Greek celebrity chef, cookbook author, and restaurateur, Argiro Barbarigou (of the restaurant, Papadakis in Athens, Greece) helped launch Alfa Piehouse in downtown DC last week at 1750 H Street NW. Alfa Piehouse is a collaboration between Chef Argiro and Alfa (Greece’s leading pastry company). I was lucky enough to meet and spend some time with Chef Argiro and Katerina Koukoutaris of Alfa before they headed back to Greece. Everyone at Alfa Piehouse was very friendly and welcoming.

Chef Argiro Barbarigou & Alfa’s Katerina Koukoutaris Serving up Goodies!

Let’s talk about authenticity. Alfa Piehouse imports most of its ingredients (olive oil, olives, honey, yogurt, herbs, etc.) from Greece. So, when Alfa sells Greek yogurt, it is from Greece, and not just Greek-style (yet American-made) yogurt.

Their olives and olive oil are excellent. I was talk to first smell and then drink a little of the oil (which I did). I even compared their Kalamata olives with Wegman’s when I got home, and Alfa’s were more flavorful.

Alfa Piehouse makes their own phyllo dough (yes, really!) which they use in a variety and shapes of stuffed phyllo dough creations including Spinach Pie, Cheese Pie, Olive Pie, Orange Pie, Pumpkin Roll, Baklava, etc. Breakfast (including French Toast), salads, and sandwiches are on the menu as well.

While there are many vegetarian options here, there are also a few that are also dairy free such as the Crete Pie (leeks, greens, and herbs), Double Pumpkin Roll, Apple Roll, Bougatsa Pie (custard), and Paros Pie (potatoes and onions).

Alpha Piehouse is open Monday through Friday 6 am-6 pm.

-JAY

Editor’s Notes: Google Translate was used to make Argiro Barbarigou‘s website readable in English but it is unsure how good a translation it is, since I don’t speak Greek. Clicking the above images twice (slowly) will allow you to see them in a larger size.