About Estadio
If you ever want to convince brunch-haters that there’s more to the scene than tepid Benedict and flat mimosas, take them to this tapas house. We can’t think of a happier way to start a morning than with its toasted country bread with honey butter and Maldon salt, or some of the creamiest scrambled eggs we’ve tasted. There’s plenty more at dinnertime, when the no-reservations-after-6 dining room fills up fast—tiny, crusty sandwiches filled with oil-slicked chorizo and nutty Idiazabal cheese, plancha-grilled calamari doused with lemon, a cheesecake made with Manchego, and, to go with it all, killer gin-and-tonics and seasonal “slushitos.”
Don’t miss: White-garlic soup; pork-belly sandwich with pickled peppers; ham croquetas; grilled chicken with green rice; sherry-steamed clams; hanger steak with blue cheese; sherry float.
See what other restaurants made our 100 Very Best Restaurants list. This article appears in our February 2016 issue of Washingtonian.