Cook with us, tonight.
Traditional Georgian and easy modern. Filter by what you have time for, what you have in the fridge, and who you are feeding.
Holiday supra — a Georgian feast plan
A full menu for 12: pkhali, lobio, khachapuri, ojakhuri, walnut sauces, and the toasts that hold it together.
Sulguni-shred pasta, baked
Our shredded imeruli was made for this. Pasta, tomato, lots of melted shred, baked till bubbling.
Pkhali — three walnut spreads
Spinach, beet, and red bean — each pounded with walnuts, garlic, and marigold. The Georgian welcome plate.
Khachapuri party bites, 30 minutes
Puff pastry squares, sulguni and imeruli, an egg wash. Trays of these for any party, any holiday.
Mchadi — corn bread, sulguni inside
Cornmeal cakes pan-fried in butter with a slab of sulguni melted into the middle. A breakfast or a side.
Ojakhuri — pork & potatoes, one skillet
Family-style. Pork shoulder, golden potatoes, tons of cilantro and red onion at the end.
Khinkali — soup dumplings, the Tbilisi way
Pleated dumplings full of broth and beef. Pinch the top, hold the topknot, do not let the soup escape.
Lobio — red bean stew with adjika
Red kidney beans, walnut, marigold, coriander. We eat it with mchadi corn cakes and a wedge of imeruli.
Sulguni grilled cheese, with walnut
Three things: sulguni, sourdough, a spoon of walnut tkemali. The best lunch you'll make this month.
Imeruli khachapuri, on a Tuesday
Round, stuffed with cheese, no yeast. The version Georgians actually make on a weeknight.
Adjaruli khachapuri, weekend project
The boat-shaped one. Yeasted dough, sulguni and imeruli inside, an egg yolk and a pat of butter on top.
Aged Reserve and Honey Crostini with Walnuts
An elegant appetizer showcasing the complex, nutty depth of our Aged Colchis Reserve. Thin shavings of the reserve cheese are placed on crispy crostini, drizzled with Georgian mountain honey, and finished with toasted walnuts and a crack of black pepper.
Sulguni-Stuffed Chicken Tabaka
A Georgian classic reimagined: crispy, pan-pressed spatchcocked chicken stuffed under the skin with stretchy Sulguni cheese, garlic, and fresh tarragon. The cheese melts into the meat as the chicken cooks, creating an impossibly juicy and flavorful dish.
Smoked Sulguni and Walnut Pkhali
A vibrant Georgian appetizer combining smoked Sulguni with the traditional walnut-herb paste known as pkhali. Spinach is blended with toasted walnuts, garlic, and aromatic spices, then topped with slices of golden smoked cheese.
Adjaruli Khachapuri (Boat-Shaped Cheese Bread)
The iconic boat-shaped khachapuri from the Adjara region, featuring a bubbling cheese center topped with a raw egg and butter that you mix together at the table. A spectacular centerpiece for any Georgian feast.
Classic Imeretian Khachapuri
The quintessential Georgian cheese bread, baked to golden perfection with a molten Imeretian cheese filling. This Imeretian-style khachapuri is round and enclosed, with a crisp, flaky exterior that gives way to an oozing, savory center.