In the nation of Georgia, one dish is such a staple of the cuisine that its price is used to track inflation from region to region. It's called khachapuri, and it is an eggy, cheesy, bready miracle.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Crisp-skinned chicken tabaka that’s smashed flat and carpeted with garlic ...

Khachapuri is an indulgence. I'll sometimes get the dish for breakfast to power me through a big hike in Angeles National Forest. While khachapuri is traditionally an anytime food, I usually start my ...

The first time I pulled open the blacked-out glass door of the windowless Havlabar in Glendale — the subject of this week’s review — I didn’t know quite what to expect. The white and orange sign out ...

Khachapuri is life changing. And that’s not hyperbole. Once you’ve discovered the irresistible combination of crusty dough, ooey gooey cheese, melted butter and a velvety egg yolk that ties it all ...

Khachapuri — Georgia’s national dish of molten cheese bread — dates back centuries, but the pizza-fondue hybrid has never been more popular here in New York. The food is in no way new to New York City ...

This summer, I embarked on a mission to find khachapuri, which is practically the national dish of the Eurasian country of Georgia. I never did find what I was looking for in Denver; the canoe-shaped ...

Khachapuri is usually served hot with cheese, a runny egg, and butter on topPhoto credit: Pexels What is the first thing that pops into your head when you hear the word 'khachapuri'? Let us guess - ...

"Must Read" Promo editor markup for Khachapuri Is the Best Drunk Food You’ve Never Heard Of. This is only visible in the story editor. Compass Rose popularized khachapuri in the D.C. market when the ...

Photos can lie, especially food photos. But when a pair of sunny eggs nestled into a canoe-shaped flatbread (its high sides keeping the yolks from spilling out) beckon from a picture taken at a new ...

Traditionally, an egg is cracked on the Adjaruli khachapuri, fresh out of the oven. Photo: The Star/Yap Chee Hong I remember my first Adjaruli khachapuri well. We were sitting at a table under the ...