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The taste of sunshine at the New York café

Endre Ady – the tousled regular of the café – New York Café  Fresh vegetables, salads, herbs, shoots, red and spring fruits – these are the easy-to-enjoy delicacies of early spring and summer, which Chef András Wolf conjures up on guests’ plates with the utmost creativity.   If you’re still finding it hard to let go of the heavier winter menus, or simply prefer these meat dishes, you’ll still find lamb, Mangalica pork, duck and and goose liver on the menu; however, those craving lighter fare can, for example, try pike-perch fillet. The side dishes, on the other hand, consist mainly of tender salad leaves, green peas, kohlrabi, kale… everything that is colourful, light and spring-like.

From our latest range

 

Endre Ady – the tousled regular of the café

 

 

Pink duck breast with kohlrabi and peas

 

 

Pressed lamb with kale stew

   

Pike-perch fillet with paprika sauce and cottage cheese dumplings

 

 

Pistachio cake and raspberry mousse

 

 

Dulcey chocolate cake and wild berry mousse

 

Goose liver with raspberries

On our plates, we find not only delicious food, but a true work of art: a harmony of presentation, colours and flavours that only the most acclaimed chefs can conjure up. As always, the New York Café’s new menu caters for those who only eat gluten-free, lactose-free and sugar-free dishes!

More of our articles
The success of the New York Művész Páholy lies, on the one hand, in the fact that the organisers put their heart and soul into organising their events every month, driven by a commitment to culture. The audience is always presented with a topical message, ensuring that each evening has a clear character and atmosphere, conveying the diversity and values of knowledge, culture and the arts to the audience in a down-to-earth and direct manner. This directness is one of the defining features of the programmes. An event of this scale could not take place if the management of the Café, or its managing director, Csaba Szabó, did not take the event to heart. However, the enthusiasm remains undiminished. Just like that of the hostess, Anna Juhász, who presents the programmes with authenticity, not only through her knowledge and preparation, but because literature runs through her veins: she herself is the daughter of a contemporary poetic giant. Nor can we overlook the now entirely unusual approach to guest communication. One of the driving forces behind the event, Diana Józsa, the marketing manager, personally coordinates and responds to participants’ registrations and enquiries. This form of communication plays a major role in fostering a friendly, direct rapport, and this is clearly reflected in the guests’ reactions. The enthusiastic team at the New York Művész Páholy, working alongside Anna, is thus able to create a highly guest-centred and successful series of literary events.
Continuing the series we have begun, our aim year on year is for art and our country’s most acclaimed artists to find a home at the Café through these high-quality, enriching evenings, so that there may be a place where like-minded people, committed to art, culture can meet, where, in a „New York-style” atmosphere, culture takes centre stage one evening a month. The New York Művész Páholy evenings have become so popular that places sell out within 1–2 hours of registration opening. This means that sometimes more than 500 guests attend a single evening in the series.

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