The menu also includes items “that aren’t as common,” Osuna said, to provide diners with a comprehensive sense of the country’s offerings. So while khachapuri [a cheese and butter-filled bread with a runny egg] may be familiar to some, ispanakhis pkhali, a ground spinach and walnut spread, could still be a novel find. Diners may also encounter for the first time ingredients like blue fenugreek, dried marigold flowers and wild mountain herbs, all of which play a special role in Georgian cooking.
For those interested in learning more about Georgian culinary traditions, Berlin recommended Carla Capalbo’s Tasting Georgia: A Food and Wine Journey in the Caucasus and Alice Fiering’s For the Love of Wine .
À Côté’s Georgian dinner series will run from June 26 through July 7. The restaurant is open 5:30-9:30 p.m., Sunday through Thursday; 5:30-10:30 p.m., Friday through Saturday.
À Côté’s oven-baked Adjaruli khachapuri, a cheese and butter-filled bread with a runny egg. Photo credit: À Côté