100 Very Best 2014Stepping 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.
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.
