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The oak-and-charcoal grill doing steady work on Ibérico pork and whole fish is a reasonable argument for why this Spanish restaurant inside a food hall draws a serious crowd. The chef, an alum of José Andrés's Minibar, runs the room with a light touch: tapas at the bar, big shared platters for the table, and a Basque cheesecake that regulars treat as non-negotiable. The patio helps on good days.
The awards strongest first
- The Rammys Finalist · Chef of the Year · Rubén García Castilla
- Eater Chef of the Year · Rubén García
- Washingtonian #22 · 100 Very Best Restaurants
- The New York Times The 25 Best Restaurants in Washington, D.C., Right Now
- The Infatuation #19 · Top 25: The Best Restaurants In Washington, DC
- Eater The 38 Essential Restaurants Around D.C.
- Eater The Best Tasting Menus in D.C. Right Now
- James Beard Awards 2025 · Semifinalist · Best Chef: Mid-Atlantic · Ruben Garcia
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Basque cheesecake
“When it comes to dessert, the creamy Basque cheesecake is still the best in town.”
Washingtonian, 2026 -
Croquetas
“Tapas such as Catalan-style tomato bread, oysters with saffron sauce, and chicken-and-béchamel croquetas (a recipe from Garcia’s mother) make for standout bar fare.”
Washingtonian, 2026 -
Pa amb tomàquet
“And we'd put the tomatoes that come with the pa amb tomàquet up against the freshest in the city.”
The Infatuation -
Corvina
“For a centerpiece, order one of the fish on special like the corvina, a fatty head-to-tail cut covered in bright peppers with a zesty kick.”
The Infatuation
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