2020 Chefs

Supra

 

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Saturday, May 2nd at the Grand Tasting & Auction

Supra (‘sü-prǝ)

noun

  1. A traditional tablecloth characteristic of the Republic of Georgia;
  2. A Georgian feast featuring an abundance of food, wine, and toasts (sometimes poetic, often lengthy, occasionally punctuated by song); and
  3. DC’s first restaurant featuring all of the above.

Supra is proud to offer an all-Georgian wine list – the largest outside Georgia – featuring a number of the 527 grape varieties native to Georgia. Many of our wines are fermented and aged in the terra cotta vessels called qvevri that have become the symbol of traditional Georgian winemaking, and we are proud to offer the world’s first qvevri-fermented sparkling wine (the Orgo Blanc de Blancs) along with other Georgian reds, whites, and ambers, still and sparkling, dessert wines, brandies, and the country’s signature spirit, chacha.  Supra features a Georgian menu representing the full range of the country’s diverse culinary landscape for dinner, lunch, and weekend brunch, as well as a daily happy hour.

The Culinary Team leads the Supra kitchen, offering refined takes on Georgian classics and original dishes built on Georgian flavors. In doing so, they ensure that Supra maintains balance between tradition and contemporary Georgian cooking, ensuring authenticity while respecting the Georgian ethos of using seasonal and local ingredients. Chef Lonnie Zoeller, who traveled to Georgia with Supra’s owners back in 2017, brings some 30 years of kitchen experience to Supra, where he serves as Director of Culinary Operations. Previously he led the kitchen at Jose Andres’ Mediterranean-themed Zaytinya and served as Executive Chef at wine bar & restaurant Vinoteca. Georgia native Ani Kandelaki serves as Sous Chef. Chef Ani runs daytime shifts and works with Chef Lonnie and the rest of the kitchen to update our menu on a seasonal basis, helping ensure that Supra maintains authenticity in new dishes and traditional dishes alike.