What food do you think of when you hear the name “Georgia”? Sun-warmed peaches and pecan pie washed down with an ice-cold Coca-Cola? You’re thinking of the wrong Georgia! We’re talking about Georgia, ...

Letting a glass of orange wine breathe at his elbow, Mamuka Tsereteli scoured the Japanese menu at Daikaya for something to accompany it. The wine from Georgia (the former Soviet republic, not the ...

A selection of dishes from Bevri including khinkali (bottom left), dumplings filled with beef and pork or lamb. Courtesy Elena Garbuzenko. To preview Peninsula Restaurant Week, which is back for its ...

More than three-quarters of New York's roughly two dozen Georgian restaurants and bakeries are located in Brooklyn. And that's no accident as the majority of New York's 5,000-plus Georgian population ...

There's our neighbor Georgia, land of peaches and boiled peanuts. And there's the other Georgia, the original Georgia, land of khachapuri and khinkali dumplings. The flavors of that original Georgia ...

Ella Bakh, owner of Dediko, prepares Georgian food with the heart of a chef and the eye of a florist. She serves kompot (fruit juice) in individual mason jars to show off cherries, strawberries and ...

The ajaruli khachapuri isn’t so novel around D.C. anymore. The warm bread boat hailing from the Republic of Georgia, a vehicle for melted cheese, butter, and eggs cracked tableside, is still a visual ...

The unknown tugs at the human psyche. Havlabar, in a Glendale strip mall between a doughnut shop and a nail salon, has no windows. The space’s previous occupant sold booze and kebabs; its façade was ...

A selection of dishes from Bevri including khinkali (bottom left), dumplings filled with beef and pork or lamb, and grilled lamb ribs (center). (Photo courtesy Elena Garbuzenko) In order to preview ...