For Seattle Weekly's Hanna Raskin, her Budapest Bistro review constitutes a rave. She even hints that she will return to "closer than Budapest" Lynnwood for Elizabeth Muszka's one-woman operation. Muszka even makes her own sausage, beginning after dinner service and staying up till 4 am. In addition to the sausage which "sounds a full scale of flavor notes", Raskin favors a "gorgeously seasoned" Wiener schnitzel and a "pungent pork sauerkraut stew". Budapest Bistro is "a restaurant that unstintingly offers the kindness, good cheer, and faraway flavors diners seek when they venture out for a meal."
Providence Cicero drops in on Mercer Island's Stopsky's Delicatessen, and finds that it "operates with brisk efficiency and charming kibitzers staff the deli counter"--and the food is good too. From the "wickedly delicious" blintzes to the "outstanding" burger with sweet potato fries, she enjoyed nearly every thing she tried. Cicero acknowledges Stopsky's earlier rough reviews(including one by Raskin), as does Stopsky's(they have a Reuben made with Field Roast called "Sham on Rye", the title of her review of them). According to Cicero, however, "Executive chef Shane Robinson and sous-chef Austin Zimmerman have the kitchen under control". And, you know Cicero--she's not leaving Stopsky's without bagels--and a little chopped liver. Verdict 2.5 stars.
· Budapest Bistro's Hungary Patrons [Seattle Weekly]
· Stopsky's: Mercer Island deli udpates(sic) tradition [Seattle Times]
· All Week in Reviews Coverage on Eater Seattle [-ESEA-]
· All Stopsky's Coverage on Eater Seattle [-ESEA-]