a handful of top quality ingredients and allows them to shine. That is Marika Hayek’s legacy. Friendly staff can accommodate dietary requirements and restrictions. The familyrun restaurant offers banquet facilities and is available for lunch and dinner parties, celebrations, business meetings and weddings. Located downtown in the hotel district, the restaurant is a short walk to the Delta Armouries, DoubleTree by Hilton and RBC Place London. Budapest Restaurant 348 Dundas Street (at Waterloo) 519-439-3431 budapestrestaurant.com monday–thursday: 11 am–2 pm; 4 pm–10 pm friday: 11 am–2 pm; 4 pm–10 pm saturday: 4 pm–10 pm sunday: 4 pm–9 pm Interior photos by NICK LAVERY 3 4 1 Hungarian dinners — served with nokedli (regional Hungarian dumplings) — are always delicious 2 Signature dishes include superb schnitzels, dipped in egg batter, coated with breadcrumbs and golden fried. 3 Chicken Schnitzel on a Kaiser 4 Braised cabbage roll served with nokedli and Debreceni sausage Dining Room Manager Julia
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Eatdrink #81 January/February 2020

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