I love this restaurant! All the dishes we got were delicious. The deviled eggs. The spanakopita babka was heavenly. The fish plate was also great. Can't wait to go back!

I still can't tell if the brunch is where it's at or the dinner as both menus look soo good. We finally made it here for brunch. It was easy to make a reservation for two for a Sunday brunch for 11 AM. We were seated within 10 minutes of checking in. There doesn't seem to be a "rush" to this place even though it's almost always busy as they allow you more than ample time to peruse the menu before coming back to check in. The drinks and food came out at a good pace. I loved the little mug my latte came out in. We shared the hashbrown with trout roe, the deviled eggs with hot sauce, the biscuit with bacon and the sausage with cabbage. We finished our meal with the Hungarian donuts. Everything was done well, but nothing was so spectacular that made me go "I must come back to eat this again." Overall, we were glad that we finally were able to try this place out. Looking forward to trying the dinner menu next time.

I know, I know I've reviewed Agi's already, however, not for dinner. Dinner is a whole different gastronomic experience.,Arrived solo due to a friend backing out because of the heat... Well.. I guess that's what sitting at a counter is meant for. I happen to love sitting at the counter at Agi's because if you do dine solo,there is always someone to talk to. Julia, my server, greeted me instantly and asked my preference in water and handed me the dinner menu. I already knew what I wanted: Caraway Caesar to start and Bo Bo Chicken Paprikas. Julia explained that the chicken was going to be prepared differently tonight: with fresh herbs in Vichyssoise style. ( think of Julia Child running wild in an herb garden in Austria). I was game in trying it. I ordered a glass of Sauvignon Blanc to start my meal. All of Agi's wines are sourced from Hungary. The Caraway Salad was served first; beautiful Romaine leaves served upright in a bowl. I wasn't sure how Caraway seeds might play into the flavor of the salad. ( did you know that Caraway is fennel and Persian cumin?). The salad was downright delicious and I loved the tingle the caraway created on my palate, the dressing was not heavy on the anchovy side and don't let the little bowl fool you, this is a generous portion. So much so, I had enough romaine left to accompany my entree. The chicken dish, also a generous portion, is a pressed chicken sitting atop a marinated herb sauce with market tomatoes with vinegar and garlic. Absolutely scrumptious! It tasted like the juiciest Schnitzel! I wasn't going to order dessert as I saw the special was blueberry cheesecake. Julia suggested another option, the Sour cream gelato with fruit sundae. Once again I was game. The Sour cream gelato with a mint leaf on top was refreshing and very different, I loved the plums but was not a fan of the apricots ( too sour). Now to the service: it's great to see the owner, Jeremy Salamon, in the mix of everything: greeting customers, he served my meals, talking to his guests, in the kitchen checking on the meal prep, leading his staff.. I could go on and on, but this is what a star restaurant owner does. This is one of many reasons as to why I will be dining at Agi's for a long time. It just feels like home... Thank you Jeremy and your amazing team for yet another delicious meal. *Also, the strawberry candy ( yes, there is a photo of it) brought back memories of my grandmothers' who served them when I visited their homes in Florida. They always had these candies in their candy dishes.

Amazing. I barely have words to describe the experience and the food because it left me in a trance. The people are warm and welcoming. The space is cozy and familiar. THE FOOD IS OUTSTANDING. We had brunch and it was nothing short of fabulous. From the deviled eggs, the crepes, the carrot cake, and the breakfast biscuit. The biscuit itself is to die for but the thick slab of bacon with the egg and mayo will just send you to Heaven. The tuna melt is also a must. It's a signature item for them and it's wonderful. The hashbrowns with horseradish scallion sour cream was the perfect combo of salty and creamy. I have nothing but great things to say about this whole experience.

I've previously went to this location a few months ago and came back to try the same menu items which are still spot on to the first time I had it. This restaurant takes inspiration from Hungarian and Austrian cuisine to bring forth a flavorful interpretation in a variety of dishes. I tried their Agi Hashbrown with Trout Roe [+additional charge], Palacsinta (Hungarian Crepes), and Pogacsa (Biscuit). Each dish on its own was delicious and when combined it offers a balance of sweet with savory. So I recommend ordering an array of dishes with different taste profile to combine while eating. This place gets packed and booked with reservations but they do allow walk-ins if you come early and only seats available based on my experience are the window or bar seats. The decor of this restaurant is very chill, laid back but very modern and sleek with a shelf of books, novelty items, and collector items. Plus when you order black coffee, they'll offer it in a novelty cup which varies from travel destination or decorative ones. Do make a reservation if you really want to try their menu or wake up super early to get a seat. Overall an amazing restaurant that takes creative and very tasty approach on the array of dishes they make and serve

Came with some friends for brunch and it did not disappoint! First off, like many places in NY, you absolutely must make a reservation - there is very limited seating and on a weekend, walking up is a real gamble. We had a reservation, but there had been some sort of issue with the booking so we didn't get seated right away. The hostess was incredibly kind though and made it work, though we were only able to stay for about an hour and a bit before the table was needed for another reservation. I got the pogasca (biscuit), which was DELICIOUS! The biscuit was soft and flaky and flavorful, even alone. The egg and cheese combo inside was also fantastic. My friend and I also split the Age hashbrowns, which we had been recommended by a friend, and they were also so good! Nice and crispy, not insanely greasy, and in a very creamy horseradish and sour cream sauce - very reminiscent of tartar sauce - which was a nice zesty way to cut through the hash brown. The staff was all very sweet and the interior is very cute, albeit a bit tight on space.

Ok, I really love this quaint neighborhood spot. It's minimal, pleasing to the eye (darling even?) feels very modern, clean and had delicious food offerings. Its not the biggest menu, but they do offer some variety and I'm eager to try more items. I stopped in for lunch to try their confit tuna melt. Woof, I've had some good tuna melts before but this one is definitely up there. Perfectly buttery, crunchy bread, melty ooey cheese and the perfect tuna salad blend with enough crunch and cream to tingle the taste buds. Oh, and their (horseradish-y?) mustard side adds a punch to the mouth on this already delicious tuna melt sandwich. This is the lunch sandwich of my dreams. I also got the Green devils, which I liked but didn't love. The filling of the deviled egg is super velvety and creamy but a bit bland on bites that didn't include the delicious pickle topping. I added their homemade hot sauce on it, which definitely helped cut the richness of the filling. (Their hot sauce is closer to a chili oil than hot sauce IMO, still very good). Iced coffee I got was also good and satisfied my need for caffeine. Service was super friendly and lovely. Felt like they treated me like a regular even though it was my first time there. I absolutely will be back.

What a gem! I made a same day reservation and was able to get 2 seats at the counter. The ambience was nice and the service was on point. We ordered: Starters 1. Dip & Cips: 1000/10 - was the star of the show for me and I would order it a million more times. Flavors were phenomenal and left me wanting more. 2. Deviled Eggs: 5/10 - these were completely average, and didn't impress. Mains 1. BoBo Chicken: 10/10 - absolutely delicious! The portion was definitely enough for two people and the flavors were bold. 2. Semolina Dumplings: 8.5/10 - these felt like eating a warm hug (if that makes sense!) It was delicious and I would order it again, but I do wish there was some sort of protein or something else to add to the dish. These would be an awesome starter. Sides 1. Cucumbers: 8/10 - nice flavor, but $13 for cucumbers seemed a bit excessive. 2. Schmaltz potatoes: 9/10 - sauce was delicious, a bit on the salty side, but loved it. Dessert 1. Cheesecake: 9.5/10 - fabulous cheesecake! I'm not totally in love with olive oil in desserts, but my bf thought this was the star of the show. If you get a chance to try Agi's, you must! I'd love to come back to try the brunch.

I recently finished reading Elif Batuman's "The Idiot," and after hearing so much about the history of shared vocabulary between Turkish and Hungarian, I couldn't not try the pogasca at Agi's. Perhaps someone here of Hungarian heritage can let me know if the "g" is also silent in Hungarian. In any case, it's a delicious fried egg sandwich on a well-seasoned, perfectly moist biscuit. I will definitely return to try other options on the menu at this pleasant cafe, now that my linguistic curiosity has been satisfied.

I was at the small Eastern European inspired eatery with a group of couple days ago. They have a mix of dishes with a lot of it being Hungarian inspired. A lot of people go here for brunch and I would definitely go back. Their wine menu is eclectic with a lot of unique Hungarian offerings primarily and they have a nice mix of orange wines and I went with the Bussay Tramini Roots 2022 listed as a "Five months skin contact flavors of juicy stone fruit, passion fruit, & rose" for $17 a glass or $61 for a bottle. I liked the wine a lot, having an almost fermented flavor, and it went well with the food. Tramini presumably refers to Gewürztraminer so I am not surprised I liked it. They gave us some bread to munch on, which was tasty. As per usual, we shared a bunch of small plates. My favorite of the bunch were the two toasts. The Chicken Liver Mousse for $13 "served on griddled potato pullman with cherry caramel" was my favorite dish and the cheapest of the bunch. The thick toast had a whole lot of chicken liver and it was topped with said sour cherries and a slightly sweet cherry sauce. The flavors were well balanced, and I would order this again in a heartbeat. Also available on toast was the Pickled Mackerel for $18 with "Spanish mackerel marinated in red onion, vinegar, and dill flowers." There was plenty of fish for the price, which wasn't super fermented but it still had a good sour kick and was of good quality with the same buttery excellent bread. Outside of the two toasts, we got the Dip & Chips as well as the Mushroom Thimbles. The former for $14 has "beets, caramelized onion, sour cream, egg jam, and smoked trout roe" was pretty tasty but definitely beet focused. I think I can use either a little bit more sour cream or alternatively something else inside there that would make it a bit more sour. The chips had a good crunch and were solid. Overall tasty with good textures. The latter for $16 listed as "An ode to George Lang. Lightly battered mushrooms fried with big sage leaves & served with lemon" was solid. The large mushrooms had a light fry and they were served with an aioli which helped with the oiliness. There was uniquely some fried lemons in there as well. This was likely the weakest of the appetizers but still solid. We went with two main dishes. The Pork & Plums for $32 with, "14 oz heritage porterhouse drapsticky stewed plums & a dusting of lovage" was my preference of the two. The pork was super tender and very well flavored and the sauce wasn't overly sweet. I would recommend it heavily though I wish there were more pieces of plum. A bit worse was the New York Strip for $45 served "seared in the cast iron. Lathered with garlic chive butter and served with pickled green tomatoes & horseradish." One of the pieces of the steak I had was quite tough but the other one was pretty tender. The combination of the pickled green tomatoes and the sauce made it a little bit too salty and overall it was just alright. Their desserts for dinner only really had two options. There was a jello type dessert made with oranges I believe orange peel and cream and there was also a New York style cheesecake with blueberries and olive oil. The waitress described the former as being bitter and refreshing and it was but I'm not sure if I would order it again. The latter was outstanding being my preferred type of cheesecake with a thick not so sweet filling. The blueberries were fresh and the olive oil helped with the richness. I would prefer more crust especially because I believe it was biscoff based and that was particularly excellent but otherwise no real complaints about it and one of the other people in my group had noticed someone taking this to go and I can see why. Very good version and I would recommend it. The food here was unique and tasty. I reminded me of dishes found at some other restaurants but I would say maybe a bit more refined in many cases. The prices overall were reasonable for the portion size and in particular the chicken liver mousse, the pork, and the cheesecake were the best but I wouldn't say that anything was bad outside of maybe the steak being just okay. I can see why people love them and I would go back especially for brunch. Mid 4 for the general quality for prices (just fix up the steak.) I hope they add some other Hungarian dishes to their dinner menu as well.