El Centro D.f. Taqueria & Tequileria Unveils Georgetown Location On September 6th
El Centro D.F. will open a second location of its vibrant Taqueria and Tequileria at 1218 Wisconsin Avenue, NW, 20007 in Georgetown on Friday, September 6th. Renowned chef and restaurateur Richard Sandoval is working with Chef Juan Romero to showcase his popular Mexican comfort food, full of authentic flavors found throughout his homeland. New dishes will be introduced on the Georgetown menu along with house-infused tequilas. Diners can anticipate over 270 different types of tequila and mezcal, handcrafted margaritas and classic Latin cocktails to pair with Sandoval's enticing menu.
The Georgetown El Centro D.F. is similar in design to its sister restaurant on 14th Street, with the addition of a secluded outdoor patio that can seat 55 guests. Spread over two floors, the restaurant can accommodate 59 guests on the first level and 99 guests on the second. For this project, architect and designer, Brie Husted, drew inspirations from traditional Mexican towns. "El Centro D.F. Georgetown embodies the spirit of Mexico City," says Husted. "The ground floor features a wooden vaulted ceiling with masonry wall structure, reclaimed wooden tables and comfortable benches. The upper level has a caf� sentiment with reclaimed wood lathe and custom murals created using old wood, used metal and Mexican newspapers. The garden patio has old world charm with ivy climbing up a neighboring brick wall, a large bar and a fire bit."
Richard Sandoval tapped Chef Juan Romero to oversee the menu at El Centro Georgetown, and the two have collaborated to help introduce new menu items at this location. A native of Arlington, VA, Romero is currently a student at the Culinary Art Institute of Washington and is scheduled to graduate in the fall of 2014. He has worked for Richard Sandoval Restaurants for the past four years beginning at La Sandia in Tysons Corner, VA before transferring to La Sandia in Santa Monica where he worked as a sous chef. He returned to Washington in April 2011 to work at the first El Centro DF on 14th Street, NW and later traveled with Richard to develop the brunch menus at Maya New York and Zocalo Mexican Restaurant in Atlanta, GA.
El Centro D.F. Georgetown, guests can anticipate four variations of guacamole, Traditional, Bacon, Tuna Tartar and Spicy Crab, each prepared tableside. An assortment of traditional Mexican braises, or Cazuelas, served with warm tortillas, Mexican-style rice and creamy yogurt crema fresca will also be available. Highlights include the Roasted Chicken with mole poblano and plantain; Slow Roasted Pork Shoulder with corn masa flatbread, goat cheese and truffle oil, and the Beef Short Ribs with tamarind mole and root vegetable. Other new additions include Iron Skillet Fajitas including chicken, steak, shrimp and market vegetables, and new taco selections include Vuelve a la Vida with octopus, shrimp, chorizo, and tomatillo salsa; Roasted Octopus with rojas, pico de gallo and chile de �rbol sesame salsa, as well as Gratineed Scallop & Chorizo, made with avocado, pickled chiles and chile cascabel aioli.
The restaurant's most popular menu items will carry over to the new location and include Appetizers, For The Table, Soups & Salads, Tacos, Chef's Specials, Enchiladas and Sides, for lunch or dinner, as well as the generous weekend bottomless brunch.
Guests can look forward the popular Grilled Skirt Steak Huaraches with corn masa flatbread, caramelized onion, cilantro, black bean, Mexican cheeses, crema and salsa roja, and from the sea comes the Jalisco Shrimp & Crab with Oaxaca cheese, corn, rajas, crema fresco, plantain and cilantro rice. Prices range from $7.95-$10.95 for appetizers, $10.95-$17.95 for tacos, $11.95-$15.95 for enchiladas, $7.95-$11.95 for soups and salads and $14.95-$19.95 for chef's specials.