CHELSEA, MANHATTAN
Chama Mama
Clay-oven khachapuri, khinkali and amber wine — modern Georgian on West 14th Street.
Georgian cooking sits where Europe meets the Caucasus — walnuts and pomegranate, wild herbs, clay-oven bread, and a wine tradition eight thousand years old, made in buried amphorae called qvevri. Chama Mama brings it to West 14th Street with a modern hand: a warm, busy room and an open clay oven turning out bread all night.
The front of the menu is devoted to khachapuri, and you should begin there: the Adjaruli is a boat of bread filled with molten cheese, a raw yolk and a slab of butter, stirred together at the table. Then khinkali — soup dumplings you hold by the knot and sip — pkhali (vegetable and walnut pâtés) and something from the grill. Order an amber qvevri wine.
Editor’s tip
Share one Adjaruli between two — stir the yolk and butter in fast — and order khinkali by the piece.
Make an evening of it — beautiful stops nearby
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Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.