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Did you know that the Mycenaean civilization, the forerunner to classical Greece and the backdrop for the Illiad and the Odyssey, who are best known for lavish palaces and treasure-filled tombs, also knew how to throw a pretty mean barbecue ?
New cooking experiments and reserarch suggest that more than 3,000 years ago, Mycenaean’s are know to have used portable grill pits to make souvlaki and non-stick pans to make bread.
Our Summer Eating adventures take us to a Greek restaurant in DC which derives its name from the Greek word “Smoke” and is known for its focus on the lesser-known barbecue-rich heritage of mountainous Northern Greece.
Kapnos owned by Chef Mike Isabella along the Fourteenth Street Corridor draws inspiration from Northern Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-grilled octopus. Mike, previously was the Chef at Zaytinya.
Kapnos is Greek for “smoke,” which just happens to be the first aroma to greet diners. Two rotisserie grills cook whole suckling pigs, lambs, lemony chickens and spiced goats all day, until the meat falls from the bone. The meats are then served with an ancient-grain salad, homemade harissa and yogurt. There are some good dishes for the Vegetarians as well and you may want to try out their Farm house vegetable salad and Smoky-Beets.
And on Wednesday nights, the Chef cooks the traditional Greek meatballs called Keftedes which would pair so well with a chilled Cocktail on a warm summer night.
So join in for a Fun summer food adventure of Greek Barbecue and Cocktails and shall we say Cheers in Greek - Yiamas/Stin Iyiamas ?
If you are a New member, Please continue with the group traditions of responsibly managing your RSVP, as we try to eliminate no shows and minimize late cancellations, so that we can allow other members to attend and not lose a spot due to late cancellations