Crisp-skinned roast pig, dramatically carved using the edge of a plate, is a marquee dish here that lives up to the spectacle. Same for other showy platters, such as roast goat and roast rabbit. (The twice-cooked Navarro potatoes that come on the side are as compelling as the meats.) But you can also venture down the tapas route at this sprawling Spanish place. There are traditional takes such as gambas al ajillo and steamed gooseneck barnacles—a delicacy in northwestern Spain—alongside creations like mushrooms with cured and shaved foie gras. Whichever direction you go, you’re in assured hands. Moderate.
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.
