Georgian restaurant Supra arrives in D.C.

The buzz has been growing about the opening of Supra on 11th Street in Northwest, Washington, D.C., bringing the traditions and dishes from the Republic of Georgia. From Georgian Embassy fame and 25-years of experience, Chef Malkhaz Maisashvili will be overseeing the culinary creativity at the restaurant. Supra will seat 136 diners and have many design aspects and accents reflective of Georgian life. Modern art will be displayed from Tbilisi (White Studio), Moscow (Petrovka Art Studio), and D.C. (Schwa Design).

Expect the menu to tap a lot of flavors that are central to Georgian cuisine, particularly reflecting Mediterranean influence and Silk Road maritime and travel routes integral to Eurasia’s history. Co-owners Jonathan and Laura Nelms bring a fascination and admiration of Georgian culture that will serve the restaurant’s diners well. A Georgian street artist, Gagosh, is expected to come to D.C. to paint a mural on the bar’s brick wall.

On the menu, the kitchen and bar will draw from ingredients like walnuts and pomegranate, which are reflective of Georgian cooking and indigenous ingredients. Don’t be surprised with the use of unique spices, such as dried marigold petals and blue fenugreek, in addition to tried and true tastes of the region.

Small plate offerings include the following:

  • vegetable paté-like pkhali made of spinach and green beans
  • Pkhali of beets minced with walnuts and Georgian spices
  • gebjalia, a fresh cheese with mint served with tomato
  • house-made kupati sausages with pomegranate and fried pickles
  • grilled quail makvalshi with a savory blackberry sauce
  • khinkali soup dumpling selections

A sampling of communal meal options:

  • whole grilled branzino with pomegranate sauce
  • chanakhi lamb with seasonal vegetables

The wine will be sourced from well-known and family-owned brands, including Orgo, Pheasant’s Tears and Naotari. Cocktails will take on unique twist, but reflect Georgian tradition. The Chacha Sour features Georgian brandy, lemon juice, egg whites, and Angostura bitters. For a seasonal indulgence, diners will sip away at the “Grow a Pear,” which mixes Georgian sparkling Bagrationi wine with fresh pear, pear liqueur, and Angostura bitters.

Initial hours of operation:

Sunday-Wednesday 5:00 p.m. to 11:00 p.m.
Thursday-Saturday 5:00 p.m. to midnight.

Supra, 1205 11th Street Northwest, Washington, D.C. 20001

Photo credit: Andrew Propp