Brick Oven Bread; We Are Georgian; Giorgi & Aunt Inc
This is located at 230 Kings Highway west of N Staion.
A winner New York Magazine 2013 Award (Best of New York: Best New Cheap-Eats Cuisine). Cheap but truly above that market in taste and experience.
Before reading this review, know that the dumplings that arrived to our table, were not prepared the day before or that morning, awaiting the boiler. They were prepared from scratch as the hungry guests who ordered them, sat comfortably at the table. This was one of the freshest dining experiences I have ever encountered in a restaurant.
From Kings Highway N Train station, just west, on the south side of the street, is a Georgian restaurant, with bright open windows, that from the street, some nights, one can see inside, tables full of Georgians dining in a style that is quite Georgian. Other nights, you may find an empty table, inviting you in to sit and enjoy food made from scratch, by the owner and cook, a Georgian woman, who is undoubtedly a culinary genius.
In the regions far from the United States, one does not have to attend culinary schools to know the art of food preparation. Histories are deep and rich, and most woman, as well as some men, learn to cook from their senior family members. The techniques and dishes are historically rooted to regions, and specific locations.
This is what one will find at Brick Oven Bread, a very quaint establishment, that offers the very foods, that are eaten daily in Georgia.
On my third visit, but the only evening visit I had found an empty table, the dishes ordered consisted of the following:
1. Bazhe Chicken (ქათამი): perfectly cooked chicken (without bone and mostly dark meat), in a thick soup of homemade Georgian walnut sauce. The sauce was a generous portion, so a half of a cup was left, to drink or take home,and use as a dip for bread or chips. 7.50
2. Chakapuli (Lamb stewed in green herbs, tarragon, and white wine). The soup is thin, the lamb more abundant than one would expect even from the most high end restaurant in Manhattan. The items included, over-populate the soup, making an abundance that are piled into the bowl. 9.00
3. Georgian dumplings meat Khinkali: These were simply incredibly delicious and large enough to be a meal, with a side. A variety of the typical meats available.
There is no beer served, but guests to the restaurant are welcome to bring spirits or beer, to accompany you in a most quaint, extremely friendly, and utterly gourmet dining experience.
The last photo is the aftermath of the Georgian dinner.
Desserts are in the counter case, and just as all the sauces, and dishes, they are made by the wonderful Georgian cook and owner, from scratch.
The cook, or shall I rephrase, the chef, is not hidden in the kitchen, as she is often seen communicated with regular Georgian take out customers in the dining area, as she also busies herself with the orders from the seated customers. She came to our table and asked about the hot sauce that I had in my bag, and found its way onto my plate. That was Mama Haiti (scotch bonnet made) hot sauce. She kindly insist I try some Georgian sauce that she had from an opened jar....and put a generous portion on my plate. That was amazing, and went way beyond hot sauce as it contain also a mix of ground and mushed spices.
This multitasking, as we modern people call it, is simply how people do business, in the quaint villages of Georgia, or in the shops in Tbilisi, the capital.
Visit and you will see for yourselves.
I have been esthetically curious about the Georgean writing (specifically Mkhedruli). Google Translation offered me this, when I translated chicken: ქათამი. You can read about that animal here: http://ka.wikipedia.org/wiki/%E1%83%A...