Travel

Washington D.C. Restaurants

Establishment neighborhood
Minibar
405 8th St. NW, Downtown
As a study in avant-garde cooking and molecular gastronomy, Minibar highlights Andrés’ time with Ferran Adrià of famed (and now former) El Bulli in Spain. Meals here are a delightful combination of imagination, science, and technique (and perhaps a bit of magic). Over the 27 courses you may try anything from cotton candy eel to popcorn blasted with liquid nitrogen. As weird as the dishes may sound, the inventiveness does not compromise taste. It’s not easy reservation to get and is pricey, but it’s more than a meal here—it’s one of the most exciting dining experiences around.
Jaleo
480 Seventh St. NW, Downtown
José Andrés laid the foundation for the Chinatown/Penn Quarter dining scene, with a number of unique restaurants within just a few blocks. (Mediterranean Zaytinya and Mexican-inspired Oyamel have also become neighborhood favorites.) Jaleo introduced authentic Spanish tapas to the city when it originally opened in 1993. The impressive menu remains, with a slight revamp including additions like black-footed Spanish pig’s feet and six new types of gin and tonics (one of Andrés’ favorite drinks). Barcelona-based designer and architect Juli Capella’s goal was to express the meaning of Jaleo (translation: merrymaking and revelry) and she succeeds. From the bright pops of color to copious beaded curtains, all that’s missing is Almodóvar.
Central Michel Richard
1001 Pennsylvania Ave. NW, Downtown
This French-American bistro comes from one of DC's most celebrated chefs. Here, you'll find a more casual experience than MIchel Richard's formal flagship without compromising craft or quality. Central serves everything from French classics like frog’s legs, to playful takes on American comfort foods, to whimsical creations like the “faux gras,” made of chicken livers. The upscale bistro features lots of wood, pale leather, and exposed wine racks, and is almost always bustling. It's perfect for a fun lunch or celebratory dinner.
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