After reading this account of a meal at Pirosmani in Sheepshead Bay, I became actually obsessed with the idea of eating Georgian food. I knew that it was destiny (or that I was really unhealthily obsessed) when, a few months later, I learned I was traveling to New York for work. After a bit of panic that the restaurant was closed and lengthy subway rides, Victoria and I finally arrived at Pirosmani. And it was glorious.
For anyone who’s spoken to me since September, I apologize, because I’ve probably already told you about this place and then deemed Georgia (in Eastern Europe, not in the Southern US) my “spiritual home.” But, I mean, the things they do to cheese and bread… it’s beautiful.
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We started off our meal of cheesy bread with just bread, of course. It was warm and chewy and salty with a very crispy crust, and I had difficulty restraining myself so I could eat more other stuff later.
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And, of course, the real reason I wanted to go to this restaurant. I feel like I don’t even really need to say anything about it. It’s obviously a boat-shaped bread filled with cheese, an egg, and (soon) butter. It was amazing.
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See what I mean about Georgian food and perhaps my spiritual home?
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And then, of course, because we had not had enough beige food, we got a huge platter of deep fried potatoes and mushrooms. The spoon that is pictured is enormous, so don’t be confused about scale. This is a big plate.
There was nothing not to like about this plate, of course. Both the potatoes and mushrooms were fried perfectly and crisp and salty, and I’m literally drooling a little bit writing about it, so I have to stop.
I am fairly certain we also got chicken swimming in garlic butter, but I can’t find a photo of that. But let’s be honest, we’re all in it for the cheese bread, right?