6 days in Washington DC- 10/18- 10/22/2024

Day 2- Dinner at Jaleo-10/19/2024

Jaleo is a Landmark of Spanish Tapas in D.C.  Jaleo opened its doors in downtown Washington, D.C.’s Penn Quarter back in 1993, and it’s widely credited with helping introduce authentic Spanish tapas to American diners. Conceptualized and brought to life by world-renowned chef José Andrés, this original location remains a vibrant cornerstone of D.C.’s restaurant scene after more than three decades. José Andrés isn’t just a chef,  he’s an internationally recognized culinary innovator, author, and humanitarian. Before building a global restaurant group, he made his mark right here in D.C. with Jaleo, showcasing Spanish regional cuisine and sharing his passion for flavor, culture, and convivial dining. His approach embraces both tradition and imagination, turning familiar Spanish favorites into conversation-worthy experiences.

Jaleo is located on the first floor of this building

Before crossing the street, our attention was drawn to a pleasant outdoor seating area, suggesting a relaxed and social atmosphere.

Tables and chairs are set up on the side of the street nestled amidst planters, offering a perfect spot for al fresco dining or enjoying a drink.

The front entrance of the restaurant.

As we pushed open the colorful door, our eyes were immediately drawn to a striking glass wall. Bold red words,  predominantly the names of classic Spanish plates and other delectable offerings. Amidst these culinary cues, the word "HOLA" stood out in crisp white letters, a warm and inviting greeting.

As we stepped forward, the space suddenly widens. Beyond this transparent partition, a tantalizing display awaited. A case, thoughtfully integrated into the wall, showcased an impressive selection of wines and artisanal products directly sourced from Spain. Among these, we spotted a cookbook by the renowned José Andrés, hinting at the culinary artistry to come. And just a bit further, another vibrant and colorful wall proudly displayed the menu, its lively hues mirroring the energy of the space.

Stepping into Jaleo is more than just sitting down for dinner, it’s like walking into a lively Spanish marketplace with vibrant tile patterns, bold glasswork, and art pieces imported from Spain give the space an exuberant, joyful feel.

The interior blends rich hardwoods with decorative art and textiles that pulse with color and craftsmanship. The restaurant hums with activity, servers weaving between tables, laughter, clinking glasses of sangria or sherry, and the atmosphere always feels convivial and spirited.

Simple table set up.

Menu with a colorful cover.

Hoa ordered a Carjillo Old Fashion and I ordered a Sangria

Cheers!

Cono de atun con aguacate, Tuna tartare cone with avocado mousse

The Cono de Atún con Aguacate is a delicate cone filled with pristine tuna and creamy avocado. The contrast is what makes it special: cool, buttery fish against the crisp shell. It’s light, elegant, and refreshing,  the kind of bite that wakes up your palate at the start of the meal. It feels modern, playful, very José Andrés.

Croquetas de Jamon Iberico de Bellota

These are classic Spanish comfort food. When you break one open, the inside is soft and almost silky, a creamy béchamel folded with Iberico de Bellota, while the outside is perfectly crisp and golden. That contrast is everything. They’re humble in origin but deeply satisfying, the kind of tapas that disappear quickly from the plate.

We ordered a trio of dishes to start.

Gambas al ajillo, the very, very famous tapa of shrimp sautéed with garlic

Few dishes are as dramatic in aroma as this one. The shrimp arrive sizzling in olive oil infused with garlic, sometimes with a hint of chili. The fragrance alone is intoxicating. The shrimp are tender and sweet, and that garlicky oil begs for extra pan de cristal to soak it up. Simple ingredients, bold execution.

Iberico de bellota mini hamburgesas is a little burger showcase one of Spain’s culinary treasures: Ibérico pork, especially from acorn-fed pigs (de bellota). The meat has a deep, nutty richness and incredible juiciness. Serving it as mini hamburguesas makes it playful and approachable, but the flavor is luxurious. It’s rustic and refined at the same time.

Pan de cristal con tomate, toasted slices of uniquely crispy and etheral brad brushed with fresh tomato

This may seem simple, airy, crackly bread rubbed with tomato, olive oil, and salt,  but it’s foundational to Spanish cuisine. The bread is almost shatteringly crisp outside and feather-light inside. The sweetness of ripe tomato and fruity olive oil bring brightness between richer dishes. It ties everything together.

Patatas bravas, fried potatoes with spicy tomato sauce and aioli.

It is a Jaleo's favorite, a tapas essential. Crispy potatoes, fluffy inside, topped with a bold brava sauce and creamy aioli. At Jaleo, the sauces are balanced, the heat is lively but not overwhelming. This is the plate that anchors the table, comforting yet vibrant.

Calamares en su tinta, Basque style squid with rice and squid ink sauce.

This one is dramatic in color and flavor. The inky black sauce is rich, briny, slightly earthy, almost mysterious. It’s deeply savory and feels very traditional, something you might find in coastal Spain. Visually striking and unforgettable.

Carne asada con piquillos, grilled hanger steak with confit piquillo peppers.

Grilled beef brings heartiness to the table. The piquillo peppers add sweetness and gentle smokiness, balancing the char of the meat. After several seafood dishes, this provides a satisfying depth and warmth, a grounding finish to the savory portion of your meal.

Coffee ice cram and coffee to end our meal.

After all those bold flavors, three scoops of ice cream feel cleansing and joyful.

We had a wonderful first experience dining at a José Andrés restaurant. Jaleo delivered on everything we had heard, vibrant flavors, a lively and colorful ambiance, and attentive, welcoming service.

The meal felt like a joyful tour of Spain, from the delicate tuna cone and comforting croquetas to the rich Ibérico mini hamburguesas and classic patatas bravas. Each dish was full of flavor and beautifully balanced, and ending with ice cream and coffee let us linger and enjoy the evening.

Knowing José Andrés’ work with World Central Kitchen makes the experience even more meaningful. His food does not disappoint, and this first visit certainly lived up to his reputation.

Through World Central Kitchen, Jose Andreas has become known worldwide for mobilizing chefs and volunteers to provide fresh meals in disaster zones, from hurricanes and wildfires to war-torn regions. That commitment to feeding people in times of crisis adds another layer of meaning to dining at one of his restaurants. We are not just enjoying great food;  We are supporting a chef whose mission extends far beyond the kitchen.

NEXT... Day 3- Virginia Museum of Fine Arts

Filed under: Restaurants