First Look at Oda House, Bringing Georgian Cuisine to the East Village

By
Mtsuadi: Georgian shisk-kebab (chicken, lamb, and pork) served with baked potatoes and tkemali or adjika sauce. Photo: Sarah Silberg/New York Magazine

Oda House brings the rare-for-Manhattan cuisine of Georgia to the East Village, and if you’ve ever had the pleasure of tucking into that country’s gut-busting fare, you know that it’s something worth getting excited about. Chef-partner Maia Acquaviva’s menu doesn’t stint on the classics. There’s Georgian shish kebab (pictured), the slow-cooked lamb dish called chakapuli, the titanic soup dumplings known as khinkali, and a section devoted to khachapuri, the excellent Georgian cheese breads, variously stuffed and topped. The space is small, but there’s room enough for a two-man band that plays traditional music on weekends with the kind of fervor you might associate with an old East Village punk-rock venue.

Adjaruli: Feta and mozzarella cheese baked in a yeast dough, served with a poached egg. Photo: Sarah Silberg/New York Magazine
Pelamushi: Traditional Georgian dessert. Grape juice cooked with corn and wheat flour, topped with chocolate sauce and walnuts. Photo: Sarah Silberg/New York Magazine
Khinkali: Oversized hand-rolled dumpling, filled with seasoned beef, pork, herbs, and broth. Photo: Sarah Silberg/New York Magazine
Oda House Photo: Sarah Silberg/New York Magazine

Oda House, 76 Ave. B, at 5th St.; 212-353-3838

*This article originally appeared in the June 17, 2013 issue of New York Magazine.

Oda House, Bringing Georgian Cuisine to the East Village