May 23, 2022

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Bevri’s quest to distribute Georgian cuisine is only beginning | News

To preview Peninsula Cafe 7 days, which is back for its next 12 months May 13-21, we’re talking to the restaurateurs at the rear of your most loved community eateries. If you missed very last week’s job interview about how Jettywave Distillery is brewing moonshine on the Coastside, read through it at tinyurl.com/jettywave.

For extra information and facts about Peninsula Cafe Week, go to peninsularestaurantweek.com.

In 2018, we covered the opening of operator Pavel Sirotin’s Bevri in Palo Alto, which claimed to be the Bay Area’s only Georgian cafe at the time (Tamari has opened in San Carlos considering the fact that then). Following a constructive evaluation from the San Francisco Chronicle and an appearance on KQED’s “Check out, Please!,” friends are displaying up searching for Bevri’s signature khachapuri, bread filled with gooey cheese and topped with a runny egg yolk, and juicy khinkali, dumplings holding beef and pork or lamb.

But even with the push, Sirotin says you will find even now loads of operate to do in spreading Georgian delicacies across the Bay Location, an effort and hard work he’s personally enterprise as Bevri programs to open up a next place on Los Altos’ Principal Road soon.

This dialogue has been edited for clarity and brevity.

Peninsula Foodist: How did you decide to open Bevri?

Sirotin: My wife and I like getting visitors. Each of us worked in a hotel. That is the place we satisfied truly, so we were being normally passionate about hospitality, dining places and foods. We’re substantial foodies.

When this option arrived up, we just jumped on it. And the cause we chose Georgian cuisine arrived from my wife’s facet. My wife’s family experienced a good deal of Georgian buddies, so she was pretty common with the tradition.

When we moved to California, we noticed that there have been no Georgian eating places, and that was a substantial possibility for us to introduce the lifestyle and delicacies right here in the Bay Region.

Peninsula Foodist: So you and your spouse are the two Russian, not Georgian. Is it a large undertaking to open up just one of couple dining places serving a cuisine that’s not even your own heritage?

Sirotin: We are familiar with the place and lifestyle. Georgians have this idea of supra, a big table whole of foods and wine and celebration … so we just desired to deliver it listed here. In fact, the identify Bevri usually means “a ton.” As in a whole lot of meals, a whole lot of friends, a ton of drinks, a whole lot of tunes. Every little thing is in abundance.

It took a while to educate locals and it nevertheless does. Our team has to make clear a ton about what Georgia is. Ga has the same identify as a U.S. state. So we have to make clear the change.

All the dishes are incredibly international (to most diners). It truly is not a burger, you never want to clarify that.

It truly is a truly intriguing journey, and it really is fulfilling to see how curious people today are, specifically with the wine. People listed here like consuming wine, but they are utilised to really unique grapes and preferences. It can be appealing to see people today find out a thing new about not only Georgian culture, but also preferences and textures.

Peninsula Foodist: Can you inform me a minor little bit far more about Georgian wine?

Sirotin: Georgia is the birthplace of wine. UNESCO observed that Ga manufactured wine 8,000 yrs back. They uncovered evidence of the clay pots. They bury the clay pots underground and ferment the wine there for a handful of months. And the grapes that they grow, they’re pretty one of a kind to that spot.

The colour and the texture of the wine is so distinct. They even call (one wide variety) amber wine for the reason that it’s extremely darkish and rich. And it truly is especially intriguing for the reason that the country is so modest, but they managed to cultivate quite a few distinct grapes.

Peninsula Foodist: And I observed you set a fundraiser connection for Nova Ukraine at the prime of your website — has your business been affected in any way by the war in Ukraine?

Sirotin: Absolutely, we observed our attendees were being pretty anxious. When the war started off, we ended up also quite involved due to the fact we have good friends and household who are influenced. We are really unfortunate, so we’re carrying out everything we can to clearly show assist. We are friends.

Bevri, 530 Bryant St., Palo Alto 650-384-6500, bevri.com. Instagram: @bevrifood.

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This story was originally posted on TheSixFifty.com, a sister publication of Palo Alto On the internet, masking what to try to eat, see and do in Silicon Valley.