TICO, an affectionate name for a local in Costa Rica, is gently influenced by chef/owner Michael Schlow’s travels to Spain, Mexico and Latin America, and was named one of the “Best New Restaurants in America” by Esquire magazine. The rustic space evokes a sense of communal dining with smaller, tapas-style options to share, offering whimsical dishes that creatively blend flavors from all over the world. TICO has a playful, inviting vibe as it boasts an open kitchen with six stools at the ceviche bar to observe the behind-the-scenes action. TICO offers an extensive beverage program including draft and craft cocktails, local breweries and wines from Central and South American, Spain and the US.
Come enjoy the tropical tastes of Cuba! Authentic home style Cuban cuisine where our customers feel as though they are eating home cooked meals that would be found in Grandma's kitchen. Cuba de Ayer is an ideal escape for a delicious cup of Cuban coffee, a Cuban grilled sandwich, followed up by something sweet like a slice of tres leches cake. mmm.... Bring your friends, family or come alone-strangers are simply friends we've yet to meet.
Paladar Latin Kitchen & Rum Bar is a fresh, colorful and fun Latin American restaurant experience inspired by Central & South America, Cuba and the Latin Caribbean. With guidance from our warm and welcoming staff, our guests discover the bold flavors and vibrant cultures of Latin America without leaving their comfort zone. Our approachable menu features freshly prepared guacamole, slow roasted and grilled meats, fresh seafood and homemade salsas. The rhythm of Latin Music sets the tone at our unique rum bar that offers fresh muddled Mojitos, over 50 selections of Rum and an affordable and exciting wine list
The Evolution of Tradition is presented with Executive Chef Javier Romero introducing a new approach to some classic tapas. From old school tapas battling it out to healthy & organic salads, there's something for everyone. Celebrating our 25th Anniversary this 2014 and a young team bringing innovative techniques, we continue to show the best our culture has to offer.
Maté is decadent, lush and entirely unexpected in historic Georgetown. We serve only the best quality ingredients in our innovative sushi rolls and specialty cocktails. All red décor, very luxe Panton spiral lamps, red Luna chairs, a sleek aluminum bar and a Latin inspired sushi menu are brought together to create a sophisticated and seductive atmosphere for Washingtonians.
Dirty Martini, located in the Golden Triangle, is a sophisticated restaurant, bar, and lounge that offers an unparalleled dining experience. From the beautifully decorated Brazilian hard wood interior and custom onyx bar tops, to the in-wall wine rack and elegant drapery, Dirty Martini radiates an aesthetically pleasing atmosphere that depicts the culmination of a classic dining club and modern lounge.
In maintaining its commitment to stylistic integration, Dirty Martini features an eclectic/ fusion cuisine drawing from Latin and Asian influences. Designed by Executive Chef Alexis Hernandez and Chef Walter Rhee, the innovative cuisine incorporates local, natural, and seasonal culinary creations.
So come and enjoy our signature cocktails and partake in our daily Happy Hour Specials from 4-7 pm. Whether it’s at our main bar, mezzanine lounge, or our newest addition; Tiki Bar on the Rooftop Deck.
Come Clean. Leave Dirty.
Las Placitas is a Salvadoran and Mexican restaurant located in the Capitol Hill community of DC. It was established in 1990, and our past 22 years have been quite an experience for us as well as for the clientele we have had over the years. As time has passed we have worked hard to constantly create new dishes and serve the freshest ingredients daily. We have taken our time to evolve and provide new daily specials, and Happy Hour. At Las Placitas it is not just lunch or dinner; it is an experience of great food, service, friendly staff, and exceptional Margaritas. Join Las Placitas and be a part of the present and future that has made a successful business in the Capitol Hill community. Salud!
As more South Americans venture north with their cooking traditions and ingredients in hand, North Americans are getting the chance to sample these new foods and flavors. THE PARVA RESTAURANT BAR & LOUNGE has the Nuevo Latino cuisine as one example of the global gastronomic exchange that happens today, a fusion of traditional Latin flavors with global food trends. The rest of the world has become interested in the cuisines of South America, and new combinations will emerge. But the time-honored culinary traditions of Latin America remain intact. If you have not explored them already, new or old, don't miss out. You will fall in love with South American food. Our Chef now showcase Andean products such as alpaca meat, grains like quinoa and kiwicha, and unusual tubers such as yuca and maca in sophisticated new ways.
Affectionately called the Embassy of Latin America in Washington, D.C., Mío has captured the hearts and palates of D.C.’s most influential Latin Americans and Washingtonians with a convivial table and “Cocina Abierta” (open kitchen) culture. Under the management and ownership of long time D.C. restaurateur, Manuel Iguina, and under Chef Giovanna Huyke's seasoned expertise, Mío presents daily a unique menu from Latin America’s most influential cuisine capitals - a menu sophisticated in flavor yet true to its origins. In our kitchen all are welcome, the summers on the beach in the Caribbean, a Sunday parillada, the corner taquería, cevichería, lechonera and the arepera, all in one place. Just south of Thomas Circle, Mío also features modern American selections in a convivial atmosphere where customers are treated with Latin hospitality. Don't miss "Puerto Rico Fridays" - with a genuine roasted lechón and expanded Puerto Rican menu.
¡La Cocina esta Abierta!
*** NOW OPEN FOR LUNCH***
Fujimar is an Asian-Latino, nouveau cuisine restaurant serving ceviche, lobster, sushi and more.
Meat, seafood and produce are carefully selected to the highest standards highlighting their own true flavors and origin. In particular, Fujimar’s ceviche and sushi bar will feature unusual delicacies like Tasmanian King Salmon and Hapu’up’u.
Bar chefs Ari and Micah Wilder designed Fujimar’s beverage program utilizing locally sourced and seasonal ingredients in drinks created using classic techniques. The wine list features imports produced by artisan winemakers, ranging from the mineral-laden Austrian Gruner Veltliner and German Rieslings to Cru Beaujolais and Priorat.