Marina Maisuradze-Olivo worked as a seismologist before opening We Are Georgians (230 Kings Highway, Brooklyn; 718-759-6250), her BYOB Georgian restaurant, where groups call ahead to request servings of hearty meat and vegetable stews. Everything’s made to order and from scratch, often to earth-moving results.
Late into the night, Maisuradze-Olivo dispenses platters of dense, weighty Georgian dumplings called khinkali to tables littered with bottles of beer, vodka, or electric-green Georgian tarragon soda. Their dough bulges from a mixture of pork and veal, thin-skinned on the bottom but thick and pleated to form a knot up top that diners use as a handle when dipping. They’re boiled and often have a small amount of liquid in them, so bite with caution. We like them best when doused in ajika, a hot-pepper condiment radiating with spices like coriander and blue fenugreek.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse our 100 Favorite Dishes page.