From what I've tasted, Tuskadze's Little Georgia (assuming she's still the owner?) was the most authentic with a kitchen fully staffed by Georgians. But everything has been converted into plates, although these used to do a supra event. Don't know if they still do that either.
When doing my wine book research for Georgia, I got plopped into I don't know how many supras (suprebi technically in Georgian). While I know they get written up by travel writers looking for a spin, there's a gluttonous mess to them that I find over the top, much like the evening meal breaking fast during Ramadan with well-to-do families. I don't know if it's because they saw a challenge in me due to my size or writing about the wines, but I felt like I was constantly being dared to drink and eat more.
From what I've tasted, Tuskadze's Little Georgia (assuming she's still the owner?) was the most authentic with a kitchen fully staffed by Georgians. But everything has been converted into plates, although these used to do a supra event. Don't know if they still do that either.
When doing my wine book research for Georgia, I got plopped into I don't know how many supras (suprebi technically in Georgian). While I know they get written up by travel writers looking for a spin, there's a gluttonous mess to them that I find over the top, much like the evening meal breaking fast during Ramadan with well-to-do families. I don't know if it's because they saw a challenge in me due to my size or writing about the wines, but I felt like I was constantly being dared to drink and eat more.
Interesting - I’m hoping to visit Georgia sometime so will investigate!