Bevri

Khinkali

Thick, pleated Georgian soup dumplings filled with spiced meat and broth — eat by the knot and slurp before biting through

Adjaruli Khachapuri

Open boat of bread filled with gooey molten sulguni cheese and finished with a raw egg cracked tableside — rich, communal, and unmistakably Georgian

Pkhali

Vibrant walnut-and-herb vegetable rolls — usually spinach and beet varieties — dense with garlic and fenugreek, served cold as a starter

Georgian Amber Wine

Skin-contact white wines fermented in clay kvevri — tannin-forward, oxidative, and deeply different from anything on a standard wine list

Badrijani Nigvzit

Thin-sliced fried eggplant rolled around a walnut-garlic paste — a classic Georgian cold appetizer with a nutty, garlicky punch