Mike Isabella, right, helps plate the party food at the opening of his new Georgetown restaurant, Bandolero, which features what he calls “modern Mexican” food. Photograph by Jeff Martin.
Tacos of mahi-mahi, chipotle, avocado, and lime. Photograph by Jeff Martin.
Sopes of lamb and chipotle goat cheese. Photograph by Jeff Martin.
Flauta of pork cheek, red chile sauce, and Añejo. Photograph by Jeff Martin.
The margarita served at the Bandolero opening party, made with premium tequila, blood orange, Grand Marnier, and lime. Right now the restaurant is open only for dinner but will soon open for brunch and lunch, too. Photograph by Jeff Martin.
Greg O’Neill of GregsListDC contemplates the potency of what he’s about to consume. Photograph by Jeff Martin.
Old friends from season six of Top Chef, Jennifer Carroll and Mike Isabella. Photograph by Jeff Martin.
Star Dodd and DJ Aly of Mix 107.3. Photograph by Jeff Martin.
Everett and Sarah Crossland. Photograph by Jeff Martin.
Jessica Sidman and Sangeetha Sarma. Photograph by Jeff Martin.
No one at the Bandolero party went empty-handed—of food, drink or, as they exited, swag. Photograph by Jeff Martin.
How to make a margarita. Get tatted up. Shake. Pour. Photograph by Jeff Martin.
Amanda McDougall and Amber Pfau. Photograph by Jeff Martin.
In the kitchen, meticulously preparing the taquitos with snapper, charred mango, jicama, and peanuts. Photograph by Jeff Martin.
From Birch & Barley, Kyle Bailey with his wife and pastry chef, Tiffany MacIsaac. Photograph by Jeff Martin.
Tuna tartare taquitos. Photograph by Jeff Martin.
