About Jaleo
When Jaleo opened in 1993, tapas-style dining was still a relatively foreign concept in Washington. Even as small-plates restaurants have multiplied to encompass a globe’s-worth of cuisines, José Andrés’s flagship Spanish spot still holds its own. Some of the greatest pleasures are its simplest: a flauta (sandwich) with Ibérico ham and tomato, garlicky sautéed shrimp, or roasted peppers and eggplant dressed with sherry vinegar. Sangría is a tempting way to liven up a meal, but it’s even harder to resist one of a half dozen gin-and-tonics, each with its own lovely arrangement of fresh herbs, citrus, and a crystal-clear block of ice. Moderate.
Also great: Cristal bread topped with butter and sea urchin; potato salad with conserved tuna and trout roe; croquetas; baby squid with white beans; olive-oil ice cream with grapefruit.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
Kristen Hinman has been editing Washingtonian’s features since 2014. She joined the magazine after editing politics & policy coverage for Bloomberg Businessweek and working as a staff writer for Voice Media Group/Riverfront Times.
