Emma
Google
I decided to try Ararat with a friend as I am a fan of Georgian cuisine. As we entered, the local was beautifully decorated with 2 floors. They led us to a table upstairs despite us requesting to be sat on the lower floor due to my dining companion mobility issues. The menu is a mix of Armenian, Georgian and other foods. It was organized to fit Italian habits with a antipasti section, first and main and dessert. As this is not the way Georgian meal normally work it led to a few surprises. For the starters we had the eggplant rolls and the Armenian cracker and salsa. The eggplant rolls were servers extremely cold , would have been better at room temperature. The cracker dish was an enssemble of 4 extremely small and thin crackers with salsa on them. I think this is not a dish that should be served as such particularly at the price point it was proposed at. I would have expected this dish as a free welcome dish, but it was priced similar to a plate of pasta in some restaurants. Further the crackers are so extremely thin that they quickly get soften by the sauce and you can't grab them to eat them. The mains were kinkali and blinchiki, both very small portions. The kinkali was good but the blinchiki with mushroom could use some seasoning. Finally the baklava dessert was quite chewy. Overall the food was hit and miss. As for the service it was friendly but could gain in experience. Our mains were brought to us when the starters had not be removed so we had to hold the plates in our hand to free the table to deposit new plates.
One word on the wine list, it consists mostly of Armenian wines. Knowing that Georgia is the cradle of wine and has amazing wine products, it could be interesting to feature some Georgian wine on the menu.