The story
In the Republic of Georgia, a supra is more than a meal—it is a traditional feast built on abundant food, wine, and poetic toasts that can stretch long into the evening. At Supra in Washington, DC’s Shaw neighborhood, that spirit is alive every night. Husband-and-wife team Jonathan and Laura Nelms opened the city’s first restaurant dedicated to Georgian cuisine and wine, driven by Jonathan’s long fascination with the country. The result is a place where the dining room’s warm wood paneling and hanging sheep hats signal both elegance and regional character.
The menu, overseen by Executive Chef Richard Wagner, balances authentic Georgian staples with thoughtful modern touches. The boat-shaped ajaruli khachapuri—filled with sulguni cheese and a runny egg—has become a signature. Pork and beef khinkali, the soup dumplings known as kalakuri-style, arrive with fresh herbs and a careful broth. For heartier appetites, the ajika ribeye brings a dry rub of Georgian spices and a saperavi wine reduction, while the saffron duck is roasted whole with a blackberry sauce. Vegetarians are well served with dishes like the walnut-filled eggplant nigvzit and the bean stew lobio kotanshi, served in a clay pot.
Supra’s all-Georgian wine list—featuring over 50 labels—is a rare find in the United States. The staff is eager to discuss the country’s 8,000-year winemaking tradition, and the list includes qvevri-aged natural wines alongside sparkling and amber styles. It is no surprise that Wine Enthusiast named Supra one of America’s 100 Best Wine Restaurants.
The Michelin Guide has awarded Supra a Recommended status, calling it “a gem for Georgian cuisine.” The guide notes the authentic dishes and the “dose of delicious” that Chef Wagner delivers. Whether you come for a leisurely brunch (the chirbuli, Georgia’s answer to shakshuka, is a standout) or a multi-course dinner with friends, Supra captures the convivial, unhurried rhythm of a true Georgian feast.
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