About Athena Pallas
|Date-Night-Worthy||Good for Groups|
Really good home-style Greek cooking can be hard to find in Washington, which is why this family-run dining room ringed by pictures of sun-drenched islands is such a find. Order a bottle of Grecian wine and settle in over velvety taramasalata with warm pita wedges, grilled octopus doused in an oregano-heavy red-wine vinaigrette, and a molten block of kasseri cheese proffered in a sizzling skillet. Cobbling together a meal of such small plates is tempting, but then you’d miss the Mediterranean comfort fare—beef-stuffed grape leaves in a creamy lemon sauce or sweet shrimp bobbing in tomato-feta stew. The service matches the food: unfussy but warm, and quick to please.
Also good: Red-pepper-and-feta spread; imam bayildi (stuffed eggplant); moussaka; whole grilled fish of the day; warm cream-stuffed phyllo.