100 Very Best 2014Chalk white and stone evoke the stark beauty of the Cycladic islands. Meanwhile, the kitchen hums along at a more refined level than many of the grandmotherly Greek spots that proliferate around Washington. Extra-silky taramasalatais sided with griddled pita that could stand alone as a nibble. Rectangles of grilled haloumi, the tangy Cypriot cheese, sit atop perfectly cooked beets. Moussaka gets a makeover with paper-thin sliced zucchini, potato, and eggplant layered with beef and finished with an elegant béchamel. Desserts are also worth paying attention to—especially bougatsa, a baked phyllo creation oozing warm custard. Expensive.
Also great: Greek salad; white beans with lemon and olive oil; kefalograviera and sesame-feta saganaki; grilled whole fish; lamb shank with orzo.
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.
