At Kapnos, set to open this spring, Mike Isabella of Graffiato, Bandolero and Top Chef fame will make Greek food starting with brunch: Dishes will include baked orzo with spinach and feta (left). For dinner, he’ll spit-roast whole animals. Next door, he is also opening G, an Italian sandwich shop by day and tasting-menu restaurant by night. 2201 14th St. NW; kapnosdc.com.
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Husband-and-wife team Kyle Bailey and Tiffany MacIsaac run the beer-focused restaurant Birch & Barley; when space became available nearby, they decided to open a spot focused on frying. At GBD—short for “golden brown and delicious”—Bailey prepares buttermilk fried chicken and MacIsaac makes salt-and-pepper crème fraîche biscuits, plus brioche doughnuts in flavors like grapefruit-Campari. When the company’s Bluejacket brewery, bar and restaurant opens near the Nationals stadium, they will address a question they say they often ask themselves: “Why not pair great beer with great food, instead of mozzarella sticks?” Bluejacket, 300 Tingey St. SE; bluejacketdc.com. GBD, 1323 Connecticut Ave. NW; gbdchickendoughnuts.com.