Andersonville, Chicago

Bread from the tone. Wine from the qvevri.

Kvevri is a Georgian kitchen built around a hand-laid clay oven — khachapuri torn straight from the fire, mtsvadi off the coals, and a wine list poured from the same clay vessels that have held Georgian wine for eight thousand years.

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Hours Tonight

5:00 – 10:00 PM

Neighborhood

Andersonville

For

2 – 8 guests, walk-ins welcome at the bar

Adjaruli khachapuri, a boat-shaped Georgian cheese bread with a raw egg at the center, fresh from a clay oven

The ToneAdjaruli khachapuri, straight from the clay oven, egg still soft at the center.

The Concept

One oven, one table, one country's worth of food.

The dining room is built around the tone — a clay oven sunk into a brick hearth in full view of the room. Bread goes in and comes out all night. Around it, a short menu draws from the mountains, the coast, and the Kakheti wine valleys: walnut-thick pkhali, hand-pleated khinkali, skewers of pork and beef off the coals, and a supra table built for a room to share.

Most nights we're full of regulars who know exactly what they want and first-timers who let us build the table for them. Both get the same thing: bread that's still steaming and a glass of something amber they've never tried.

What to order first

Five dishes that tell you what the kitchen is about. The rest of the menu builds from here.

Adjaruli Khachapuri

$19

Boat-shaped and open-faced, filled with sulguni and imeruli cheese, finished with a raw egg and a slab of butter you stir in tableside.

Hand-pleated khinkali dumplings served with a dipping sauce

Kalakuri Khinkali

$16

Hand-pleated dumplings filled with beef, pork, onion, and cumin-spiced broth. Eaten by the topknot, no fork required.

Skewers of meat grilling over open embers

Mtsvadi, Dzrohis Xorci

$29

Beef tenderloin skewers over cherry-wood embers, served with adjika and a pickled grape leaf.

A whole pomegranate, used to finish the walnut-and-herb pkhali spreads

Pkhali Trio

$14 Vegan

Beet, spinach, and green bean, each ground with walnut and herb, finished with pomegranate and lavash.

Wine being poured into a glass at the table

Amber by the Carafe

$28

Rkatsiteli fermented six months on the skins in clay, poured by the half-liter. Ask what's open tonight.

A sliced walnut-and-honey dessert served on parchment

Churchkhela

Walnuts strung and dipped in grape must until they set, sliced and served warm to close the table.

See the Full Menu

“The oven is the loudest thing in the room, and that's on purpose. You should hear your bread before you see it.”— Kvevri kitchen

Nineteen seats at the bar around the tone, communal tables built for groups splitting a supra board, and a small heated patio open through October. Weeknights run quiet through 6:30; Friday and Saturday fill by 7.

Come hungry for something you haven't had before.

Reservations run in 90-minute seatings, Tuesday through Sunday. Walk-ins are always welcome at the bar around the oven.