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by Bao Ong and Emma Orlow


Crab khachapuri, $25

Georgian hachapuri is a bubbling fondue pit with brined sulguni cheese and a bright yolk that gets mixed together. Tzarevna makes the dish its own with a sourdough crust that’s fermented in-house; in the crab version, there’s a playful addition of adjika—a Georgian style paste made with nuts and spices—giving the delightful effect of Old Bay seasoning.

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