Review: Kellari Taverna

There's a new Greek restaurant in town and I got to check it out yesterday. After my presentation earlier this month about the Mediterranean Diet, I tried to practice what I preached by heading over to Kellari for a Mediterranean inspired meal. Kellari Taverna is based out of New York and specializes in seafood. If you are planning an event, they have a great party room in back.

Chef Gregory Zapantis (*Look for Chef Gregory on an upcoming episode of Capital Cooking) presented us with our first course of delicious appetizers including:

Greek Salad –The authentic Greek salad consisting of red & yellow beefsteak tomato wedges, red onions, green peppers, hot house cucumbers, black Kalamata olives, black pepper and tossed lightly with ex virgin olive oil red wine vinegar and balsamic vinegar. Garnished with imported Dodonis feta cheese.

Grilled Seafood Platter – with Calamari, U10 Gulf Shirmp, and Octopus - Sushi grade from the Mediterranean roasted with red wine and black peppercorn and cool. Served with diced grilled peppers, capers, sliced red onions with extra virgin olive oil and red wine vinegar (one of our signature dishes).

Main:

Wild Striped Sea bass, pan seared served over a Lobster Risotto with Mint and Lemon Zest, garnished with bulls blood and lemon emulsion. The large chunks of lobster melt in your mouth.

Dessert: (*My favorite part of every meal.)

Galactoboureko – vanilla and citrus flavored custard pie

Classic Greek dessert; semolina, vanilla bean and citrus custard, sandwiched with layers of phyllo crust and honey syrup, garnished with fresh seasonal fruit, choc sauce and powdered sugar.

Almond Baklava–

Almonds are chopped and mixed with granulated sugar then wrapped in phyllo pastry, baked, then soaked with honey and rosewater syrup, only enough for phyllo to remain crispy.

I'd recommend Kellari Taverna for a business lunch or corporate event.

(202) 535-5274

Downtown
1700 K Street NW
Washington, DC 20006
www.kellaridc.com