A Beloved Georgian Dish Steps Foot in Seattle

This boat-shaped Georgian dish is the ultimate synthesis of bread and cheese
| FROM THE PRINT EDITION |
 
 
  • The Adjarian Khachapuri combines bread, cheese and an egg
The Adjarian Khachapuri combines bread, cheese and an egg

This article appears in print in the June 2019 issue. Click here to subscribe.

In America, we worship at the altar of the grilled cheese, but this marriage of melted cheese and toasty bread is a worldwide phenomenon. At Dacha Diner (Capitol Hill, 1416 E Olive Way; 206.708.6855), an Eastern European eatery open since late December, co-owner Tom Siegel (also of The Independent Pizzeria) channels his Eastern European Jewish grandparents in the Adjarian khachapuri ($15, including side salad). To enjoy this boat-shaped Georgian version of bread-meets-cheese, just swirl the golden egg yolk and pat of butter into the pool of warm, funky Bulgarian feta before digging in. 

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