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Estadio - 9 Reviews - 1520 14th St Nw, Washington, DC 20005, Washington, DC - Spanish Restaurants Reviews - Phone (202) 319-1404

Estadio

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1520 14th St Nw, Washington, DC 20005 (at Church Street NW)
Washington, DC 20005
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(202) 319-1404
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Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC
Estadio - Washington, DC

Reviews

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( 4 )
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Best

We have been to Estadio for dinner several times and had great experiences - the food, the drinks, the atmosphere, all outstanding. They just started offering brunch this past wee...

Worst

Kudos for the design and visual appeal of the restaurant. Big fan of what they are going for ... a fine dinning version of Spanish taperia. That said, the execution is hit or miss...

Horrible service. OK food. Expensive sangria. 11/16/2012

Horrible service. OK food. Expensive sangria. more

Horrible service. OK food. Expensive sangria. 11/16/2012

cschaengold Provided by Partner
Horrible service. OK food. Expensive sangria. more

When it shines, it shines 11/15/2010

We sampled through most of the menu and found it quite delectable. Opening with Cheeses, chorizo and Serrano Ham, the Chorizo was the highlight. I expected a bit better from the Ham in terms of depth of flavor, but cured meats can vary from rind to rind. For the middle plates, the highlight was clearly the Chorizo sandwhich as well as the beat based bread dish. Fantastic texture, crunch and flavor. For main plates the baby octopus was sublime, as were the shrimp. Sweetbreads and the pork belly left one wanting a bit more. Great selection of Spanish wines and a great atmosphere makes it a superb addition to the 14th St corridor. more

Wonderful food; don't miss the brunch 10/24/2010

We have been to Estadio for dinner several times and had great experiences - the food, the drinks, the atmosphere, all outstanding. They just started offering brunch this past weekend, and I brought the family (inluding 6 & 8 yr olds). Everyone loved it. The food was fantastic, with a diverse selection and unique offering. We will definitely make it a regular weekend stop. I especially enjoyed the homemade granola, the halibut, and side of mushrooms. Try the strong, delicious Spanish coffee and fresh squeezed OJ. Get there before word gets out! more

2010 Fall Dining Guide 10/16/2010

2010 Fall Dining Guide By Tom Sietsema Sunday, October 17, 2010 Visiting this Logan Circle small-plates restaurant, dashingly dressed in antique tiles and iron chandeliers, you'd never guess that chef Haidar Karoum and owner Mark Kuller were unschooled in Spanish cuisine until this year. Karoum makes a fine chorizo sandwich (featuring house-baked bread), grills a tender octopus and turns out a classic tortilla Espanola. If some of his small entrees, or raciones, taste as if they belong in the modern-American Proof across town, where Karoum also cooks and which Kuller also owns, at least they're a pleasure. Not to be missed: succulent chicken presented on jalapeno-spiked yogurt and topped with a minty slaw, and tender sweetbreads served with crisp lardons and tiny green beans. Hard to miss: the exposed flesh on the murals in both the men's and women's restrooms. more

The reign of Spain continues in Washington 10/9/2010

Review The reign of Spain continues in Washington Estadio is a welcome newcomer By Tom Sietsema October 10, 2010 The best seat in the house at Estadio is the second leather stool from the left at the yellow marble counter in the rear of the restaurant. Bathed in natural light from a big window, it's a raised perch that takes in the communal tables beneath the weighty iron chandeliers as well as Estadio's central poured-concrete bar, inspired by a bullring. ("Estadio" is Spanish for "stadium.") Even better, the stool that I favor at this dashing new Spanish restaurant gives its occupant a front-row seat to a cooking show. Behold the tortilla Espanola, a round cake of thinly sliced potatoes, olive oil and eggs pulled from the oven, flipped out of its skillet and finished with concentric circles of aioli and some sweet hot peppers. And witness the spritz of lemon and the pinch of mint that contribute to the glory of an order of chicken. Who needs a menu when you can see so much enticing food getting readied for its close-up? Estadio opened this summer following a marathon eating tour in Spain by Mark Kuller and Haidar Karoum, the owner and chef, respectively, of the wine-themed Proof in Penn Quarter. The spread at their second joint project is built around snacks and small plates: deviled eggs stuffed with creamy tuna salad; Marcona almonds that stain fingers red with a Basque spice blend; skewered bites called pintxos, served on slabs of slate; a handful of salads and soups; multiple kinds of sandwiches; and mid-size plates of fish, meat and vegetables. That sounds like more food than it is; if you go with a group, you can cover a lot of ground. Besides, many of the choices are two- or three-biters. Some items are designed to be just one munch. A spear of manchego, chorizo and a dot of quince paste coated in pistachio crumbs has the tongue doing somersaults with its sweet, salty and spicy notes. The snack brings to mind the city's most exclusive dining experience: "Minibar for the poor," declares the famous food critic accompanying me, referring to chef Jose Andres's six-seat food lab inside Cafe Atlantico. A skewer of anchovy and olive, on the other hand, is just a salt assault. Estadio's bocadillos are sandwiches that remind you that bread can be half of their pleasure. The restaurant bakes its own rolls, which crackle when you bite into them. Blood sausage is simple and wickedly delicious, racier still if you ask for it with Cabrales cheese. The open-faced sandwiches, called montaditos, show off more good shopping: one of them, crusty grilled bread slathered with goat cheese and decorated with alternating wedges of red, green and orange tomatoes, delivers an edible garden. The larger plates, raciones, would look at home at the contemporary American restaurant Proof, where chef Karoum splits his time. He gives chicken a fresh spin by placing it on rice and a pool of yogurt tinted green with cilantro, then finishing it with a confetti of slaw brightened with fresh mint. The char and juiciness of the chicken, and an undercurrent of jalapeno in the sauce, make a rousing combination. Halibut is a fat fist of crisp fish whose pool of smoky romesco sauce is dotted with soft chickpeas and crisp pumpkin seeds. Smoky octopus curls atop a cake of potato coins that get a nice kick from capers; the dish is very appealing. Find room for some pea shoots in your meal. Lightly sauteed in olive oil, they arrive glistening and gently crisp in a hillock enhanced with garlic. There are also patatas bravas, that quintessential tapas bar staple of potato chunks striped with (creamy) white aioli and (zesty) red tomato sauce. Although I prefer the range and finesse of the cooking at Jaleo in Penn Quarter, Estadio adds agreeable buzz and deliciousness to its part of town. The plates come out as they're ready, ferried by servers who can be full of enthusiasm for what they're peddling or seemingly bored. To avoid having a jam of dishes -- or to be finished with dinner in 15 minutes -- I tend to order a few tapas at a time. Kuller takes his liquids as seriously as he does his solids. For Estadio, the restaurateur enlisted Sebastian Zutant to create the mostly Spanish wine card and Adam Bernbach to dream up cocktails to suit Karoum's cooking. The white sangria is lovely, but unless you drink it quickly, its ice dilutes the pleasure. Tequila, grapefruit juice and a splash of fizzy cava, garnished with a sprig of rosemary, lends itself to more leisurely sipping. As for the boozy, crushed-ice "Slushitos," they're amusing a few slurps in, but you probably won't want to make a night of them. The design is as inviting as much of the food. Online naysayers have compared the setting to a Renaissance fair, but I like the way Spain takes over from Washington when you walk inside. From the heavy wood door in the vestibule that announces Estadio in cursive steel script to the steel rosettes gracing a movable red-leather wall, lots of thought has been lavished on the look. Estadio's chief problem is too few seats (113) and too much demand; you can reserve after 6 p.m. only if you're a party of six or more. Expect to wait. But expect to be transported, too. more

Great Addition to the Hood 10/7/2010

Come with a relaxed attitude and if you come later that 6:30, do expect to wait. The reward is a fun drink or two at that bar that won't set you back a fortune and a fun, wonderful experience. It's a great place and that's the reason it is busy, busy, busy. Food, wine and spirits are great. more

Too much investment in atmosphere 10/7/2010

While I would agree that atmosphere is a part of the dining experience (and the Estadio environment is gorgeous!), it is just ONE part...more attention should be paid to the food and service of Estadio. For all the money and lack of decent service, I'll go to Jaleo in Chinatown instead, where one will have great Spanish food at non-rip-off prices and no snotty service attitudes. Proof is much better all around than it's stepsister Estadio. more

Good on form, light on substance 8/28/2010

Kudos for the design and visual appeal of the restaurant. Big fan of what they are going for ... a fine dinning version of Spanish taperia. That said, the execution is hit or miss. The service was subpar. We had a 2 hr wait. Once sitting, the service was friendly and brisk. One hitch - hot tapas came out at the same time, so they got cold. Love the drinks, but expensive. Prepare to pay as much or more for alcohol than food. Also, know that they are a trendy party spot for the young, affluent and childless. The tapas are expensive and some items are underseasoned, but they ranged from decent to excellent, which makes them better than any other Spanish rest. in the DC area, with the exception of the old-school La Taberna del Alabardero. more

Back in the USSR 8/20/2010

With guests here from abroad, invited them to Estadio for dinner. Told 45 minute wait, and then told repeatedly 10 more minutes. After 2 hours and ruined evening, expressed anger to management and were told they didn't appreciate "attitude". Wow. Brezhnev would be proud of the Soviet-level service. more

Slushie Pairings? 7/27/2010

The Slushietos are intriguing, no doubt, but they're tough to pair with anything. And by tough, I mean impossible. Keep in mind, you'll have that overwhelming slushie taste on your tongue for the rest of the meal. We had great success with some of the bite-sized pintxos, like the deviled eggs, but the prices were a bit steep for not a lot of food. After a $115 check for two, we walked straight to the grocery store for a second dinner. We've got pictures and more from Estadio on our site: http://www.iflipforfood.com/home/2010/7/22/estadio.html more
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Menu for Estadio




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The Spanish-themed Estadio brings together a little dream team of cooking and liquid talent, including Haidar Karoum, the chef of Proof in Penn Quarter; wine director Sebastian Zutant; and bar manager Adam Bernbach.

Editorial

  • This Logan Circle restaurant (from the same team behind Penn Quarter's Proof) specializes in tapas from northern Spain. With the exposed brick and stone work contrasting with the mosque-like...

  • 8/11/2010 Provided by Citysearch

Additional information

  • Hours:

    Daily 5pm-10pm
  • Payments:

    American Express, Discover, Visa, Master Card
  • Neighborhoods:

    Northwest, Logan Circle/ Shaw, Northwest Washington
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