Georgy’s of Kolkhida

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Our Story

Georgian culture is centered on food and is called kartuli samzareulo. Maybe the importance of food came from the kingdom of Kolkhida (where modern day Georgia is), which was famed for its fertile land with its wide variety of agricultural output. Maybe the Georgian culture of food is a result of being located on an important trade route that carried spices and crops, animals and ideas about food. Whatever the reason, good food is the heart and soul of Georgian culture – the festival of Supra is a testament of that. Owners, Teresa and Georgy were both born in Tbilisi, the capital of Georgia and knew each other as children. As a young child, Georgy moved to Moscow and Georgian food became the chief connection he had with his place of birth. For this reason, he has always been passionate about sharing the true flavors of Georgia with his friends and neighbors. Teresa’s family moved to the United States when she was nine years old and started a new life here. Her mother brought with her all of the old ways of cooking and centered their home around the kitchen. Teresa also found Georgian food to be a profound connection to her place of birth and the land of her ancestors. Later Teresa and Georgy married and together they decided that their mission is to bring Georgian food and hospitality to America. At first they considered opening a restaurant or café to share the pleasured of casual Georgian dining. They knew that they must start in the Bay Area because the diversity in cultures and cuisines here would be the perfect place to showcase Georgian cuisine and culture. However, the difficulty in finding just the right location with the right ‘soul’ to bring Georgia to the Bay Area lead them to going mobile. They chose to run a Georgian food truck to introduce America to Georgian food by first sharing Georgian street food. Georgian Street Food consists of delectable dishes that can be eaten on the run (but be careful you don’t want to spill any of the deliciousness). Georgia has many street venders selling fresh, hot dumplings and cheese breads to hungry workmen and busy individuals who are out and about. For more formal Georgian dining, Teresa and Georgy run a catering business, which is in high demand. They serve more sophisticated and complex dishes for parties, weddings, and other events. Even with their upscale menu for catering, most pick a few favorites from the food truck like Khinkali (a meaty dumpling that must be eaten just right for maximum enjoyment. Teresa is willing teacher to help newcomers not waste any of the scrumptiousness), Kachapuri (literally “cheese-bread” that has many variants, be sure to check back often to see which variety they are making this week), and Mcvadi (a Georgian kabob with lamb, beef or chicken – served with variety of sides because this is Georgian food). Teresa and Georgy welcome you and hope to see you soon.

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