This summer months, the eating alternatives at the Massachusetts Museum of Modern day Artwork in North Adams, Mass., glance a minor different. On weekends, stroll earlier the upside-down trees suspended on cables and you’ll occur on a summer scene. Beneath the canopied tree that reliably turns burnt gold every fall, rugs casually overlap on the gravel courtyard, and vibrant, patterned cushions lean towards its trunk. Scattered at informal bistro tables, couples and tiny groups sip wine and chatter animatedly whilst a chef turns long kebab skewers packed tightly with meat around charcoal, sending smoke skyward from a small outside grill. Chama Mama, a Georgian restaurant with two Manhattan spots, is in residence via late September at the urging of a member of the museum’s board of administrators, and it is steadily feeding a curious group.
In name, Chama Mama excursions off the tongue, but even though “chama” implies “eat,” “mama” is Georgian for “father.” Which is something that proprietor Tamara Chubinidze finds amusing, allowing for the globally typical comprehension of “Mama” to seize recollections of grandmothers and mothers cooking at household. Chama Mama is centered on 3 key factors of Georgian delicacies: toné, the conventional clay tandoor-design and style oven khapuri, Georgian bread and kvevri wines, which are wines typically fermented in bulb-shaped clay vessels buried in the floor.