Richard Sandoval's Toro Toro Opens In Washington, D.C.

Toro Toro, a new restaurant in a line of concoctions by New York restaurateur Richard Sandoval, opened in Washington on March 31. The name Toro Toro is a play on surf and turf, with toro being the Japanese word for tuna, and toro being the Spanish word for bull. Located on 1300 I (Eye) St, NW, Toro Toro is a pan-Latin steakhouse, serving up rodízio or all-you-can-eat style meaty morsels alongside small and large plates.

Toro Toro's menu allows guests to sample a variety of tapas-style plates including appetizers and salads.  The Toro Toro Chopped Salad, featuring chayote (a squash-like Mexican fruit), with fava beans, queso fresco, bacon, tortilla strips and a slightly sweet roasted tomato seed vinaigrette provided a fresh spin on a steakhouse standby. Less common plates include Tiradito of Roasted Beets (with goat cheese, pickled onions, pistachios and oranges), flatbreads – including the Short Rib Coca Flatbread (braised shortribs, Manchego cheese, arugula, and horseradish). 

On the Latin side of the small plates menu, Toro Toro makes a play on an arepa with seafood, featuring prawns, calamari and scallops – lightly marinated, small poppers that melt in your mouth. And, what would a steakhouse be without the meat? Toro Toro showcases a variety of steaks, including everything from a traditional Angus Filet Mignon to the more exotic Wagyu Flat Iron. If all of these sound too tempting, perhaps embark on an empty-stomach attempt at the Rodízio Experience. Ordering the full "Experience" allows diners to both sample free-flowing small plates and sides (think yucca fries, steamed asparagus, and mashed potatoes), and enjoy plenty of different meats.

Diners should look forward to Brazilian-style picanha steak, ribeye, beef tenderloin, Australian lamb chop, chorizo sausage, chicken thighs, and prawns–there's a wide range of meats, playing on the surf and turf concept—all carved tableside. Toro Toro's churrasco meats are lightly marinated allowing for the full flavor of the meat to come through (according to my boyfriend). An entire table has to order The Rodízio experience, so make sure everyone comes hungry.

Toro Toro's cocktail list offers many of the usual Latin-inspired drinks, including a pisco sour and a margarita, but there are a couple of unexpected ones. The Prickly Pear Chilcano stood out to me, with pisco capel (a Peruvian grape brandy) and prickly pear puree, bitters, ginger ale, and fresh lime juice. The drink was spicy, slightly sweet and delicious – definitely my favorite.  If you're in the mood for a stronger libation, the Carnaval, with rye whiskey, cherry liquer, lillet blanc, and orange bitters might suit your fancy.  Toro Toro also offers a couple of barrel-aged cocktails, featuring mezcal and bourbon and an extensive wine and beer selection.

Toro Toro, with its animalistic theme, both on the walls and plates, serves lunch and dinner, and provides a unique twist on a traditional genre of restaurants.  It appeals to a wider audience by providing many dining options, no matter the time of the day (with dining and drinks till 1 am on the weekdays, and 2 am on the weekends). 

Even though I'm not a meat-eater, I enjoyed the vegetarian small plates, and how Sandoval takes standard menu items (like the Toro Toro Salad) and twists them slightly.  My boyfriend really enjoyed savoring the full flavor of the meats, without any superfluous seasoning. All in all, it made for an unforgettable churrascaria experience.