Growing up, chef Jeremy Solomon of The Eddy would beg his Hungarian grandmother to teach him how to cook the food from her home country. He was in love with the textures of her egg noodles and flavors from her palascinta she would make every night. He fell more in love with the cuisine after his trip to Hungary, where he experienced langos for the first time. At The Eddy in New York City, his goal is to educate people on Hungarian cuisine and prove there’s more to the food than just chicken paprikash.
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