D.C. chef Mike Isabella’s heritage may be Italian, but his culinary roots are Greek—that’s the cuisine of choice at his concept restaurant, Kapnos. The multi-sensory experience begins with the olfactory high of fresh baked flatbread. (Farinata, a chickpea pancake, is a delicious substitute for the gluten-free.) Smoke (the translation of kapnos) is the preferred cooking technique, and two wood-fire grills with rotating spits of whole lambs, goats, pigs, and chickens form the open kitchen's centerpiece. The meat drips with flavor, ready to be carved and served juicy with a tableside squirt of lemon or subtle pairing sauce. Round out the meal with shared plates of vegetables like roasted cauliflower, and enjoy an artisanal cocktail or homemade soda.