Our Mom in the media

April 12, 2019

"Where Washington, D.C.'s elites sleep" - Mansion section

Notable Stops & Shops in Great Falls, Virginia:

Our Mom Eugenia

"Brothers Phil and Alex Hobson run the neighborhood Greek restaurant with their mother, chef Eugenia Hobson. Try the saganaki, which is fried kegalograviera cheese set aflame with brandy."

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January 30, 2019

"Chef, co-owner Eugenia Hobson, whose traditional Greek cooking earned plaudits at Nostos and the shuttered Mykonos, serves her classic spreads, grilled fish and chicken, octopus and vegetable specialties, not to mention her lavish desserts, in a charming enclave in Great Falls. She is joined by her sons, who watch over a minimalist dining room that showcases their Hellenic heritage with art, memorabilia and vibrant Greek blue accents."

March 11, 2018

"Rustic, yet modern, Our Mom Eugenia is a casual neighborhood restaurant with wood paneling from a Virginia barn and whimsical paintings of Greek life adorning the walls. Several family style tables are available for groups, and you may hear a few diners speaking Greek around you.


We were greeted by one of the owners, Philip Hobson, who works in the front of the house. Philip and Alex Hobson are Chef Eugenia Hobson’s sons who opened this restaurant with their mother, and then named it in her honor. On this chilly day, the warm interactions make you feel like you’ve been invited into the Hobson family home."

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August 27, 2017

"Brothers Phil and Alex Hobson showed everyone how proud they were of their mother when they named the Greek restaurant they were opening with her last December. Three words — Our Mom Eugenia — pretty much convey the sense of family customers can expect at the homespun enterprise, a replacement to a pizza place tucked in a shopping center in Great Falls. 

Two words — Eugenia Hobson — are all the tip you need to check out the menu. Before going into business with her sons, Hobson cooked at the reputable Nostos in Vienna and Mykonos Grill in Rockville. She knows her way around spanakopita and lamb chops.

Having dropped by a couple times recently, I admire the chef as much for her parenting as for her cooking skills. Phil, a former basketball player in Greece and Italy, and Alex, a former Internet executive overseas, are solid ambassadors in the dining room, turning first-timers into regulars with their ready smiles and carefulness. Watching the brothers inspect the tables with the eyes of generals surveying troops makes me wish more restaurants made sure to brush crumbs from seats between uses.

If there’s more than one of you, ease in with some spreads. Eighteen dollars buys a trio, and practice has taught me to spring for the puree of yellow split peas sparked with minced red onion (fava, not to be confused with the bean), potatoes mashed with garlic and olive oil (skordalia) and fish roe, olive oil and lemon juice whipped into a pink dip. The last, taramasalata, touts the silken texture of mayonnaise and a delicate taste of the sea. 

If you only ate vegetables here, you’d dine well. Fresh-tasting spinach, onions and feta enhance every bite of spanakopita, phyllo-wrapped triangles offered as both an appetizer and a main course. On another plate, thick-cut beets shine. Tangy with balsamic vinegar and showered with crushed pistachios, they circle a scoop of mom’s good mashed potatoes, set off with an olive garnish.

The chef hails from the Greek island of Zakynthos, where fish gets a lot of attention and the food tends to be lighter, says Phil Hobson. Fingers of fried cod in a light batter, a starter served with skordalia, back him up. Moussaka does not. Then again, no one orders layers of eggplant, ground beef, potatoes and a curtain of bechamel thinking it’s going to be light. For my taste, the construction here is a smidgen sweet with warm spices."

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Washingtonian (Ann Limpert & Anna Spiegel)

August 01, 2017

"Peer into the kitchen at this quaint strip-mall gem and you really will find a mom named Eugenia. The chef, who once worked at Nostos in Vienna, now has a place of her own, thanks to her two co-owner sons. The place exudes charm with thoughtful details - such as tiny bouquets on every table - and the kind of robustly flavored, unprettified Greek cooking you’ll find in many home kitchens. Start with a sampling of vegetarian appetizers (“Whatever Eugenia feels like,” said the server). On a recent afternoon that meant silky, long-cooked eggplant perked up with mint and feta, beets with pistachio skordalia, and gigante beans in tangy tomato sauce. Moussaka, spread with béchamel, is so hearty it could count as lunch and dinner. A lamb shank with orzo was similarly substantial but shy on flavor. Don’t miss pastries both savory (an appetizer of phyllo-wrapped feta paved with sesame seeds) and sweet (textbook baklava)."

May 01, 2017

"The menu leans heavily on shared smaller plates: meatballs as tender as a loosely packed burger and just as juicy; long swaths of zucchini beer-battered to a crispy, light effect and even better swiped through an extra-thick dilly tzatziki sauce; and a light mousse of fish roe and potato keeps only a whiff of the sea.

The octopus must have spent time in a sous vide machine. The interior was creamy, almost custard-like, while the skin proved time on the grill. But no—like so much of the menu, the techniques are simple. The ingredients are simple. It almost felt like Hobson couldn’t believe someone called to ask about her recipes. Most dishes use a variation of salt, pepper, oregano, garlic, lemon, honey, oil and maybe one or two other items, but nothing ventures into the exotic or newfangled. The octopus, imported from Portugal, is baked in an oven for an hour and a half with pepper, bay leaf and a little red vinegar. No salt, says Hobson. The water-dweller stores enough naturally."

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