Just back from Moscow and was amazed at my dinner in a Georgian restaurant - who doesn't love flaming skewers of meat served on top of fruit? Where can I find this in New York??
I know of 2 Georgian restaurants in the city. Tbilisi and Pirosmani are both in southern Brooklyn. Search the board and you'll find a few posts regarding them. I've enjoyed the food at Tbilisi. Just don't realistically expect it to live up to your meal in Moscow.
2222 Avenue U, Brooklyn, NY 11229
811 Kings Hwy, Brooklyn, NY 11223
Huh? There are those two explicitly Georgian restaurants in the Kings Highway area, and a bunch of the "Russian" restaurants and delis in Brighton Beach and elsewhere in the city (and across the country, for that matter) offer Georgian items. I daresay most of the emigres in American "Russian" neighborhoods aren't usually considered ethnic Russians to begin with. Georgian? Uzbek? Ukrainian or Tajik Jew? Here they're all magically transformed into "Russians" by dint of a convenient shared language. The USSR was a very diverse place.
Primorski is Georgian, but I'm told that for dinner they now serve mostly "French style" food, but you can still get their Georgian specialties at lunch. There have been a succession of Georgian restaurants in Brighton Beach. In the 80s there was a fabulous place called Kavkas.
282 Brighton Beach Ave, Brooklyn, NY 11235
re: ropa vieja
We just returned from San Francisco, where we happened upon a Georgian deli and bakery. We sampled two wonderful salads. One was made from beets and walnuts, with a mild cheese (maybe cream cheese?) and the other was carrot and smoked salmon. Both were shaped into baseball sized balls, and garnished with a black olive.
The other item we tried was a type of candy-pastry. It looks like a bright purple sausage, about 1" in diameter, filled with walnuts. Basically, the walnut halves were strung together and dipped into a pliable, mildly sweet beet colored taffy substance.
The owner spoke some English, but it was difficult to remember the names of the items, and find out detailed information. HELP...any information is greatly appreciated!
what you refer to as "candy-pastry" is called "churchkhela" (pronounced choo-rch-khe-la) and it's made with lightly roasted nuts (walnuts or hazelnuts) repeatedly dipped in grape juice (white or red) that's thickened with cornmeal (cooked over low fire for a long time) and left out to dry for weeks. they are delicious, my mom used to make them all the time. the hardest thing is to wait for them to dry. google the name for recipes.
You can sometimes find churchkhela (under different names) at Greek, Turkish and Levantine grocery stores. I think I've seen it labeled in English as "nut sausage". I've seen it both loose and vacuum-packed at a few places in Astoria. Some "Russian" grocery stores in Rego Park and Brighton Beach and the like should have it too, and they'll probably know it by its Georgian name.
It's more often a cloudy dark brown when I've seen it. Not sure whether the purple ones are due to a specific grape variety or food coloring. When I tried making it years ago (it's like candlemaking), I'm pretty sure it was brown.
can anyone provide some typical menu translations? planning to go to Pirosmani and while I have a bunch of recent blog posts ready to print out with some menu options, maybe someone familiar with the cuisine can name/list some typical exemplary dishes?
2222 Avenue U, Brooklyn, NY 11229
yup, that was my blog reference. based on some prelim research:
soko - mushroom
pkhali - walnut based nut spread with various vegetables
badrijani - eggplant
kartopili - potato
lobia - beans
nigviani/nigzvet - walnut
khinkhali - soup dumpling thing
chanakhi - lamb/meat stew
mtsvadi - meat kebabs
kverstski - egg
khatchapuri - catchall for various breads
I got most of this from Darra Goldstein's "The Georgian Feast". Unfortunately, most of it is unavailable in NYC.
Abkhazura - Spicy meatballs
Achma-Makarina - Baked noodles with cheese
Adzhapsandali - Vegetable medley, usually eggplant, potatoes, onions, green peppers, garlic, tomatoes and herbs.
Adzhika - Hot pepper condiment
Azelila - Egg salad
Badagi - Fresh pressed grape juice that has been boiled until thick and concentrated
Badridzhani Khvelit da Matsvnit - Eggplant with cheese and yogurt
Basturma - Marinated grilled meat
Bazhe - Sauce of pounded walnuts, garlic and water. Often served with roasted fowl.
Borani - Cooked veggies mixed with yogurt
Bozbashi - Lamb soup
Buglama - Meat or fish stew with herbs
Chacha - Georgian vodka
Chakapuli - Liquidy braised meat (usually lamb). The meat is eaten separately and the broth drunk like soup
Chakhokhbili - Braised poultry with onions, tomatoes and herbs
Chanakhi - Lamb and vegetable stew
Charkhlis Chogi - Beets with cherry sauce
Charkhlis Mkhali - Beet puree w/ walnuts, herbs and spices
Chikhirtma - Chicken or lamb soup enriched with eggs and flavored with saffron and lemon
Chirbulli - Cauliflower with egg
Chizhi-Pizhi - Meatloaf
Chkmeruli - Garlic fried chicken
Chrianteli - Cold fruit soup
Churchkhela - Georgian national sweet made by stringing nuts (usually walnuts) and dipping them into thickened grape juice
Danduri - Purslane
Dzhondsholi - A garlicky, long-stemmed green usually eaten pickled
Elardzhi - Cornmeal pudding with cheese
Gadazelili Khveli - Cooked cheese with mint
Ghvidzli - Liver with pomegranate juice
Gochi - Roast suckling pig
Gomi - Grits
Gozinaki - Candied walnuts in honey ( a new year tradition)
Gupta - Beef patties
Ispanakhi Matsvnit - Spinach with yogurt
Kartopiliani - Potato bread
Kartopilis Kaurma - Herbed potatoes with eggs
Khachapuri - Cheese breads
Kharcho - Soup, usually with beef or lamb
Khashi - Tripe soup
Khenagi - Walnut and egg balls
Khinkali - Meat or cheese filled dumplings
Kombostos Ruleti Nigvzit - Cabbage with walnuts
Komshis Tolma - Stuffed quince
Kupati - Coiled sausages, with cloves, cinnamon and sour plum sauce
Kuchmachi - Chicken giblets with walnuts and pomegranate
Kvakhi Nigvzit - Sweetened pumpkin with walnuts
Kvatsarakhi - Sour syrup made from barberries
Labdo - Potato and walnut pancake
Limnis Namtskhvari - Lemon tea cake
Lobio - Beans
Lobiani - Bread filled with beans
Makvali - Blackberry sauce with garlic and herbs
Masharabi - Sweetened pomegranate syrup
Matsoni - Yogurt
Matsvnis Shechamandi - Yogurt soup
Mkhali/pkhali - Vegetable puree
Mtsvadi - Shish kebab
Muzhuzhi - Jellied pork
Nadugi - Cheese made from whey and often mixed with herbs
Nazuki - Spiced bread
Nigvzis Torti - Walnut and raisin torte
Niortskali - Garlic sauce
Pamidvris Tolma - Stuffed tomatoes
Pelamushi - Grape juice and cornmeal squares
Puri - Bread baked in a clay oven
Pyshki - Sage and mint fritters
Satsivi - Spiced walnut sauce, enriched with yolks
Satatsuri - Asparagus soup
Shemtsvari Kalmakhi - Grilled trout with tarragon
Shemtsvari Tsitsili Satenit - Grilled chicken stuffed with cheese/pomegranates or rice/cherries
Shilaplavi - Rice pilaf
Solyanka - Beef stew with pickles
Sousi - Beef stew
Tabaka - Flattened chicken fried under a heavy weight
Taplis Namtskhvari - Honey cake
Tevzi Brotseulis Tsvenshi - Cold fish with pomegranate and walnut sauce
Tevzi Kindzmarshi - Cold fish in cilantro sauce
Tevzis Buglama - Salmon stew with tomatoes and herbs
Tkemali - Sour plums, and the sauce made from them
Tklapi - Fruit leather
Tolma - Stuffed vegetables
Tsitsmati - A peppery salad green like arugula
Uraguli Dzmarshi - Salmon in vinegar sauce
IMHO Pirosmani isn't worth the trip (and I'll travel anywhere for Georgian food), I think a Khachipuri and some of the salads they occasionally have at Georgian Bread are a much better introduction to the food. Pirosmani struck me as Georgian food made by Russians. I was surprised by that glowing review.
2222 Avenue U, Brooklyn, NY 11229
265 Neptune Ave, Brooklyn, NY 11235