About Nostos
This modern Greek restaurant is a popular lunchtime attraction for the Tysons corporate crowd, but it’s at night that the place goes all glowy and candles warm up the slick, earth-toned dining room designed to evoke an Aegean village. Start with a sampler of dips such as an olive-oil-doused fava-bean purée, dill-flecked tzatziki, or tangy roast eggplant. Then graze on rounds of small plates—the kitchen turns out delicate spanakopita, crispy nuggets of cod, and grape leaves drizzled with a lemony sauce inspired by avgolemono soup. Heavy on rich béchamel, a hunk of moussaka makes for a hearty main course—we like to balance it with a Greek salad of cucumbers, red onion, tomatoes, feta, and capers.
Open: Monday through Friday for lunch and dinner, Saturday for dinner.
Don’t Miss: Grilled haloumi cheese; lentil soup; Greek-style meatballs; grilled swordfish skewers; baklava.
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.
