100 Best Restaurants 2012: Nostos

Restaurant Arrivals We’re Most Excited About


The vibe at this Greek newcomer, a spinoff of Rockville’s Mykonos Grill, may be lounge chic, but the food is as soulful as you’ll find on an Aegean isle. Stacked slate walls and oversize black-and-white photos add interest to a soothing backdrop of pale gray. Add to that a raft of Greek wines–we like the crisp Santorini Gavala, which pairs well with the charred octopus–and an opinionated (in a good way) waitstaff, and you’ve got the best of both modern and ancient.

What to get: Fried zucchini with yogurt-dill dip; kefalograviera cheese, flambéed tableside; taramasalata;slow-roasted lamb; fish (branzino, dorado, or sea bass) grilled with lemon and olive oil; moussaka; shredded phyllo with walnuts and honey.

Open Monday through Friday for lunch and dinner, Saturday for dinner. Moderate.

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 Petworth.