Oda House
Trying pizza from around the world is something of a hobby of ours, so we eagerly ordered up two types of khachapuri, aka Georgia's version, at Oda House, in the East Village. This meant the megruli (above), dough stuffed with cheese and more cheese, then covered with cheese, then baked. It also meant the kubdari (below), minced beef, onions, and spices baked into the aforementioned dough. But the restaurant offers several variations, each a specialty of a particular region.
Searching for NYC's best dumplings is still another hobby, so we tried the hand-rolled khinkali with cheese too. (For the record, these soft, lumpy ones don't make the cut.) While the kubdari might have benefited from a sauce or drizzle of olive oil to mitigate the dryness, the megruli was great as it was, reminding us of a greasy-in-a-good-way personal-size cheese from Pizza Hut. Like the best pie, this one had a chewy, yet crunch crust and oodles of cheese. Fingers were indeed licked.
Searching for NYC's best dumplings is still another hobby, so we tried the hand-rolled khinkali with cheese too. (For the record, these soft, lumpy ones don't make the cut.) While the kubdari might have benefited from a sauce or drizzle of olive oil to mitigate the dryness, the megruli was great as it was, reminding us of a greasy-in-a-good-way personal-size cheese from Pizza Hut. Like the best pie, this one had a chewy, yet crunch crust and oodles of cheese. Fingers were indeed licked.
Comments
Post a Comment