We’ve long enjoyed this spot for nighttime tapas, but a lineup of bocadillos—filled with say, fried egg, jamón serrano, and garlic chips—has us grabbing a seat at lunch. At dinner, reach for Spanish meat and cheese arrays, gooseneck barnacles, and chicken and ham croquetas. Among the entrées, suckling pig is still a showstopper—crisp-skinned and spoon-tender. Moderate.
Also great: Crab cocktail; shrimp with garlic; braised chicken with white wine; mushrooms with shaved foie gras; 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.
