Neighborhood Eats: Mykonos Grill

Whitewashed dining rooms with accents of Aegean blue hint at an island idyll even if you’re a stone’s throw from Rockville Pike. Have an ouzo and share a round of mezze—airy taramosalata, brittle-crusted fried kefalograviera cheese, smoky eggplant melitzanosalata. You can make a meal of the little plates or move on to more substantial ones like the dewy whole fish with olive oil and lemon or the unconventional moussaka.

-March, 2008 

Don’t Miss Another New Restaurant—Get Our Food Newsletter

The latest in Washington’s food and drink scene.

Or, see all of our newsletters. By signing up, you agree to our terms.
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.