100 Very Best 2017
100 Very Best 2019We’ve tried a number of Spanish newcomers, from luxe to casual. So what keeps us craving this seven-year-old tapas spot? Consistency and deliciousness—the boozy “slushitos” and plancha-grilled calamari are as tasty today as they were during week one. Chef Rufino Bautista faultlessly executes the classics. We feasted on toasts with foie gras scrambled eggs and truffle butter, salt-cod crudo, and sweet Galician-style scallops and trumpet mushrooms. Both the lengthy cocktail list and the desserts are worth exploring—or you can combine the best of both worlds with a sherry float. Moderate.
Also great: Ham or Shrimp croquetas; pork-belly bocadillo; spice-grilled chicken with slaw and rice; Adonis cocktail, with Oloroso sherry and vermouth; churros.
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.
