Article 281 of pgh.food: Date: Sun, 27 Oct 1991 15:17:00 -0500 >From Eugene Zilberstein Subject: Experimental Hungarian There is this place called Jozsa's Corner, on the corner of Second Ave. and Hazelwood Ave. in Hazelwood, right at the entrance to the coke plant. Alex, the owner, serves up what he calls Hungarian improvisational cuisine: goulash, lecho, and whatever else he feels like cooking. My favorite is the palescinta -- the Hungarian version of a crepe. For 75 cents a crepe, you get something you'd only expect to find in an upscale French restaurant -- sour cream, raspberries, whipped cream, cinnamon, etc. Alex is a whole lot of fun to talk to: a graphic artist, he left an advertising job to start this restaurant, to run a Hungarian dance troupe, and to plan the economic recovery of Hazelwood. That last one is still in the works... Looking out the window you see Flames of Hell rising out of one of the last coke plants in Pittsburgh... (and sniffing the air you're even more sure it's close by) Give it a try - Gene Article 2565 of pgh.food: Path: fs7.ece.cmu.edu!cantaloupe.srv.cs.cmu.edu!bb3.andrew.cmu.edu!andrew.cmu.edu!postman+ From: Sandra_Demi@transarc.com Newsgroups: pgh.food Subject: Re: where to find Czech/Hung./Polish? Date: Fri, 12 Aug 1994 15:28:36 -0400 Organization: Carnegie Mellon, Pittsburgh, PA Lines: 21 Distribution: world Message-ID: <4iGwpYiSMUE4E3fvtP@transarc.com> References: NNTP-Posting-Host: po2.andrew.cmu.edu In-Reply-To: Jones3@atc.alcoa.com (Steven A. Jones) writes: > Does anyone know of any restaraunts in the Pittsburgh/Indiana, > Pa./California, Pa. areas that serve any of the captioned food types? > Preferably not just the common kielbasa, pierogies and halumkies (sp?), but > a broader range of foods that you just can't find in other parts of the > country. I thank you and so does my cardiologist! There is a Hungarian restaurant in Hazelwood called Jozsa's Corner. The address is 4800 2nd Avenue. I thinks it's primarily take-out (there might be one or two tables). It's a place that is hard to describe, but what I remember most is the owner and the way he treated us--very friendly and informal, like we were guests in his kitchen at home. While we were looking at the menu, he would keep giving us different things to try. (I doubt that he actually gave us much for free, but I really don't remember, since I wasn't paying. I think his billing system was pretty informal, too.) An interesting place... Sandy