About Trapezaria
In an unabashedly white-collar city like Washington, there aren’t a whole lot of blue-collar restaurants of worth—places with good food, moderate prices, and little pretense. The appeal of Trapezaria is that it occupies a point on the spectrum almost equidistant from fine dining and diner. Tablecloths grace the tables, but none of the plates that find their way to those tables is particularly pretty. And that’s as it should be—you’re here for rib-sticking satisfaction, not style. The dips, such as the taramasalata, all pop; the avgolemono is lemony and comforting; and the bigger plates, including the marvelous fried cod with skordalia—a kind of Greek fish and chips—have an assured simplicity.
Don’t miss: braised eggplant; tiropitas (cheese-filled pastries); broiled lamb chops; grilled octopus; moussaka; semolina custard; yogurt with honey.
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.
