An older clientele keeps this time capsule with its heaping portions and red-checkered tablecloths much as it must have looked and tasted when it opened in 1962. Forearm-sized cabbage rolls come surrounded by sauerkraut and sour cream. Pasta dough grated over boiling water to create squiggle shapes, is known as spaetzle in Germany, nokedli in Hungary and simply dumplings on the menu here. It arrives on a huge plate of fried chicken livers and onions. This holdout from another era (the owner owns the building as well) still has salt and pepper shakers on the table, plus a third shaker full of paprika.
