100 Best Restaurants 2008: Jaleo
No. 53: Jaleo
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli, Dave McIntyre
Comments () | Published January 1, 2008
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Jaleo - Penn Quarter
Address: 480 Seventh St., NW, Washington, DC 20004
Phone: 202-628-7949
Neighborhood: Penn Quarter/Chinatown, Downtown
Cuisines: Tapas/Small Plates, Spanish/Portuguese
Opening Hours: Open for lunch and dinner Sunday and Monday 11:30 AM To 10:00 PM; Tuesday through Thursday 11:30 AM to 11:30 PM; Friday and Saturday 11:30 AM to midnight. Open for brunch Saturday and Sunday 11:30 to 3.
Nearby Metro Stops: Gallery Place-Chinatown, Archives-Navy Memorial
Price Range: Moderate
Dress: Informal
Noise Level: Rowdy
Reservations: Not Accepted
Best Dishes Stone-size boiled baby potatoes with a mojo verde sauce; a good and garlicky gamba al ajillo; house-made grilled sausage with white beans; bacon-wrapped dates; beet salad with pistachios.
Price Details: Tapas $3.95 to $9.95; entrées $14.95 to $16.95.

Cuisine: Spanish tapas designed by star chef José Andrés and served with style in the rollicking center of the local small-plates movement.

Mood: The party started in 1993, when DC’s Penn Quarter was a run-down warren of abandoned buildings. Andrés is rarely seen here nowadays, but Jaleo remains the flagship of his empire. The crowds keep coming for sangría, a glass of bubbly cava, or to see what Andrés has paired tomato with this time. The successful Bethesda and Crystal City branches have never equaled the energy and quality of the original.

Best for: Dinner before a play at the Shakespeare Theatre or a game or concert at Verizon Center, first dates, after-work drinks, a languid liquid lunch.

Best dishes: The tapas menu changes, but less than it used to—look for the classic potato tortilla, a cold omelet; a palate cleanser of watermelon with tomato; garlicky octopus doused with paprika; anything cooked on the plancha; fried swordfish; endives with goat cheese, oranges, and almonds; and the city’s best flan.

Insider tips: Jaleo stays fresh by occasionally bringing trendsetting young chefs from Spain for cameos and by taking the small-plates theme to an extreme with pintxo—minimalist bites served on toothpicks. A reserve list presents the newest wines from Spain.

Service: ••½

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Posted at 12:00 AM/ET, 01/01/2008 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews