I Went To A Georgian Restaurant In The West Village And Now I Understand Why Everyone Won't Shut Up About Khinkali

Somewhere between the pomegranate-drenched eggplant rolls and the cheese boat with an egg yolk sunbathing on top, I became a person who says “khachapuri” in normal conversation.

Laliko sits at 80 Carmine Street, tucked into that stretch of the West Village that always feels like it's hiding one more good restaurant than you expected. The whole concept is built around bringing actual Eastern European Georgia to New York — not the vague "Eastern European" catch-all, but specifically centuries-old Georgian recipes, from hearty stews to lighter dishes, served in a room that regulars keep describing as cozy, warm, and a little bit like stepping into someone's home rather than a restaurant.

A lot of the staff are Georgian themselves, which shows up in how confidently the menu leans into tradition instead of diluting it for a broader audience. It's also not flying under the radar anymore — the restaurant has picked up Michelin recognition and built a genuinely devoted following, with a wine list that's almost entirely Georgian pours, a solid cocktail program, and both dinner and brunch service. People don't just eat here once; the reviews are full of regulars who've been back five, six, seven times for the same two dishes. That's the energy you're walking into.

EGGPLANT ROLLS — $18

We are opening with roasted eggplant rolled around a walnut-garlic purée and finished with pomegranate seeds, and honestly this dish should come with a warning label that says "you will order this every single time you come back." It's smoky, it's a little sweet, and it somehow makes eggplant the main character.

KHINKALI — $18

These are the hand-folded dumplings that Georgian food built its whole reputation on, and now I get it. Each one is basically a broth delivery system disguised as a dumpling — juicy, rich, a little dangerous to bite into if you are not paying attention.

ACHARULI — $27

This is the boat-shaped khachapuri, and it is not shy about it. Cheese, egg yolk, a slick of butter, all sitting in a bread canoe that you're supposed to tear apart and swirl into a golden, gooey mess before you eat it. It is unserious in the best way. It is a whole vibe.

CHICKEN WITH ELARJI — $36

Crispy chicken over elarji, which is this stretchy, cheesy cornmeal situation that behaves more like fondue than a grain — plus a walnut sauce that ties the whole plate together. Comfort food, but make it Tbilisi.

LAMB CHOPS — $48

Grilled lamb chops sitting on a bed of creamy roasted eggplant, tomato, and pepper purée, with grilled asparagus on the side. This dish absolutely delivers — tender, char-kissed, and the purée underneath is doing quiet, important work.

NAPOLEON — $14

Layered pastry, delicate cream, crisp flaky layers doing their best mille-feuille impression. Sweet, simple, correct way to end things.

Laliko isn't trying to convince you Georgian food is having a moment — it's just quietly, confidently serving the kind of food that makes you rearrange your whole week around a reservation. Get the eggplant rolls, get the khinkali, split the khachapuri boat with someone you like, and prepare to become insufferable about a cuisine you'd never tried before.