100 Very Best 2014Casual-rustic digs, clever takes on Greek mezze, and gentle
prices make these eateries among the buzziest around. Sometimes the
kitchen takes liberties with tradition—gyros, for example, are fashioned
into sliders—but it’s usually to the good, and chef Dimitri Moshovitis
understands that a bit of innovation goes a long way. And though it might
seem there’s little reason to stray from the small plates, a whole
branzino crisscrossed with char marks convinced us otherwise.
Don’t miss:Feta with jalapeños; zucchini fritters;
taramasalata;pork mini-pitas; lamb sliders; Opa Opa Shrimp; Cava
Fries with feta and kefalograviera cheese.
DC and
Clarendon Open: Monday for dinner, Tuesday through Friday for
lunch and dinner, Saturday and Sunday for brunch and dinner;
Rockville Open: Monday through Friday for lunch and
dinner, Saturday for dinner, Sunday for brunch and dinner.
Moderate.
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.
