José Andrés keeps it fresh at his flagship tapas spots, done up with graphic art and clashing geometrics. Some plates on the large menu are pure satisfaction, such as a grilled, pressed Manchego-and-Ibérico-ham “Bikini” sandwich, named for the snacks sold by vendors around Barcelona’s Bikini Concert Hall. Others are tricked-out flavor bursts such as the Ferran Adrià–inspired liquid olives served on a spoon—a sensory experience that lingers long after the meal. Moderate.
Also great: Fried baby squid; apple-and-Manchego salad; chorizo with mashed potatoes; tomato bread; olive-oil ice cream with grapefruit granita.
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.
