Formerly known as Marcella’s, this popular stop now offers Greek as well as Italian specialties. On the Italian side are red-sauce classics like lasagna ($10.95); sausage and peppers with linguine ($10.95); and pasta with eggplant, garlic, and house-made mozzarella ($9.50). The secret’s in the sauce, which is robust and slightly spicy.
A more delicate take is the spinach agnolotti with a creamy drizzle of pesto ($9.95). Pizzas ($8.95 to $12.95) are available, though not up to the rest of the fare. Textbook spanakopita, pastitsio, and moussaka with rich béchamel ($5.95 to $12.95) shore up the Greek end of things. Sweets including cinnamony baklava ($4.50) and flaky sfogliatelle ($3.25), a shell-shaped pastry filled with almond custard, make for an ethnically correct finish.
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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.
