The Room
Jose Andres opened Oyamel in Penn Quarter in 2004 — the Spanish-American chef's modern-Mexican concept dedicated to the proposition that America needed a serious modern-Mexican fine-dining destination. Twenty-one years later Oyamel is one of America's most-influential modern-Mexican dining rooms.
The dining room is intentionally cinematic: hand-painted Mexican folk art, a long bar with butterfly mobiles overhead, an open kitchen at the back.
The Food
The masa programme runs in-house. The mole programme, the seasonal-rotating Mexican preparations, the chapulines (grasshoppers — a regional Oaxacan delicacy), and the seafood programme handle the menu's spine.
Tequila and mezcal programme runs over 100 selections. Cocktails are mezcal-led. Wine list is short, weighted toward Spanish and Mexican producers.
Best Occasion Fit
First Date: The bar at Oyamel is one of Penn Quarter's most-reliable first-date seats.
Team Dinner: The communal-leaning tables hold ten to twelve.
Impress Clients: International visitors recognise Andres' name immediately.