by Bao Ong and Emma Orlow
Crab khachapuri, $25
Georgian hachapuri is a bubbling fondue pit with brined sulguni cheese and a bright yolk that gets mixed together. Tzarevna makes the dish its own with a sourdough crust that’s fermented in-house; in the crab version, there’s a playful addition of adjika—a Georgian style paste made with nuts and spices—giving the delightful effect of Old Bay seasoning.
→ Lower East Side (tzarevna.nyc)