Restaurateur Gurami Oniani has brought his Georgian restaurant empire from Tbilisi and Moscow to NYC. At the heart of the menu are khachapuri and khinkali—Georgia’s most famous dishes, a cheesy, crispy bread and hand-pinched dumplings—prepared by chefs who have made them their specialty. The open kitchen keeps the craft front and center, while the Georgian wines (try one aged in qvevri, an ancient Georgian wine-making technique) and chacha-based cocktails round out the experience.
The vibe: Between the glow of the open kitchen and the hum around the big communal table, the room nods to Georgia’s winemaking heritage and culture of toasts and feasting.
The food: Try a khachapuri, the satisfying cheese brightened with mint, and khinkali, which arrive steaming through their signature twisted tops. The Mother Khinkali—a giant dumpling opened tableside to reveal six smaller dumplings inside—steals the show every time.
The drinks: The wine list dives deep into Georgia’s 8,000-year-old tradition of winemaking, so ask your servers to steer you towards a bottle you’ll love. Cocktails lean on chacha, the country’s fiery brandy, which might just be your new favorite spirit.
Time Out tip: Be polite—skip the fork. The Georgian way to eat khinkali is to grab the dumpling by its twisted top, bite a hole in the side and sip the hot broth before finishing it off. Leave the small doughy knob on your plate, as that’s how locals keep score of how many they’ve taken down.