|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.