“Serving delicious Hungarian food”
Halusky, is on the menu at Korzo. The petite potato spätzle can be had with bryndza and with or without crispy locally cured bacon and was named one of “The Best Dishes of 2008” by The Village Voice. For brunch, you can have it with home-cured pan-seared bratwurst and two eggs and a side of vegetables pickled in Otto & Maria’s kitchen. Langos, the Hungarian fried bread is made according to Maria’s four generation old family recipe, making it unforgettably different from the basic Mittle European street version. Otto makes the Korzo Mustard in the house from organic Saskatchewan seeds soaked in Korzo Organic Ale (which he brews in cooperation with Peak Organic Brewing Company). The Korzo Burger gets a tender layer of thatmustard, along with apple-smoked organic bacon -- all of which are wrapped in the Langos dough anddeep fried.The choices at Korzo go beyond the comfort zone of European high peaks. From fresh seasonal salads, vegetarian sandwiches to classical sauce & meat compositions, the menu adheres to a theme of healthy, unpretentious and sensitively sourced food. The atmosphere at Korzo also reflects this theme with easy décor, nicely sized beer steins, reasonable prices and family-like service. Na Zdravie! Featured on Burger Land!
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