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Party Size
For 2
Date
Today
Time
7:00 PM
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Booked 9 times today

La Sandia

4.1
657 reviews
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$30 and under
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Mexican
Top Tags:
  • Fun (6)
  • Happy Hour (6)
  • Bar Seating (4)
Internationally acclaimed Chef Richard Sandoval, recognized as the Father of Modern Mexican Cuisine, is expanding his culinary reach with La Sandia Mexican Kitchen & Bar. At La Sandia, Chef Sandoval combines authentic Mexican ingredients with contemporary cooking techniques to create light dishes with vibrant, contrasting flavors.

Dining Style
Casual Elegant
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Cuisines
Mexican
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Hours of operation
Lunch: Daily: 11:00am - 4:00pm; Dinner: Daily: 4:00pm to close; Brunch: Saturday-Sunday 11:00am - 3:00pm; Hora Feliz: Sunday-Friday 4:00pm to 9:00pm at the bar and patio area. (Happy hour is first come, first serve basis)
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Phone number
(703) 893-2222
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What 657 People Are Saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
4.1
  based on recent ratings
3.9
food
3.9
service
3.8
ambience
3.6
value
Noise · Moderate
68% of people would recommend it to a friend
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Homebody (Washington DC)
3.0
Dined 7 days ago

The food was not great. The guacamole was over salted by a lot. The steak on the fajita was rubbery. The server was lovely.

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vipSean (Washington DC)
3.0
Dined 7 days ago

Food was ample, decently flavorful, and hot. The salsas and sauces could have been bolder or brighter, but fajitas, guac, and black beans were good.

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Khan 
1.0
Dined on January 7, 2018

The waiter was no where to be found when we needed him, I could understand if it were to be busy but it wasn’t actually. Given the wrong drink to my son and forgot about my other sons drink on top of that. Took about 30 min for him to receive his as well. We didn’t feel welcomed just more of a rush feeling. Felt like he didn’t know what he was doing in a way. But we did give him a good tip even though it should have been $8 from a $140 bill

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OpenTable Diner (Washington DC)
4.0
Dined on January 1, 2018

Food and service were good as usual. The staff was knowledgeable about gluten sensitivities. Unfortunately, they haven't had GF chips for us on our last two visits, but on this visit they offered to drain the fryer and make chips for us in fresh oil. Since it would have taken awhile, we declined the offer. However, the fact that they were willing to go through the effort to provide them for us was appreciated. Food was great as always. The restaurant wasn't all that busy so I was a little surprised that they chose to seat us so close to other guests, especially since we have kids, but it turned out fine.

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vipOpenTable Diner (Washington DC)
3.0
Dined on January 1, 2018

The restaurant was VERY cold. Nearly everyone there had to keep their coats on.

My dinner arrived COLD!! The soup had not been heated at all. Then I tried the taco and enchilada and they too were only like warm. I asked that the soup be heated. It was returned to me and it was now a little more than lukewarm.

After I tried the taco and enchilada and found them cold I asked that they too be reheated. They were then returned to me after being “reheated” and were slightly warm, NOT hot!

The waitress did as she was asked and took the things to be reheated but she didn’t seem to know what to say about the situation. It was. Very disappointing meal. I will not be returning. I used to really enjoy this restaurant.

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Ben518 
2.0
Dined on December 24, 2017

Had a gift card and decided to use it at this location for a date night. Ultimately, it was pretty disappointing. Initial greeting at host stand was the first red flag... felt like we were bothering the young man working based on his interaction with us. Were seated in the back at a nice table that was quiet and were near several other couples out on dates as well. Very nice décor and overall ambiance in the room. Took over 10 minutes before our server greeted us. She seemed pleasant enough, but nothing special or notable. She accidentally knocked the straw from my water glass and I had to ask for a replacement, the one that landed on the floor stayed their throughout our entire stay. Ordered nachos and they came very quickly and were quite good! Great app for the menu as prep is quick and it arrived at the table very quickly. Tried to order a bottle of garnache but after about 5 minutes we were told by our server that they were out. We ordered a bottle of tempranillo, bartender came this time to let us know it was also out of stock. The next two wines we hoped for were also out of stock. Settled on the red Sangria... was tasty, but the apples used were very mealy. They staff began setting up for a large part right next to us, we asked if they could put the party somewhere else or move us so we would not be next to a large group; this was a good thing as it was mostly kids and they were quite loud even several tables away. We ordered the Garlic Shimp Tamal and the steak fajitas. The tamal was tasty and a pretty good dish overall. The steak for the fajitas was cooked to a proper med-rare and the accompaniment items were nice; however, the steak was quite small for fajitas and it tasted like the grill had not been cleaned in some time. I couldn't taste the meat or any seasoning... only dirty grill. skipped dessert as a result. getting the check also took over 10 minutes. We'll be heading to Rio in RTC from now on. No urgency or attention to detail.

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OpenTable Diner (Washington DC)
3.0
Dined on December 15, 2017

The service was not what I would expect. I took my employees for a holiday lunch. My first employee arrived and they made her wait at the bar even though they weren’t busy. Then they wanted to squeeze 6 people in 2 two tops and we said no. They put 3 together. Did I mention they weren’t busy?
One of my employees is Mexican American and she told me the chili relleno was not properly prepared. She returned it but was never asked why. (The chili was not roasted enough and the batter was thick and tough). Her replacement meal took so long we were all past finished. I commented and was told “the kitchen is crazy.” I don’t think the server rushed the order as is common for a return. He just let it sit in the queue.
After complaining twice, no manager. I guess no one cares.

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Lilly (Washington DC)
5.0
Dined on December 12, 2017

Attentive service, excellent guac made-to-order at the table and a healthy/lite menu.
Food was actually hot and best homemade chips and salsa.
Great lunchtime spot and not overcrowded or noisy.

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OpenTable Diner (Washington DC)
2.0
Dined on December 9, 2017

It was really bad experience. After we ordered, musicians came for a private party and the music was way too loud and literally ruined our dining experience. We already see having drinks and ordered the food, and we were stuck. Kids were very mad and irritated.

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vipFrequenttraveler (Washington DC)
3.0
Dined on December 9, 2017

Would not go back! Very noisy and we were seated in a very cold drafty spot and too busy to be moved. Food was ok but just ok.

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Hours, Transportation, and Details

Dining Style
Casual Elegant
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Cuisines
Mexican
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Hours of operation
Lunch: Daily: 11:00am - 4:00pm; Dinner: Daily: 4:00pm to close; Brunch: Saturday-Sunday 11:00am - 3:00pm; Hora Feliz: Sunday-Friday 4:00pm to 9:00pm at the bar and patio area. (Happy hour is first come, first serve basis)
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Dress code
Casual Dress
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Price range
$30 and under
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Payment options
AMEX, MasterCard, Visa
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Phone number
(703) 893-2222
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Parking details
Parking garages located on both entrances to mall
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Public transit
Tyson's Corner Metro; Silver Line
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Executive chef
Miguel Martinez
Additional
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Counter Seating, Full Bar, Happy Hour, Indoor Smoking Area, Late Night, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
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Special events & promotions
La Sandia's dynamic private and semi-private spaces accommodate parties of 20-300 guests. Our special events team will work with you to tailor a lunch, dinner or cocktail reception that meets your special event needs.

Private Dining

Chef Richard Sandoval, internationally recognized as the Father of Modern Mexican Cuisine, elevates Mexican cooking to new heights at La Sandia. Inspired by his culinary mantra of ‘old ways, new hands,’ Chef Sandoval reinterprets traditional dishes with innovative techniques and presentation.

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