This Tysons dining room bypasses Greek-restaurant tropes—ropes of garlic, blue-and-white everything—in favor of a soothing gray palette accented with bare-wood branches. The cooking is mostly traditional, but the artful plating makes it feel fresh and modern.
Taramasalata, the salty cod-roe dip, and pan-fried feta crusted with sesame seeds and drizzled with honey pair beautifully with the licorice-infused national drink, ouzo. You could make a meal of small plates, though it would be a shame to miss the beautifully grilled whole dorade slicked with olive oil and the elegant moussaka with the airiest of béchamels. Don’t overlook the wine list, which boasts an impressive lineup of Greek vintages.
- Fava-bean purée
- Grape leaves
- Branzino with olive oil and lemon
- Shredded phyllo with walnuts and honey (have it with vanilla ice cream)