Alfa Piehouse Launches First Cafe with Washington, D.C., Opening


Alfa Piehouse a restaurant specializing in Greek cuisine, opened its first café on Monday in Washington, D.C.

The 21-seat Piehouse is open from 6 a.m. to 6 p.m.and offers a variety of savory and sweet Greek pies (or pastries), healthy salads, delicious sandwiches, a Greek yogurt bar, desserts and coffee, and even vegetarian and vegan/non-dairy options.

Alfa Piehouse is a collaboration between Alfa, Greece’s leading pastry maker, and Argiro Barbarigou, a Greek celebrity chef, restaurateur, and award-winning cookbook author.

“I am ready and honored to carry ‘the Olympic torch’ of Greek cuisine on behalf of my beloved country, to share the spirit of Greece that inspires and transcends,” Barbarigou says. 

Some breakfast items include: Traditional Feta Cheese Pie: thin fyllo layers stuffed with authentic Greek feta cheese with Kalamata extra virgin olive oil; Alfa Café American Breakfast, puff pastry, free-range eggs, bacon, Gruyere cheese, and chives; Bougatsa Pie Vegetarian, a non-dairy dish made with custard, crunchy fyllo layers, sprinkled with powdered sugar, and cinnamon; Greek iced coffee, espresso or cappuccino Freddo.

For lunch: Superfood Salad, mixed spring leaves, avocado, flax seeds, pomegranate, orange filets, quinoa, wild rice, barley, almonds, black beans, beluga lentils in citrus vinaigrette, and extra virgin Kalamata olive oil; Kihi Pies, stuffed with authentic Greek feta cheese and a choice of spinach or Kalamata olive paste and Kalamata extra virgin olive oil, this is the traditional pie of Kozani where Alfa is located; Traditional Country Spinach Pie, spinach, wild greens, herbs, authentic Greek feta cheese with Kalamata extra virgin olive oil; The non-dairy Crete Pie Vegetarian, a double roll with thin crunchy fyllo, stuffed with a selection of leeks, wild greens, and herbs with Kalamata extra virgin olive oil; Manouri Koulouri Sandwich, spiral shaped Greek sesame encrusted bread, brushed with extra virgin olive oil and stuffed with grilled vegetables, Santorini dried tomatoes, manouri cheese, basil, and mint sauce. 

Sweet pies and desserts include: Classic Baklava, pistachios, walnuts, and crispy, syrup thin in fyllo layers; Non-Dairy Double Pumpkin Roll, pumpkin custard, and crispy fyllo sprinkled with cinnamon sugar; Chocolate Cake, chocolate, Kalamata extra virgin olive oil, and hazelnuts drizzled with chocolate honey glaze.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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