“Upon entrance, colorful Spanish tiled flooring leads to a nearby long, red bar that resembles a chest of drawers. It purposely matches the hue of sangria, which is a cocktail menu staple. Lots of thought also goes into the food, as the kitchen is helmed by James Martin (formerly of Restaurant Nora and Michelin-rated establishments). Basque country dishes under his watch include chorizo bocadillos, patatas bravas, serrano ham with olive oil ice cream, horchata flan, and classic pintxos. Patrons can eat from a pop-up chef’s counter during certain hours.”
Tierney Plumb
DC Eater