Because Café Lavash bills itself as a "bread & kitchen," it is no surprise that the desserts are baked. If you like pastries, order the piroshki (think turnover) or the mutaka, which was filled with a walnut-and-honey paste.
If you are interested in ordering something savory from Kiknadze's bakery, consider the khachapuri, a rounded loaf stuffed with homemade cheese. The Lavash bread, a naturally leavened flat bread, tasted a little bit like a sourdough pizza crust.
Father-and-son team Edward (left) and Yuri Kiknadze make bread in Cafe Lavash's tandoor.
Café Lavash is still obviously struggling to get its feet on the ground in at least a few ways. Both times I ate there, the restaurant was empty, and the revamped menu, a price increase and a recent name change (from Lavash to Café Lavash), makes me wonder whether the restaurant will still be open in six months. I hope it is, because the food is the kind of tasty, hearty food that you want to eat when the weather gets colder and the days get shorter.