About G by Mike Isabella
Mike Isabella’s sandwich shop and his upscale Greek restaurant, Kapnos, share more than a wall—ingredients such as spit-roasted goat and lamb and fresh-baked flatbreads flow freely between the two, though they come at a fraction of the price in sandwich form at G. Sometimes they’re even better here—tender lamb and tzatziki wrapped in warm pita with pickled onions and dill bests a simple plate of the meat at Kapnos. Isabella’s Jersey roots shine in Italian-American classics such as a hero piled with paper-thin slices of capicola, soppresatta, prosciutto, and pickled eggplant. Despite the meat-heavy menu, the kitchen shows skill with vegetables, particularly roasted cauliflower, which is tasty stuffed into a sub and paired with a cold draft Peroni.
Cuisine: Italian-American
Where you can get it: 2201 14th St., NW; 202-234-5015
Also good: Lamb chili; chicken-Parm sub; meatball sub; baby-goat sandwich; falafel wrap.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
