Chef Enrique Limardo is the courage and the brain behind it imperfectos fusion concept. That Menu changes daily with an ongoing commitment to exploring the interaction between Mediterranean and Latin American cuisines. White and blue hues are reminiscent of Greece and may evoke similar notions Artistic perfectionisma concept Limardo rejects, opting instead for a world that evolves only by being “imperfect”.
The light and airy dining room uses height and bold curves to create architectural intrigue, mimicking the feel of a whitewashed Greek city. Meanwhile on the cocktail menu, the Perfectly Imperfect Cocktail combines Belvedere vodka, limoncello, yuzu juice, fresh pineapple and vanilla syrup in a coupe glass. The Noche Caliente combines Jalapeño Tequila Reposado, Alessio Vermouth, Biscotti Liqueur and Mirto Rosso.
Corresponding The Washington Post Food critic Tom Sietsema, the moussaka cigars with smoked eggplant and a goat’s manchego cheese cream are amazing. Sietsema also praises the foie gras with crunchy plantain brioche, soursop compote, parmesan and truffle.