Brighton Beach · Brooklyn
იმერეთი
Georgian Tradition
Khinkali pleated by hand. Khachapuri pulled hot from the oven. The walnut‑rich cooking of western Georgia — on Brighton Beach Avenue, from nine in the morning.
What to order
კერძები, რომელთა გამოც ღირს მოსვლა
Georgian cooking runs on three things: walnuts, fresh cheese and fire. Start here.
ხინკალი
Six pieces, boiled to order
Spiced meat and broth sealed inside a pleated purse of dough, twisted shut at the top and boiled to order. The broth is the whole point — it forms inside as it cooks.
How to eat one
Pick it up by the thick knot — the კუდი, the “tail.” Bite the side, drink the broth first, then eat the rest. Leave the tails on your plate; that is how a Georgian counts what you managed.
აჭარული ხაჭაპური
Baked to order
The famous one. An open boat of bread flooded with molten cheese, a raw yolk and a knob of butter dropped in at the last second.
Stir the yolk and butter through the cheese while it is still moving, then tear off the crust and use it as your spoon. It arrives hot enough to matter, so do it fast.
იმერული ხაჭაპური
Our namesake
The one we are named for. Fresh Imeretian cheese sealed inside soft dough, pressed flat and baked into a round — traditionally on a კეცი, a clay pan set straight on the embers.
Georgia’s tourism board calls it the mother of khachapuri. Say “khachapuri” anywhere in the country with no region attached, and this is what arrives.
მწვადი
Pork or chicken
Meat threaded onto flat skewers and cooked over charcoal until the edges char and the middle stays running with juice. Salt, smoke, nothing else needed.
ლობიო
Vegetarian
Red beans stewed soft with walnuts, coriander and onion, served in the clay pot they were cooked in. Order the მჭადი cornbread alongside — that is the pairing.
ფხალი
Cold, to share
Vegetables and herbs pounded into walnut paste, rolled and crowned with pomegranate. Cold, dense and deeply savoury — and entirely vegetarian.
Our story
ჩვენი ისტორია
იმერეთი — Imereti — is the green heart of western Georgia, on the Rioni river. Its kitchens run on walnuts, cornmeal, herbs and fresh white cheese, and they are where the country’s most everyday, most beloved breads come from.
We bake through the day at the front counter and cook to order in the room behind it. The khachapuri is not sitting under a lamp waiting for you. The khinkali are pleated by hand, boiled when you ask, and carried out while the broth inside is still moving.
Georgia has been making wine for eight thousand years, buried in clay ქვევრი under the floor — the reason the country’s signature white is simply called amber. That colour is the whole mood of this room: oak, copper, warm light, a long table and no reason to rush.
გაუმარჯოს! Gaumarjos — may it be victorious. The Georgian way of saying cheers.
ჩურჩხელა — churchkhela: walnuts strung on thread and dipped again and again in thickened grape must until they set. Georgia’s oldest sweet, and older than the recipe books that mention it.
სუფრა
The supra — the Georgian feast table. Georgia has raised wine in buried clay for eight thousand years, and a full table has never been optional.
In their words
4.5 ვარსკვლავი 255 სტუმრისგან
I ordered khinkali to go, and they were amazing. The dough is tender, the filling juicy and flavorful — just like in Georgia.
The best khachapuri I’ve had, and it was a very generous portion.
Every single dish here was absolutely delicious… you really feel like you’re in Georgia.
Simple but full of flavor. Lobio & mchadi — a must try if you’ve never had it.
Achma — Georgian cheesy lasagne — and eggplant salad. Yum yum yum.
The khachapuri is a straight 10 out of 10. And the homemade kompot — just like grandma’s.
Visit us
გვესტუმრეთ
Online ordering closes a little earlier, around 9:10 pm.
