[flagallery gid=24 w=660 h=420 skin=photo_pro_1_2asl name=Gallery] Bandolero Opening. (To get a full screen view, scroll over ‘thumbnails’ and click on ‘fullscreen.’)
Washington, DC (May 30, 2012) – Yesterday, Mike Isabella hosted a media preview of his second DC restaurant called Bandolero, a truly raw, cut-to-the-chase Mexican restaurant.
The menu is expansive and has many different kind of tapas, like suckling pig or octopus tacos, and ingredients like charred mango and poblano escabeche. Squash and goat cheese huaraches, wild mushroom enchiladas and lobster and green chile chilaquiles are also on the menu.
They have margaritas and Prosecco on tap and a tequila list that is smartly listed and moderately priced. The cocktail list is heavy on tequila and mezcal. In addition to margaritas of all flavors, frozen and on the rocks, head mixologist Sam Babcock remakes classic cocktails with these native-Mexican spirits.
Isabella will not stop with Graffiato and Bandolero. In early 2013, Chef Isabella plans to open Kapnos, a Greek concept with an Italian sandwich shop, G, next door. These will be his third and fourth restaurants in Washington, D.C.
Bandolero is located in Georgetown and offers something different on M Street rather than the usual surf and turf or Italian. If you simply want tacos and tequila, this is place to be. Check Bandolero DC on 3241 M Street.