Xiquet by Danny Lledó — Restaurant in Washington

I found Xiquet because it has a Michelin star, and made a reservation for a celebration for my boyfriend. Unfortunately this restaurant was a disappointment from start to finish and I regret that we came here for a special occasion.

Upon arriving, we were told that the only alcohol you are able to order is wine, even though there is a bar within the restaurant. Every restaurant marks up wine, but the prices here are unlike any other I have been to, including Michelin star restaurants. My boyfriend is not a wine drinker, so this started the night off on an awkward note when we realized we didn't have a choice. Ultimately, I ordered two of the standard wine pairings for $220/each. As several people have noted the quality of the wine pairing as well as the amount was not worth it.

The main impression we both got from the majority of the dishes was that almost everything is extremely salty. Xiquet prides itself on the freshness of its ingredients, so I am not sure why some of the dishes, the fish and prawn dishes in particular, were salted to the point that you couldn't taste much else. This shouldn't be necessary with high quality ingredients. It also made the wine policy somewhat odd as we were told that other types of alcohol would "interfere with the flavors." Most of the dishes were fairly unmemorable. Our favorites were the squash and tuna dishes as they had more of the complexity you would expect for a restaurant of this caliber.

The most frustrating part came during the final dinner dish, the Iberic Wellington. I had reviewed the menu when I initially made our reservation, and reached out one week prior to our reservation to ask that the foie gras was removed from this dish as neither my boyfriend nor I are comfortable with the production techniques used for it. At that time, I was emailed a confirmation it would be removed. I then reiterated when we arrived that we did not want to be served foie gras. When the dish was given to us, the server stated that we hadn't given them sufficient notice to remove it, and indicated that the foie gras was still included and instructed us we could remove it ourselves. Outside of this the staff had been friendly, and it was bizarre to be told that my dietary request had been ignored in such a dismissive manner when this was important for us and part of one of the main dinner dishes. Adhering to dietary requests is standard for restaurants, particularly something this simple.

After the meal, we went down a floor to the bar where we were allowed to order alcohol outside of wine. At this point we just wanted to leave. We got the check, which includes a "22% service fee to pay staff a liveable wage" but "is not a tip." I am all for paying staff a living wage, however, I have no idea how they are not already able to pay their staff given the prices they are charging. In the case they are not able to adequately pay their staff, I think they should use a different approach outside getting customers to subsidize their employees while making them feel as if they are being charged 22% but are still not acknowledging the work of the staff with a tip. Service charges are standard for restaurants and aren't an issue, but I have never been to a restaurant that charges a service fee and proactively states it does not constitute a tip.

I emailed the restaurant my frustrations with the foie gras as well as the fact that it wasn't clear we weren't able to order alcohol outside of wine. They took accountability for the foie gras issue (my request was documented via email) and said they would provide my feedback about making the wine policy more clear. In my experience, customers do not go to Michelin restaurants with the intention of getting deductions on their bill or pushing back on unnecessary charges- they go to them with the intention of celebrating important occasions. Ultimately, we paid an insanely high price for an very underwhelming experience- this is now the most expensive and most disappointing Michelin restaurant experience I have had, and I consider it a mistake...

If you’ve ever wondered what can be done with an octopus, an oyster, a scallop, a fennel, or an Australian Wagyu strip loin, these questions are answered in a triumphant crescendo of culinary chords.

The experience begins from the moment you walk into the restaurant. Betsy, the senior bartender greets you with such congeniality and genuine happiness along with her loyal acolytes, Sophie and Josias behind the bar. You are instantly a friend of The Xiquet / Slate Family and they couldn’t be more thrilled that you stopped by.

You are led to a smaller bar where you are quietly introduced to the 14-course Xiquet menu and allowed to elect whether to be walked through step-by-step or be surprised by the various culinary revolutions. We elected to do the wine pairing and ordered two other menu cocktail drinks while our “Xiquet welcome” champagne cocktail was being prepared. Betsy, Sophie, and Josias behind the bar prepare incredible cocktails with precision, efficiency and unprecedented attention to detail. Novel colors, textures and garnishes with delightful tastes ensue before even tasting the fruits from the kitchen. The result are drinks that not only are absolutely delectable but also look like works of art in and of themselves.

We are then taken upstairs through the dessert lounge and to the top floor where Chef acknowledges every single guest that enters his hallowed church. The kitchen sits behind glass and it is truly a wondrous thing to observe Michelin star cooking occurring right in front of you. The kitchen is sparkling clean and you’d think it was brand new if it wasn’t for all the activity you see happening behind the glass. It’s a joy just to watch Chef Lledo’s kitchen in action. But you’re quickly moved on to your seats. In true, almost antiquated fashion, your seats are pulled out and pushed in as you sit down.

What follows is truly a tasting menu. And don’t be afraid to indulge. You will not feel like a stuffed turkey by the end. You will feel as if you’ve had the perfect amount of food. I don’t wish to spoil the menu because every mouthful is unique, different combinations of flavors but never anything to overwhelm anything else. I’ve never had an oyster’s flavor so perfectly enhanced and on each course I thought I would finally find something lacking. Not so. Chef Lledo makes sure that everything that he puts together on each dish enhances the primary base and brings out the original flavoring in a way that sometimes was quite unexpected. Who knew what was possible with some seemingly simple foods? How much can you really do with an octopus?! Chef answers these questions and gives you new ones. You are taken on a culinary journey by a masterful curator that has no problem testing tastes on his own time, circling a final product, and then executing it flawlessly in his kitchen. He hits his bullseye consistently. One wonders if this is due to his tutelage and mentorship from and under Jose Andres but what is unquestionable is that Danny Lledo has come into his own with his own raw talent and ability, coupled with a natural instinct to manage all aspects of his restaurant to a “T”. He selects the right people and trains them up well to execute his vision of Xiquet and Slate. I’m only sorry that I won’t be able to afford his culinary creations on the regular.

Ps. I’ve never had a “pre-dessert” course before. But now, for me, there is no other way than Chef...

This three level restaurant is what it claims to be.

We went for our anniversary and we're sceptical about a meal that is $1000 plus but for a foodie, it's an experience that is worth the steep price.

Chef Lledo's food is artfully plated and every bite is was delicious. The food is thoughtfully prepared with each bite bringing a wonderful harmony of flavor. From sauce to the star of the plate, the combination of flavors was complimentary.We also found that the progression from course to course to be absolutely wonderful. Being as all of the food is prepared over an open flame, each dish has that pleasant, smoky flavor. The Spanish influence also creates an unexpected change to each dish served. With the addition of wine, each glass or bottle's region and flavor profile is expertly explained. Nothing that happens in the dining room happens by accident.

We were there for their Valentine's Day menu, all of our courses were set, the only choice we had to make was which wines we'd like to enjoy with our meal. Each meal was accompanied by a playing card which were, of course, all hearts. From the ace to the six, each card explains each dish and where the influence comes from. We had one issue with our courses, skipping the two of hearts proceeding to the three. I should explain, this IS NOT staffed by waiters. Each person in the dining room may as well be a manager that is determined to make your dinner the best it can be. But I digress, as our courses were discovered to be out of order by one of their staff, the incredible Kathy, the erroy immediately corrected and we were brought the appropriate plate. From that point on, Kathy became our guardian, ensuring everything from that point on was absolutely perfect. Kathy is an asset to Xiquet's staff who went far beyond anything that we could have imagined. If you meet Kathy when you visit, please, please know that you are in the best possible hands.

The restaurant has three floors with their greeting area on the first. Their second floor, which they refer to as the mezzanine, houses their bar. A nicely appointed, intimate space that's perfect for that cocktail before dinner or a nice place to settle after your meal. The third floor houses the dining room. As soon as you enter, you are face to face with the beautiful kitchen filled with an excellent chef team. We were served a wonderful little bite at the window and seated after. The dining room is small with seven tables wrapped around the wine service station. Six of the tables seat four people and one table, which sits right up against the kitchen. The noise level was fairly high but you could still hear the person seated across the table from you.

If you want to spend a large amount of money on a meal, this would be a great place to go. I do know, at least for us, this will be a...