(From June 2011) It was a pleasant task: introducing a teenage would-be foodie to the small-plates concept at this Spanish-inspired eatery on Washing-ton’s restaurant row. Impressed with the brick arches and long wall of wines, she readily proclaimed the pork belly with cane syrup her fa-vorite dish on first bite. Ditto for the crispy crab croquettes and local Pola cheeses with tangerine marmalade and Marcona almonds. Alas, we downgraded the seared foie gras for its mass of membranes, but competed for bites of a shared Mexican chocolate crème brûlée. Next lesson: street food. Bar.
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