Cafe Atlantico, Washington, District of Columbia Restaurant Details

Food:

Conch fritters and the trout with olive powder were killer. Artsy but not over the top. A touch of molecular gastronomy. 63 Degree egg.

Food:

Simply fantastic.

Food:

This is a restaurant clinging to relevance on the basis of Jose Andres' reputation alone.

Mixologist had some innovative ideas, including the Cotton Candy. I also liked the liquid olives.

Food, however, was served lukewarm at best (and we're not talking about the tartar). Seared diver scallop had no sear at all; just a little bit of brown mush on the outside.

Service: Pretty awful. I asked what kind of tuna we were being served. The server's response was to reiterate that it was "tartar." We were told there would be an uni course on the tasting menu, but there was not, and the server tried to slip it past us without correcting his earlier mistake.

Food:

The Brazian pork chops are fantastic.

Food:

We had 14 courses Chef’s Latin dim sum brunch tasting menu. Pork belly confit with passion fruit oil, Hot & cold foie gras and corn soup, Conch fritters with a liquid center, Potato & vanilla mousse with American caviar were really Yummy. All the rest of the offerings were just OK. The service was fast, friendly and attentive. It was a very good experience, but not a WOW one as we hoped it would be.