Xiquet DL ✼
Location: Washington, DC
Visit Date: July 14, 2021“Xiquet (chee-KETT) by international award-winning Chef Danny Lledó joined the select ranks of MICHELIN Star restaurants in DC in 2021, just one year after first welcoming guests to the intimate dining room in Glover Park. Xiquet is now known as one of the best fine dining restaurants in Washington DC for memorable, product-focused dishes served with warm, Mediterranean hospitality.
The sought-after tasting menu experience showcases innovative preparations of the traditional cuisine of Valencia, ignited by a wood-fire kitchen where Chef Danny creates dishes to order using the finest products sourced both locally and internationally. The flavors of Valencia reflect the region’s warm coastal climate, abundant agriculture, and plentiful fresh seafood. It is also the cradle of the famed Spanish rice dish, Paella.”
Amuse-bouche: Baby Eel Pasta
Food
Coctel De Polp Sec: Grilled Octopus · Grapes · Orange Pearls · Golden Osetra Caviar
Espardenya A La Planxa: Sea Cucumber · Sobrasada
Tartare Ibèric: Tenderloin · Paleta Ibérica · Chicharrón · Egg Yolk · Mustard · Sherry
Pésols Al Fum | Caldet D’Asparagus Blanc: White Asparagus Soup · Smoked English Peas · Olive Oil
Arrós Del Senyoret: Lobster · Cuttlefish · Sénia Rice · Paella Method
Lluç: Hake · Green Sauce
Bossa De Captaire: Foie Gras · Rabbit · Porcini · Rabbit Sauce
Llom De Wagyu Austràlia: Australian Wagyu Strip Loin · Potato Purée · Swiss Chard · Espanyol Jus
Buñelo De Moniato | XOColate: Sweet Potato Donut · Chocolate
Taronja Del Segle XXI: Orange Nine Ways
MICHELIN Guide’s Point Of View
“Nothing is unintentional at this multi-level restaurant that starts with Slate Wine Bar on the first floor; a cushy salon on the second storey, where guests are greeted with a drink, before going up to the third level to discover a glass-enclosed kitchen and breezy dining room just beyond.
Chef Danny Lledó is the visionary behind this focused Valencian culinary machine and his dishes are as pretty to look at as they are delicious to eat. This is confident cooking that results in inventions like tonyina tartare with citrus "caviar" and a creamy coconut milk-mustard-sauce. "Bossa de Captaire", or beggar's purse, with suckling pig and foie gras in apple confit and brown butter may then be trailed by lobster, prawn, and cuttlefish all of which garnish the paella de la duquessa de denia. Served in the classic wide-bottomed pan, this house specialty makes a welcome break from the more formal menu.
For dessert, the "Bresquilla del segle XXI" is a pastry cream-filled doughnut posed atop a sauce of finely diced peaches; while Xocolat, also dubbed the chocolate temptation, certainly lives up to its moniker.”
Page Last Updated: July 15, 2021
