• Dining


Offer Ended

Named after the Greek word for “smoke,” Mike Isabella’s latest restaurant couples modern mezze with spit-roasted meats.

  • Kapnos
  • Kapnos
  • Kapnos
  • Kapnos
  • Kapnos
  • Kapnos
  • Kapnos

Mimosa Brunch for One


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  • Two-course bottomless brunch for one
  • Bottomless mimosas

What we love

  • Go Greek with a weekend brunch at Mike Isabella’s latest restaurant, recently opened on the 14th Street Corridor.
  • Toast to the weekend with bottomless mimosas, which come in classic, grapefruit, pineapple-lemongrass and pomegranate-cardamom varieties.
  • Then, dig into starters like spanakopita, grape leaves and pressed toast with roasted apples, whipped mizithra and truffle honey.
  • Main dishes range from the sweet (Greek coffee waffles with chocolate, espresso beans, cinnamon butter and crema) to the savory (stone-oven baked eggs with crispy lamb, potatoes and feta).
  • A DC institution, chef Mike Isabella won Food & Wine’s “The People’s Best New Chef Mid-Atlantic” in 2012 and also starred on season six of “Top Chef.”

What to know

  • Redeem by: Friday, February 28, 2014
  • This offer is subject to Terms and Conditions
  • Valid Saturdays and Sundays only
  • Offer is final sale and non-refundable
  • Reservations are required and are based on availability; please schedule in advance of desired date
  • Gratuity is not included; we recommend tipping on the full value of the service(s)
  • Tax is not included and will be charged at time of redemption
  • Voucher may be used to obtain the discount until February 28, 2014. After this date the voucher is valid for the amount paid for five years from date of purchase, longer if provided by law

    Photo credit: Greg Powers


2201 14th St NW
Washington, DC 20009

About Kapnos

The newest addition to Mike Isabella’s restaurant group, Kapnos brings the flavors of Northern Greece to 14th Street. The spot is named after the Greek work for “smoke”—and features two wood-fired grills, perfect for spit-roasting lamb, goat, duck, chicken and suckling pig whole over hickory embers. While meat is the focus here, Chef de Cuisine George Pagonis (formerly of Zaytinya) also sends out a selection of savory spreads and mezzes. Dishes combine traditional Greek flavors with modern touches, as in beets garnished with green peppercorns or roasted duck phyllo pie served with pistachio yogurt.

A mix of Byzantine and Moorish influences, Kapnos features mesquite-and-walnut communal tables, oak floors, dark-stained dining tables and modern, armless side chairs. Gold-tufted cushions line banquettes while purple velvet drapes, burnt-orange walls and a wine-bottle chandelier add glamour to the 160-seat space. Guests can also choose to sit at the chef’s counter, in view of the rotating spits. Whether diners pair their meals with kegged lemonades, house-made sodas or Greek wines, Kapnos may just be Isabella’s best concept yet.

— Natalie Brewster, Gilt City Editor

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