A Look Back at Satellite Republic's Georgian Feast
1 of 9
Back to the Intro

A Look Back at Satellite Republic's Georgian Feast

1 of 9

San Francisco's Boris Portnoy

Photo: Tatiana Arbogast

With his moped-attached tandoor oven, in Chinatown, Los Angeles.

2 of 9

Adjika

Photo: Tatiana Arbogast

A sauce of chilies, garlic, herbs, and tomatoes that Georgians slateher on everything, including the puri he baked and the sturgeon shaslik to come. Portnoy's version may have been toned down for the western audience as it lacked the heat and dominant garlic taste found in a typical adjika of the Caucasus.

3 of 9

Kefir

Photo: Tatiana Arbogast

The dinner party's kefir was a slightly fermented water-based drink, rather than the typical yogurt variety we're familiar with in the States. Portnoy's kefir used wild grape, elderberries, and blackberries from Northern California farms, with a taste somewhere between kvass and kombucha.

4 of 9

Khinkali Dumplings

Photo: Tatiana Arbogast

These soft, thin shells were filled with lightly cooked lamb raised by Don Watrson in San Pablo, California, which feed on radish greens and marsh grasses.

5 of 9

Satzivi

Photo: Tatiana Arbogast

Here the chef folded thin ribbons of squash in satzivi, a cream sauce made primarily of walnuts and coriander with vegetable stock, fenugreek, and roasted onion. Whatever satzivi is served with typically is used in the sauce's stock.

6 of 9

Sturgeon Shashlik

Photo: Tatiana Arbogast

Satellite Republic sources from a NorCal farmer farm-raising sturgeon in an endless parade of tender, tandoor-fired kebab.

7 of 9

Pickled Cabbage

Photo: Tatiana Arbogast

And green beans. Sort of a no-brainer at any Eastern European dinner.

8 of 9

Tkemali

A staple sour plum sauce for meats and fish served at any Georgian meal. Portnoy's had grape, making it a little sweeter than what you may find in Georgia.

9 of 9

Walnut Baklava

Came before a final serving of watermleons, which Portnoy used to allude to the Russian movie Brother. But when it comes to shooting watermelons, we much prefer this Ruski's work.

SPONSORED MESSAGE

Recent Openings

Recent Closings

Latest News from Grub Street

French Chef Sébastien Bras Literally Cannot Get Rid of Michelin Stars

Sébastien Bras tried to relinquish his Michelin stars. The restaurant guide gave him some anyway.

Rocco, Rebooted

After 15 years, the celebrity chef is back in a kitchen — will his critics give him another chance?

April Bloomfield Abruptly Closes Los Angeles’s Hearth & Hound

The restaurant was open for just over a (very tumultuous) year.

Introducing Struncatura: the Calabrian Dish That Should Be On Every Pastavore’s Bucket List

The cucina povera lip-smacker comes with anchovy, garlic, chiles, bread crumbs, and a not-so-appetizing backstory.

Hot Hummus, “Mama Ghannouj”

Two pita-pocket-size spots serve up good cheer and great Middle Eastern grub.

You’ve Got Just About Two Weeks Left to Try Grub Street’s Salad

Our Little Italy Salad won’t be around forever.

Grub Street’s Restaurant Power Rankings

It’s our weekly ranking of the city’s most important restaurants.

A Line Cook Says She Was Fired for Speaking Spanish

Francisca Pérez alleges her boss demanded she speak English.

Ecco’s Daniel Halpern Loves a Solo Dinner

“Eating alone is one of life’s greatest pleasures, time to consider the life-imitating-life issues.”

Exclusive Recipe: Make This Miso Sesame Salmon from Dimes

SPONSOR STORY: One of our favorite nourishing, guilt-free recipes from Dimes chef Alissa Wagner.