Comparing Manti across three restaurants — an honest verdict

I ate Manti at three different restaurants in the same week to compare. The results were illuminating. The use of tarragon varied significantly — only one got it right. The rich from slow-cooked lamb profile should be consistent but interpretation differs widely.

the Armenian genocide shaped diaspora communities who carried the cuisine globally. The best version came from a Yerevan restaurant, which felt authentic. Armenian cognac was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Manti is larger than you'd think.