When was the last time you had the cuisine of the country of Georgia? For me, it was Never, until I stopped by the new Oda House in the East Village. Chef Maia Acquaviva is bringing her country's cuisine to Manhattan, and we should be thankful to her. I don't know any other spot in the Big Apple serving this country's fare, and it is a true gem on Avenue B. Open up your culinary horizons some time, and check it out. The flavors will be new to your 'buds, and a magical adventure will be had.
Start with a trio of Oda House's Pkhali- eggplant, spinach and leeks with walnut sauce, and Georgian herbs and spices and pomegranate seeds. It's a nice starter, I would have loved some sort of pita or bread to spread it on, but it's all good. You will need to save your bread room for the popular Khachapuri.
Khachapuri is typical Georgian cheese bread. It's gotten some good press at Oda House as of late, and I can see why. It's fucking awesome! I tried the Adjaruli, feta and mozzarella cheeses baked in yeast dough, served with a poached egg. It's cheesy, it's gooey, and god damn it, it's fucking heavenly. Order it! (#fuckdiets)
Chakapuli, lamb slow-cooked with tarragon, mint, scallion, and white wine, is flavorful and wonderful.
Chashushuli, slow-cooked veal with onions, tomatoes, green peppers, and herbs, is also quite fabulous. Subtle flavors harmoniously coming together.
I love that the word "House" is used in the name of this restaurant. Because, dining at Oda House, is really like being invited to someone's home in the country of Georgia, and having a home-cooked meal. It's a culinary adventure my tastebuds and stomach enjoyed, and I look forward to returning. A gem of Georgian grub on Avenue B.
76 Avenue B (and 5th St.)
New York, NY 10009