100 Very Best 2014It was a gutsy move for this Manhattan tapas bar to make its
way to Washington, an already small-plates-mad town. Turns out that
keeping the earth-toned dining rooms and Carrera-marble bar loud and
crowded wasn’t a problem. And not just for the myriad sangrías—we like the
rum-spiked white variety—and Spanish wines.
The kitchen sends out fine renditions of familiar fare, such as
a skillet of shrimp sizzling in olive oil and shavings of garlic or spicy
patatas bravas mellowed with aïoli. Round those out with
beautifully balanced salads, often-excellent chalkboard specials, and
heftier plates such as a hanger steak with shishito peppers and mojo
verde.
Don’t miss: Bacon-wrapped dates; grilled
squid with romesco vinaigrette; spinach with raisins and pine nuts;
shrimp-and-grapefruit salad; lamb sandwich with salsa verde; flatbread
specials.
Open: Monday through Friday for lunch and
dinner, Saturday and Sunday for brunch and dinner.
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.
