Experts' Choice Award Oyamel
11 expert reviews
“A José Andrés cocina with Colin King’s ceviche, tacos (mahi mahi, baby pig, even cricket), stuffed poblano, hot and cold antijitos.”
– Where
Concierge "José Andrés is the power chef of D.C. From his classic tapas restaurant Jaleo to airy meze spot Zaytinya to Minibar, his six-stool tribute to molecular gastronomy, the Spaniard is serving..."
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The location in the Penn Quarter draws a mix of young, hip Washingtonians and middle-aged tourists alike, so be sure to make a reservation.
Insight Guides "DC has fallen hard for the sophisticated Mexican cooking of Jose Andres. This branch of his restaurant family serves small plates, ceviche and tacos."
Zagat4.4
""No burritos or chimichangas here!" cheer fans of the "delightful, creative" tapas and street food given "a typical José Andrés twist"." Full review
BlackBook "Warm décor almost upstages food-red hot booths with sunset undertones, wood and woven art, Day of the Dead masks and pottery you want to steal."
Gayot14.0
"Aside from crispy grasshoppers in a taco, the kitchen sticks mainly to things that most Yankees will eat: ceviches several ways; tacos with pork, grilled chicken, wild mushrooms, or beef tongue." Full review
Not For Tourists "Another outfit in Jose Andres's total tapas assault on DC."
Fodor's "The specialty at this Mexican stunner is antojitos, literally translated as "little dishes from the street."" Full review
The Infatuation "Whatever you think of when you think Mexican food, you can find it here, and you won’t be let down. Tacos, moles, margaritas are all great. Come with a group so you can sample some of everything." Full review
Frommer's "Another of José Andrés’s “small plates” restaurants. Another winning one, I should add...these are small plates meant to share. Oyamel’s carnival atmosphere and whimsical decor are part of the fun." Full review
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Need some suggestions? Try the ceviche (marinated seafood salad), papas al moles (fried potatoes in an almond and chili sauce with a touch of chocolate), house-specialty chapulines (sautéed grasshoppers!), and quesadilla de chicharrones (fried pork belly in a tortilla with cheese and chile sauce).
Michelin GuideBib Gourmand
"Fun, festive and ultra-popular Mexican destination...the kitchen's dedication to technique and ingredients is clear, with a particular penchant for south-of-the-border cuisine" Full review
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