100 Very Best 2017It’s undeniably romantic to dine under the stars on the patio of this Greek-Italian eatery, covered by wisteria in summer, warmed by fire pits in winter. Chef Anthony Chittum serves an à la carte menu here and in the atmospheric bar, where you’ll find an array of share plates such as lemony shaved cabbage and peanuts, fried halloumi cheese, and hearth-roasted meats. A cozy carriage house hosts prix fixe dinners, four- and six-course menus that are worth the splurge; generous “tastes” might include mushroom risotto with fried rosemary or venison loin. Anywhere you choose, drinks are exceptional—from the prodigious Mediterranean wine list to rare beers and cocktails with Greek spirits such as tsiporou, a grappa-like digestif. Expensive to very expensive.
Also great:octopus with green olives; potatoes with paprika aïoli;meatball with fried egg; Greek sundae with mastic ice cream and almonds.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
