Georgia Rules

| April 20, 2014

georgia ruleLocated in a renovated brownstone in New York’s Murray Hill neighborhood, Pepela is a modern European restaurant serving up authentic Georgian cuisine. As the first Georgian restaurant in the city, Pepela offers a new take on old world recipes and something off the beaten path for the well traveled epicurean.

Serving dignitaries such as former President Clinton and Georgian President Mikheil Saakashwili is just the tip of the iceberg. This unusually beautiful location seems to be a celebrity magnet. With a variety of fish, vegetables and light meat dishes, one thing is for certain—everything is authentically Georgian.

After entering through the cozy lounge, we headed downstairs to a cozy dining room. After an interesting cocktail, we started our feast with the Mixed Appetizer Plate (Vegan) which consisted of eggplant rolls and sweet peppers with walnut paste and  carrots, as well as beets with traditional Georgian spices—a smooth landing into this delicate and tasty cuisine. Then came the Georgian Salad (Vegan) (organic tomatoes, cucumbers, fresh greens and Georgian spices served over a bed of mixed greens and Khachapuri  (legendary Georgian baked flat cheese bread). All were delightful, but it is the Khachapuri that has been starring in my dreams and will certainly have me coming back for more.

We thankfully decided to explore some of the Georgian wines, which were a nice pairing with the Chicken Baje (a signature Georgian appetizer: baby chicken in traditional walnut, garlic and curry vinaigrette) and the Lobio Kotanshi (Vegan) (red beans with Georgian spices served in individual pots). Our final entrée was the traditional and very satisfying Khinkali (traditional Georgian meat-filled dumplings).

All-in-all, this was a very interesting foray into a cuisine that was new to me. The service was superlative and the current collection of art on display kept us lingering for 20 minutes after the delicious meal came to a conclusion.


Filed in: Daily Dish