The cuisine of Georgia is incredibly alluring, but largely unavailable outside Russia or the Caucasus. I’ve eaten in Georgian restaurants in New York, Los Angeles and even in Seattle, but they just hinted at how exotic and diverse this food can be.
Many Georgian dishes have crept onto Russian menus, though, and the United States, fortunately, has no shortage of Russian restaurants. So, for instance, if you want to tray a Georgian dish in Vegas, you could go to the Russian restaurant Tverskaya, where you will find one or two Georgian dishes such as khinkali, which resemble Chinese steamed dumplings (with more garlic in the filling) or to Forte on Rainbow, a fusion tapas place, for adjarski khachapuri, cheese bread with a boat shaped top containing a raw egg that cooks as the bread steams.
Saint Petersburg has several Georgian restaurants to taste dishes present at a traditional Georgian feast. This cuisine isn’t generally done in courses, but rather, presented all at once, on a table literally groaning with food. I’m hoping that Vladimir Putin’s embargo on Georgian imports will be lifted soon. Until he does so, though, you won’t be able to drink Saperavi, Georgian red wine, or Borzhomi, a Georgian mineral water, with your meals here. Ironically, both are available in Vegas.
Read more about Max Jacobson’s culinary adventures in Russia at UnicaWorld.com.
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