Cuisine: José Andrés’s reimagined Greek, Turkish, and Lebanese mezze have purists admitting that these clever redos are often better than the classics.
Mood: An all-white palette and candles make the space shimmer. It might be romantic if not for the near-deafening buzz from the bar and other diners.
Best for: Groups out on the town or enjoying a pre– or post–Verizon Center meal.
Best dishes: Gigantes (lima beans on steroids) with kale; airy taramasalata; roasted cauliflower with pine-nut purée; zucchini-and-cheese fritters; adana kebab with harissa and sumac onions; lamb shank over eggplant purée; visne (cherry) soufflé with muscat-spiked yogurt and sour-cherry sorbet.
Insider tips: Limited reservations are available every night, but you usually have to call a few weeks in advance to get a prime weekend slot.
Service: ••
Open Monday through Friday for lunch and dinner, Saturday and Sunday for brunch and dinner. Moderate.
See all of 2009's 100 Best Restaurants
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
