The vibe at this Greek newcomer, a spinoff of Rockville’s Mykonos Grill, may be lounge chic, but the food is as soulful as you’ll find on an Aegean isle. Stacked slate walls and oversize black-and-white photos add interest to a soothing backdrop of pale gray. Add to that a raft of Greek wines–we like the crisp Santorini Gavala, which pairs well with the charred octopus–and an opinionated (in a good way) waitstaff, and you’ve got the best of both modern and ancient.
What to get: Fried zucchini with yogurt-dill dip; kefalograviera cheese, flambéed tableside; taramasalata;slow-roasted lamb; fish (branzino, dorado, or sea bass) grilled with lemon and olive oil; moussaka; shredded phyllo with walnuts and honey.
Open Monday through Friday for lunch and dinner, Saturday for dinner. Moderate.
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.
