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Arrels
Modern Spanish
The mollette, a pulled-oxtail sandwich with pickled vegetables and a sherry glaze, sits next to lobster and oysters on a menu that refuses to pick a lane, which is very much the point. Arrels is a modern Spanish restaurant where the cooking runs from rustic to refined without apology. The fideua, made with vermicelli, Manchego, jamón, and truffle cream, gives you a reason to linger well past the bread course.
The awards strongest first
- Washingtonian #83 · 100 Very Best Restaurants
One number, weighted & current 64
How we scoreThe dishes from the writeups
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Mollette
“The mollette—a wondrous pileup of pulled oxtail with pickled vegetables and a sherry glaze—strikes a hearty note on a menu rife with crab, lobster, and oysters at Pepe Moncayo’s mod-Spanish eatery.”
Washingtonian, 2026 -
Grilled shrimp
“Not that you should skip more elegant plates—namely, a memorable grilled shrimp bathed in garlic-lemon purée and set over grits”
Washingtonian, 2026 -
Ibérico pork chop
“a meaty Ibérico pork chop with pickled-fennel-and-apple salad”
Washingtonian, 2026 -
Fideua
“the terrifically textural vermicelli dish known as fideua, served here with Manchego, jamón, and truffle cream.”
Washingtonian, 2026
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