I'll have the usual. Tom Sietsema picks restaurants where he'd like to be a regular.
Overlook the hard-to-spot location in an otherwise ordinary office building in Tysons Corner. At Nostos, you'll get a taste of Greece first in the neat, chalk-white setting and again in the cooking of chef Eugenia Markesini Hobson. Just about everything but the bread and the ice cream originates in the kitchen, a sleek spinoff of the popular Mykonos Grill in Rockville. Put the warm pita to use by ordering a few dips: whipped fish roe bright with lemon and roasted eggplant bold with garlic. I could make a meal of the mezedes, small plates - burger-size beef meatballs, tender grilled octopus, flaky spinach pie - that take into account every whim. But the entrees merit saving some room. If your server sounds excited by tonight's lamb shank or whole grilled fish, chances are you will be, too.
