Chef Mike Isabella opened Kapnos along the Fourteenth Street Corridor in July 2013. Isabella draws inspiration from Northern Greece to create a menu of spreads, breads, vegetables and other small plates, including his signature wood-grilled octopus.
Two wood-fired grills with rotating pits and a large oven for stone-baked flat breads service the 160 seat restaurant. Guests enjoy carvings from whole animals that have been pit roasted all day, including lamb, goat, chicken, and suckling pig.
Kapnos is open for dinner seven nights a week. Brunch is available from 11am - 3pm on weekends.