In New York, where cultures meet on every corner, people often look for something that brings them back to their roots – and this is usually food. It’s one of the most universal ways to express identity and values.
Rich and authentic, Georgian cuisine carries that feeling naturally. At the heart of it is a tradition of warm hospitality, where meals are a way to welcome others, show care, and spend time together. This is what we strive to keep alive here at Oda House – a little piece of Georgia in the bustling metropolis.
A Georgian Story in New York
Oda House began as a family-driven idea rooted in Georgian hospitality and cuisine. In Georgian culture, people often say that a guest is sent by God, which is why hosts welcome visitors with warmth, respect, and a sincere effort to make them feel at home. This spirit of hospitality shaped our vision from the very beginning.
Like many immigrant-founded businesses in a large and competitive city, we relied on community support. One of our earliest partners in New York was RestaurantsAtoZ, another immigrant-founded consulting company. Their team guided us through opening our restaurant, from interior design to menu setup and daily operations.
Our chef and co-founder, Maia Acquaviva, was born and raised in Georgia. She brings with her generations of family recipes, many of which have been passed down for more than a hundred years.
Since opening our doors, we’ve been fortunate to welcome a loyal community of Georgian cuisine lovers. Many of our guests return regularly – to celebrate family milestones, close business deals, enjoy a quiet dinner with a partner, or simply share good wine and food with an old friend. It’s something we’re genuinely proud of and grateful for.
Dishes That Taste Like Home
Historically, the way Georgians cooked came directly from the land around them. In the mountains, families kept sheep and made cheeses; in the lowlands, people grew grapes, plums, beans, herbs, and all kinds of vegetables, turning whatever the season offered into everyday meals. Villages had their own traditions: some were known for making walnut sauces, others for baking different kinds of bread, and others for using wild herbs gathered nearby.
Georgia sat on the Silk Road, which introduced spices and new cooking methods from both East and West. Local cooks blended them with the ingredients they already had – walnuts, tkemali plums, blue fenugreek, homemade cheeses, and fresh herbs – and over time, this created the flavors that became recognizably Georgian.
At Oda House, we bring these traditions into our kitchen every day, welcoming both people from back home who grew up with them and guests who want to discover the taste of Georgia in New York.
We serve a variety of khachapuri, including the classic adjaruli finished with an egg, imeruli with cheese inside the dough, megruli with extra cheese baked on top, and penovani made with puff pastry. You can also order other traditional filled breads, such as kubdari, stuffed with beef or pork, onions, and Georgian spices, and lobiani, filled with mashed beans.
No Georgian restaurant is imaginable without juicy, aromatic khinkali, a mountain-region specialty. These hand-shaped dumplings filled with seasoned meat and a savory broth are traditionally eaten by hand. Our guests can enjoy several varieties: lamb, beef and pork, or a vegetarian option with mushrooms and cheese.
We also offer classic Georgian soups – kharcho and chikhirtma. Kharcho is a thick beef soup made with rice, tkemali, garlic, and a mix of herbs and spices, resulting in a tangy flavor and rich aroma. Chikhirtma is lighter; it’s a broth made with chicken, eggs, and a touch of lemon.
Our all-time favorites include traditional Georgian stews such as chakapuli, chanakhi, and chakhokhbili – hearty, aromatic dishes made by combining meat, vegetables, and fresh herbs. The same can be said about shkmeruli, chicken tabaka, and lobio; our guests love these warm and filling dishes.
Georgia’s winemaking traditions date back thousands of years, and nothing complements savory Georgian fare better than natural Georgian wine. We partner with major Georgian wine producers to offer our guests authentic wines, including qvevri varieties.
Our Community in New York
Being part of New York’s Georgian community is central to who we are. Over the years, we’ve seen how food brings people together and how a familiar taste can make a big city feel a little smaller.
New York has always been a place where immigrant communities build their own networks. While this used to mean relying mostly on word of mouth and personal contacts, things look different in the digital age. Today, there are far more tools that help immigrants navigate life in a new country, such as TBI Listings, a platform that brings together people from Eastern European communities. On TBI Listings, individuals and businesses can sell and buy goods, offer and find services, post jobs, and search for real estate, staying connected in a big city.
Whether it’s sharing a meal at a Georgian restaurant that feels like home or renting an apartment from a fellow Georgian, these connections remind people that they’re not alone.
