Dining Room photo by Scott Suchman
From a press release:
“Chef and owner Danny Lledó is set to open his much anticipated El Taller del Xiquet (2404 Wisconsin Avenue NW; 202-913-4671) tomorrow. Located on the street-level of his renowned, Michelin-starred, AAA five-diamond destination, Xiquet, El Taller, or Xiquet’s Workshop, offers guests a chance to experience Lledó’s refined Spanish cooking in a sleek, convivial setting.
El Taller del Xiquet has 14 seats, offering a truly intimate dining experience. In this workshop space, Lledó is set to experiment with creative dishes that will evolve over time. Guests are invited to make selections from decadent dishes without the commitment of a prix fixe tasting menu. The restaurant’s inaugural menu offers a customizable culinary tour of coastal Spain showcasing the best of the region’s agri- and aquaculture.
“At El Taller del Xiquet I can offer my guests a truly self-guided, individual experience,” said Lledó. “While we are happy to give recommendations, we want to give everyone the freedom to choose which dishes appeal most to them.”
Lledó draws on his Valencian roots to create equally beautiful and delicious dishes, while aiming to support the community there in the aftermath of recent devastating floods. He hopes guests gain a new perspective on his home town, while indulging in his contemporary versions of classic dishes from the area.
Llobardo Gravlax at Chef Danny Lledó’s El Taller del Xiquet (Credit: Scott Suchman)
A perfect example of his innovative technique appears in the form of Llobardo Gravlax. Mediterranean sea bass is cured and sliced, perched atop brioche toast, with creme fraiche, capers, pickled onions and lemon. Flavorful and light, it provides a gorgeous and shareable introduction. The menu reflects Spanish culinary tradition with fire-roasted plates that families have gathered over for generations. Chef Danny’s Fideuà de Gandia is an homage to the fishing docks near his childhood home – traditional vermicelli doused with the flavors of deep sea Carabineros prawns, cuttlefish, monkfish, and sea bass. His version of Paella Ibèric celebrates the farms that dot the landscape around Valencia – a rich combination of Abanico Iberico pork and seasonal mushrooms.
Paella Ibèric with Seasonal Mushrooms (Credit: Scott Suchman)
The inaugural menu features indulgent dessert options like Xocolate – a stunning presentation of chocolate mousse accompanied by gianduja chiffon, pearls of coconut caviar and berry sorbet. As with the savory selections, many of the sweets are works in progress, so guests can look forward to innovations throughout the menu on return visits.
True among all of Chef Lledó’s ventures, wine plays an important role in honoring and complementing Spanish food. Enthusiasts will delight in a focused list of regional Spanish varieties available by the glass or bottle, each intended to pair with items on the current menu. El Taller shares its cellar with Xiquet, so diners have access to its full selection if desired.
Beginning December 6th, El Taller del Xiquet will be open for dinner Tuesday through Saturday from 5:00pm to 10:00pm. Reservations can be made on OpenTable.”