GEORGIAN CUISINE
A taste of Georgia in the US capital
24 November, 2017

Two weeks ago the first Georgian restaurant in Washington D.C. opened its doors to food enthusiasts and lovers of the Georgian cuisine.
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As it turns out, gourmet fans in the city are excited about the authentic Georgian food and wine. An author of the online magazine “Brightest Young Things“ wrote about the new food experience. He particularly liked the pkhlovani khachapuri (made with spinach and cheese) and the Georgian bread.
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The article points out that friends of Georgia no longer
have to go to New York for the country’s cuisine, instead they can to go to 11th St. NW. „In addition to Georgian food and wine, there are Georgian products for sale. If the food and wine won’t keep you warm, the hats should“, the story reads.
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The author was surprised about the vegetarian and vegan options the Georgian cuisine offers. Instead of heavy dishes full of meat he was presented with one of the heartiest vegan dishes he ever had, the author wrote. He meant nigvzit, eggplant stuffed with walnuts and cilantro, which he calls a good introduction to Georgian food because of its familiar ingredients.
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Read the full story here:

"D.C. has its first Georgian restaurant. The DMV has its first Georgian restaurant. The Mid-Atlantic Region has its first Georgian restaurant. You no longer have to go to to New York for Georgian cuisine. You can to go to 11th St. NW.
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Have you had Georgian food? Maybe? Kinda? There are some dishes at Mari Vanna and Compass Rose that are Georgian inspired, like the khachapuri (possibly the most Instagram famous dish you’ve seen the past few years), but Supra is the first that’s presenting authentic Georgian food and wine.

So have you had Georgian food? I thought I did. I had not. The pkhlovani khachapuri (made with spinach and cheese) was much softer than other khachapuris I’ve tasted. It was good for the cold weather and something that would belong on a breakfast, lunch or dinner menu. Not quite pizza, it has more in common with an empanada.
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Not knowing what I was getting into, the vegetarian and vegan options at Supra surprised me. It’s incredibly vegetable friendly. I expected heavy dishes full of meat. Instead we were presented with one of the heartiest vegan dishes we’ve had. And we didn’t know it was vegan until we checked the menu. The eggplant nigvzit, eggplant stuffed with walnuts and cilantro, is a very good introduction to Georgian food. The ingredients are familiar but the plate is new for the majority of Americans.
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You’re going to want to go to Supra with a small group. A new cuisine means you should try as much on the menu as possible. The gebjalia, a roulade of fresh sulguni cheese, ricotta, and mint, tomato is another vegetarian friendly appetizer that gives you a diversity of flavor. Also, the house made bread is fantastic. Chef Malkhaz’ bread is unlike what you’re going to find in any market in the area.
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The space is large. Very large. A large dining room and another space for the bar. Once again, go with a group. The entire name of the restaurant is Supra: A Georgian Feast. Feasts are better when you’re with a lot of company. In addition to Georgian food and wine, there are Georgian products for sale. If the food and wine won’t keep you warm, the hats should."

(Photographs by Armando Gallardo)

Brightest Young Things: "First Look: Supra"


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