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With more than 1,100 Google reviews, Saperavi — the Georgian food and wine destination from the Lower East Side — is planning to open a new restaurant at 410 Amsterdam Avenue, between 79th and 80th streets. Boasting a 4.9-star rating, Saperavi’s commitment to authenticity makes it an exciting addition on the horizon.
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Pink paper currently covers most of the windows at 410 Amsterdam, but when we recently met one of the owners on site, the interior looked utterly splendid. We were told they plan to open in September (with another location, on the Upper East Side, slated to open this month).
The space–just a couple of blocks from Chama Mama, the popular Georgian restaurant which opened in the neighborhood in 2021–was previously home to Boka, the Korean beef galbi and chicken wings spot, which closed in November 2024 after roughly four years in business. The team respectfully asked us to hold off on taking interior photos, as cleaning supplies were still out amid the glow of a well-designed lighting setup. A few days earlier, we were able to peek inside and see the space in its developing glory — and returned to learn more after finding little information online.
“Saperavi is the creation of two passionate and visionary young owners whose love for Georgian culture, wine, and cuisine shines through in every restaurant detail,” reads the Saperavi website, which describes their labor of love as honoring Georgian heritage through their wine and every dish served — like the cheesy Adjaruli khachapuri from the Adjara region, made with homemade dough, a Georgian cheese blend, and egg yolk, baked to a golden crisp.
Adjaruli Khachapuri, c/o Saperavi
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Some other favorites from the Saperavi team include the Mtsvadi — traditional Georgian grilled pork skewers marinated in herbs and spices, served with house-made plum sauce and grilled vegetables — and their vibrant assortment of Pkhali: Georgian vegetable rolls with walnut, Georgian spices, and homemade cornbread. Their Khinkali (Georgian dumplings) go for four for $15 downtown. They’re larger-than-typical dumplings and come filled with either beef or spinach and cheese. We’re told the menu hasn’t been finalized for the Upper West Side yet, so prices may differ.
Pork Mtsvadi, c/o Saperavi
Traditional Georgian cornbread paired with Imeretian cheese, c/o Saperavi
Pound for pound, the menu at Saperavi runs deep, with other specialties like Georgian-style pork ribs served with fries and pickled vegetables. There’s also an entire Khachapuri (bread) section, many filled with cheese — like the Samepo, which is topped with sulguni cheese. ‘Americano’ options are included as well, such as the Georgian-American burger, crispy fried chicken burger, and salmon with vegetables, among others.
Here’s where it gets especially exciting: Georgia, situated at the crossroads of Europe and Asia, is one of the oldest wine-producing countries in the world, with a viticultural heritage dating back about 8,000 years. Its fertile valleys and protective slopes have yielded hundreds of different grape varieties over the centuries.
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Unfortunately, when Georgia fell under Soviet rule (1922-1991), Wine Enthusiast reports that “winemaking was industrialized, family plots fell under governmental control and, according to some sources, 500 indigenous Georgian grape varieties were uprooted in one region.” Many Georgians proudly call their country the birthplace — or “cradle” — of wine, and say it created a blueprint for winemakers worldwide. Today, the land remains home to more than 500 indigenous grape varieties, 40 of which are currently used for commercial viticulture.
Saperavi is a teinturier grape — meaning both the skin and flesh are deeply colored — which is unusual among red wine grapes, most of which have clear flesh. Red wines, in particular, are the cornerstone of Georgian viticulture, and Saperavi is widely considered the most famous variety.
You might want to try their Chateau Mukhrani Saperavi ‘Dry’ when you visit. They also serve espresso and coffee, Georgian hot tea, and showcase homemade desserts like Napoleon cake or their specialty dessert of the day, such as Gozinaki — a traditional New Year’s treat made from caramelized walnuts and honey.
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