BlackboardEats / NY

The Eddy

342 E. 6th St. (between First Ave. and Second Ave.; F to Second Ave., 6, R to Astor Pl.), New York (East Village), NY 10003; 646-895-9884

The Delicious Deal
30% off dinner*
*Available for dine-in dinner Sun-Wed (5:30-10pm), or dine-in dinner Thurs-Sat (5:30-11pm); valid for parties of 1-6 only; minimum purchase: two appetizers per person or one entree per person; not valid on: special events or in combination with any other discounts or promotions; reservations are highly recommended; please mention Passcode when making reservations; each BBE Passcode can only be redeemed once.

Must use your passcode by: Sept. 12, 2018
Time left to get your passcode: Expired on July 12, 2018

In his quest to prove that Hungarian food does not have to be meat-centric or heavily sauced, Jeremy Salamon—executive chef at The Eddy in the East Village—has created a menu so eclectic and so driven by greenmarket finds that it’s frankly tough to pin down. Think of it simply as Euro-Mediterranean cuisine bursting at the seams with modern touches and subject to change depending on what’s in season.

All meals here should start with lángos, a Hungarian fried bread—sort of like mini-pizzas minus the tomato sauce, and covered with Pecorino, wildflour honey, and gremolata. They’re so addictively sweet and salty you’ll want to ask if they sell them by the dozen. Things get healthier thereafter; a short selection of vegetable-driven appetizers remains relatively uncomplicated: roasted beets come with tart cherry sauce and cilantro, and semolina fried green tomatoes are paired with sour cream.

Salamon, who’s just 24, learned to keep things simple while working under Gabrielle Hamilton at Prune (he also spent time at Andrew Carmellini’s Locanda Verde and Jody Williams’ Buvette). Though Hungary is known for its soups and stews, Salamon serves his proteins—fish, chicken, lamb, and steak—with delicate sauces that are so delicious you may want to drink them with a spoon. His kreplach, thick potato dumplings sometimes described as Jewish ravioli, sit in a bowl of roasted barley dashi and egg yolk—a novel combo.

Two of the best dishes are the mussels paprikash, which comes with blistered tomato, red pepper, and agretti, aka saltwort or friar’s beard, and the pan-seared brooktrout with nettle pesto, cashew, and lovage butter—big, boneless, and bearing wonderfully crisp, charred skin.

full menu

menu musts

Lángos (fried bread)
Mussels paprikash
Pan-seared brook trout
view full menu here


Sun–Wed 5:30 PM–10 PM; Thu–Sat 5:30 PM–11 PM

price range for dinner entrées

$24 (kreplach) to $34 (charred hanger steak)

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