While we’re on the topic of somewhat mysterious things going on at Klassz, how about the fact that the restaurant’s current menu contains not one but two dishes containing duck liver, and foam?
No kidding: above is a “foaming” duck liver soup (Ft 890) with a gratinée of mushrooms and cheese, and above that a main of duck liver with (as we recall) tokaj foam and apple compote, which goes for around twice the price of the soup. Both were excellent.
No idea how long these dishes will be available, but the menu changes every few months, and we had the foaming main at least a month ago. (Even we are not crazy enough to have two foaming duck liver dishes in one night.) Meanwhile, if you order one (or both), make sure not to be away from the table when the dishes arrive, as both varieties of foam dissipate almost as fast as it takes an unscrupulous dining partner to swoop in and eat it.
If the Top 33 ever gets revamped, it is worth checking in at Klassz again. Complaints on Caboodle are mounting and, these days, they are adding an automatic 10-percent to the bill – in Hungarian – when billing non-Hungarian speakers. I understand they have a new chef. The food is not nearly as exciting as it was the last time I went. Not very klasszy.