About G by Mike Isabella
 Best for Carryout |
There’s perhaps no better partnership in Washington, at least when it comes to restaurants, as that between Kapnos, Mike Isabella’s Greek small-plates house, and its neighboring sandwich shop, G. Inside Kapnos’s kitchen, whole goats, lambs, and pigs are burnished on spits over a wood fire. Meanwhile, over at G, those succulent meats become the fillings for some of the area’s best sandwiches. The star of the menu is the baby goat, its crispy, fatty shreds stuffed into a sesame roll with spicy harissa mayo, sweetly pickled onions, and a fistful of lemony roasted potatoes. Isabella’s Jersey-Italian background gets a nod, too, in the form of excellent meatball-and-mozz and chicken-Parm subs.
Also good: Bangkok bánh mì, with pork and peanuts; spring-lamb sandwich with tzatziki; Italian hoagie; lamb chili.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
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.
