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Jaleo Receives 3 1/2 Stars from The Washington Post

October 2012

Quick, name the most decadent dish at the best tapas restaurant in the country. Is it silken roasted peppers streaked with translucent ribbons of fat from Spain's famous acorn-eating pigs? A raft of toasted bread topped with both butter and sea urchin? Then again, Jaleo's mini-burgers plumped with juicy ground Iberico pork are hedonistic, too. The food at this Jose Andres' creation -- hake in a haze of garlic, sherry-splashed mussels, a standout paella -- has always been terrific; a makeover in January put the scenery on par with the cooking. 

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