José Andrés, the owner and executive chef of Zaytinya and
Jaleo, moved his latest venture, Oyamel, from Crystal City to Penn Quarter in
March. (Chef Roberta Donna moved into the old space.) The menu is decidedly Mexican, featuring small plates, or antojitos,
meant to be shared with fellow diners.
Signature dishes include guacamole prepared tableside and authentic Mexican tacos (served in baskets made from the needles of the Oyamel fir tree). The one-story venue seats 125 in the main dining room and 50 in a private dining area, as well as six at the ceviche bar, which offers views of ever-bustling Penn Quarter through the restaurant’s large bay windows.
Signature dishes include guacamole prepared tableside and authentic Mexican tacos (served in baskets made from the needles of the Oyamel fir tree). The one-story venue seats 125 in the main dining room and 50 in a private dining area, as well as six at the ceviche bar, which offers views of ever-bustling Penn Quarter through the restaurant’s large bay windows.
Photo: Courtesy of Oyamel
Photo: Courtesy of Oyamel
Photo: Courtesy of Oyamel
Photo: Courtesy of Oyamel