Washington, D.C.'s newest Greek eatery, Kapnos, features whole pigs, lambs and ducks slow-roasted on open spits, manned by CIA graduate George Pagonis and his brother, Nick.
"Times have changed," George said. "I got a lot of inspiration from the younger chefs and the way they refined the older generation's dishes. That’s what we’re doing now. At the same time, the animal cooking on the spits, you can’t get more old school than that."