 Are all former USSR women this tall? Yes, exactly. This is our specific way. That's like one of those airbags we were on. Yeah, yeah. Georgia. No, not where Bieber gets his peaches, but the country on the border of Eastern Europe and Western Asia. It's said to be the originator of wine, and has some of the most delicious food you may have never had. Cheeseboats with egg yolk, vegetable pâté, gigantic soup kinkali dumplings, from the traditional Brighton Beach Brooklyn to modern versions in Flat Iron Manhattan. Our friend Nina, who grew up in Georgia, is going to school us on some of that culture that you might have not known about. So, we're about to go deep. Hit that like button, and let's go. What's going on everybody? Welcome to a very special episode of Farm Bros. Food you know on this show. Sometimes we travel close places, far places, but we want to show you guys a new culture, a new way of thinking, a new perspective. But today we're out here out in Brighton Beach, different cultures that are from the former Soviet Union guys. But today we want to cover one of the best kept secrets and one of the best cuisines in the entire world that you might not know about, which is Georgian food. And you know we couldn't do this video without a real Brighton Beach local. We got Nina and Alex. Hello guys. Hi, my name is Alex. I'm not local, but I love Georgian food. My name is Nina Kelby, and we are the most famous Georgian restaurant called Guest House. Mostly Georgian, Russian, Uzbekistan, everyone like ex-Soviet Union countries live there. So please come and join me, let's try this. We're out here, we're on Brighton Beach. We're gonna hit like multiple spots. Let's do it. I mean, I don't know. I feel like I'm in a different country right now. I'm pretty excited because I know Georgian food is very, very delicious, but I'm down to here and learn more. So let's start off at Guest House. Hi, my name is Alex. That means cheers in the Georgian language guys. It is a very unique language language only spoken by 3.7 million people, but very unique. We are starting off round one of our feast here at Guest House in Brighton Beach. Quickly, you told me that this is like one of the most famous restaurants in Brighton Beach. Oh yes. And also, it's called Guest House because Georgians, they love Guest. They're very hospitable people. Oh, they love Guest. The Guest for us is from the gods. So whenever we introduce to any other cultures, we wanna just really represent our culture at the best. Alright, starting off with round one while we wait for the Kachapuri big cheese boats to bake. We gotta start off here because we have the famous Kinkali, which is like your guys' dumpling. Can you explain a little bit of the background? The dumplings background is Mongolian, and usually you can find the variation of dumpling in every culture, but in Georgian, we make jar-ent, as you can see. Oh! We have soup, pick it up by the handle, like this. Okay. And... And we eat it with our hands? Yes, definitely. You don't need... Oh my gosh. And they just take a little... Oh! It's hot! It's hot, yeah. It's super hot. You know, this is the biggest... This is one of the biggest dumplings. No, I've had the Kinkali before, but it's not this size of the fast kind of... The Kinkalis I've seen aren't this big, alright. And take just a small bite. Just a small bite. Alright. It's kind of like eating a Shalom Bao. And drink up the juice. Okay, so it is... It is like the Chinese soup dumpling, the Shalom Bao. A little bit where you bite the top, you're gonna drink the juice. I'm not gonna lie, I repeatedly burn my fingers already, like three times. So I'm like... Good! You're invited to Georgia! Look at this! It's like one of those airbags, where you're like... Yeah, yeah. We're here! It's so good, though. Honestly, if you guys have not got the chance yet, this is one of the best dumplings I've ever had, too. Wow. Guys, I think the... I think you gotta expand what you know as a dumpling list. There's the Asian... You have Nepalese momos, and then you have Kinkalis. It's like... It's crazy. We don't have to eat this, right? But I heard the truth. Georgians do, right? No, we usually don't. Oh, you don't? But some people like it. It's depends on you. I'm doing it! I'm eating the... I'm eating out of carbs, bro! Whoa, let's take a bite. Man, honestly, I know we got a lot more to eat, but hold on. Okay, so do we eat the Kinkali with this, too? You can dip it in, or you can just try. All right. I'm gonna just put it on right here. Oh, that would be really good. Oh, yeah. That would be really good. Boom! Kinkali with the garlic sauce. I'm not gonna lie, if that's all I could eat today, I would be totally fine. We do have a cauliflower. This is beetroot with walnuts, spinach with walnuts. We do have a green beans with walnuts, and also this rolled eggplant with walnuts sauce. And also, Imeruli Khachapuri, it's a round flatbread stuffed with cheese. Right, because not all Khachapuri is shaped like the boat, right? Yes. This is Imeruli Khachapuri is also very well known in Georgia. Do you think at all that maybe historically this is somehow linked to pizza because it looks so much alike? Yes, definitely. I don't know. I'm not saying which one came first. We're gonna do some Googling and we're gonna pop up the fact Georgia is a very old and traditional culture. There's a lot of... Wine has been made in Georgia for like 8,000 years or whatever. 8,000 years, yeah. It's crazy. Imeruli Khachapuri. You guys, there's different types of Khachapuri. This was the Imeruli kind, okay? Yes. Not the Ajuli, the Imeruli. She's brushed with butter on top. Butter and sliced apples, stuffed with cheese. Amazing. Look at you. Oh my god. Yo, this is good. This reminds me of almost like a cheese bread stick that you would get. You know what I mean? But way better. Oh, that's a pro. You know it. Mixologist is doing it right. So original. Wow. That's really something you have to try. All right, you guys, we are looking at the Ajuli Khachapuri. Ajuli Khachapuri. Ajuli. And this is more the one that everybody kind of knows of. And you said there's a history behind why it looks like a boat? Because usually in ancient time, west side of Georgia, well-known sailors, they would just leave the house and they were on the ocean like seven, eight months. So this type of shape was created by the whites. So that's how they greet their husbands when they come home. They're like, oh honey, this is what I made for you. So this is really unique and this is really, you cannot see that in other cultures. How do you eat this traditionally? So I just see there's butter, there's the egg yolk, of course. Egg yolk is perfectly flavored with the cheese. So basically we're going to take a fork and mix it up like this. Everything. The butter, cheese. Oh, this is really good. Is this the national dish of Georgia? This is national dish of Georgia, yes. This is. So we're going to rip off the crust from the bread. We just kind of dip inside. I already ate my bite. I already ate my bite. It was good though. The first cut you pour in the day. Andrew, that's interesting over here. Oh cornbread, yeah. That's a Georgian cornbread. We usually eat with cheese. We love a lot of cheese. We dip it inside of it. You can do that too. Oh, you can dip this in the. At this point, Nina, can we just dip anything inside of this? Yeah. Can we dip a kinkali? No, no, no. I think for me, the thing that has stood out to me in this first round here at Guest House is that everything was good. I think a lot of times when you go to a lot of restaurants, they have some good things, some middle things, some bad things, but everything here was really strong like top to bottom. And I love this veggie plate actually because this is almost like to me, I'm almost using it as like a paste and flavoring when I want to put it on the kajipori or anything else. And it's just like. Yes, it just gives you that burst of like fragrant kind of vegetableness and I don't know. It feels a little healthier too. All right, you guys, we're wrapping up round one here at Guest House. This was so dope. I'm actually going to go ahead and have another kinkali. I don't know. Maybe it's because I'm Asian, but it's possible, right? But you know, these are really, really good. I love this, the kajipori, but honestly, I think the biggest sleeper to me, was even the the amelda kajipori. Nina, did you say that this is uncommon to put the kajipori cheese on the kinkali? It's very uncommon. Yes. But you can try it. I'm going to just try it real quick. Yeah. And there's the mixology. It's not bad. It's not bad? Two good things going together. Can't be bad. What would you personally say is your favorite out of the things that we had? Of course, the boats are the best. I love it so much. I love kinkali. All right, so, Nina, before we move on to our next dessert or bakery, could you quickly teach us a little bit of the Georgian language? You know, just like the basics of hello, good eats, that kind of stuff, because I know the language is really unique. Usually, like, we have hello as gamarjoba. Gamarjoba. Gamarjoba. Gamarjoba. Gamarjoba. Gamarjoba. Which means victory. How are you? It means rukukhaar. Rukukhaar. Rukukhaar. Rukukhaar. Rukukhaar. I can't roll my tongue that well. Rukukhaar. Okay, what about you? So, how do we just say, how do we just say the food is good? Sechmele. Like, sechmele, right? Sechmele. Sechmele. Sechmele is gamarjoba. No, it means sechmele gamarjoba. Oh, sechmele gamarjoba. Yo, this was so dope to be in Brighton Beach. We still got some more spots to hit up. This was a little bit more elevated, right? Like, for celebrations. Like, we could have got like a way cheaper version of this, right? Or like a way quicker version. Quicker version, but the quality is best in guesthouse. The quality is the best here at guesthouse. They know how to treat the guest. Let's move on to our next spot. All right, everybody, we just finished an amazing meal over at guesthouse. If you've never had Georgian food, you've got to check it out for sure. But Nina, we're going to keep it moving. Where are we going next? Now, we're just going to cross the street. It's a lot of Georgian stores there. And we have a nice bakery over there. So, let's go. All right. So, we're just picking it up along the way, guys. You know, we're in Brighton Beach right now. It's kind of got very like pan-USSR vibes. So, we're going to go check it out. The USSR. Alive in Brighton Beach. One love, USSR. Let's follow. The lady at the cashier that was checking us out, we found out she was from Kyrgyzstan. And that's actually why she kind of looks a little Asian, right? Yeah, yeah, like this. Oh! Adiashke! A Russian walnut cookie. Wow! It's like a caramel inside of a Madeleine. But it's not caramel, it's condensed milk. Oh, okay. Yes, cook condensed milk. All right, you guys. We're on Brighton Beach. We've arrived at our second Georgian spot. We had to make a pit stop at the Russian chocolate spot. Where are we at? This is the perfect spot to buy some nice things for the everyday time. They have a variety of food, baby. We're going to try some of the grilled meats. We might still try their king collies because I've got to try king collies everywhere. Hey, if they got dumplings, I'm eating them. Let's go. Okay, can you tell us the Georgian tongue twister? I've got to hear it. Um... Could you repeat that? I'm just kidding. I'm just kidding. I'm just kidding. I'm just kidding. I'm just kidding. I'm just kidding. So, basically, you guys, that segment was just to show you guys how unique the Georgian language is. It's obviously developed amidst like a ton of other influences. And it's uniquely Georgian, though. And I think that that's what's cool and that's what people love about such a small country, right? So we got some traditional Georgian bread right here. Oh, yeah. This is like a unique shape as well. I'm going to just... Whoa! Why is it like that? Yo, be straight with me. It's about to hit. Oh! Traditional Georgian bread. Yeah. What's this called? Um... Shakti. Shakti. Yeah. It's good. Pretty good. Really crispy. Um, way softer on the inside and way crispier on the outside than I would have predicted. You might look at it and think it was going to be super hard or something. And then we hear... I just wanted to get this kabob. So this at Kinkali would make like a very tasty like lunch meal. This is almost like a burrito. Wow! Very thin like tortilla-like bread. It's good! Wow! That was delicious. It's like a burrito, right? So we dip all these like nice shaped walnuts into grape juice and we hang on the wall and let it dry in there. Tammy just got back from Georgia four days ago. She brought us this. This is amazing. Yo, what's this? Let's go for it. Let's go! Let's do it! Chuchela! This is straight from Georgia. Not made in America. Wow! I had ones made in America but then this one was much better. Wow! Guys, I know that it might look kind of funny but it's kind of like this really firm, sweet kind of gummy feeling. It's like a firm, grape gummy wrapping around walnut. It's really good. All right, so our final spot on this Brighton Beach Crawl. We went off of Brighton Avenue a little bit. Now we're on Neptune and we're here at Tone Cafe. Now, what is Tone Cafe? Tone Cafe is very traditional Georgian food and also we have a famous Georgian singer Lashok Long Beach performing here. So it's like mixture of nice food also nice Georgian music and everything is like mixture together. All right, I'm looking forward to having some dishes that we did not have at guest house, you know, which we did have the traditional well-known Georgian dishes, which were amazing but here we're going to get some stews, maybe some steak, you know, some more deep cut dishes. Let's go! Let's go! I ordered the kankali and he looked at me and said, that's the one, bro. Awesome! I'm Chinese, so I like the dumpling. I like the dumplings. I got to get one of these Georgian village compote. Oh, yes, Georgian village. Yeah, which one is the best? Because we have white cherry, we have peach, which you have real fruit in it, and then you have cherry. Which one's cherry? For me, my favorite. It's cherry or no? Is that a cherry? Cherry, cherry. I'll go home with the cherry one. Is that a real fruit? As you can see, it's not sweetening. It's so natural taste. All right, you guys, the food has started to arrive here at Ton Cafe. This is the chakapuli and this looks really interesting. This is almost like, I would imagine almost like a lot of cultures in the world have a stew that looks like this. Chakapuli. For the soul. This is veal with tarragon, guys. Whoa. No. That tarragon is strong. Such a strong rich flavor. It feels like it's curing anything I have. Like any sort of pain, feel like it's going away right now. But the veal is delicious, actually. Oh, you got, oh, and there's a little bit of wine in it as well. At first I was like, whoa, what is this flavor? Because I never had tarragon soup. And then I was like, going back for more. I'm drunk right now. That's the soup. It warmed me up and then I made me drunk. Yes. Oh, my goodness. Aren't you guys, most of the food has arrived here at Tone Cafe. Yeah. Guys, this is a garlic chicken milk dish, right? So this is really unique. I haven't really seen this from other cultures. You know, I may be mistaken. Over here, what is this? We got your meat and potatoes. It's called ojohuri. Ojohuri. Ojohuri. Yeah, this is like, called jojoli. There you go. Going in on the chicken right here. Wow, the garlic chicken is really good. How is it? Milk, garlic chicken. Delicious. We have our cherry compote here. Oh, yeah. With the real cherries inside. It's not even sweetened. It's original natural taste. Cheers. Wow. Oh, this tastes so good. Let's try this one. That's traditionally made. Ojohuri. It's called ojohuri potatoes. Ojohuri. It's really good. Traditionally made with this. It's really hot. Yeah, I'm not gonna lie. Yeah, I'm not gonna lie. The greens, it almost is like a kimchi. Almost like a little pickled flavor. You actually just got back from a trip to Georgia. I guess what did you see over there? Like, what is the society? Like, is the cities trying to be just like, like America or like, how is it progressing? Yeah, when I was traveling, even like the capital of Georgia, it's like very modern. And you think like you are one of the European countries. So which is like, Like a Western European country right now. Yes, yes. And it's very safe. And you are like, it's better than like before, like before 15 years of course, and 20 years before. If you could tell the world about like, Georgia, like as the country, obviously, you know, some people still think we're talking about the American state, Georgia, which actually really doesn't have a lot of relation. I really looked into the etymology of the two names. But I guess like, what do you want to tell people about Georgia? Like if you're speaking to the audience here. I would love to say that it's up like mountain areas. Everything is natural. Food is amazing. Really like rich taste, all the herbs, all the vitamins you could ever want. All the vitamins. All the vitamins. That's important. That's really funny. And also second biggest thing is people's hospitality. We love, for us, guest is like from the cards. So when we greet the guest, it's like we love with our heart and we cook with all our heart. We're pretty much very giving personality. And this is, I want to show because when you go to a foreigner country, you need two things. Great nature and good people. We do have those. Great nature and good people. Georgia's got it. I'm going in. And you got it pretty well. Don't spill. Choose. This is the number one. You're really good. You can see inside, you see all the herbs, you see the meat. Oh, I'm spilling. Hey, you guys, you know what makes so much sense is that we opened up the Brighton Beach Crawl with the Kinkali and now we're closing with the Kinkali. It makes sense, right? What was your favorite thing we have today? Carpulli and of course Kinkali. Creamy chicken was definitely my top two. Top three. It was like, it was right there. This is super good because it's super unexpected. I would say overall, still maybe my favorite was the first Kinkali we had at Guest House. What I really liked was actually that vegetable plate. Polly platter with all the vegetable balls, whether it was spinach, beet, and parsley, I think. And being able to scoop that and eat it with other things and using that as a veggie topping, I thought it was incredible because I never thought of like a vegetable paste that I wanted to put on other things. So when I put it on my kachapuri, the cheese boat, it was delicious. And I think that was something that I discovered today that is so new to me. What was your favorite thing that we had today, if you have to say? Carpulli and of course Kinkali. Like there are no BS items, guys. I got to say top to bottom, Georgian food has been one of the best cuisines I've had in the sense that there's no bad dishes at all. To me, I judge things by how good they are, but you got to judge things by how many bad dishes they got and you guys don't have any. If you have not tried Georgian food yet, you have to check it out. There are spots in Manhattan and which are going to be a little bit pricier and maybe not have the soul that Brighton Beach is going to have, but if you come to Brighton Beach, you will not regret it. Now, it was so fun to be with our Georgian friends in a Georgian USSR neighborhood like Brighton Beach. However, I think we have to acknowledge that Georgian food is absolutely blowing up in Manhattan, which is more of the commercial mainstream area. Alright, so right now we're outside of Chacha Mama here on 14th Ave in Manhattan and they have a couple locations around the city, but this is one of them and this is a nice, fast, casual Georgian restaurant and it's not the only chain either. And I think it goes to show you that despite Georgia being an incredibly small country population-wise, the food is good and I think Georgians are cooking it, but I also think that non-Georgians are cooking it. Hey guys, I think a lot of people are getting on this Georgian food wave. I'm just saying. I think they're finding out the food is pretty good. And not only that, they have some dishes that we haven't had yet, so let's check it out. This is Georgian pear lemonade. Is it from Georgia? It's from Georgia. It's from the Moschetta region. Alright, we're here at Chama Mama. Chama actually means eat in Georgia and then mama is what I'm told. It actually means dad instead of mama, which is probably what you would usually think. You know what I think is really interesting about this spot? Because they're trying to present Georgian food primarily to a non-Georgian audience or a non-Eastern European audience, Andrew, they're pulling from all the different provinces of Georgia. When we were in Brighton Beach, spots tended to be so authentic. They were more pulling from like one specific or two specific regions. They're pulling from like all 10 regions of Georgia. Right. That means they have different Kachapuris here, a.k.a. the bread dishes. So, man, let's go look at some of them. It's a Pavmoni Kachapuri. And this is from the southern part of Georgia called Svet. I'm sorry. I'm probably mispronouncing it for sure. Yeah, let's bust it open, man. Oh, shoot! Bro! Pavmoni Kachapuri. Wow. That is super light and flaky. It's like a puff pastry. What'd you say? That was like the best cheese uncrustable you ever had in your life. I'm sorry, not uncrustable. What am I talking about? Toaster strudel. Oh, man. Yo, that puff pastry and cheese, that was super good. And the greens really balance it out. I love how the salad on top is really cutting through the fat. We are looking at a Lobiani, and this is a Kudbari. Mmm. You think it would taste like some refried beans like a Mexican dish? No, the spices are completely different. If you're a vegetarian, you got to try it, but of course I'm a meat eater, so I got to try the meat. Mmm. See all those spices, that thin meat, all the juiciness, all the fat. It's rolling out there, guys. That's why they say Georgia is probably the most eastern influenced part of western Europe. Or like Europe. It's basically the most eastern part of Europe to the point where they are getting influenced from the Middle East and even a little bit from Asia. Mushroom kinkali. Everywhere we go, we got to try kinkalis. This is the mushroom one. All right, am I going to eat this traditionally, David? You want to bite the top? Looks like a Chinese film. It tastes much more western though. Mmm. Last but not least, here at Chama Mama, we are finishing off with the pel mushi. And this is a grape juice from vintage grapes. Pel mushi. Whoa. All right, as far as my favorite things go here at our elevated Manhattan spot, I'm going to go with the mushroom kinkali. I just can't stop eating kinkalis. I don't know what it is, an innate cultural thing, but they're just good. My favorite thing is definitely this kudbari with meat inside. It's spicy. It's meaty. It's juicy. It's crispy. It's light. It's flaky. I don't know what else you need. Would you take jingdong roving or bogey? Kinkalis are not better than dumplings. They're both great in their own way. All right, you guys, we're probably at the Georgian restaurant in New York City right now. It's called Cheese Boat. Obviously, that is essentially what a kajipori is, or at least a truly kajipori. Andrew, you've got mushroom kinkalis. You've got a Georgian salad, but let's not... Let's address the gorilla in the room. We have to talk about what we're looking at right here. This is a shrimp kajipori, a.k.a. there are grilled shrimp in season, and it's on top of a cheese boat. Here we have the steak kajipori. These are chopped steak. You have your green sauce here. Maybe perhaps kind of like a Argentinian-style steak, and it's on top of the cheese boat. Right, right. This may be some... Tastes it. Chimichurri. Chimichurri-esque sauce. And then, David, here we have the honey walnut one. This is going to be sweet and savory because this is honey, crushed walnuts, powdered sugar on a cheese boat on top of a wood log. David, this Georgian food is out of this world. So, Andrew, this was actually started by two Georgian-Americans, or like, you know, younger people from that region that obviously, you know, they want to switch it up, make it cooler to their, you know, Williamsburg friends. You know, I think it's great to be traditional, but let's be honest, I think the young people, they have a lot of different types of friends. They want something that's more accessible and fun and cool. And David here, we have a classic Georgian wine. This is actually a white wine, but it's colored because it was made in a clay pot, and that is the traditional Georgian style of making wine. Dip it in. Goodness. Andrew, you know how, like, the old school crowd, they tend to prefer it in the old ways? Oh, yeah. I mean, just, you've talked to young people, they're way more on the chocolate chow lung boughs than, you know, just traditional pork. They want all the type of eggs, salted egg, yolk flavors. Shrimp Kachapuri. Oh, my God. Wow. Guys. That is cheesy. I don't want to spoil it for you. They're good. They add a lot of value. I mean, if you look at them, you kind of have an idea of how they taste, how they look good. It tastes good. Wow. Next up, we've got the mushroom and steak. Andrew, we're going to switch it up a little bit. I'm going to pour it a little of the chimichurri on top. It's going to get messy, guys. Guys, these are Kachapuris on the next level. All right. Geez. Steak and mushroom. Andrew, last but not least, we've got the honey walnut. It's going to rip it right here. Just rip it in half. Oh, you crazy. I've essentially created a drumstick. You taking the whole bite? Yeah. Andrew, since I had a ton of Kachapuri this week already, I think for me, this is a really welcome change. And my favorite one actually was the shrimp one. Man, I'll tell you this. I love the Kachapuri at Guesthouse. And I also love how this has essentially toppings on top of it. And I think that you've got to try both. And, but man, I'll tell you this. I still, that one at Guesthouse still might reign supreme as the best one I've had in this entire video. But I think these might come in second. Mushroom kinkali and a little bit of sauce. Oh, hold on. David, you've got to try this. I think it's incredible that the second generation Georgians are still trying to represent their cuisine as authentic as possible. And I think this is authentic to them, man. Who knows? Growing up, maybe they were already fusing other types of dishes on top of the Kachapuri. And that makes complete sense. And I just think, like, to see the second generation come here and still present something that I think the older generation can appreciate is amazing. In our last and final spot that we had to showcase for this Georgian food episode is Caffedilia. And this is the most affordable, cheapest, and best bang for your buck, Georgian food spot in the city. Hey, and just like Chama Mama, they are doing their part in trying to educate people about Georgian food. We're over here right next to the NYU campus. Obviously a lot of students eat here, but, man, I'm always excited to eat here. Always. Caffedilia. Let's go. What you guys, Caffedilia has arrived. I think the first thing that I'm looking at is the beef stew. I mean, that has mashed potatoes in it. Beef stew. This one is looking like a pizza. This is the meat pie, the kudari that we just had at Chacha Mama. But guys, this, the owner here, what he's really trying to do is always make Georgian to-go concepts, you know? Because Georgian food, it is palatable to a lot of people. It's not offensive. I think a lot of people can relate to the food. So, it's just a matter of getting it out there. And we just had a kudari, but this is another kudari. This one's juicy. It has its own versions of it. This smells really good. Wow. I think that this is the best one that I had today. Wow. This is the best one that I had today. Wow. This is juicy. And this is the kupati. This is the Georgian sausage. And I remember, I've had this before, Andrew. I really like it here. I really like the food here at Caffedilia. All right, you guys, real quick between rounds. I have to border Jomi, mineral water from Georgia. Let me tell you this. That's the most mineral mineral water that I've ever had. I have to get you some more Jomi. All right, any here at Caffedilia, we have the vegetable stew, a.k.a. the Jops and Dolly. And then we have this honey cake. And then that's like almond or walnut cake. All right, Andrew, we are trying the vegetable stew. You can eat it hot. You can eat it cold right now. New York is getting, you know, entering winter. So we're going to go with the hot version. I mean, look how many vegetables they have in an eggplant or a soul man. Do it. Like I said, man, it reminds me of minestrone or something that Campbell's does make, but with a twist and better familiar, but different. Bro, this is a dish that you would get at a sit-down Italian restaurant, maybe. I'm going to put it on my catch-aport. Wow. There's like putting minestrone on a bridge. And it's still vegetarian. Like we said, the bore Jomi, sparkling mineral water, the most mineral of mineral. Right. Yum, yum, yum. Honey cake, honey cake, honey cake. You love the honey cake. This is on the radio. No. This honey cake, five out of five. We went on a crazy Georgian food journey from Brighton Beach to Manhattan. We went to authentic spots, fusion spots, fast casual spots. There's still a lot more that we need to try out in other videos, but what was your major takeaway from what we did? I think that one Georgian food actually has a lot of familiar taste to a lot of people. And I don't think it's weird. It's nothing funky, but it is delicious and it is a little bit different so that it's different enough where you want to try it and you're like, you want to tell your friends about it, but it's not so different that it's intimidating. The Georgian food is the most eastern tasting of the truly western foods. So to me, Georgian food is firmly in the western canon, but it might be the most like eastern, whether that's Middle Eastern, East Asian, Mongolian tasting of the western foods. And I think that that's why, to be honest, there are so many Asians that eat Georgian food. And I think it's really cool for example, one dish that always looks like pizza, but it might have been around as long, if not longer than pizza. It's just that pizza came to the States first so that the kachipori has to kind of reintroduce itself and say, hey guys, we're kind of like pizza, but we're not really, but hey, we've been around for a while too. It's just that they're similar. Huge shout out to Nina and the other Georgian friends that we made in Brighton Beach. You guys, please let us know in the comment section below what you know about Georgian food. If there are any other small countries with amazingly underrated food that's going to be blowing up soon, make sure you let us know in the comment section, like, subscribe, turn on your notifications. Until next time guys, that was this episode of Fun Bros. Food. We out. Peace.