Fall Eats at Koliba Slovak Restaurant

It's been a while since I've been to my favorite Slovak restaurant in the neighborhood, which you guys know to be Koliba.  Every time I go, it's an opportunity to introduce someone new to my culture, which I always love doing.  This time, the introduction was made by my friend Anne (who often  helps contribute to We Heart Astoria), as she introduced me to Jared from the Eat the World NYC blog and his friends.  

Jared's mission is to explore international cuisine, right here in our neck of the woods - whether that means Queens, Brooklyn, Manhattan or any other borough that will let him and his comrades sample different things.  I love their fearlessness of trying virtually anything, and it was a lot of fun to dine with them last week, as they exemplified a passion for Slovak food.  I was flattered!

Although I'm pretty familiar with most things on Koliba's menu, there were a few newbies too which I tried.  Here are my highlights:

Dumplings with Eggs and Pickles - It's been years (yes, years) since I've had this dish with my Slovak friends, and it was just as good as I remember.  Made up of delicate little bread dumplings that are intermingled with clouds of scrambled eggs, it's like a late night twist on brunch.  Paired with a sour/sweet pickle on the side, it provides a fun contrast for the more mild dumplings and eggs. Even though it wasn't a strong enough flavor profile for some of my American friends, I continue to enjoy it.

Fried Cheese - One of my all time faves here, it yet again delivered.  My new friends loved the little surprise found in the center, which was the smoky ham. Yeah, it's a ham and cheese in a fried format, so how can you really go wrong with that?!  I continue to love their homemade tartar sauce that comes on the side and makes this dish so comforting.

Grilled Kolbasa - I'm not sure that I've ever had this here, but it's an all-time Slovak staple.  Koliba's version delivered with a smoky rendition of this pork delicacy.  It didn't need much of anything in terms of sauce, since it was as juicy as can be, boasting a blistered exterior.  Dan, who just had klobasa at the Bohemian Hall & Beer Garden just a few minutes before commented about how much better this one was.

Schnitzel Vihorlat - An unusual take on the pork schnitzel, this one was covered with a variety of veggies and cheese.  It was a very rustic (almost messy dish), which was tasty, but the only bummer was that they skimped out on the schnitzel meat.  We brought this to the staff's attention and they graciously fixed the mistake.  Despite this little mishap, the veggies and the cheese created a fun combo that got me inspired to make something like this at home.

Marlenka Honey Cake - Seeing this cake as part of Koliba's offering really surprised me, as they usually just a have a standard dessert offering of strudel and crepes.  Although this cake isn't baked on premises, it's made in the Czech Republic and ironically comes from an old Armenian recipe.  I liked its many beautiful layers that were bound by a creamy honey glaze.  The walnut topping was delicious, adding an earthy quality that we all appreciated.  My dining companions concurred that this was the most original of desserts.

Service and Cost:
Given that we were a pretty large group of people, the service was on-point.  I was happy to order for everyone in Slovak and the waitress was sweet and very accommodating.  Although we had a little mishap with our schnizel dish, the staff at Koliba more than made up for it, and we left feeling great and pleasantly full.

Costs continue to be affordable, and for the above-mentioned feast, including 3 more entrees, apps and a round of beers, we paid a total of $31/person with tax and tip.

3 Mmmms

Koliba - 31-11 23rd Avenue, Astoria, NY 11105
718.626.0430
N/Q Train to Ditmars Blvd (last stop)
www.kolibarestaurant.com 

A Taste of Home by Way of Langos

Currently in Slovakia visiting my grandfather, I have every possible Slovak food specialty at my disposal.  Langos, a fried dough delicacy, which actually hails from Hungary is also quite popular in this region, and I remember it fondly from my childhood.

Having a hard time finding authentic langos in Bratislava, I actually stumbled upon it in a small town called Pezinok, about 25 minutes North of the country's capital.  MM+K cafe, which housed this magical fry bread looked pretty ordinary, but had the word "langos" on its exterior signage, so I thought it was a sure thing.  I walked inside, asked about it and sure enough it was on the menu, with about 5 different varieties of toppings.

Atmosphere:
Situated in Pezinok's city center, which is quite humble and small, MM+K cafe is perfect for just stopping in quick and grabbing a hearty bite to tide you over.  That's just what I was doing as well, since I had some time before taking the train back to Bratislava.

There are a few tables and chairs in the front room (I'd say about 3) and more seating in a separate room that's off to the right.  The counter display shows off their supply of fresh veggies and the very impressive spit that holds all the gyro meat they serve throughout the day.  That's actually what this place is known for - kebabs and doners, which luckily also showed up in the langos offering.

Langos:
While I first thought I'd keep it simple and get the "classic" langos with garlic, I instead chose a fancy variety called "Turka," which was graced with gyro meat, cheese, a creamy white sauce and some fresh veggies.  After taking a quick look at the meat, I knew I couldn't pass it up and knew this would be a big hearty lunch to remember.

I was happy to see that everything was prepared fresh, including the langos of course, which was fried about a few seconds after I placed my order.  The whole thing was a tower of deliciousness, and I loved the pairing of salty, juicy meat with the soft and slightly crunchy langos.  Really needing the freshness of the veggies to cut all that richness, the whole thing felt like a really balanced and indulgent meal rolled into one.  Basically, it was everything I wanted and more, and I may have to make a suggestion to Koliba to perhaps do more of these.

Service and Cost:

Since the place wasn't crowded, as today is still technically another non-working day (2nd day of Christmas), I had their staff's undivided attention.  My langos was done in about 2 minutes time, and I felt comfortable to hang around for a bit before my train came.

For a pretty sizable meal, the cost was pretty minuscule, setting me back only 3 Euro or approximately $4.  That's what I call, great European value, which is pretty hard to find these days.

3 Mmmms

MM+K Obcerstvenie - Polubyho 26, Pezinok Slovakia
+421 904 594 211 

Goodbye 2011...You've Been Good!

As this year comes to a close, I gratefully remember the wonderful things it has brought.  Lots and lots of changes, and some transitions that went along with it, but all in all a really prosperous and rich year that I would never take back.  I look forward to what this new year will bring, and can already feel the food adventures bubbling up, but before we go on, let me remind you of the big 2011 milestones that affected Fooditka.

1.  My Big Name Change - Of course the most significant thing this year for me was my big name change from the Foodista to Fooditka.  As you may remember, my new name ties in closely to my heritage and allows me to stand out more.  I happily unveiled this new site name and re-launch at a big party, graciously hosted by my good friends at 5 Napkin Burger.  

2.  My Big Travels - I've been fortunate to travel the world this year, living the dream of participating in a cooking program in Tuscany, where I learned about the wonders of clean, simple and delicious Italian cuisine.  But the fun didn't end there, as the year also brought exciting food adventures in Paris, London, Munich, Slovakia and Mexico.  I couldn't be happier to explore the cultures of these beautiful countries, and hope to take it to the next level in 2012.  Fooditka goes international again!

3.  My Big Love of Astoria/LIC - No matter where I go, what I see, and the fantastic things I eat, my passion continues to rest close to home.  And although this year has been fantastic when it comes to international food adventures, what keeps me going are the fabulous food-things percolating at home.  I love that this year has brought on exciting changes to the nabe such as new restaurants, cafes and more.  Some of the most notable ones that come to mind are The Queens Kickshaw, Sugarfreak, Bear, Veslo, Alobar, Astor Room, among others.  

It's been an absolute pleasure Astoria...thanks as always for your support, and I can't wait to do it all over again in 2012.  Hope you had a happy, healthy and delicious one as well!

Traditional Slovak Holiday Foods

Currently in  my home country of Slovakia, and despite coming for a sad occasion, I'm happy to experience the holidays the Eastern European way.

For those of you who are acquainted with this culture, you'll know that like in any Western country, holiday time is a huge deal, and especially in cities, where the locals set up holiday tents, full of pretty little handmade gifts and plenty of festive food and wine.  This of course completely fascinated us, and we really enjoyed the boisterous atmosphere of people being together in the middle of a busy city square, enjoying each other's company with some delicious food and piping hot mulled wine.

After some careful scanning of the entire food offering at the main city square in Bratislava, we decided on a potato "loksa" (or crepe) and skewered potato rings, which resembled potato chips.  While there were plenty of meat dishes with all sorts of grilled sausage and kielbasa to choose from, we decided to go vegetarian and ordered some mulled white wine to wash all that starchy goodness down with.

Potato Loksa with Cabbage - Although this wasn't my first choice when it came to holiday food (what I really wanted was a langos, but they didn't have), I settled for a loksa, something similar to what my grandmother used to make.  Looking very much like a crepe, we had the opportunity to fill it with white cabbage, meat or even a sweet filling like nuts or poppy seeds.  I chose the cabbage, which was intermingled with grilled onions, and though it was tasty and the dough delicate and tender, it was on the oily side and I think I would've loved (instead of liked) it if it was warmer.  Peter and my dad fully agreed on this point.

Grilled Potato Skewer - I was intrigued by this dish when I saw people walking around with it, consisting of crunchy potato rings that were peeled in a continuous loop.  Loving their well-doneness and the rustic way they were prepared with the skins still on, I shared one of these with my dad and Peter.  We all agreed that the potatoes tasted like a cross between being scalloped and potato chips.  They had that nice, flaky crunch to them, but were also a little soft in the middle.  And since they were wonderfully thin, you didn't need to dip them into anything such as ketchup or mayo, they had enough moisture on their own.

White Mulled Wine - Why not get some nice, warm mulled wine to go along with this holiday goodness, I thought.  The wine, as most whites in this region, comes from the Tokaji region, which crosses over into parts of Slovakia and Hungary.  Known for their sweet wines, this one definitely qualified and warmed the bones, tasting like a sweet elixir that relaxed you and enhanced your festive mood.  I had a red variety the night before, and I found the white to be a lot lighter and easier to drink.

We ended the night, turning in early after a very long but also a wonderful day, full of family and long lived, beautiful memories.  I hope your holiday time is also treating you well, and I can't wait to hear about some of the ways in which you're enjoying it.

Hviezdoslavovo Namestie
811 02 Bratislava, Slovakia

Homemade Slovak Halushky from the Home Country

As you can probably tell from my sparse posts this week, I'm on the go, travelling in Europe for business.  But that of course doesn't mean that the food adventures stop. Quite the opposite actually, they get more interesting.
My first stop on this multi city trip started in my home country of Slovakia.  Visiting my grandparents in Bratislava (Slovakia's capital), I spent most of the day with them and treated myself to a couple of good meals.  On this one in particular, my dad and I had our favorite Slovak specialty called halushky, or most commonly referred to in the U.S. as spaetzle.

If you know me pretty well, you'll know that my favorite halushky in Astoria come from Koliba.  That and my mom's homemade version of course, makes any others tough to live up to.  I'm happy to say that the ones at Film Hotel's outdoor cafe really measured up.  And then some.

Atmosphere:
Located on a quiet street that's just off a main road near the "old city" we happened to run into this cafe randomly, and due to the fact it was Sunday, it was one of the only ones open.  With it being such a gorgeous day, we naturally decided to take a seat outside in the narrow yet lovely courtyard that was embellished with lots of greenery.  Able to look up and see the charming balconies that belonged to hotel guests, it was a pleasant and relaxing view, offering a very quiet and laid back atmosphere.

Food:
Even for such an off-the-beaten-path place, they had everything that a proper traditional Slovak restaurant should, including nostalgic favorites such as halushky.  My dad and I ordered different version of this dish, both with successful results.

Traditional Halushky - The traditional dish that my dad ordered were the familiar sheep's milk cheese dumplings that were also topped with glistening bacon. I had a bite of course and loved the smoky quality of the bacon and the delicious way that the sheep's milk cheese enveloped everything on the plate.  The dish was a heavy one, no doubt, but it was worth every calorie.

Farmer's Halushky - I picked a slightly different variety of halushky that used the same type of dumplings as my dad's, yet instead of bacon, it substituted homemade cured sausage.  As you can see, this colored the halushky a pale orange color.  The overall effect was quite different than my dad's dish - it was smokier and a tad spicier too. I loved the paprika used in the sausage, which reminded me of something my mom would commonly make.  Paprika is used a lot in Eastern European cooking!

Service and Cost:
The service at Film Hotel's cafe was as laid back as could be.  Since it wasn't at all crowded, the restaurant had just one waitress who's attitude was very matter-of-fact but still appropriate for the type of setting we were in.  She let us take our time in general and we felt as if we could've hung around for hours without anyone objecting.

Since we were a ways off the main street near Bratislava's Old City, the prices were a bit friendlier and for both of our dishes, including drinks, we paid a total of 15 Euro.  If you translate that into dollars, you'd figure about $20 bucks.

Film Hotel Cafe - 27 Vysoka, Bratislava, Slovakia
02 5293 2794

Koliba Gets Ready for Easter

Although it might seem far away, Easter is right around the corner - next week actually.  It's nice to see that some Astoria restaurants are getting ready ahead of time and planning special menus, such as one of my all-time favorites, Koliba.  It's a marvel to see that they'll remain open on Easter Sunday and will serve the following yummy menu:

Course 1: choice of
Beef soup
Slovak kielbasa with dumplings and turnip pepper sauce

Course 2: choice of
Smoked pork with potatoes and veggies
Baked pork with bread dumplings and greens
Chicken in natural gravy, bread dumplings and mushrooms
$20.75

Course 3: choice of
Roasted duck with red cabbage and bread dumplings
Pork or chicken cutlet with veggies
$22.75

Chicken shish-kebab a la Baca (fried)
$26.75

Course 4:
Coffee, tea and strudel

Enjoy these delicious eats, and do let me know what you liked and didn't. 

Koliba - 31-11 23rd Avenue, Astoria, NY 11105
718.626.0430
N/Q Train to Ditmars Blvd (last stop)
www.kolibarestaurant.com

Bistro Petite Provence - Charming, Elegant French Food in Slovakia

Bistro Petite Provence - Hviezdoslavovo Namestie 25, Bratislava, Slovakia

02 5441 0340

http://www.petiteprovence.sk/

Yet another restaurant experience in Bratislava, this one was more unusual, as we strayed from the typical meat and potatoes food that Slovak cuisine is known for.  Instead, we went out for French food at a quaint, intimate bistro called Petite Provence.  I was enamored with it right away and our experience was so positive, that it stands out as my favorite meal of the trip.

Atmosphere:
Immediately drawn to the charming French country decor, Petite Provence had all the personality traits of a French eatery.  The classic bistro chairs, rustic wooden tables, dried lavender pots that smelled oh so wonderful...it was all inviting and quite enchanting.  I loved all the details that went into everything - from the warm blankets that were left on each chair outside to the burlap string that tried together the silverware, everything was carefully thought out.  It were these special touches that made this eatery unique and memorable.

Food:
The menu consisted of classic French fare such as mussels, cheese, various salads, baguettes, pasta and quiches.  Similar to the other restaurants in Slovakia, the selection was enormous.  After some consideration, here's what we chose:

Baked Goat Cheese - Peter and I both love cheese so we were immediately sold on this appetizer.  Consisting of soft baked goat cheese with a crusty, golden top, this cheese was decadent and delicious.  Since it was pretty tangy, it was nice to pair it with the peppery arugula and the sweet and tart cranberry chutney.  The contrast provided a mix of clean, sharp flavors and if you're a goat cheese lover, this dish shouldn't be missed.

Mediterranean Salad - Since at that point, we were eating a lot of heavy foods, Peter chose a light salad with chicken, mixed greens, sun-dried tomatoes and olives.  Even though it was simple, the ingredients were presented beautifully and everything was fresh and tasty.  The leaves were so shiny and green that they looked like they were freshly picked.  Yum!

Mushroom Risotto - I couldn't resist this item when I saw it on the menu.  Being a sucker for mushrooms and especially truffle butter, this dish was fragrant and earthy, with a luxuriously creamy texture.  The rice was cooked perfectly and I loved all the chunky pieces of mushrooms that were interspersed into the risotto. Although simple, the sprinkling of fresh parsley went a long way.

Service and Cost:
Just like the lovely atmosphere, the service was also top-notch.  Our waitress was careful in her approach and generally very kind.  She politely asked if we liked each dish and after we replied with an enthusiastic "yes" she seemed pleased and left us be.  Just like at Karczma Mlyn, we had to ask for the check, but once we did, it was brought to us immediately.

Prices are moderate and include:

Appetizers: 6.60E - 15.90E
Salads: 6.90E - 8.50E
Pasta & Risotto:  6.90E - 9.60E
Meat & Fish: 9.90E - 21.90E
Dessert: 2.90E - 8.90E

3 Mmmms

Karczma Mlyn - Bryndza, Halusky, Smoked Sausage and All that Good Stuff

Karczma Mlyn - Hlavna 82, Kosice Slovakia
055 622 05 47
www.karczmamlyn.sk

Even though I'm happy to be back from my trip to Slovakia, I'll certainly miss the delicious food that has a special place in my heart, as it's what I grew up eating.  I wanted to bring you a little taste of that here, and being that we have 2 Slovak & Czech  restaurants in Astoria (Koliba and Zlata Praha), you can actually experience these specialties right here in our hood.

Karczma Mlyn is an authentic Slovak Restaurant recommended by my friend Ivanka. Not only did it deliver tasty Slovak specialties that I so craved, it also surpassed my expectations with respect to ambiance.

Atmosphere:
Located off the main street (Hlavna Ulica) in Kosice's town square, Karczma Mlyn is easy to find, but only if you're looking for it.  Since the signange is displayed visibly, it's not easy to miss but to enter the restaurant, you must walk through a short alley and then go down a winding staircase which leads to the actual restaurant, located in the cellar of an old building.

Once you get there, it feels as if you've entered a secret world where magical creatures (like hobbits) reside.  All furniture is rustic and handmade, with wooden tables and stools that look like they came out of a country cottage.  The ceilings are on the low side, which totally works and there are a couple of crescent shaped alcoves that lead to other equally charming dining rooms.  If you appreciate wood craftsmanship, you're going to love it here.

Food:
Mlyn's menu reflects all the typical Slovak peasant dishes that we came for, including the usual suspects such as fried cheese, halusky (spaetzle), sausage, pirohy, roasted pig, roasted goose and much more.  We indulged in the following:

Fried Olomouc Cheese - Never having tried this Czech cheese before, known for its strong scent and low fat content, Peter and I decided to go for it.  What also drew us to it was its egg flour coating, which sounded decadent and yummy.  I loved its taste and texture - the former was strong and earthy and its aroma was like a stinky cheese (OK by me, but if you're not a stinky cheese lover, you might want to stay away) and the latter was smooth and stringy.  It was nice to pair this dense cheese with fresh vegetables such as tomatoes and cucumbers which were served on the side.

Grandma Plate - Peter spotted this option, which provided all the goodies we were looking for on 1 plate, including halusky with bryndza cheese as well as meat and cheese pirohy.  We ended up splitting it because it was large and contained very filling food. 

The halusky were hands-down my favorite. They were the perfect size (maybe a half inch long) and were dripping with melted bryndza that was spectacularly creamy and tangy.  The decadence didn't stop there, as the halusky were also topped with smoked sausage that actually tasted better than bacon.

Two types of pirohy that were found on each side of the halusky didn't disappoint either.  The meat pirohy had sauerkraut and onions on top, which reminded me of the ones at the Bohemian Hall & Beer Garden.  And the other bryndza variety was simpler - topped with fried onions, it didn't need anything else.

To wash all this cheesy goodness down, we ordered giant glasses of Staropramen beer (with foam on top), which was the perfect way to complete this wonderful meal.

Service and Cost:
As is customary in Europe, the service at Mlyn was good but unobtrusive.  The waitstaff really lets you take your time and decide when you'd like to pay the check.  They won't bring the check to you unless you ask, which can be nice if you're not in a hurry but slightly annoying if you've got someplace to be. Not the case here and we enjoyed ourselves at a leisurely pace.

Costs are very inexpensive and for all the food I mention above (including drinks) we paid a total of 13 Euro, which is roughly $16.  A steal? I think SO!

3 Mmmms

Cherry Mania - 3 New Recipes

It's lovely that cherries are now in season, and while they aren't always as sweet as in the middle of summer, there are plenty of things to do with them. The below three recipes offer a couple of unique ways to use cherries, especially ones that are a bit sour. Two of the recipes come straight from my grandmother's kitchen and the other is from my great uncle Simon. From our Slovak kitchen to yours...

Cherry Compote - This dish can be eaten in many ways - as a dessert, a side or even a snack. It's super simple and can be stored in an airtight container for months. You can substitute cherries with any fruit of your choice.

Ingredients
A bowlful of fresh cherries (3-4 cups), pitted
2 tbs of sugar

Directions
Place cherries, sugar and water (enough to cover cherries) in a deep saucer on medium heat. Let boil and then simmer for 15 minutes or until cherries are soft. Remove from heat. Let cool completely and then transfer to an airtight pickling jar. Store for up to 4 months.

Cherry Soup - I remember this soup from my childhood, eating it on warm days for lunch or even dessert. My grandma made it best and she finally revealed her delicious yet simple recipe. I altered it a bit with cinnamon and you can add spices of your choice too (cloves might be nice).

Ingredients (serves 4)
Bowlful of fresh cherries (3 - 4 cups), pitted
2 tbs of sugar
2 eggs
A dash of cinnamon

Directions
Place cherries, sugar and water (enough to cover cherries) in a deep saucer on medium heat. Let boil and then simmer for 15 minutes or until cherries are soft. Remove from heat. In a separate container beat both eggs well. Slowly and gradually add the cherries to the eggs and keep mixing - the warm cherry liquid will cook the eggs. Continue until you've added all of your cherries. Add cinnamon and let cool completely.

Cherry Cake (Bublanina) - Another dessert from my childhood, it's made by each member of my family and everyone has a slightly different version. This one comes from my uncle Simon and while it's simple and quick, it's quite delicious and will make your whole house smell divine. Enjoy it with a lovely cup of tea or coffee - for the morning or a late night snack.

My uncle's recipe follows the metric system so I didn't want confuse anyone. Use the recipe here instead.

Enjoy cherry season!

Cactus Pub - The Mighty Slovak Burger

Cactus Pub - Zamocnicka 1, 04001 Kosice, Slovakia

While in Slovakia, I made a couple of visits to Cactus Pub, a hangout where my friend Ivanka is a regular. Cactus always promises a good, relaxing time and I find it slightly amusing that even Eastern Europe celebrates Mexican culture and the fun that goes along with it--beer, tequila and delicious food.

Atmosphere:
Located right off of Main Street (Hlavna Ulica) in the Kosice city center, Cactus is easy to get to. The main venue lies in a building cellar (sounds uninviting but is quite the opposite) but there's also a nice outdoor garden available on sunny days.

Decked with Mexican embellishments such as sombreros, tequila and colorful wall art, Cactus is cheery without being too gimmicky. The middle sitting room is modern-rustic with simple wooden tables and chairs, sleek lamps and exposed brick wall. It feels homey and you quickly forget that you're in a cellar.

On weekends, they pump up the volume with catchy, pop hits that elevate the atmosphere--and their customers' mood.

Food:
While drinks are their specialty, Cactus also offers simple nosh food such as burgers, tortilla chips and salads. I was curious and maybe a little skeptical at first, but my doubts quickly melted away as I sank my teeth into a delicious version of the Slovak burger.

Cactus Hamburger - True that the above picture of Cactus' burger looks a little disheveled, but don't be fooled by its appearance, as this burger was phenomenal from first to last bite. The bun played a major role in its success, as it was slightly toasted and warm, with a hint of sweetness, topped with crunchy sesame seeds.

The meat, while a lot thinner than American burgers (I'd say half as thick) had spectacular flavor and couldn't be more juicy, despite that it was on the well-done side. Unlike in the States, Slovaks don't ask how you'd like your burger cooked because there isn't such thing as a "medium" or a "rare" burger. Americans might get turned off by this but it actually doesn't matter as long as the meat is of good quality, and it was.

Another lovely aspect was the dressing on top. Again, unlike an American burger, there was no ketchup but instead a creamy Russian-esque dressing--just fantastic and such a welcome difference!

Service and Cost:
The servers at Cactus are as friendly as can be, and especially because my friends are regulars. Our burgers appeared in about 15 minutes, carefully presented with a knife and fork (just in case). I thought that was a cute touch.

In terms of cost, you can't get more affordable than 2.20 Euro for a burger (that's about $2.86 in dollars, depending on the exchange rate). The beer is cheap too and a small glass (which is actually quite normal sized) is under 1 Euro (or about $1). Velmi dobre!

3 Mmmms

Back from Eastern Europe

Pictured above - My home city of Kosice, Slovakia

Hi Readers,

I'm officially back in town as of yesterday - a special thanks to Guest Foodista Vicky for holding down the fort so well. I hope that you've enjoyed her excellent content.

I had a great time visiting my home country, Slovakia, where I was seeing family and dear friends. While the weather wasn't ideal, I made the best of my experience and have tons of delicious tid-bits to share with you. From delicate ice cream to homemade Hungarian cherry soup and even an Eastern European spin on the classic burger, I'll cover my many food adventures from abroad. But, I'll also make sure to keep you abreast of the latest and greatest Astorian developments, as I had a chance to explore several restaurants this weekend. It'll be a rich week so I hope that you read up.

Yours,
The Foodista