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Providencia
Cocktail Bar
A back-alley cocktail bar from Erik Bruner-Yang and Paola Velez, where the food refuses to stay in its lane. The menu riffs on Taiwan and El Salvador in the same breath, papusas share space with gochujang mayo, and the baked Alaska, a Washingtonian dish of the year, arrives under torched Dominican meringue hiding guava shaved ice and whatever surprises the kitchen buried underneath. Bon Appétit named it one of America's best new bars, and the room earns the fuss.
The awards strongest first
- Bon Appétit America's Best New Bars
- Punch Ni de Aqui Ni de Alla · Our Favorite Cocktails
- Eater Bar of the Year
- Michelin Guide Selected Restaurant
- Washingtonian Baked Alaska · Our Favorite Dishes of the Year in the DC Area
- Washingtonian #31 · 100 Very Best Restaurants
One number, weighted & current 78
How we scoreThe dishes from the writeups
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Baked Alaska
“Velez’s baked Alaska, the subject of many a flash photo taken in the bar’s low lighting, is reason enough to visit: a dessert experience that unfolds layer by layer.”
Washingtonian, 2026 -
Roasted-eggplant-and-gruyère pupusa
“Cocktails and small plates—including a roasted-eggplant-and-Gruyère pupusa—incorporate Central American and Asian flavors.”
Washingtonian, 2026 -
Pan de playa
“dishes like papusa with salsa verde or pan de playa, with shredded crab in a Caesar dressing and tomato gochujang mayo tucked inside toasted brioche, show off unlikely yet successful flavor combinations.”
Michelin Guide
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