A first look at Nicholas Stefanelli's Philotimo in Washington, DC.
To do so, Stefanelli, who is half Greek and half Italian, traveled extensively through the country, making connections with modern-day purveyors, and researched Ancient Greek foodways to find the roots of the country’s multi-cultural, regional dishes. Take pasta, for example. At certain points in time, Sicily and Puglia were part of Greece, while Corfu and Crete were part of the Venetian Empire. This is why pasta, like kritharaki or orzo, became integrated into Greek cuisine.
Then diners may select their next three courses—pasta, vegetables, fish or meat. Expect hand-rolled barley pasta with lamb broth and mizithra cheese, which is found in Crete; seashell-shaped gogges pasta that is seen in Corfu and Puglia; and Middle Eastern A traditional porridge used to break fast on Easter is the inspiration for the pitsouni magiritsa presentation, which features squab two ways, served in and with a congee-like rice soup. Sinagride plaki features baked Madai snapper with tomatoes and capers. And for the arnaki lemonato, they slow-cook Shenandoah Valley lamb with spinach and sunchokes.
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