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Goulash Place

42 Highland Ave., Danbury, CT - (203) 744-1971
Posted By Michael Stern on 3/23/2015 7:44:00 AM
A hard-to-find restaurant in a mostly residential neighborhood, the Goulash Place is a treasure-trove of Eastern European gastronomy not far from Interstate 84. During the several decades we have loved it, some things have changed -- most notable is the absence of hostess Magda Aczel, who was in turn charming and entertaining or wickedly blunt, but who always was a force of nature. Magdi passed away a few years ago. Another change is the prices. Since we first wrote about it in the early 1980s, the cost of a full, hearty dinner at the Goulash Place has risen from about $5 to $10.

Made-from-scratch specialties include three kinds of goulash, including our personal favorite -- Transylvanian, which is velvety hunks of pork adrift in sauerkraut. Other favorites include chicken paprikash, roast pork, and stuffed cabbage. It is a dilemma choosing side dishes, for Mr. Aczel's mashed potatoes are chunky, soulful spuds served with a bit of gravy from whatever they accompany; on the other hand, there are always nockerli, which are little hand-fashioned dumpling squiggles in a butter sauce that go so well with paprikash. With any meal, it is essential to fork into a bowl of traditional Hungarian cucumber salad – a refreshingly pickly tastebud-refresher.

Start with a bowl of wondrously aromatic chicken soup and finish with palascinke -- tender crepes wrapped around apricot and chopped-nut filling. From soup to nuts, this superb food is presented with Old-World charm so genuine that sometimes you feel that you are dining not in a restaurant, but at the home of a favorite relative.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Transylvanian Goulash
Hungarian Goulash
Chicken Noodle Soup
Chicken Paprikash
Wiener Schnitzel
Sampler Plate
Stuffed Cabbage
Palacinki
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Reviewers Photos [Upload Your Photos]

Transylvanian goulash is pork-perfect, slightly sweet, slightly sour, gigantically satisfying.
"Transylvanian goulash is pork-perfect, slightly sweet, slightly sour, gigantically satisfying."
Michael Stern





No grandmother on earth makes chicken soup more comforting than this.
"No grandmother on earth makes chicken soup more comforting than this."
Michael Stern


Located on a quiet residential street, The Goulash Place is an isle of old-world charm.
"Located on a quiet residential street, The Goulash Place is an isle of old-world charm."
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.
"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


At first poke, chicken paprikash slides off its bones. This is the smaller, lunch-size portion.
"At first poke, chicken paprikash slides off its bones. This is the smaller, lunch-size portion."
Michael Stern


This is an appetizer-size portion of stuffed cabbage: delicious comfort food.
"This is an appetizer-size portion of stuffed cabbage: delicious comfort food."
Michael Stern


Jane, who considers herself a connoisseur of wiener schnitzel, was singing hosannas to these crisp-crusted cutlets.
"Jane, who considers herself a connoisseur of wiener schnitzel, was singing hosannas to these crisp-crusted cutlets."
Michael Stern


John Aczel cures  peppery sausages on a stick in back of the restaurant.
"John Aczel cures peppery sausages on a stick in back of the restaurant."
Michael Stern


After a hearty meal at the Goulash place, splitting a palacinke (stuffed crepe) three ways makes dessert sense.
"After a hearty meal at the Goulash place, splitting a palacinke (stuffed crepe) three ways makes dessert sense."
Michael Stern


Inside this nut-and-sugar-covered dumpling is a lode of soft, sweet plums.
"Inside this nut-and-sugar-covered dumpling is a lode of soft, sweet plums."
Michael Stern



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