The first time I pulled open the blacked-out glass door of the windowless Havlabar in Glendale — the subject of this week’s review — I didn’t know quite what to expect. The white and orange sign out ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. A month ago, a new Georgian restaurant arrived between Union Square and ...

So it’s not surprising to find ADJARULI KHACHAPURI printed in extra-large type on the menu of the terrific new Georgian restaurant Chama Mama in Chelsea. In fact, an entire section of the menu is ...

Another photo of a pillowy bread pocket overflowing with molten cheese, butter and egg yolk pops up on my Instagram feed; the dish is khachapuri, common in Georgia (the country, not the state) but ...

Experience the warmth and richness of Georgian cuisine as we prepare Adjaruli Khachapuri—cheese-filled bread topped with a perfectly cooked egg. This traditional dish is made from scratch in a ...

The dough for these boat-shaped cheese pies contains a little milk to soften it and some olive oil to enrich it and make the dough easy to roll. Allow 1 hour for the dough to rise; it goes into a hot ...

Add Yahoo as a preferred source to see more of our stories on Google. Adjaruli khachapuri, the open-faced, cheese-filled bread that's shaped like a canoe, is finished with an egg yolk and butter for ...

Considered to be one of Georgia’s national dishes, khachapuri is a shaped bread filled with cheese and served in cafes and at every supra (feast) across the country. There are many different regional ...