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Supra is a gem for Georgian cuisine, so make those resys. The dining room’s paneling and  wood tables lean elegant, while the hanging sheep hats flaunt regional flair. This chef churns out authentic dishes with a dose of delicious. Start with spreads and cheeses, before devouring soup dumplings or mussels. No diner worth their salt would dare skip the imeruli or ajaruli khachapuri—crusty bread with a pit of molten cheese and runny egg. White pelamushi flaunts a riff on the staple dessert (think: pomegranate caramel and walnut crumble), no feast is complete without wine with selections from one of the world's oldest viticultural regions.
Sister restaurant Tabla offers a similar, if slightly more condensed ​​​​​Georgian focused menu, in a casual setting.