Kellari Taverna, NY outpost opens in DC

November 4, 11:33 AMDC Restaurant ExaminerLisa Shapiro

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Kellari's Main Dining Room

Owner Stavros Aktipis and Partner Gregory Zapantis have brought their authentic Greek fare and fresh-from-the-Mediterranean fish to the nation's capital from New York City. Executive Chef Anthony Acinapura will oversee the authentic Mediterranean fare menu featuring specialty appetizers designed for sharing and fresh seafood. With keen awareness of their surroundings in the heart of busy downtown DC, located at 1700 K Street NW , under the direction of General Manager Yacine Tazi, Kellari offers a special Business Lunch featuring three courses for $24.95.  The restaurant’s a la carte lunch menu is priced from $14.95 to $32.95for entrees including the signature Kellari Salad with organic greens and moshofilaro , Lobster Ravioli in a tarragon cream or Crab Burger on a house made sesame bun served with oregano fries.

For dinner to start the meal, Executive Chef Anthony Acinapura suggests Mezedes, the Greek tradition of sharing an assortment of plates and tastes with highlights such as Octopus; Saganaki, graviera cheese flamed with Metaxa and Keftedes, savory beef and lamb meatballs in a Agiorgitiko wine sauce. Appetizers are priced from $7.95 to $18.95. 

Kellari fresh fish display of 15 varieties of fish

Since opening last week, the restaurant reports that the fish display has been a fabulous hit. The fish display, which is the focal point of the restaurant, features the daily market catch from the Mediterranean and Atlantic oceans. Guests can choose from over fifteen varieties of fresh seafood including Barbounia, Fagri and Turbot that is then grilled whole and simply dressed with Greek olive oil, oregano, capers and lemon that intensify the natural flavors of this remarkable fish. Diners choose their meal straight off the ice—a tribute, Zapantis says, to traditional, menuless Greek dining. Other popular dishes are the octopus, Madagascar shrimp, grilled whole Lavraki and some of the wonderful traditional spreads and starters such as spanikopita and Greek salad (with the most delicious feta from Dedonis). Any of the fish that is from the Mediterranean is imported especially for Kellari and is the product of a very special relationship between the chef and the fisherman in Greece.

Kellari, Greek for "wine cellar", will feature an extensive collection of Greek and international wines. In the space formerly occupied by Restaurant K by Alison Swope, the 7,500 sqft space has been re-designed by New York designer, Yianni Skordas of Skordas Design Studio to create a warm and inviting European feeling.  Kellari boasts a new ambient lounge and bar, a chef's table, and a wine cellar.