Anyone been to Laszlo's Cuisine in Studio City?
I am going to Laszlo's next Tuesday for my once-monthly eating club. None of us have had much experience with Eastern European food. I've heard it's very heavy on the meat and potatos. Any suggestions for lighter fare? Or should I just give in and go whole hog?
I've been going to Hortobagy/Lazslo's for years.
I would hardly consider the food "heavy" at all. Hearty, yes.
My best friend swears by the Wienerschnitzel. I'm more of a fan of their exquisite, crisp roast duck. The goulash offerings are always satisfying. There's usually a board with several specials that is impossible to read. Have the server explain what they are.
Also, whatever you get, be sure to get the spaetzle (dumplings) with gravy as your starch or as an additional side.
re: Jack Flash
We went for lunch about two weeks ago on a Sunday and was disappointed to find they only served a buffet brunch during the time we were there. It turned out to be great even though they ran out of strudel and didn't replensh. I couldn't tell you what I ate but everything was amazing. Nice salads, meat dishes (stews and sausages), stuffed peppers. I think it was about $13. We were the youngest people in there by 20 years but it was still great fun and very tasty.
Just go whole hog. Yes, Eastern European food is definitely cold weather cuisine, but Laszlo's is not a stuff-a-thon. Their portions are very fair, not skimpy, but not monstrous and intimidating, either. These people are good cooks. My husband loves the farmer's plate. Drink some Hungarian wine. Have a palascinka for dessert.
There is a salad with slices of Hungarian pate de foie gras- the foie gras is called libamaj in Hungarian. It's not fresh lobe but it's decent.
Get a bottle of Egri Bikaver since this is your first time. It's a hearty red. As well, if some don't drink, you can get Malnaszorp (raspberry syrup) with soda, a kind of homey soft drink. It's a bit sweet.
Two or three can share their version of Disznotoros, they call it the farmers plate. It has a good variety of food, the schnitzle, I think brains, sausages, and potatoes, cucumber salad, etc.
The duck is fine. The guendel risotto is very good. As well, for something lighter, the gulyasleves with nockerli(goulash soup) will be familiar to anyone who likes food from around Xi'an.
For dessert, the palacsinta (crepes) come with apricot, poppyseed, cheese, and walnut fillings. You can mix and match. The gestenyepure (chestnut puree) is good, known in French as Mont Blanc, ital as monte bianco. Flavored sweetened pureed chestnuts riced over whipped cream. Good. Also, they have strudels (fair) and cakes (not my fave). Occasssionally they have
császármorzsa, aka kaiserschmarrn for dessert. Ask.
Also good in general although I don't know if they stil make it, Halaszle- danube fish soup. Should be made with fresh water fish like carp, pike, pike-perch (like a walleye) sterlet, etc.
Have fun. The food isn't Japanese. It will be hearty. And it also isn't as heavy as a Brazilian feijoada.
And Laszlo's (or Csardas even) isn't the be-all and end-all of a very complicated cuisine that has elements of its own from nomadic days, has been influenced by the Turks (eggplants, peppers paprika, puff pastries in strudel, coffee), Italians in court cuisine, Austrians and French restaurateurs, slavs in the north and south etc. The famous Liptauer, liptoi spreads use sheep cheeses from the Carpathians/Tatras in former North Hungary, now Slovakia (Brindza, you can buy some at Otto's Hungarian deli in Burbank, he brings it in from Slovakia). One of the nicest things that no one makes here now are the csemegek, the mignons. Small little friandises of nuts, chocolate, sugar, etc. Bit of Sweetland on third used to make wonderful ones as well as chocolates from the recipe book of Gerbeaud's, which was to Budapest what Demel's is to Vienna.
(if you have to ask, thank god for google, cause i'm tired - g'night)