Washington D.C.

Part of a larger, international chain, Mango Tree arrived in D.C. at the beginning of 2015. Within four months, opening chef Paul Kennedy left, leaving sous chef Adrian Salazar alone with the reigns. With previous experience at Zentan, Salazar welcomed the opportunity to showcase his cooking abilities.

Washington D.C. is known for its quintessential steakhouses; however, unlike its counterparts in New York or Chicago, the District is still emerging as a food city. When dining at steak restaurant certain expectations are placed upon the service, ambiance and most importantly the quality of food.

Why We Came

Sleek Bibiana Osteria Enoteca is appointed with dark wood, layers of artistic glass, black leather, and lighting accents that speak of high-style Milanese design. The color scheme ranges from gold and beige tones found in the carpet to shades of silver grey-to-black incorporated in the fabrics, lighting warm jewel accents. Design efforts are led by Harry Gregory of London-based ARA Design.

Why We Came:
Cuba Libre Restaurant and Rum Bar is preparing a fresh menu with new cocktails for the summer. The D.C. location is one of four in the U.S. and has been in city since 2010, combining Cuban dishes with a flare of Spanish, Creole, African, and Asian flavors. 

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