Owner Chris Panagiotopoulos sprinkles Parmesan cheese over his penne with meatballs at Talia’s Cuzina. (Katherine Frey/The Washington Post)

Owner Chris Panagiotopoulos sprinkles Parmesan cheese over his penne with meatballs at Talia’s Cuzina. (Katherine Frey/The Washington Post)

Talia’s Cuzina: Takeout with a flexible approach to Greek and Italian cooking

“Inside Panagiotopoulos’s chest there beats an Old World heart, which takes comfort in the painstaking preparations necessary to produce the juicy, full-flavored meats in his sandwiches, salads, pastas and homemade sauces.”

Washington Post