Celebrity chef Mike Isabella’s Mediterranean grill transports you to Greece with every bite. Whole lambs, goat, chickens and pig are spit-roasted over a wood fire, and the drippings are used in the preparation of other dishes, like the lemon-roasted potatoes. House-made flatbreads serve as a vehicle for fresh, hard-to-pronounce spreads, like the ones made with carp roe, caviar and cauliflower (taramosalata); chickpea, tahini and chutney (revithosalata); and smoked eggplant, roasted peppers, walnuts and feta (melitzanosalata).
2201 14th St NW
|Opening hours:||Mon–Wed 6–10pm; Thu 6–10:30pm, Fri–Sat 5–11pm, Sun 5–10pm|
|Transport:||U Street Metro|