Chaia is Open and Serving Vegetarian Tacos in Georgetown

The popular "farm-to-taco" stand moves from local markets to space near the waterfront.

Chaia opens in Georgetown with locally-sourced veggie tacos. Photography courtesy of Chaia.

Anyone asking “where’s the meat?” at Chaia hasn’t tried chef/owners Suzanne Simon and Bettina Stern’s tacos at local farmer’s markets. The duo launched their pop-up “farm-to-taco” stand in 2013, and have created delicious vegetarian combinations using homemade corn tortillas, griddled to-order, stuffed with local, seasonal produce and fresh salsas. Now you’ll find even more options with the opening of Chaia’s first brick-and-mortar space in Georgetown.

Guests can relax in a serene second-floor room with their food, local beers, and wines.

The airy, 27-seat space on Grace Street serves a similar menu to those once found at the market, though more extensive. Guests at the counter-order eatery can choose between single tacos ($3.75) or a trio ($11), filled with combinations like mushrooms, feta, and red salsa, or creamy kale-and-potato with pickled onions, salsa verde, and poblano crema. Add-ons include locally-made Gordy’s pickled jalapeños, or eggs on weekends (until December, when they’ll be offered anytime). Many of the options can be made vegan, as well as gluten-free.

Order single tacos or trios, plus sides and drinks, at the sidewalk-level counter.

New to the lineup are sides ($4) such as green rice and black beans, and an array of cold-pressed juices and homemade seasonal shrubs—tangy nonalcoholic drinks such as sour cherry or cranberry-apple. You’ll also find local draft beer, and three global wines on tap. Though Chaia’s bent is healthy, there’s not too virtuous about tacos and a glass of sparkling Italian Lambrusco.

Chaia. 3207 Grace St., NW; 202-333-5222. Open Tuesday through Saturday, 11 to 8; Sunday 11 to 6.

Chaia officially moved from a farmers market pop-up to brick-and-mortar near the Georgetown waterfront.
Taco fillings change seasonally, from corn in summer to garlicky greens in cooler weather.
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.