“The menu blends traditional and modernist touches—think Serrano ham with capers and olive oil ice cream—and a localist approach carried over from Nora. All of the breads are made in-house. Martin spent the summer preserving tomatoes for pan con tomate, and pickling 40 pounds of padron peppers from Pennsylvania. He also cured his own mojama—traditionally cured and sun-dried tuna from Spain—that’s paired with cider-Campari bonbons.”

Anna Spiegel

Washingtonian

“And it makes for a beautifully chaotic place to have a meal. The menu, which focuses on pintxos and sangria, means it’s a fantastic spot to come with a variety friends, and the restaurant is more than suited to deal with groups. There are two full bars, a number of smaller tables, booths that could easily fit six plus and a communal sized table that could comfortably accommodate 19. I don’t find myself in Virginia very often, but I can easily see myself spending a couple hours here drinking frozen sangria and eating serrano ham. And that’s the point. The folks at Pamplona aren’t interested in pushing people out the door. It really does seem like they want you to linger and get comfortable.”

Kaylee Dugan

Brightest Young Things

“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