Do you know what the single best thing about Georgian cuisine is? Cheese boats! Barge-like dough-troughs filled with a slurry of melted cheese with a cracked egg ready-to-mix to make it extra rich.
And what, do you ask, is the one thing Meama does not have? Cheese boats! A birthday party cleans them out of their entire menu section of khachapuri and they don't even tell us until it's time to order.
If I can't have a cheese boat, at least the cheese Khinkali has an incredibly slurpy-slurry filling of cheesy bliss so we at least get a small taste of what they fail to provide. The beef-filled ones are also deeply savory, and the quantity and size makes them xlb on steroids. This isn’t a finger food, this is a whole-hand food. Grab the dumpling by the doughy knob, bite a hole, and slurp away.
Eggplant Rolls are presented like cut sushi, and the delicate layer of eggplant encases a walnut paste that is so deeply umami it almost mimics meat.
Georgian Salad gives the palate a brief refresh between the mega-meats, and garlic dressing asserts itself for a bright bite.
They have a soup special, which I believe is Chaqapuli, chunks of lamb that swim in a clear meat broth, stewed with so many herbs. With a bit of dunked bread, this deeply savory dish is divine.
Grab the bone and all the meat slips straight off the Lamb Shank, making a small splash over the silky bed of mashed potatoes. Several subtler flavors sync to make the meat shine, and every bite is a confluence of onion, herbs, and wine.
Hot, buttery, maximum-garlic cream soaks a delicate Cornish Hen, a concoction best enjoyed with crusty bread.
I don't think I know anyone more nit-picky than I am, and here I am with no nits to pick. Every dish is a delicacy the way they execute them. I’m still pissed about the cheese boats but I would come back here on any given day and eat this exact meal again without hesitation.
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