cafe

Gabriadze

Bourdain said here: "I’m quickly finding that the cuisine here is really good—really complex with sweet, sour notes that are reminiscent of, I don’t know. I just know that it feels hauntingly familiar yet, utterly new and delicious.” Bourdain had: salad with orange, almonds, and honey; grilled lamb ribs with pomegranate sauce; slices of fried eggplant wrapped around a walnut filling; chkmeruli, chicken slow-baked in an oven and then simmered in garlic and milk. Lunch date: Paul Rimple, Tbilisi bureau chief for Culinary Backstreets.