Chef Ryan Fichter‘s first restaurant Tiki Taco offers patrons the ability to sample island-flavors right in the heart of Washington, DC.
“I want people to taste the cuisine of the islands and experience a little bit of a twist on foods they already know,” explains Chef Ryan Fichter, owner of Tiki Taco. “For example, with our tacos I tried to take what people think a taco should be and turn it into what it can be. I envision the tortilla as a blank canvas, from there deciding what I’m going to put on it is limitless. In other words, the tortilla is simply the vessel for tasting food.”
Tacos – Kailua pork, pork belly, jerk chicken, crispy sesame tofu, Kalbi beef, or island fish.
Poke – Ahi, salmon, served traditional, shoyu, spicy, tiki style, or vegetarian.
Wings – Served with jerky blue, spiced pineapple, or hot.
Entrees – Loco moco (hamburger patty, over easy egg, sticky rice, brown gravy), taco rice (spiced ground beef, cheddar and Jack cheeses, romaine lettuce, pico de gallo, cilantro lime crema, served atop a bed of sticky rice).
Plus! – Tiki chips with salsa, salads, guacamole, children’s menu, Asian slaw, potato mac salad and dessert, including Hawaiian shaved ice or pineapple upside cake.
Chef Fichter has served as the executive chef of both Thunder Burger & Bar, and Bodega Spanish Tapas & Lounge. He worked in numerous other restaurants as a chef prior to that, and spent time as the sous chef at The Royal Kona Resort in Kailua Kona, Hawaii. He also ran a catering business in Hawaii, which allowed him to explore and develop new dishes.
Tiki Taco. 2010 P St NW, Washington, DC 20036. (202) 986-2121.