Jonas Hungarian Restaurant

[msommers]

Just wanted to give a shout out to this place. GF and I tried it last night, ordering the goulash, chicken paprikash and cabbage rolls. Everything was absolutely amazing and huge portions. I've never had cabbage rolls this big and that weren't falling apart as you ate them (maybe I'm eating somewhere wrong I don't know lol). Everything was spiced really well and the service was exactly like being in Hungary again :rofl: She was very good at keeping an eye on us and things were fairly quick to come out, just her demeanour was very straight forward - I found it hilarious :rofl:

I'll 100% be going back. 937 6 Ave SW

[mr2mike]

It's authentic Hungarian food for sure!
Also authentic Hungarian demeanor, lol.

Hours can be messed up I find.
I don't go there much, can get that stuff free at my grandma's house. But for others, worth the visit.

Try the: Chicken Paprikash pretty good there.

I find the deserts not really authentic. But to be making authentic Hungarian deserts, it would take forever and have to charge too much.

Authentic would be Dobos Torte or Plum Dumplings.

[FixedGear]

from another guy who has spent time in hungary, i can vouch for the authenticity. I used to go to Jonas' about 10 years ago, until I started making my own hungarian at home (books by George Lang and Susan Derecskey are both outstanding - I prefer Lang's recipes though, as they are older school methods)

[Kobe]

sweet, I miss Hungarian food.. I will try it out!

[FixedGear]

Here's George Lang's obituary from the New York Times: http://www.nytimes.com/2011/07/07/nyregion/george-lang-of-cafe-des-artistes-dies-at-86.html?_r=0.

He died just a few years ago. I have his excellent book Cuisine of Hungary, which is not only a recipe book, but is also (about 1/2 of the 500 pages) a history of Hungarian cuisine. It's a great book for not only cooking awesome food, but also for learning about the history of the cuisine and the Magyars. The especially outstanding thing about his recipes is that they reflect cuisine from the old school, which is most definitely better in every way (use of lard, heavy cream, more time-consuming, etc.).


http://s15.postimg.org/50jfkuxu3/image.jpg

I'm super lucky to have my copy personally autographed:

http://s10.postimg.org/g4vmeke6x/image.jpg

Here's Derecskey's book, which is also good, but the recipes are more modern and not as good:

http://s24.postimg.org/qkiin859x/image.jpg

[Graham_A_M]

Holy shit. I'll have to swing by, sounds amazing. Too bad it's DT, but oh well. Thanks for the heads up. :D