The lure of Hungarian cuisine reached a Brooklyn restaurant

Agi’s Counter serves a tasty menu inspired by Hungarian cuisine.  

“The chef Jeremy Salamon’s grandmothers provide inspiration for impeccable pastries and exceptionally thoughtful dishes at this breakfast-and-lunch counter-service spot in Crown Heights.” – the New Yorker wrote about the Brooklyn restaurant, which offers a variety of delicious Hungarian dishes.

The place was named after Salamon’s paternal grandmother, Agi. The 94-year-old grandmother lives in Boca Raton. She arrived in the United States when she fled Hungary in 1956.

This year marks a revolution in Hungary, a time when many Hungarians left their beloved country for good. Many of them found their new home and started writing the next chapters of their lives in America.

“She came to America when she fled Hungary in ’56, during the revolution. So she has a very different idea of Hungarian cuisine than I think it’s like now. She would cook a mish-mosh of stuff—goulash next to eggplant Parmesan, or steak Diane next to paprikash.” – Salamon told the New Yorker.

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People who wish to get a taste of Hungarian-inspired food can enjoy huge crackers, Leberkase, open-faced sandwiches, palacsinta or crêpes, and sodas of house-made syrups.

Famous Hungarian pastries can also be purchased. The menu offers Gerbeaud cake and shortbread cookies. But the real traditional treat may be the Hungarian fánk.

This is similar to a doughnut yet a little different. “They have this cotton-candy-like texture. They’re super fluffy. When you pull it apart, it’s very wispy.” – chef Jeremy Salamon described their difference.