Photo: Melissa O’Neil
New York City restaurateur Stavros Aktipis talked with Zagat Buzz about his plans to open a branch of Kellari Taverna in DC this October. The Greek restaurant will spotlight unusual species of fish flown in from Europe.
Zagat Buzz: Why did you decide to branch out into DC?
Stavros Aktipis: It is a beautiful city, where people are interested in good food, and it does not have another restaurant serving our type of cuisine. Also, the proximity to NYC makes it easier to coordinate the shipments of fish we get several times a week.
ZB: Why did you pick the K Street NW area?
SA: It is a mature part of town with several well-established successful restaurants, and a significant lunch business. We want to tap into that same market.
ZB: What is special about the cuisine you will serve?
SA: Our focus is on the highest quality seafood, simply prepared with olive oil and herbs, and grilled over charcoal. We will be serving fish like lavraki and tsipoura from Greece, giant Madagascar shrimp and langoustines from Scotland as well as Florida snapper. Customers will be able to choose their fish from a display in the dining room; then it will be cleaned and prepared in a healthful Mediterranean way. We will also serve salads using locally sourced produce, as well as pastas and an array of mezéthes [appetizers]. Our prix fixe lunch, offering several choices for each course, is very popular in NYC.
ZB: We hear that you are transforming the dark, clubby space [formerly Restaurant K] to evoke the Ionian countryside. Can you tell us about the decor?
SA: The overall effect will be elegantly bright. We are keeping the long mahogany bar, but are installing a raw bar and paving that area with white stone. Live seafood on ice, in a lovely wooden cabinet, will be the centerpiece of the antique white-walled and pale oak–floored dining space. "Kellari" means "wine cellar," so displays of our Greek and international vintages are an important part of the decor.
ZB: Do Greek wines pair especially well with seafood?
SA: They [are made from] different grape varietals, and tend to be younger wines. Over the past 10–15 years, there has been a major improvement in Greek winemaking. The wines are light – even the reds – and fruity, which makes them friendly to fish. We will list about 100 Greek wines as well as 200 from elsewhere around the world.
– Olga Boikess