Why go: The all-mezze menu ranges from faithful renditions of Greek classics to inventive modern interpretations, and the high-energy dining room and bar dispense with Zorba the Greek clichés.
What to get: Cubes of feta with clover honey and fresh mint; a refined taramosalata; saganaki, the salty Greek flambéed cheese; village sausages and meatballs grilled over charcoal; the cinnamon-braised beef dish known as kokinsto, with a side of olive-oil fries for catching the juices; honey-drizzled Greek doughnuts called loukoumades.
Best for: Celebrations and group-dining—mezze are meant for sharing, and these small plates are often generously portioned.
Insider tip: Cava takes reservations only for lunch and on Sunday. Monday is $5-martini night, Tuesday half-price-bottle-of-wine night.
Open Monday through Friday for lunch and dinner, Saturday and Sunday for dinner.
See all 2008 Cheap Eats 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.
