Jose Andres Opening New Chinese-Peruvian Restaurant, China Chilcano, in Penn Quarter

418 7th Street, NW

Finally a tenant for the former Olsson’s Bookstore and once hoped for Wagamama.

From a press release:

“José Andrés, the chef who introduced America to traditional Spanish tapas and championed the path of avant-garde cuisine in the U.S., is opening a modern Chinese-Peruvian concept, in the heart of Penn Quarter in downtown Washington, DC. The restaurant will feature Chifa favorites–the cuisine known throughout Peru, melding Chinese style and native ingredients–with his personal and creative take on Chinese classics and this South American style.

José is no stranger to weaving cultures together in a dynamic dining experience, he is well known for his interpretation of Chinese and Mexican food, culture and traditions at his award-winning restaurant China Poblano at The Cosmopolitan of Las Vegas. At this new location, José and his talented culinary team will create authentic, yet innovative dishes inspired by their research and development trips to Asia and most recently to Peru, that have helped them master the various skills and techniques of this rising world cuisine.

Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi-cultural influences and ingredients in true Jose fashion.

“Peru is an astonishing country. The people and the culture reveal so many traditions. The history with China is fascinating and the Chifa cuisine so unique,” said José. “I want to tell the world about this incredible country and the many things it has to offer. What better place, what better home than here in the heart of DC, right near Chinatown and surrounded by our family of restaurants.”

Building on the success of China Poblano, the restaurant’s working name, China Chilcano, will pay homage to Peru’s celebrated fish stew and one of its more traditional drinks, the chilcano. The restaurant will be located at 418 7th St, NW, and is scheduled to open in the spring of 2014.”

26 Comment

  • DC: home of corporate upscale dining.

  • Pretty soon this entire block will be strictly Jose Andres restaurants.

  • Is anyone else kind of tired of Jose Andres? I enjoyed going to Jaleo when I first came to DC in the mid-90’s when it was pretty much the only game in town, but the DC dining scene has flourished since then, and Andres hasn’t kept up. Quality has been overtaken by theatricality and his restaurants lately feel more like a sideshow meant for the tourist set rather than an authentic dining experience.

    • And this makes him A LOT of money. I don’t have a personal connection to him so I don’t care if he’s just “cashing in” now. Nobody insists that you go there – being the local-insider you imply yourself being, you should already know what’s good these days.

  • I ate at China Poblano in Las Vegas and am sad to report that it was not at all as good as the other Andres restaurants. In fact, it was so unappealing, that my sister and I spent our entire meal figuring out where we wanted to go to dinner! I certainly hope that Jose opens a better place in DC.

    • Agreed. Very overpriced, mediocre food that just didn’t marry two really disparate cuisines together. And really, $17 for about 3 oz of guacamole? no thanks.

  • Can’t Andres focus on making his existing restaurants…good? I remember when Jaleo opened, and it was amazing. Now, the food quality at the DC location has gotten so poor, La Tasca down the street does better–at least their patatas bravas are served hot rather than lukewarm. Oyamel is mediocre, Pepe is painfully overpriced, and China Poblano in Vegas has been savaged in reviews for good reason. The only bright points in his empire are Zatinya and Minibar.

    • Mini Bar was awesome. Though, it cost a pretty penny.

    • La Tasca is nasty. I can’t say I have been to Jaleo in the last year, but last time I went, it was in a completely different league than La Tasca. That said, Estadio is WAY better than both of them.

  • You mean to tell me that Wagamama is not coming?!? I can’t believe it…

  • Yay Chifa! The only other place to get this food genre is Kampo- which tends towards the greasy.
    Peruvian Chinese is so fing good- in Peru that is. Let’s see how a Spaniard tries to do it- he better get a Peruvian chef…(hostia tio)

  • I think this has such amazing potential. Hope he brings a good Peruvian chef to his staff.

    Re: Jaleo — agreed, quality has decreased. Some of the tapas seems so blah.
    Re: Pepe — definitely expensive but WOW that was one amazing sandwich.
    Re: Oyamel — been there twice and did not like it at all. Greasy mushrooms on a tostada made me sad.

    Re: comment on disparate cuisines… yeah, true for Chinese and Mexican. But Chinese and Peruvian — potential! There is already a lot of Chinese influence in Peruvian cuisines (lomo saltado is basically a stir fry) and “Chifa” is definitely not your standard Chinese food (has that Peruvian twist). So perhaps the marriage of these two cuisines may be more successful that in China Poblano.

    I really admire Jose Andres’ work ethic, his commitment to improving indoor air pollution through improved cookstoves in developing countries, and overall find him to be funny and charming. I root for him and his food “empire” and have high expectations of China Chilcano. Don’t disappoint me, Jose Andres!

  • I’ve enjoyed all of his restaurants, particulary Zaytinya, and was grateful for Andres’ offer of free food to furloughed feds during the shutdown. Excited to try it.

  • You write: Ceviche. That is wrong. The correct word is: CEBICHE.
    The other wrong word is sumai. Is not. The correct word is: Siu Mai.
    I’ll see if it is true that cuisine. I am Peruvian and Chinese descendant.

    Choi Kin!

    • Merriam-Webster lists “ceviche” as a variant of “seviche.”
      It does not list “cebiche” at all — maybe that’s an acceptable spelling in Spanish (or Peruvian Spanish), but it’s not in English.

      • It doesn’t matter how it’s written, even in Peru there are cebicherías and cevicherías.

        The important thing is that if it has Jose Andres quality, the restaurant is going to rock.

Comments are closed.