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Bouboulina
Greek
The whole branzino is flown in from Greece, cured, air-dried for days, then grilled until the skin shatters, which tells you everything about the kitchen's priorities at this polished Pike & Rose restaurant. It reads like a classic American steakhouse, and you could easily miss the Greek thread running through it, which is exactly what makes that fish such a pleasantly disorienting moment. The owners also run Cava, which is quite the range.
One honor, in evidence:
The record strongest first
One number, weighted & current 53
How we scoreThe dishes from the writeups
- Whole grilled branzino Washingtonian, 2025
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