Skalka is built around one dish: Georgian khachapuri, hand-stretched, hand-filled, and baked to order from dough that's mixed in small batches multiple times a day and never refrigerated or frozen. The Adjaruli is the classic version, a cheese boat finished with grass-fed butter and a soft egg yolk meant to be broken and mixed in, bread torn off in chunks for dipping.
From there the menu branches into variations: Lobiani with red beans, egg, bacon, and banana peppers; a Chicken Khachapuri built on chicken ragu; a Stroganoff version with shredded beef, mushrooms, and pickles; and a Veggie Khachapuri filled with eggplant, tomato, and onion. Cold-pressed orange juice and locally roasted coffee round out the drink options.
The restaurant sits in Downtown Seattle near the waterfront, running as a casual, first-come-first-served breakfast and lunch spot.
From there the menu branches into variations: Lobiani with red beans, egg, bacon, and banana peppers; a Chicken Khachapuri built on chicken ragu; a Stroganoff version with shredded beef, mushrooms, and pickles; and a Veggie Khachapuri filled with eggplant, tomato, and onion. Cold-pressed orange juice and locally roasted coffee round out the drink options.
The restaurant sits in Downtown Seattle near the waterfront, running as a casual, first-come-first-served breakfast and lunch spot.