At a time when concise menus are the thing, the lineup at this Peruvian-accented dining room can feel pretty sprawling, with causas sharing space with lobster cappelletti. Your best bet is to treat it like a steakhouse, loading up on wooden platters holding smoky meats and bowls of chimichurri. Chef/owner Victor Albisu also runs the excellent string of Taco Bambas, and during the day he turns the bar here into a mini-offshoot of the brand. Very expensive.
Also great: chirashi; Wagyu empanadas; rolled skirt steak; rib eye; crepe soufflé.
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.
