Balos takes its name from a lagoon on the outskirts of Crete, and its founding partners — Stefanos Vouvoudakis, Tom Tsiplakos, and Joe Ragonese, a restaurateur with decades of upscale dining experience in LA, NYC, and the Hamptons — built the restaurant around that namesake's warm, convivial feel.
The menu rotates seasonally, drawing on Greek seafood, spices, and fresh Mediterranean ingredients that shift throughout the year. The dining room is designed as an open-concept space meant to feel light and breezy.
Balos has built a local reputation as a special-occasion destination, with regulars returning for the elegant room and attentive service. Michelin selected the restaurant for its Washington DC guide in both 2024 and 2025.
The menu rotates seasonally, drawing on Greek seafood, spices, and fresh Mediterranean ingredients that shift throughout the year. The dining room is designed as an open-concept space meant to feel light and breezy.
Balos has built a local reputation as a special-occasion destination, with regulars returning for the elegant room and attentive service. Michelin selected the restaurant for its Washington DC guide in both 2024 and 2025.