Chef Mike Isabella is changing up the format for G, which has operated as a sandwich shop by day, and prix-fixe dinner spot at night since opening in 2013. Starting Wednesday, May 6, evenings will bring both a $40 set menu and à la carte options to the 40-seat space. The change follows on the heels of the Yona pop-up, which wraps up on May 2.
The new lineup from chef de cuisine Elliot Drew features a range of antipasti and pastas, as well as a meat, fish, or vegetarian secondi and sides. Portions are similar to those at the adjoining Kapnos, in that they’re designed with sharing in mind. Dishes will change seasonally—spring brings options like snapper crudo with fennel pesto, bucatini carbonara with sweetbreads and fava beans, and Florentine-style grilled cauliflower with black garlic aioli.
The daytime sandwich shop format remains unchanged, as does the set $40 Sunday Gravy Menu. Reservations will continue to be taken for dinner.
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.
