";s:4:"text";s:3708:"Photography by Jen Chase Amid all the hand-wringing that 14th Street is being overrun by big-box chains and national restaurant groups comes something much more indie: Seven Reasons.
I've been sitting on this review because it seemed pointless and trivial at the time. He has also written for Food & Wine. All of their dishes were well-executed, super flavorful, vibrant, and not overly pretentious. Doesn’t everyone look happy to be here?
Look for lobster ceviche with lemongrass, coconut, purple potatoes, and trout caviar; duck tongue Dishes take influence from across South America but Limardo says “the spine” of the cooking is Caribbean and Amazonian. (Deb Lindsey/For The Washington Post) Seven Reasons co-owner and executive chef Enrique Limardo. This review gets a 5 star review for those alone - especially the tart.I want to start this review with a very positive note. The dish is found among the menu’s fashionable “medium plates,” along with roll-ups of scarlet wagyu beef, a carpaccio that announces itself with a fragrant garnish of black truffles and ribbons of fried potato “paper.” A fork inserted into the bottom of the dish picks up creamy hearts of palm and confit tuna belly. Chef Limardo was subsequently appointed as the Sous Chef of Mas de Torrent Relais & Chateau, an exclusive vacation property in Spain. However, this place also wins my award for best food of the year - possibly a lifetime.…""I usually write long posts and reviews but will keep this one short , sweet & to…""Finally, the trifecta -Reasonable prices, great service and most importantly…" The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.Anna Spiegel covers the dining and drinking scene in her native DC.
The trendy design lends an inviting environment and represents an impressive first impression before taking your seat.Seven Reasons offers a really exciting menu with such harmonious fusion of delicious Latin American flavors.
My friend and I sat at the bar. We ate here about a month ago before all of the coronavirus mandates were put into place. Before the opening of Seven Reasons, Nacho completed an internship with legendary Spanish chef Ramon Freixa, and finally had the opportunity to realize his childhood dream by cooking for the Queen of Spain. And the “reasons?” “Everyone has reasons when they go to a restaurant, whether it’s the food or the service or something else,” says Vázquez-Ger. The sweet potato slips in jalapeño syrup, along with crisp sea beans and roasted garlic, rendering the spud more of a feast. It’s a little mysterious. (Deb Lindsey/For The Washington Post) “Sweet Potato Madness” features spicy almond dressing, red beet emulsion, roasted garlic and sea beans. Amazing night at a restaurant with fabulous food. It had gin, Saint germain, honey, activated charcoal, and a chamomile foam. This was my second time coming here and it didn't disappoint. There are many reasons to visit this new Latin American restaurant, three of which can be found on the multi-floor interior. The restaurant’s email blast announcement reads: We are excited to announce that starting on April 20th and for one full month, Seven Reasons will turn into a fully Vegan restaurant. Before moving to Baltimore to assume his role as Executive Chef at Alma, Chef Limardo spent four years traveling to and cooking in exotic destinations around the world as a private chef.