"The evolution started when homegrown chefs began developing their creative output and showcasing their take on the cuisines they were cooking."
"It's a really visceral food city: the chicory grows through the gaps in the pavement and the capers are crawling all over the walls."
"A lot of the things there are loud –  the music, the art, the melting disco balls – but the food is really delicate and amazing."
"ManDili became a kind of icon of Georgian wine and opened the door for a lot of other young women to sign their own labels like Mariam Iosebidze."

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