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 ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. New details are emerging about Supra, the District’s debut Georgian restaurant which is now ...

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 ...

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 ...

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 ...

I was wondering: Can I die from eating cheese bread? The thought partly arose from the fact that I’m genetically predisposed towards high cholesterol levels, but also because I can’t seem to stop ...

A new restaurant quietly made its debut in September in Farmington Hills, and it's serving a cuisine not widely seen around Metro Detroit. At Anano's at Orchard Lake and 13 Mile is a small, cozy ...

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, and grilled lamb ribs (center). (Photo courtesy Elena Garbuzenko) In order to preview ...