Location: Washington, DC
Visit Date: March 11, 2020

“At Cranes, we believe that good food & a great beverage pairing is an integral part of an exceptional dining experience. Our concept is derived from Tapas which is an integral part of Spanish culture that brings friends and family together. Cranes pays homage to the chef’s culinary experiences in Singapore, where he gained a true appreciation for Japanese cuisine, with an extensive sake list that includes offerings that represent all regions of Japan along with exciting new domestic choices. Our wines come from exceptional, small-production, with an emphasis on Spanish wines as tribute to chef Pepe’s heritage.”

Food

Egg Confit | Seaweed Mash Potato | Ponzu | Ikura
Maitake Tempura | Daikon Dipping Sauce
Green Salad Sunomono
Ankimo Escabeche | Steamed Rice | Bubu Arare
Stew of Lentils | Grilled Chorizo | Fennel | Kumquats
Pork Belly Yakitori | Hanaho | Buckwheat | Citrus
Ponzu | Evoo | Espelette

MICHELIN Guide’s Point Of View

“There is serious heart to be had at the centre of the city, thanks to Chef Pepe Moncayo's elegant and contemporary spot. Novel ingredients appear in all their glory, brilliantly weaved into the "concept" menu. What emerges is a sumptuous mashup of dishes with Spanish and Japanese influence.

The space is modern and vast, but cavernous and inviting—with a polished bar, sleek black-tile floors, sultry metals, and sweeping architectural features that double as art installations. Most everyone is here for the "kaiseki," but à la carte plates are well worth their weight. From the amuse-bouche (maybe heirloom tomatoes with crème fraîche and ponzu jelly?) to sake-infused chawan mushi with pickled watermelon, cucumber, as well as a single, crisp oyster tempura, this kitchen team hits every nuanced flavor out of the park.

Ajo blanco unveils a seared, pearly white scallop with mustard seeds, green grapes, and sea beans; while the chef's wonderfully original pasta course is seared mezze rigatoni with stracciatella, mushrooms, and a rich porcini foam. Infinitely inspired desserts, like an ube popsicle sprinkled with coconut and draped in chocolate, will bring your meal to a meteoric finish.”