If you’re looking to hit up a bomb new restaurant in DC, Joselito is an absolute must. Located on 660 Pennsylvania Avenue SE, they’re open Monday through Friday from 11:30-10PM and 10:30-10PM on Saturday and Sunday. They offer a la carte options during lunch as well as their “Menu del Dia,” a special prix-fix menu for $22. For those of you interested, they have a bottomless mimosa, bellini, sangria and bloody mary bar on weekends, and they have great deals for what they call Hemingway Hour. Get select food and drink for $6 (!!!!) at the bar M-F from 4-7 – their regular menu items are 20% off during this time, too. The only catch? You have to enjoy your noms at their bar.
What to order at Joselito
Each dish is going to have three prices listed because Joselito offers most everything in the following sizes: tapa, media ración and ración. Tapa’s basically an appetizer, media’s comparable to an entree, and ración’s served family style. So, with that said, let’s get started! First up, the Jamon Iberico de Bellota “Capanegra” aka hand cut Iberian ham (15/29/na). This is a fantastic way to kick off your meal. If you’re big into charcuterie, definitely get an order to start! It’s not the BEST jamon we’ve ever tasted – we’re looking at you, Urban Butcher – but it’s still pretty damn tasty.
We were torn between two soups (Crema templada de setas vs Sopa de coliflor trufada con panceta y gamba), but we ultimately decided to go with the latter, a truffled cauliflower soup with pork belly and grilled shrimp ($12). Pro tip: squeeze the shrimp head to get max flavor. This creamy deliciousness was perfectly balanced, and we could’ve easily eaten two bowls in one sitting. The mushroom soup’s still on our list though! We’ll definitely have to give it a try the next time we go.
Next came the Puré de garbanzos con encurtidos y huevas de salmon (12/23/na) aka hummus with pickled garlic, cornichons, orange, toasted corn and salmon roe. This was, hands down, the prettiest hummus we’ve ever had the pleasure of devouring. Chef David Sierra put his own unique spin on the dish, and we absolutely loved his add-ons. The cornichons and orange added the perfect amount of acidity to the creamy classic.
Anddd the last starter we got was the Remolacha con queso fresco y manzana verde aka beet salad served with uncured buffalo cheese, green apples, fennel, and onion in a sherry vinaigrette (10/19/na). Can we just take a second to admire this beautiful plate? Look at this presentation! Isn’t it insanely pretty? Who knew a beet salad could look this good.
Simple, clean and delicious – a must-try for beet lovers everywhere!
Now, let’s move onto our entree recommendations! First up, Pasta con txangurro, erizo de mar, which translates to egg pasta with jumbo crab and sea urchin served with shrimp butter (na/24/na). This dish was truly phenomenal. Think perfectly cooked bucatini that’s as creamy as can be with rosemary undertones. This was buttered pasta at its finest, folks – definitely indulge if you’re in the mood for something rich yet subtle.
Anywho, that’s it for today, Nomsters! We hope you enjoyed reading all about Joselito. Definitely let us know what you think of their food when you go. To browse more district food porn, click here. We upload new content every Monday and Thursday so make sure to check back soon. Until next time, friends!