Inclusion in the Michelin Guide is a big deal in the culinary world, and three Washington D.C. restaurants just earned that distinction. The Michelin Guide announced today that its new additions include Amparo Fondita, Cucina Morini, and Pascual. The D.C. guide recognizes 123 restaurants total.
These three restaurants join 12 New York spots and three Chicago restaurants as newbies in this year’s guide. This distinction also means these three restaurants could receive further recognition from Michelin later this year; they could receive Stars or Bib Gourmand ratings.
Here are the latest additions:
Amparo Fondita
This Dupont Circle Mexican restaurant started as a limited time popup, but has made its permanent home in the neighborhood. The inspectors, who select the restaurants for inclusion, were particularly impressed with chef Christian Irabién’s ability to transform exceptional ingredients into creative, contemporary appetizers and mains. Standout dishes from the expansive menu include halibut with mole and papaya nixtamal, which is served over coconut cream and cooked in piloncillo and Mexican vanilla.
Cucina Morini
Cucina Morini is the little sister restaurant to Osteria Morini, the Northern Italian mainstay at The Yards, but it offers big flavors of its own. Chef Matt Adler’s vast menu draws inspiration from coastal Italy, particularly Sicily, and includes tons of mains, crudos, small plates, and desserts. Standouts include freshly made pasta, like one tossed with pork sausage and an egg yolk sauce, and a deeply savory pan pizza that warms the belly. The restaurant is also well-liked for its $7 martini happy hour deal and satisfying desserts.
Pascual
Don’t let the casual, inviting atmosphere of this H. Street Mexican spot fool you. The menu is filled with bold, approachable dishes that are meant to be shared with friends and loved ones. The team in charge, chefs Matt Conroy and Isabel Cross, also run Georgetown gem Lutece. They've devised a menu of unpretentious, delicious small plates, mains, and desserts that are both experimental and traditional. Try mains like chicken and lamb neck barbacoa, and leave room for the crispy buñuelo, which comes sprinkled with cinnamon sugar and is served with chocolate and caramel sauces.