Pascual, Comida Mexicana, coming to the old Kenny’s BBQ space opens Tomorrow! (Thurs.)

732 Maryland Avenue, NE photo by Deb Lindsey

From an email:

“Pascual’s opening in Capitol Hill on Thursday (2/15)

Pascual gets its name from San Pasqual, the Saint of Cooks and Kitchens, whose story revolves around the love of cooking. That sentiment is a driving factor for The Popal Family (Lapis, Lutèce, Lapop) and their group’s Executive Pastry Chef and Mexico City native Isabel Coss (a 2023 FOOD & WINE Best New Chef in America) and Executive Chef Matt Conroy of Lutèce. The Popals are eager to continue their partnership with chefs Matt and Isabel, who have decades of combined experience in some of the best Mexican restaurants in the world between them, to debut this new hearth-focused Mexican menu and give guests a taste of Mexico City in Capitol Hill. The contemporary Mexican restaurant has been years in the making for the Popals and the culinary partners and spouses who originally planned to open the concept prior to the start of the pandemic. As a result Pascual is much anticipated

– it’s already received recognition in Bon Appetit’s list of “The 8 Must-Visit New Restaurants to Try This Winter” and World’s 50 Best’s list of “8 of the hottest global restaurant openings for 2024.”

photo by Deb Lindsey

All the dishes from the savory menu touch or rest above the wood grill, giving dishes a smokey flavor profile. Guests can expect an emphasis on whole roasted vegetables complimented by sauces like moles and pipianes, guacamole with eight different accompaniment options like pickles and roasted seeds, and a large selection of proteins “al fuego” including a Lamb Neck Barbacoa (ayocote beans, salsa cruda, herbs) and Skate Zarandeado (Chipotle, cabbage, sour onions). The menu also centers around local and Mexican heirloom corn in varying masa forms in dishes like tlayudas and an upscale taco al pastor cooked on the fire. For desserts, highlights include a Mexican Chocolate Cake (Carajillo anglaise, hoja santa) and Membrillo (queso manchego, charanda rhum). As a whole, Pascual prioritizes sustainable, seasonal ingredients — the team even spent the last two years working with local farmers to grow Mexican ingredients such as hoja santa and various chiles to use in their dishes.

photo by Deb Lindsey

Pascual’s cocktails will take inspiration from Mexican cantinas with fresh and bold drinks like a double proofed mezcal margarita and creative cocktails like the “…And One For The Doctor” (Gin, Olive oil, leeks, peppers, pineapple, cherry liquor, benedictine, grenadine with sidecar of Siete Misterios Doba-Yej). Mezcal is one of Chef Isabel’s biggest passions, so both mezcal service and agave drinks made with sustainable practices are essential on the menu. The wine list will include natural wines that pair with the spicy, smokey, and acidic flavors that are signature to Mexican food. Non-alcoholic agua frescas will also be available in flavors like Apple Ginger and Agua De Jamaica.

photo by Deb Lindsey

In the mornings, the restaurant will serve coffee and pastries from their side window panaderia called “Volcán.” The small bakery will feature aguas frescas, seasonal Mexican pastries, and a coffee program with Mexican favorites like carajillos, chocolate con agua, and cold brew cafe de olla. Volcán is set to open a few weeks after Pascual’s official debut.

photo by Deb Lindsey

The space, designed by Omar Popal, features a clean minimalist interior with natural textures and colors, and handmade Mexican accents, including custom ceramic pottery and plateware handcrafted in Mexico. Pascual also has a large outdoor patio surrounded by greenery that’s double the capacity of the restaurant itself.

photo by Deb Lindsey

Hours of Operation: Monday 5:00-9:00p, Thursday 5:00-9:00p, Friday/Saturday 5:00-10:00p, Sunday 5:00-9:00p (Closed on Tuesdays and Wednesdays)“