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I have only had pastries from Andres. I totally recommend the poppy seed strudel and anything with chestnuts. Beware though that the pastries are heavy, dense, rich, and will live bulges on your thighs. Butter and cream are used with a generous heart and portions are Texans. Don't worry the one exception to this rule is The Strudel, which is light and crisp and perfect (the portions are large though, plan on sharing one "slice").

We were looking forward to the strudel but found the apple strudel dry, burnt on the bottom and with very little taste. The cherry strudel was not good. After one bite we threw it out. At $6 for each piece of strudel it was $12 down the drain.

I've been there a couple of times, usually to have some of their great espresso and delicious fruit pies. Everything is very fresh and natural, not too much sugar... the right amount. I've even got their pies when I had friends visiting and everyone loved it. Also like their pastries in general and had great meals. My friends liked it very much too. It's a small place with a good ambiance even though the servers are not always in their best mood.

Sunday September 7th my wife and I went to Andre's and when we arrived there, there were a few empty tables and one large table that was empty and when we wanted to sit there because it is seat yourself service, the waitress said that table was reserved and that we would have to wait for the other big table to get up if we wanted that table. Look that restaurant is small, you have to sit at one of the big tables to feel comfortable. I know she was lying because I have been here before and they like to do that for what ever reason and finally after a 30 mins. waiting we finally sat down and as soon as we sat down the so called reserved table was occupied by 2 people and a baby and we asked them did they reserve that table they said no they just walked in and sat there, but they left because they had no baby seat for the baby. Finally when we wanted service the waitress that was suppose to take of us didn't because she probably knew that she lied to us about the other reserved table so we got served by the other waitress. The food was ok, my veal goulash was a bit burnt, my wifes stuffed cabbage was oily, the goulash soup was luke warm and we didn't get the bread until we got our soups. The desert was great it was a poppy seeds baked into a flakey crusted strudel topped with powder sugar and a side of whip cream.

Perhaps it is difficult to find the right ingredients for an authentic Hungarian dish in America, which may explain my disappointment on a recent lunch with the side dish called lecso. In an authentic lecso, the main and dominant ingredient is Hungarian yellow pepper complemented with real pieces of tomato. The dish I had tasted like it was prepared from canned tomato with a couple of slices of green bell peppers added; a far cry from the real thing. However, I also had gulyas soup and palacsinta after, which sort of compensated for my disillusionment. I will have to try something else next time :-)

I had a Hungarian gourmet chef grandmother and their food might actually be better than hers (sorry grandma). I go there as often as I can for all of their entrees and I can't get enough of their apple strudel, cherry squares and Rugelach. Even their plain salad and BLT's are amazing. I can't say enough great things about this restaurant. Please don't forget to try their coffee, the best!!! The staff is also amazingly sweet.

1st time found soup and bread terrible, entrees okay, atmosphere great, and desserts terrific. 2nd time (returned for desserts) soup and entrees were okay; but desserts were terrible (maybe because I had just returned from Paris). They were out of prune danishes, the cherry strudel was dry with unappealing taste and texture, and the napoleons (which I hadn't tried the 1st time) were filled with custard instead of the nice pastry cream.