Thick, slightly tart and naturally fermented, matsoni has been part of daily life for centuries—produced in homes, passed between generations and tied closely to the region’s agricultural rhythms. The ...

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 ...

Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili Orchard Inflated mozzarella is a play on gebzhalia. It’s popped at the table. Photo: Rana Düzyol/Askili ...

The popularity of Georgian cuisine — as in the country, not the state – has been building across New York City, and Aromati Cafe and Wine Bar is ready to capitalize on this interest with a new ...

After our dinner reservation at a Chagrin Falls restaurant was scuttled because of a power outage, we scrambled to find a last-minute substitution. The problem was, there were four of us and it was 7 ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Of all the cuisines of the former Soviet republics, Georgian is the most ...

When it comes to former Soviet Republics, Armenia has long dominated L.A.’s culinary conversation. That makes sense given that an estimated 500,000 to 1 million Armenians live in Southern California, ...

Writing about food can get dull sometimes. This town? You’ll run out of ways to describe the crudo real quick. The toast with artisanal spreads. The myriad fancy/casual mid-range Northern Italian ...

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 ...