About Nostos
This Tysons dining room bypasses Greek-restaurant tropes—ropes of garlic, blue-and-white everything—in favor of a soothing gray palette accented with bare-wood branches. The cooking is mostly traditional, but the artful plating makes it feel fresh and modern.
Taramasalata, the salty cod-roe dip, and pan-fried feta crusted with sesame seeds and drizzled with honey pair beautifully with the licorice-infused national drink, ouzo. You could make a meal of small plates, though it would be a shame to miss the beautifully grilled whole dorade slicked with olive oil and the elegant moussaka with the airiest of béchamels. Don’t overlook the wine list, which boasts an impressive lineup of Greek vintages.
Don’t miss:
- Fava-bean purée
- Grape leaves
- Branzino with olive oil and lemon
- Shredded phyllo with walnuts and honey (have it with vanilla ice cream)
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.
