"We weren't going to have an appetizer, but chef John Aczel decided we needed to try the day's chicken soup. Loaded with rough-cut vegetables, large pieces of tender chicken and threads of delicate noodle, it is one of the most delicious chicken soups we've ever spooned into."
Michael Stern
"Transylvanian goulash is pork-perfect, slightly sweet, slightly sour, gigantically satisfying."
Michael Stern
"This is an appetizer-size portion of stuffed cabbage. At $2.95 it is a giant bargain. At any price, it is delicious comfort food."
Michael Stern
"Located on a quiet residential street, The Goulash Place is an isle of old-world charm."
Michael Stern
"At first poke, chicken paprikash slides off its bones. This is the smaller, lunch-size portion."
Michael Stern
"For a quarter century, this sign has been a beacon of great home-cooked food at low-low prices."
Michael Stern
"Jane, who considers herself a connoisseur of wiener schnitzel, was singing hosannas to these crisp-crusted cutlets."
Michael Stern
"The Goulash Place Sampler Plate is a good option for people who can't decide whether they want pork, veal, or chicken. That red cabbage in the center is especially yummy."
Michael Stern
"John Aczel cures peppery sausages on a stick in back of the restaurant."
Michael Stern
"Of the three kinds of goulash on the menu, we like Transylvanian best. It is small cubes of ridiculously tender pork laced with limp and luscious sauerkraut."
Michael Stern
"Inside this nut-and-sugar-covered dumpling is a lode of soft, sweet plums."
Michael Stern
