The fine dining menu of Chef Nick Stefanelli is now available à la carte.
After a long pandemic delay, Nick Stefanelli opened the fine dining Greek restaurant Philotimo in January 2022. However, a fire broke out a few month later and forced it to close. After more than a decade, the restaurant in downtown DC is set to reopen on Friday, October 27 with a limited number of reservations. It will officially debut Wednesday, November 1 at its full capacity. The restaurant’s younger sibling Kaimaki, a casual cafe serving Greek street food, coffee and cocktails next door, will reopen a few months later.
Stefanelli explored his Italian roots at Masseria, near Union Market. He also visited Italian eateries Officina on the Wharf as well as Officina Cafe in downtown. Philotimo pays homage to his Hellenic family members who immigrated to America during the 1920s. He wants to explore the locality of Greek food and highlight small producers such as olive oils, honey, dried herbs and other products. After the fire, there will be a new à la carte menu instead of its five-course fixed price that started at $108 a person. Stefanelli states that the only exception is a quarterly tasting menu event focusing on different areas of Greece.
You can expect a variety of appetizers, from the traditional spanikopita to dolmades and a creamy tartarmasalata-stuffed loukoumades. (Caviar is optional). Stefanelli will continue to serve his favorite dishes, such as veal stuffed dumplings served with brown butter and yogurt or hearth-roasted Lamb with fresh lemon and oregano. The rice-stuffed bell peppers he requested so often from his mother will also be on the menu. The new item is whole grilled fish imported from Greece directly, which are daily catch from the Mediterranean.
The insulated wine storage, which contained 4,000 mostly Greek bottles, was fortunate enough to be spared damage. Stefanelli confirms that “all the wine has been saved”. Stefanelli says, “We are building on our collection.” A cocktail menu includes an olive oil martini as well as a rum-infused drink with baklava.
Stefanelli says that the fire which forced the closure of the restaurant occurred in the middle dinner service last June: “My general manager at the time told me to go upstairs as there was smoke in the alcohol room.” The entire restaurant filled with smoke in just 25 minutes.
Stefanelli claims he has never received a definitive explanation for the cause of the fire. However, investigators have told him that they believe the heat buildup behind the tiles was caused by the exhaust of kitchen appliances. This led to the blockage in the wall turning into “a giant piece of coal, which combusted within the wall.”
Smoke caused extensive damage in the dining area, even though the fire had been contained. Stefanelli explains that it took almost an entire year before they could start the rebuilding process. It was necessary to replace almost everything. The design and layout of the room, including the Eucalyptus branches on the mezzanine floor and the woven rope chandeliers remain unchanged. Stefanelli said the new look of the dining room is “darker and moodier”, with an iridescent metallic ceiling.
Stefanelli hopes that this time he can keep the fire under control: “We are cooking on a hearth with a burning flame,” he says. We’re going to light a fire each night.
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