The History

The kitchen reinterprets canonical Georgian techniques, applying local sourcing and modern culinary science to dishes like Imeretian khachapuri, mchadi, and ajapsandali. Beyond the menu, the space operates as a cultural-gastronomic venue, where diners eat among displays of traditional outfits, art, and tributes to ancient winemaking. The experience pairs legendary Georgian hospitality with a sophisticated atmosphere, connecting thousands of years of culinary heritage with contemporary New York.