Wines from Georgia are beginning to achieve more recognition-a DC Industry recently designed a?dedicated section?for the kids.
And restaurants like?Compass Rose?have helped popularize?khachapuri, Georgian breads with butter and cheese. But beyond that, Georgian food items are still pretty foreign to most Washingtonians.
Forthcoming Shaw restaurant Supra-meaning \”feast\” in Georgian-is planning to change that.
Owner?Jonathan Nelms, an associate at Baker McKenzie lawyer, isn\’t Georgian, but he\’s were built with a lifelong link with the region. Maturing in central Florida, Nelms befriended a Soviet-Georgian exchange student who found his highschool in 1989. Then within the last year with the Ussr, Nelms traveled to what\’s now northern Russia, where he remembers everyone writing about Georgia being their most favorite place. \”In my mind, it had become like that mythical land far off,\” according to him.
Years later, Nelms moved to Moscow through his are a lawyer centered on high-risk transactions. In that three-year stint, the fluent Russian speaker finally achieved Georgia a couple of times and infrequently frequented Georgian restaurants in Moscow. While he returned into the U.S., he and the wife/co-owner?Laura Nelms?found themselves missing your meal. Eventually, it inspired these phones open their first restaurant.
Georgian cuisine shares some similarities with Mediterranean and Middle Eastern cuisines, even so the country\’s relative mountainous?isolation means additionally it is quite unique. You could find kebabs with sour plum sauce or perhaps chili paste, and numerous vegetable dishes. Walnuts and pomegranates play prominently while in the food, as will spices and herbs like tarragon, coriander, dried marigold petals, and blue fenugreek. \”There\’s several dishes the places you smell this, and you are obviously like, \’Oh that\’s Georgian food,’\” Nelms says of your blue fenugreek.
Nelms has gotten on?Malkhaz Maisashvili, an ancient chef within the Embassy of Georgia who\’s lately been getting work done in Nyc, to lead your home.?Nelms had unknowingly tried Maisashvili\’s food next year in Tbilisi, where he was one of many executive chefs of the well-known restaurant group dedicated Georgian cuisine. Recently, when word got out that Nelms was aiming to open a Georgian restaurant, it seemed everyone he met was pointing him in?Maisashvili\’s direction.
Maisashvili supplies traditional staples and even regional specialties and even more modern interpretations of dishes. Yes, there will be?khachapuri-at least three to five varieties. \”It\’s similar to pizza, you can apply everything from it,\” Nelms says. The vast majority of have cheese, however in some regions the savory breads could include beet greens or meat. Some versions are canoe-shaped and open-faced, similar to a Turkish?pide, whilst some are round and stuffed. The restaurant will also gain a conventional Georgian oven, similar to a tandoor, for fresh breads.
Another must-know dish:?khinkali, that are a lot like broth-filled Chinese soup dumplings. You hold them by way of a small nob of dough at the top, take some bite, sip out the hot liquid, then eat the event. Georgians traditionally put the nobs on your own plate to count how many they\’ve eaten.
Vegetable-heavy small plates and stew-like entrees will round out the menu. One of Georgia\’s most in-demand dishes is?chakapuli, a stew with lamb or veal, white wine, tarragon, and sour plum sauce.
The wine list will focus almost exclusively on Georgian varieties, with Twenty to thirty different bottles to start. Quite possibly the most traditional is amber wine-white wine which has been oxidized using the grape skins then it has an amber color. \”It\’s more tannin. It\’s just a very earthy flavor and extremely distinctive from a usual Western-palate white wine,\” Nelms says.
Supra may also serve?chacha, a Georgian brandy, in addition cocktails that contain flavors from your country-even if \”the 8,000-year drinking tradition of Georgia won\’t have a lot of cocktails,\” Nelms says. ?You will see at least one Georgian beer too.
The look with the space is going to be and also modern which has a big open kitchen. Puffy Georgian sheep hats that shepherds wear in high altitude climates will likely be on display, together with a collage depicting Georgian horsemen as well as an image of a regular supra tablecloth.
The restaurant is slated to open during early fall.