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Maxmilian’s

WHY For evolved, lighter-than-you-expect Austro-Hungarian cuisine. WHAT At this pretty and secluded NoHo spot, everyone seems to know chef Laszlo Bossanyi, who for 20 years built a following with his Hungarian comfort food at shuttered Hortobagy in Studio City. He smokes his own lower-fat kolb‡sz (sausages), duck breast and salmon and makes such dishes as [...]

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October 28, 2011 | Posted in Discoveries | Read More »

J & T European Gourmet

WHY Incredible Polish and Middle European charcuterie made on the premises. WHAT Polish-trained meat masters John Pikula and Ted Maslo turn out several types of hams, smoked and cured meats and a grand supply of garlicky kielbasa, wiejska, kabanos and other sausages. The freezer holds homemade dumplings and soups, and in the cold case you’ll [...]

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October 28, 2011 | Posted in Discoveries | Read More »

Mishi’s Strudel

EatLA-1411

WHY Fresh-baked strudel with Old World charm. WHAT This family-owned spot brings a taste of Hungary to the historic waterfront. Styled like a country café, Mishi’s specializes in both sweet and savory strudels and crèpes. There are plenty of fruit-centric fillings, including apricot-almond and apple-walnut, as well as savory options, including spinach, mushroom and cabbage. [...]

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October 28, 2011 | Posted in Discoveries | Read More »

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