Stepping into this Aegean-white Greek restaurant is a transporting experience, far from a Tysons office park. In the dining room, servers carve whole branzino tableside, splashing the fish in olive oil and lemon, and inflame brandy-spiked saganakicheese. A large menu of mezze and entrées is built for sharing. Opt for both, splitting dips such as smoky eggplant and tapas like grilled octopus, and finishing with a generous portion of fish or meat (the tender lamb shank over orzo is a favorite). Baklava fans will find three styles—our pick is the baxevanis layered with apple, apricots, and ice cream. Moderate to expensive.
Also great: Tzatziki and fava dips; horiatiki salad; spanakopita; house-made dolmades with pine nuts and herbs; grilled lamb chops.