About G by Mike Isabella
Chef/owner Mike Isabella recently launched an all-day menu at his sandwich shop/Italian restaurant, so dinner might be a hearty chicken-Parm sub and lunch an elegant plate of sunchoke ravioli. He also added a snug bar and pine booths to the industrial space, now more fit for lingering. As much as we love the sandwiches, we’re even more excited by the big plates: a rave-worthy fritto misto with crisp calamari and shrimp, pastas including peppery carbonara, and delicate potato gnocchi with spicy lamb puttanesca. Bucking the thin-crust pizza trend are pillowy foccaccia flatbreads, generously sauced with bright marinara and mozzarella. Inexpensive.
Also great: arancini with romesco; baby-goat sandwich; meatballs with garlic bread; Jersey Mac breakfast sandwich; Nutella cookies.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
