Savor Scout › Food guides › Hungarian food
How to find good Hungarian food
Hungarian food is paprika cooking — not as a garnish but as the base of the dish — and the handful of Hungarian restaurants in the US tend to be old, family-run and worth finding.
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What separates a good one from a bad one
- Paprika you can taste — Sweet Hungarian paprika should be the main flavour of a stew, deep red and fragrant. If the goulash tastes of tomato instead, it has been shortcut.
- Goulash as a soup — Real gulyás is a beef soup with paprika, potatoes and caraway, not the thick stew Americans know by the name.
- Nokedli — Small, soft egg dumplings served with paprikash. Made by hand, they are irregular and tender.
- Lángos fried to order — Fried dough with garlic, sour cream and cheese. Should be crisp outside and airy inside.
- Family history — Hungarian restaurants that have been around for decades usually still cook the way they started.
What to order
- Chicken paprikash — With nokedli and sour cream.
- Gulyás soup — With bread.
- Stuffed cabbage — Töltött káposzta, with sauerkraut and sour cream.
- Lángos — As a snack or starter.
- Dobos torte or chimney cake — For dessert.
How Savor Scout looks for it
The search reads for paprikash, gulyás, lángos and Hungarian in menus and reviews, and favours places reviewers describe as family-run or old-world, which for this cuisine is usually the right signal.
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Looking in a particular city?
Each of these opens Savor Scout with the location already set, so you can say what you want and it searches from there. It covers 1,000 US cities in total — these are simply the largest.
- New York, NY
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