Jaleo

The story

Crafted with passion, served with love

Where Spanish Tapas Took Root in Washington

When Jaleo opened its doors in 1993, Penn Quarter was a different neighborhood entirely. José Andrés chose this corner of Washington to plant his flag, and the restaurant's three decades of operation have played no small part in transforming the area into the vibrant district it is today. This is, in the restaurant's own words, "the Jaleo that started it all" — the original location that launched José Andrés' long legacy as a devoted Washington chef.

The striking interior blends the festive spirit of Spain with the distinct personality of José himself. Its position near the National Mall and Capital One Arena makes it a natural stop whether you're winding down after a day of sightseeing or heading out for a show.

The Spanish Table, Thoughtfully Composed

The menu is a serious exploration of Spanish cuisine, organized around the rhythms of the tapas tradition. Starters like pan de cristal con tomate — toasted slices of crispy, ethereal bread brushed with fresh tomato — and patatas bravas with spicy tomato sauce and alioli anchor the experience in the classics. The ensaladilla rusa, a potato salad with imported conserved tuna, olives, and mayonnaise, is described plainly as "the ultimate Spanish tapa."

For those wanting more structure, three tasting menus offer different depths of the Spanish cuisine: the Jaleo Classics at $70 traces recipes passed down through generations; The Jaleo Experience at $90 adds seasonal and specialty dishes; and José's Way at $120 leans into premium cuts and what the menu calls "the sophisticated side of Spain." Each can be paired with sommelier-selected Spanish wines or a dedicated sherry tasting.

The cheese and charcuterie programs are equally considered. The Queso Mamá Marisa — a raw milk blue cheese named after José's mother — arrives with apples, fig jam, and Spanish bread. Cured meats include a 48-month Paletilla Ibérica de bellota from acorn-fed, free-range Ibérico pigs, a product that appears in several forms across the menu.

Recognition and the Team Behind It

Jaleo holds a Wine Spectator Award of Excellence, a reflection of the depth and care given to its Spanish wine and beverage program. In the kitchen, Head Chef John White leads the team, with CJ Chisambisha overseeing operations as General Manager.

For private events, catering, or simply a long lunch of small plates, Jaleo remains the standard-bearer for Spanish dining in the capital — not because it was first, but because it has continued to earn that place.