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Paul Rimple

Paul Rimple

Culinary Backstreets Bureau Chief and guide, is a northern California native who gave up a cooking career to move to Chicago to front his own blues band. He spent much of the 1990s in Krakow Poland before moving in 2002 to Tbilisi, where he works as a freelance journalist and performs with his band, The Natural Born Lovers. A former columnist at The Moscow Times, he has been a regular contributor to Eurasianet.org, The Christian Science Monitor, and Deutsche Welle and has written for Foreign Policy, Roads and Kingdoms, and the BBC. He also appeared on Anthony Bourdain’s Parts Unknown. His only regret is there are no Mexican restaurants in Tbilisi—yet.

Recent stories by Paul Rimple

December 3, 2019

Amra: Ode to Abkhazia

By
Tbilisi -- In Sukhumi, the capital of Abkhazia, there is an old pier with a sorrowful rusting shell of a café poking out over the Black Sea. What had been a dining room is a vacant space that mostly seems to serve as a public urinal, while upstairs a kiosk-sized café serves Turkish-style coffee, beer and snacks with plastic tables and chairs for locals who bitterly recall when the café was one of the most happening spots in Sukhumi. Read more
November 18, 2019

Tartan: Take-Out Wizards

By
Tbilisi -- You are motionless, stuck in a traffic jam after a long day at work while your stomach growls. You know the rest of the family will be hungry when you get home and that the fridge is empty and sad. Shopping and cooking is out of the question, so you turn onto a Vera side street, zig-zag through one-way lanes to Tatishvili Street, double park, and run into a tiny gastronomic oasis that has been saving lives like yours for nearly a decade. Its name is Tartan. Read more
October 15, 2019

Cured Comfort in Tbilisi

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Tbilisi -- Miss Maria, a Tbilisi Armenian, sells cured pork, salted pork fat, and Armenian cured beef basturma and sujuk at the Deserter’s Bazaar. We meet her and other vendors like her as we meander through the market – a bustling medley of people selling those products that are the rudiments to Georgian cuisine – on our Tbilisi walk.