100 Very Best 2017
100 Very Best 2019Chefs have shuffled, but you’d never know it—the airtight Spanish menu hasn’t changed much, and the kitchen is as deft as ever. Though most dishes are billed as tapas—and servers may suggest four per person—they actually range from tiny snacks to entrée-size meats with sides. We never miss bocadillos—the slider-size sandwiches filled with, say, pork belly and shishito-pepper aïoli—and anything grilled, such as lemony charred calamari. The bar stirs up some of the best gin-and-tonics. Moderate.
Also great: Tomato bread; croquetas; sautéed shrimp with garlic; Manchego cheesecake.
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.
