Best places for

Steak

A thick cut of beef — ribeye, sirloin, or filet — seared hard over fire or in a smoking-hot pan until the crust is dark and the inside hits the temperature the diner asked for, then rested and served simply with flaky salt, cracked pepper, and maybe a knob of melting butter or chimichurri on the side. Tbilisi's steakhouse scene has matured from "what's a medium-rare" to dedicated dry-aging programs and tomahawks-on-the-cart theater — a category that barely existed locally fifteen years ago.