(Photo by: Graffiato)
Mike Isabella
Since former Top Chef contestant Mike Isabella opened Bandolero last month, Georgetown’s new hot spot has been packed every night. A 20-something bar crowd filled the street level main dining room Friday evening, while upstairs proved a bit lighter and quieter for small group conversation when The Georgetown Dish stopped by.
The salsa roja is hot and the beans are tipsy (frijoles borracho) at this “Mexican-inspired” small plates eatery. Dishes are filled with “flavors that are definitely global,” says general manager James Horn.
(Photo by: Judith Beermann)
Guacamole salsa roja, masa crisps, chicarrones
Bring a designated driver and sample from the dozen brands of tequila or mixed cocktails with clever names like 'Remember the Maine' (rye, sweet vermouth, cherry heering and absinthe) or 'Aviation' (gin maraschino liqueur, lemon juice, crème de violette).
When it comes to taco fillings, the selection is trans-continental and exotic: octopus, charred asparagus, crispy mahi mahi, skirt steak and suckling pig.
(Photo by: Judith Beermann)
Bandolero general manager, James Horn
(Photo by: Judith Beermann)
Server, Michael Austin
A Bandolero signature dish, the Queso Fundido comes to the table with a sunny side up egg and ready to be mixed with the duck confit, maitake and manchego cheese.
(Photo by: Judith Beermann)
Suckling pig taco with apple, habanero and mustard
Have a Chilean Petit Sirah with the Alambres (spicy hanger steak and chimichurri). Salut!
Bandolero is at 3241 M Street. Tel: 202.625.4488
(Photo by: Judith Beermann)
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