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.
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.
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.
See what I mean about Georgian food and perhaps my spiritual home?
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?