IT STARTED, QUITE SIMPLY, LIKE THIS...
Douglas, who learned to cook the food of the Caucasus—the region bordering Europe and Asia that includes Georgia, Armenia, and Azerbaijan—at the side of her grandmother, a popular restaurateur in Tbilisi. Douglas moved on from there, cooking Turkish food in the resort town of Alanya, then Persian food here in Chicago before she decided it was high time for a dedicated Georgian restaurant.
Then come legions of hot dishes, including the essential khachapuri, as the cheese bread is known. In Tbilisi they prefer this as a round pie, but the boat-shaped variety is on the menu at a new branch of Little Georgia