According to most restaurant critics, the perfect Greek meal is served on a plate, which rests on a table with legs. Today's Groupon dishes up bubbling shrimp saganaki and luscious grilled octopus the traditional way. For $20, you'll get $40 worth of Greek cuisine and drinks at Mourayo, the Washington Post Editor's Pick and one of the Washingtonian's Top 100 Restaurants of 2009.
Located in Dupont Circle at 1732 Connecticut Ave., NW, Mourayo is heaven for people who firmly believe that heaven smells like retsina and olive oil. The food is traditional Greek with a modern twist. Think truffle sauces, octopus-ink art, and novel combinations such as a salted cod fillet sautéed with sun-dried tomatoes and potato skordalia ($21.95) or the Pythagoras Theorema (pork loin with figs, almonds, cheese, and honey, $21.95). They also serve delectable desserts, such as homemade ravani cake with rose petals in a wine sauce ($8.25). Check out the full menu to see the whole array of Greek-inspired concoctions. Dinner begins at 5:30 p.m. daily, and Mourayo is now open for lunch Tuesday–Sunday from 11:30 a.m. to 3 p.m.
The atmosphere is intimate (the place is small, so make reservations). The blue and white color scheme, portholes, sailor-costumed waiters, and steam-powered whaling harpoon complete Mourayo's nautical theme. You'll feel almost like you're aboard S.S. Greek Ship, sailing the Mediterranean as Captain Ahab the Greek serves up the freshest, and deadliest, catch.
- Dupont Circle isn't as delicious as it used to be…yet certain restaurants pull me back to the neighborhood, and one of them is Mourayo...Mourayo is not your papa's Greek restaurant. While it's possible to find phyllo-wrapped cheese pies and lamb chops on this menu, such common traditions are outnumbered by the likes of squid-ink soup, duck moussaka and (in winter) a goat stew that wards off any chill with chunks of soft meat served with a drift of tart yogurt in a vegetable-laced broth. – Tom Sietsema
- The food and service was exceptional, the menu was unique and offered dishes from octopus- grilled and salt incrusted [sic] fish to pork loin medallions with figs and manouri cheese. The servers were very educated on the menu and they listened to all of our questions. – joe mangest, Urbanspoon
- This is a spot very much worth checking out with fantastic food, wine, and service. I'm not even a fan of crab meat, or scallops but this place had me asking for seconds. The pita bread is also quite good, always the first indicator of a good spot. – Good Eats, Washington City Paper