Mike Isabella and his team at the James Beard House
Roasted Duck–Phyllo Pie with Cherries and Pistachio Yogurt
Mike Isabella at the James Beard House
Taramasalata with Caviar and Lavash
Lamb Tartare with Lovage and Grains of Paradise
Squash Kataifi with Spiced Honey
Citrus-Cured Sardines with Grapefruit and Fennel
Mushroom Hilopites Pasta with Chickpeas and Soft Egg
Charred Octopus with Pork Belly and Apple Harissa
Behind the scenes in the James Beard House kitchen
Lamb Kapama with Lamb Bacon, Tomatoes, and Cinnamon
Ravani > Semolina Cake with Olive Oil and Kumquats
Dinner

It’s All Greek!

Mike Isabella

Kapnos, Graffiato, and G Sandwich, Washington, D.C.

After Top Chef rocketed him to stardom, Mike Isabella won the hearts of Capitol City diners—and critics—with his innovative Italian restaurant concepts. Join us at the Beard House for a taste of Isabella’s latest venture, Kapnos, with this delectable menu inspired by the cuisine of northern Greece.

Event photos taken by Joan Garvin. 

MENU

  • Hors d’Oeuvre

    • Roasted Duck–Phyllo Pie with Cherries and Pistachio Yogurt
    • Taramasalata with Caviar and Lavash
    • Lamb Tartare with Lovage and Grains of Paradise
    • Warm Shrimp Souvlaki with Tzatziki and Blood Oranges
    • Squash Kataifi with Spiced Honey
    • Grilled Lemonade > Damrak Gin with Batavia Arrack, Grilled Lemons, Honey, and Thyme
    • Little One > Absolut Elyx Vodka with Aperol, Elderflower, Lemon Bitters, and Sparkling Rosé
    • Coté Mas Crémant de Limoux NV
  • Dinner

    • Citrus-Cured Sardines with Grapefruit and Fennel
    • Tselepos Villa Amalia Moschofilero Méthode Champenois NV
    • Mushroom Hilopites Pasta with Chickpeas and Soft Egg
    • Sigalas Santorini Assyrtiko 2012
    • Charred Octopus with Pork Belly and Apple Harissa
    • Domaine Gerovassiliou Malagousia 2011
    • Lamb Kapama with Lamb Bacon, Tomatoes, and Cinnamon
    • Alpha Estate Amy ndeon 2008
    • Ravani > Semolina Cake with Olive Oil and Kumquats
    • Samos Anthemis Muscat 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.13.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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Cool Chefs Cook Tue, 10.01.2013
 
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Taste America: Philadelphia Fri, 10.04.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
Boston Tea Party Sun, 10.06.2013
 
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Animal Dinner Mon, 10.07.2013
 
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Greenhouse Gallery Mon, 09.02.2013
 
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