Yerevan's food scene has come a long way over the past decade. Beyond the standard tourist trio of khorovats, dolma, and shashlik, you can now find western Armenian (Cilician) cooking from the diaspora, careful modern takes on highland Armenian dishes, Georgian khinkali joints, and a growing number of small wine-bar kitchens. The city eats late; most restaurants do not get busy until after 21:00.