The topics of posts you have been reading most over the last six months are wide-ranging. Concerns about the Alamo and Alamo Plaza tend to be remain your high priority, and the primary battle between Jerry Patterson and George P. Bush for Land Commissioner will keep these issues on the front page. I love it that you continue to help me promote Helen Madarasz as a ghost actively haunting Brackenridge Park.
The interest in our favorite restaurant in Budapest might arise not as much from regular followers as from Fricska’s loyal fans on facebook. San Antonio’s current Tricentennial Celebration seemed to send more people in search of “The San Antonio Song” written in 1907 by Williams and Alstyne. Thanks for your interest in my quest for a mini-Kate, and it makes me happy some of you heading to Guanajuato were aided by our restaurant suggestions.
So here’s your top 12, with the numbers in parentheses representing the rankings from six months ago:
And the best part of number 12 on your list is that our bidding ciao to Italy “for now” appears accurate. Will be taking you there through pictures later in 2018. For now, though, delivery of postcards from the fall trip to Mexico City was delayed by the holidays. They will be dribbled out over the next month.
Thanks for dropping by periodically. Always welcome your feedback.
Somehow, the Mister found Fricska Gastropub our first week in Budapest, shortly after we began to establish rules for choosing lunch spots, such as no red-checked tablecloths, no life-size figures out front with cut-outs to stick your head through for silly selfies and no tour groups in evidence. Our recommendation for Budapest: Skip the tourist traps and seek this place out.
Tucked into a basement, Fricksa is intimate in size and huge on service, yet far from stuffy. The kitchen takes whatever is fresh in the market to create its own style of nouvelle Hungarian cuisine. Rich sauces and flavorful soups might reflect classic French techniques. Freshly made pasta would make an Italian chef proud.
We never knew what the choices on the prix-fixe lunch menu would be, but we quickly trusted the kitchen so much we tried dishes I would never have considered ordering elsewhere. Three courses ran slightly over $9 and never left us thinking of eating anything at night.
First-course offerings might include a soup, a salad, duck liver cream or a fish rollade. The seafood soups were amazingly flavorful, and a wild garlic soup featured some of that sexy garlic that only used to be found in the Soviet ‘Stans (reference to a much earlier post). Main courses led us to enjoy salmon, cod and bream. We dined on chicken, chicken livers, rabbit and veal, often accompanied by sophisticated vegetable purees and potages. My favorite, possibly, was tender rare lamb atop a pea risotto; the Mister’s was the best venison he ever has tasted. The tortellini and shrimp were wonderful, and the gnocchi with four cheeses decidedly decadent. Desserts might be parsnip cream with apples and strawberries, cinnamon crème brulee, an apricot mousse or a dark chocolate ganache playfully paired with peanuts and blueberry jam.
We often returned hoping for a repeat of our most recent lunch there, but everyday was different. We never left disappointed.
grilled chicken livers atop cauliflower puree
lamb with pea risotto
gnocchi with four cheeses
salmon atop parsnip puree
roasted rabbit atop bulgar
wild garlic soup
spinach-filled tortellini with shrimp
milk pudding with salted toffee
chocolate ganache with peanuts and blueberry jam
strawberries with almond crumble
veal shoulder over squash potage
sea bream with polenta and squash
chicken atop kohlrabi potage
And one of our favorite features making us feel at home? Often the music track playing at Fricksa was all blues.
Definitely still experiencing a severe case of the miss-you-Fricksa blues.