Mike Isabella’s G opens Friday, followed by “Sunday Gravy” next month

Fans of Mike Isabella’s food, mark your calendars: Friday at 11 a.m. is when the “Top Chef” alumnus launches G, his 46-seat sandwich shop, while Aug. 3 is the date he plans to unveil his evening-only tasting menu in the same 2,000 square feet at 2201 14th St. NW.

The busy chef, who just weeks ago rolled out the Greek restaurant Kapnos, will be selling his line of more than a dozen Italian sandwiches on Day 1 at G for a mere $5 each, with proceeds going to the American Cancer Society. The regular price for the sandwiches ranges from $9 to $14.


G sandwich shop's meatball sub is served with a pork-neck ragu. (Greg Powers)

Look for updated twists on old favorites. Chicken Parmesan, for instance, will be served with a gravy made from chicken legs and sausage spices; G’s meatball sub comes with a ragu of pork necks. “Rich and messy,” says the chef of his headliners, which will be packed in sesame seed rolls.

G’s four-course tasting menu, offered Wednesday through Saturday, will go for $40 a diner. Among the expected main courses will be bread-crusted bass and aged duck breast with beet panzanella. Dinner reservations can be made on City Eats.

There’s more: Beginning Aug. 11, Isabella will stage “Sunday Gravy,” a fond nod to the end-of-the-week family meals of the chef’s New Jersey childhood. Also priced at $40 per diner, Sunday Gravy will offer a homier spread of food, starting with Parmesan cheese and fried calamari, moving on to red- or white-sauced house-made pasta and sausages, and ending with dessert, gelato sundaes included.

The chef’s inspiration for the last idea? The parade of strollers he has noticed outside Kapnos on weekends. “Fourteenth Street is very family-oriented,” he says.

Go to gsandwich.com for more information.

Weaned on a beige buffet a la “Fargo” in Minnesota, Tom Sietsema is the food critic for The Washington Post. This is his second tour of duty at the Post. Sietsema got his first taste in the ‘80s, when he was hired by his predecessor to answer phones, write some, and test the bulk of the Food section’s recipes. That’s how he learned to clean squid, bake colonial cakes and distinguish between nutmeg and mace.
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