About Nostos
Tucked away in a Tysons office park, this white-on-white Greek restaurant runs traditional, which is in many ways an asset—wine-braised lamb shanks are meltingly tender, spreads including smoky eggplant feel light, and fresh catches such as branzino arrive moist and simply dressed with fruity Greek olive oil. The kitchen’s particular strengths come forth in seafood small plates such as sweet shrimp stewed in tomatoes and feta. Don’t be shy about asking for guidance when it comes to the extensive list of Greek wines, yielding a lush Peloponnesian rosé, among other delicious finds.
Don’t miss: Horiatiki salad, with tomatoes, cucumbers, and feta; stuffed grape leaves; taramasalata; sesame-crusted feta with honey; beef meatballs with tzatziki; crumbled baklava with ice cream.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
