The New York Times Writes about Georgian Restaurant and Food

The New York Times has dedicated an article to the Georgian restaurant in NY 'Pirosmani,' which focuses on traditional Georgian food.

Pirosmani, which opened in 2001, was bought in 2017 by Manuchar Katchakhidze, a journalist and the Editor-in-Chief of Mamuli, the only Georgian magazine published in the United States. 

The article says that Mr. Katchakhidze and his team pulled new recipes from some of Georgia's oldest cookbooks, published in the early 1800s. 

“Just before dinner is over at Pirosmani in Sheepshead Bay, Brooklyn, the waiter will clear everyone’s plates, and first-timers may worry that the kitchen has forgotten about that order of Georgian dumplings. But fresh, spotless plates are a requirement for enjoying the baseball-size khinkali; they serve as a test of one’s dumpling-eating skills,” the article reads.

It also explains that the filling of khinkali is a deeply savory mix of beef, pork shoulder, garlic, onion, Georgian red pepper and fresh cilantro.

You can read the entire article here.

By Thea Morrison