Erik	Jul 17 2008 - 04 57 PM
@lordemsworth: There are plenty of good wines in Hungary; just go to your local bortarsasag outlet for a start; also note that on chew.hu we (occassionally) do some wine reviews. Also go here for a list of our current favorite burgers.

lordemsworth	Jul 17 2008 - 12 55 PM
James, sound good...I might come and visit on 2 or 3 August. Have you got a website or something?? Do you do any wine tours or tastings?? I'm off to Alsace next week for a bit of a wine tour, but would love to find some good wine in Hungary. So far I have to admit I am struggling a little bit.

Tg	Jul 17 2008 - 12 24 PM
The best burger in town can be found at "Nothing But The Blues" pub on Krudy Gyula in the 8th. At least, the Frommers guide and I think so. The new owners are American and English, which may explain that!!

James

Oct 20 2007 - 12 51 AM

I would just like to drop a humble message here to try my burger! Though we are not in "Budapest" we are not far. Cinnamon restaurant opened a few weeks back and the burger was on my first menu. I change this menu every 2 weeks but still get requests for the burger every week. Chew, if you guys would like to rate this, let me know and you can either come out or I will make arrangements to have it delivered to your office. Let me know, Cheers, James McClure Cinnamon Restaurant Haraszthy Vallejo Winery Etyek, Hungary

Zoli	Aug 08 2007 - 02 45 PM
Jeff's burger looks so disgusting that I can no longer visit Chew. Just let me know when there are enough articles to push this off the page ;-)

Wilbur Mercer	Aug 06 2007 - 06 24 PM
I think Clara Peller might have something to say about that review of Jeff's, or at least the photographer. ;)

Wilbur Mercer	Aug 03 2007 - 01 39 PM
I spoke with Patrick at Caledonia last night and he said changes are underway for the Edinburger. He was thankful for the honest reviews he has read here. I can't wait to try next week to see if it will live up.

Adrian Courage	Aug 03 2007 - 01 21 PM
Thanks, Wilbur. :) From your comments I somehow thought you disagreed with the review.

Vladimir

Aug 03 2007 - 01 29 AM

I wouldn't be holding out hope for "The Beer Cellar." I remember reading on some other site that's prone to flattery in every review saying that they were too expensive for the quality. (I couldn't find the original article after a cursory search) What clinches that I'll never visit there is that they call themselves a beer cellar, yet they serve 3 different brands on draught of dishwater pilsner.

Pvmag	Aug 01 2007 - 07 15 PM
Next on the hit list is the Beer Cellar on Erkel, I believe, unless somebody warns me off it first.

Wilbur Mercer	Aug 01 2007 - 06 22 PM
Adrian- I thought it was a great review, one I probably would have written. I was just going back to my first assessment. I guess that now since it is familiar to my palate that something I didn't notice so much before now is more difficult to ignore; the amount of salt and heavy spices.

Adrian Courage	Aug 01 2007 - 11 47 AM
So, Wilbur, which parts of my assessment of the Samurai Burger do you agree or disagree with?

Tom	Jul 30 2007 - 05 13 PM
I think I've seen it hanging in both Terzo Cerchio and whichever Pomo d'Oro is the delicatessen. I'll make it my mission to find some this week. If I can't find any in time, I'm having friends bring some out from Naples next month! Tom

Wilbur Mercer

Jul 30 2007 - 12 51 PM

Agreed, Patrick, and of course Zsuzsanna, are my favorite proprietors anywhere. They always great me with a smile and ask me how's it going (of course from my name here they don't know who I am); I always feel welcome at the Caledonia. Re-evaluation: Last night I went to Samurai Burger again, with the Chew review on full display in the window. Like it was said earlier as a criticism common to the Budapest market---EASE BACK ON THE SALT AND SPICES!!! Tom, where can you find good Italian sausage? I was actually thinking of trying to make my own.

Tom	Jul 30 2007 - 09 16 AM
Ah yes, Patrick, I will be more than happy to give the Edinburger another try. While it's not the best burger I've had, the visit to your place was still pleasant and the service far above average. Cheers! Tom

Tom	Jul 30 2007 - 09 13 AM
Oops, looks like the internet swallowed my answer last week. Wilbur, Vlad, you're welcome! Anyone else up for an Italian sausage shootout once Budapest's burgers have been exhausted? There may only be a couple of choices around the city, but I'd have a blast trying them all. Tom

Patrick McMenamin

Jul 27 2007 - 08 13 PM

Zsuzsanna and myself are extremely grateful to all you Caboodle folks for your selfish efforts to find the best burger in town. We also take comments about The Caledonia very seriously indeed as we strive to deliver the best service and quality of drinks and food that we possibly can. We are both new to the this sector and take any lessons and advice that we can. So our thanks. As a result of carefully reading your comments we have made a number of changes to our Edinburger. We would welcome any further feedback on our new/improved Edinburger. Indeed if any of you folks can identify yourself as a poster on this important subject - after your meal of course - then I would be happy to offer you a complimentary pint of Belhaven Best (up to end August) to hear your comments for myself. Great web site by the way.

Vladimir

Jul 27 2007 - 12 04 AM

With just about any review made here, one has to keep in mind that results may vary. This is due to a lack of good restaurant management, which is a rare thing in this country. Two other supplemental points: 1) I don't know much about such, but I do know that servers in other countries that are known for better restaurant service will pass on some of their tips regularly to cooks who do them right by the end of the night. This doesn't seem to be the case here. Thus servers don't do their due diligence to make sure that their orders are made reasonably prompt at the very least. 2) Do the reviewers need to ask who the cook is in the kitchen to supplement their review? As strange as it seems in practice, I think so. With people following these reviews up with their business, it might very well reinforce that us burger lovers would encourage such cooks who are attentive to their quality with their business. That way, management will get the message that it's the kitchen that deserve a portion of the ever-popular "mandatory service-fee." (Could we burger lovers even give a bit extra for the good cooks?) Oh yeah....F off Tom for bringing up good Italian sausage as well. I thought I had almost forgotten the how good that can be on the summer grill with peppers. Damn you.

Wilbur Mercer

Jul 26 2007 - 02 16 PM

Best burger imaginable? Half a pound of ground sirloin, veal, and sweet Italian sausage (70/20/10 or so) grilled with a little bit of butter and topped with a thick wedge of grilled Vidalia onion and melted cheddar. Humminahumminah. FUCK YOU TOM!!! Do you know how hard it is not to think about not having Italian Sausage here, and now you've blown it and come up with something delicious but unattainable. Now I am going to be thinking how great that would taste for the next several days. Thanks

Tom

Jul 26 2007 - 01 26 PM

After the glowing--relatively--review of Caledonia's burger, I got inspired last night to give it a try. The meal itself made me wonder if the reviewer has ever had a real homespun burger. While the patty came to a nice size, it also looked to have been packed in Glasgow a week and a half ago. The texture was that telltale level of crumbly that speaks to frostbite and was packed with more spice than some Mexican dishes I've had here. Having been forewarned that the default level of done-ness was on the wrong side of medium, I made sure to ask for it cooked rare. And yup, it came out well-done. Yet another sign that the cow that died for my taste buds probably didn't have to endure last week's heat wave. All in all very disappointing. Best burger imaginable? Half a pound of ground sirloin, veal, and sweet Italian sausage (70/20/10 or so) grilled with a little bit of butter and topped with a thick wedge of grilled Vidalia onion and melted cheddar. Humminahumminah. Tom