We had a small window to see Trisha only because her return flight home was delayed. We did a walk-in to the counter at the newest restaurant in our neighborhood, a contemporary Georgian restaurant. We had to have much of their infused vodka (we went with the horseradish vodka) and of course caviar. We tried 50g each of the golden Osetra and the kaluga. We enjoy the caviar presentation here and of the two caviars, my personal preference was the kaluga. We had the khachapuri, beet greens, sauerkraut, and pickles for sides/small plates and the stroganoff (mushroom) and the ukha (cod) for mains both of which were both beautifully presented and very tasty. Since we were at the counter, we had a few short conversations with the chef, Anya El Wattar and at the end of the meal, she came around from behind the counter and spent a good amount of time to talk to us. It was interesting to hear her experience about starting up a business during the pandemic and with the war (she has a fund raising dinner next week with Dominique Crenn next week here to support Ukraine). It was great to hear how well she takes care of her staff and we were so glad to see how busy the restaurant was, esp. for just a Wednesday evening. We had a tasty meal and drinks, a great conversation with Anya, and time with our good friend.