Oda House, a sort of Georgian pub, first opened on Avenue B in 2013. The original has since closed, but its still-open Upper East Side offspring is even better — and the bigger, brick-walled, and extensively decorated space mounts a menu with more items and a longer Georgian wine list. Three types of khachapuri are offered, as well as many hot and cold apps doubling as drinking snacks, and entrees that run to kebabs and herb-laced stews of lamb, beef, and chicken.

Chelsea’s Chama Mama has the city’s best Georgian wine list, highlighting some very dry examples in addition to the semi-sweet bottles many fear (don’t fear them, sweet wine is becoming more appreciated lately). Breads and khachapuri fly from a domed oven in a glassed-in bakery that forms the heart of the dining room, and the usual kebabs and casseroles are available.

Georgia is justly famous for its lamb, chicken, and beef stews, many of them rife with fresh herbs and some showing Turkish, Persian, and other Middle Eastern influences. Lamb chakapuli, for example, is green with tarragon, coriander, and dill, giving the stew a grassy and licoricey taste. This Gramercy Park restaurant, which debuted during the pandemic, also excels at several cheesy versions of khachapuri, and a dish of chicken simmered in garlic-laced milk called shkmeruli.

An unexpected addition to the hubbub that is Bleecker Street, Old Tblisi Garden, which name-checks the capital of Georgia, opened in 2014. There’s a small but picturesque back garden with a waterfall, and walls decorated with modern Georgian paintings. The setting is elegant and the menu expansive, highlighting cheese khinkali, bazhe (chicken with walnut sauce), chakapuli (veal tarragon stew), and megruli kuchmachi (a hash of veal liver, heart, and kidneys served with corn grits).

Well, it was inevitable that a restaurant would focus on khachapuri, and that restaurant is Williamsburg’s Cheeseboat. It spins off a dozen variations on the classic adjaruli khachapuri, including ones in which the molten cheese is supplemented with prosciutto, bacon, mushrooms, meatballs, and even macaroni. A full Georgian menu is available, with some dishes modernized and at least one featuring quinoa.

Gravesend’s Mtskheta Cafe, right at the corner of 86th Street near Stillwell Avenue on the way to Coney Island, is named after a town in Georgia that dates to the Bronze Age. The interior resembles a dukani, a country tavern and a very nice place to spend an afternoon or evening. The khinkali are particularly good and filled with juice; the kharcho soup teeming with meat, rice, and vegetables; the round cornbread machadi made with white cornmeal; and the khachapuri stuffed with imeruli cheese that oozes out the moment it’s cut in wedges and served.

This small cafe off the beaten path in Brighton Beach in the former home of the bakery Georgian Bread is a great place to dash in for a quick bite, though more elaborate, sit-down meals are also available. While pastries and stuffed breads are a specialty, Toné also provides complete main courses, including chicken satsivi, which features boneless cuts of poultry covered in a thick walnut sauce — perfect to pair with one of the Georgian wines.

Located on a side street, Georgian House is one of the city’s most elegant restaurants of its type, with exposed brick, formal place settings, and hanging chandeliers. All of these touches are ironic, especially after a recent visit when the establishment was more for carryout than dining indoors. The chicken tabaka is spectacular, with the crispest skin imaginable, the walnut-studded vegetable dishes called pkhali abundantly served and creatively plated, and lamb, pork, and chicken kebabs come with great fries.