What food do you think of when you hear the name “Georgia”? Sun-warmed peaches and pecan pie washed down with an ice-cold Coca-Cola? You’re thinking of the wrong Georgia! We’re talking about Georgia, ...
Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili Orchard Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili ...
When it comes to former Soviet Republics, Armenia has long dominated L.A.’s culinary conversation. That makes sense given that an estimated 500,000 to 1 million Armenians live in Southern California, ...
A selection of dishes from Bevri including khinkali (bottom left), dumplings filled with beef and pork or lamb. Courtesy Elena Garbuzenko. To preview Peninsula Restaurant Week, which is back for its ...
The ajaruli khachapuri isn’t so novel around D.C. anymore. The warm bread boat hailing from the Republic of Georgia, a vehicle for melted cheese, butter, and eggs cracked tableside, is still a visual ...
Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. New details are emerging about Supra, the District’s debut Georgian restaurant which is now ...
The Travelling Frenchy on MSN
Experience real Georgian food at Baraqa Prague’s hidden gem
Discover authentic Georgian cuisine at Baraqa in Prague where traditional flavors rich spices and homemade recipes come ...
On the eve of opening Askaneli, his new Georgian restaurant in Fort Lauderdale, Ukrainian owner Oleksandr Uvarov faced a family crisis in Kyiv. Russia’s invasion of Ukraine in February forced Uvarov ...
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