Lunch at Kellari

I blogged a few days ago about a new, upscale Greek restaurant that has opened in downtown Washington, D.C. It's called Kellari. There are three Kellari locations in New York City, and I ate lunch at the new D.C. outpost yesterday.

The menu at Kellari is seafood-centered menu, and several fresh fish are available (grilled) each day. The grilled Dover sole was excellent, very flaky. Yet, at the price that I paid ($40) for it, there should have been some roasted potatoes or frites served alongside it.

I started my meal with a bowl of the classic Greek soup called Avgolemono, and it was fine but not impressive. I'd give it a grade of a B.

I was told that Kellari's baklava was exceptional, but it was one of more bland baklavas that I've ever eaten -- not as flaky as baklava typically is, and the sweetness seemed to smack more of sugar, not honey. The flavor lacked sophistication.

I really liked the dish of diced radish, hummus and olives that was served gratis as a kind of antipasta-appetizer. The hummus tasted great on the grilled bread that was served with it. There is a good, diverse selection of wines by the glass, including a few Greek wines.

Although Kellari is a very nice space, the price point is going to be a stretch for anyone who isn't on an expense-account lunch. Those kinds of lunches are still had in the K Street corridor, but it's a limited market. And the food I ate didn't "wow" me enough to make the price point seem reasonable.

Dreaming of Avgolemono

Just yesterday, I passed a newly opened Greek restaurant at 17th and K Streets in Washington, D.C. It's called Kellari Taverna, and here's a Zagat interview of Kellari's owner. It's an upscale restaurant with a virtually all-seafood menu (which, combined with the recession, may pose a challenge to its success).

Anyway, I stopped to peek inside. Very handsome decor. Then I read the restaurant's menu, which was posted outside.

My eyes immediately stopped at the word Avgolemono, a pale yellow soup made with lemon and chicken stock that sure warms you up on a chilly evening. I've always enjoyed eating that soup, but it is not an item that every Greek restaurant prepares. As far as I'm concerned, Avgolemono is Greek for "comfort food." I still have fond memories of the first time I ordered Avgolemono. It was at a Greek restaurant in Chicago.

Once I got home, I went online and started looking for Avgolemono recipes. They aren't easy to find.

I found this article on the website Serious Eats, which is accompanied by a recipe. The egg yolk addition looks a bit tricky. I've made Bearnaise sauce before so I know I'm capable of doing it, but there's simply no margin for error when it comes to incorporating egg yolks into a hot dish.

Maybe I'll try it sometime. Better yet, maybe I'll just let the chef at Kellari make it for me.