The city’s premier Georgian restaurant is also likely the country’s first with an all-Georgian wine list. With over 50 labels, there’s something for every taste, and staff are eager to discuss the country’s winemaking traditions. Those in the know about the splendor of Georgian cuisine will appreciate the authentic and wide-ranging menu.

From the Sommelier: “It’s funny to talk about ‘modern Georgian winemaking’ and the ‘vanguard’ of Georgian winemaking when the real trend is towards rediscovering forgotten grapes and making wine the way it has been done for 8,000 years. While the country’s winemakers are doing great things with modern technology as well—think Georgian grapes in stainless steel tanks and oak barrels—the real trend is towards using the traditional terracotta vessels called qvevri and making wine the way it has been done in the Caucasus for millennia.” —Jonathan Nelms, Supra

Dish We Loved: Beef marinated in Saperavi wine, with ajika [a spicy dip] and tkemali [a sour plum sauce]

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