Press

Laliko’s khinkali are subtly glossy, impeccably pleated, and so thin they sag under the weight of the doughy knobs on top. They’re just about perfect, which feels right for a spot with a dedicated dumpling chef and a few sister restaurants in Tbilisi.

Lauren Scala visits Laliko in the West Village where they are redefining tradition with bold modern flair.

It’s true… our very own Mother Khinkali is a TV star! Thrilled to share the full @accesshollywood segment. Thank you to all of you for making her the social media star that she is, and to the @NBC team for bringing her broadcast debut to life!

It was an honor to welcome the iconic NYC show as our new neighbors, as they relocate to a new studio in nearby Hudson Square. Special thanks to host Becky Worley for joining us in the restaurant… here’s to many more kachapuri lunches to come!

Nadia Chaudhury is an editor for Eater’s Northeast region who often writes about food and pop culture. She stopped into Laliko New York to experience Guram Oniani’s new Georgian restaurant.

She discusses the expansive menu, classic Georgian dishes, wine, and ambiance.   

Writing for a recent feature, Morgan Carter introduces Laliko as a vibrant addition to the West Village that “shares the richness and splendor of Georgian cuisine.” The review spotlights the craftsmanship of chefs Jimi Kurtanidze and Ruslan Giorgberidze, specifically calling out the “Mother Khinkali”—a giant dumpling filled with smaller ones like a nesting doll—as the scene’s next potential showstopper. Carter suggests that between the truffle-scented khinkali and the chacha-based cocktails, the restaurant offers a true discovery of Georgian beauty.

Helen Rosner of The New Yorker magazine noted that “Laliko, in the West Village, finds memorable ways to bring the Eastern European country’s cuisine to the world.’ in her recent article . she goes on to say ‘Its cuisine is fragrant, bold, and poetic, a feast of simmered stews and grilled meats, gently spiced, overlaid with bright and sour harmonics from fresh herbs and tart, fruity vinegars. You can practically see the line of the Silk Road in the khinkali. 

A recent New York Times announcement said, “Folk art touches and nods to tradition define this intimate Georgian restaurant.” They discussed the chefs and their specialties, including Jimi Kurtanidze’s khachapuri — a pastry boat filled with cheese.  Chef Ruslan Giorgberidze makes only khinkali dumplings. And executive chef, Manuchar Tsikolia creates the mother khinkali filled with smaller ones like nesting dolls. Chicken in blackberry sauce, beef stew, skewered meats, and cauliflower in walnut sauce. 

On a prime corner in the West Village, this welcoming restaurant radiates with Georgian pride. All of the classics are accounted for, starting with a selection of vibrant salads. Khachapuri is a must. The well-known, hearty adjaruli variation packed with melted cheese as well as the lighter imeruli made with mint both delight. Skewers and stews are available but consider crowding your table with several rounds of khinkali, large, plump dumplings filled with hot broth and the likes of ground lamb or beef and pork. Servers are quick to explain how to eat them.