Review | Mariscos 1133 offers great seafood and more –

Review |  Mariscos 1133 offers great seafood and more –

The Jose Andres Japanese curved minibar still surprises diners

Missing good service? Mariscos 1133 shows that hospitality, like anything bought from a chef, is the same reason people eat away from home. Go on the spot, the staff treat you like an investor. The drinks are nice, the bartender already seems to know what you want and little surprises come to your table. One night without thinking, the host released a trio of rafts that he thought would fit well with my meal and warned me from the habanero of the fire in the orange sauce.

The menu is read as the masks are required first. This is epic. We are talking about only 20 appetites. Some industry peers told Solis that he was crazy to serve so many dishes. “Take it easy,” she says, who trained him. “I don’t know,” said the chef, originally from Mexico City. “I start with five ideas” and keep preparing until I double up. “I like cooking!”

His enthusiasm is pervasive. Discover avocado served on a plate with colorful tuna toast, three pieces of blue cornbread, chopped marinated tuna, shaved red onion, and a creamy citrus emulsion. “Let’s get the party started!” It looks like an appetizer and is supportive in taste. The egg batter sticks to the Chilean releno like lace (so light!) What’s not to love about velvety puffed peppers with wild mushrooms and spicy goat cheese? Then there are the prawns folded on sugar cane skewers and stuffed with smoked pineapple smoothies, the combination enhanced by a spoonful of fresh coconut rice. Even the Caesar salad skips the routine, with slices of serrano ham amidst aromatic herbs and a sauce made with much expected garlic and anchovies and three cheeses. Throw the toast like in this place and the salad becomes edible.

Mariscos 1133 – the name combines the Spanish word for “seafood” and part of the restaurant’s address – is a corner dining room with timeless windows. Most of the seats are booths, while on the outside there is a sidewalk that removes various fear factors. Inside, you’ll be presented with some menu functions before actually getting the list. Have you seen the octopus and fish painted on the wall? The blue bar stool and water glasses subtly accentuate the underwater look. Solis says she likes the view from the open kitchen. Watch the “guest reaction” while eating (or breathing in my case).

Supporter of the pilot Anafre (formerly Little Havana), El Sol and Mezcalero, Solis initially wanted his new position Mariscos and Mas (which means “more” in Spanish). After all, there’s a lot more fish on the menu and Solis wanted everyone to be welcome. Also, “My sister loves meat and chicken.”

You will be the same. The marinated steak with pineapple, garlic and fresh thyme makes this meal a tender and juicy dish. However, Churasko faces the competition with its large dish garnished with crispy yucca, smoked chimpanzee, and fluffy sharo beans flavored with pork broth as per my server’s instructions. Chefs head to the Caribbean for a chicken that’s not exactly registered in Jamaica – the toppings are helped by a lot of scarring and the heat comes from Serrano and Habanero – but it gets to the final pop-up. – Oral examination. Like many other dishes, chicken can be ordered as a sandwich.

Beef cooked with a sweet rainbow and cinnamon rainbow is an example of a taco served with a normal hot consumption to drip or pour. (Solis teaches diners to serve tacos with salsa verde first, then serve the meat with plenty of broth. Mm m’m bueno!)

When I ask Solis what’s behind the servers here, she says, “They love to eat.” This helps the chef give them the opportunity to do this as part of the training. Their staff are enthusiastic about the food as they take the menu and drinks and can speak from experience of what to order and how to enjoy the best things. At my last dinner, the server insisted we try almost the whole bottle fried. Glad we noticed. Chopped fish marinated in garlic, lemon juice and onions and ground in flour, soaked in paprika and other spices was a surprisingly crunchy snack, followed by succulent fish that had made a firm place on the menu.

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Large portions can cause leftovers which I usually send with me to the dining room. The high-end kitchen of Mariscos 1133 got me thinking about this strategy. It’s such a sweet melancholy that it leaves you with their juicy beef empanas and dazzling green salsa, among other dishes.

None of the experiences go unnoticed. About two dozen wines are served by the glass for an average of $ 10. You may want to unwind with a cocktail. Scott Klim, a friend of Solis since they both worked at the end of Ceiba, created a drinks list that, like the menu, covers the Latin American region. Consider Pisco Sour Cream, Kaipirinha, and Pina Colad. The most interactive of the lot is the little crown dipped in a frozen margarita. Ask for a Corona-Rita and maybe some Keso Fundido to absorb a hard slap. A mouthwatering appetizer – Mexican cheese melted with hurricane, epazote, and earthy hutlako – comes in a hot pan wrapped in banana leaves. (To enhance the flavor, Solis collects the cheese from the leaves the day before serving.)

Several visits to different servers on different days of the week gave me a great opportunity to find cracks in China. But some negatives I could identify were ordering roast pork slowly, stirring it with salt – an easily solved problem – and asking a waiter, “Did you like it?” This is what he tended to ask. All the food is on the table. (My chin is tired of shaking.)

Otherwise, Mariscos 1133 is an explanation of what it means to be a neighborhood restaurant whose food, attention, and pricing make it easy for locals to come regularly.

Solis was right when she thought of the names of her latest draw. The canteens may come for the Mariscos, but they come back for the multitude of audiences.

1133 11th S. NW. 202-836-4107. Open: Pick-up and drop off Monday – Thursday from 4am to 10pm, Friday from 4pm to 11pm, Saturday from 12pm to 11pm, Sunday from 12pm to 10pm, as well as indoor and outdoor dining. Prices: Starters are $ 11.95 – $ 18.95, main courses are $ 13.95 – $ 28.95. Voice Control: 77 decibels / Must be spoken aloud. Convenience: There are no barriers to entry, but the interior is comfortable; Two tables are designed for wheelchair users with access to an ADA compliant toilet. Pandemic protocol: staff are vaccinated and masked.

Source: Washington Post