This restaurant was such a pleasant surprise. Each dish had complex and unique flavors I had never had before. The eggplant rolls in the appetizer sampler were amazing, and the cheesy bread fresh and very comforting. The dumplings were a bit thick and salty but also had a pleasant spice flavor. Serv
Had a great time getting dinner here. Food was uniquely Georgian and very delicious. Their signature appetizers were all fantastic including, lamb dumplings, cheese bread in the shape of a boat.
For entrees, we shared the grilled rainbow trout and lamb chops which were tasty with a very nice salad.
Really was surprised how much I liked this palace! Only downside is that it is on the pricier end of brunch.
It had no wait on a Sunday afternoon 1 pm which was incredible.
Good:
Loved the egg bread and the chicken stew dishes, the momo was also incredible. The flavors and portion sizes here are j
Bevri was my first Gregorian foods in Palo Alto with fresh authentic food preparation
seen in their kitchen area. Gorgeous ambiance of their indoor dining with fresh Ecuadorian roses, Aromatic herbs from kitchen, various displays of wine spirits @ mini-bar area & other imported Gregorian drinks lik
Weren’t impressed with the Georgian lamb dumplings, but the khachapuri adjaruli was so delicious. The pork ribs were also very good and the stuffed fish had an interesting twist to it.
When I read that this was a "Georgian" restaurant, I was quite skeptical. Well, perhaps the owner had some Georgian influence and we'd see just a European cuisine. Boy, was I happy to be wrong.
I am not familiar with Georgian cuisine but I could imagine some sort of a blend between Central Asia, Eu
Fantastic grilled boneless chicken! Haven't tasted chicken this good since Chiang Mai. The potatoes were perfect, also. The juice was sweet and sour. The Pear desert was a little expensive, but it was delicious enough to eat the whole thing.
We have tried several Georgian restaurants in the peninsula and they all have pretty clean cut interiors, but the khinkali tends to be too thick and doughy (some may like this, but we prefer thinner skins, which is the way my Georgian family and friends make them at home).
If you just want to fill y
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