With fall just around the corner -- and this oppressive end-of-summer heat wave we are battling -- I'll take any excuse I can get to be sipping tipples by the water. Give me a marg on the rocks, no salt, with a beautiful sunset and I'm a happy camper! So you can bet your bottom dollar that I'll be spending my remaining summer evenings at the new Guapo's in Georgetown.
“Opening a Guapos in Georgetown was always my father’s dream,” said Raul Rincón, son of the late founder. “I am proud of how his hard work, love for hospitality and for Washington, is now being materialized in the location he always envisioned."
The Rincon family officially opened the doors of their 9th location of Guapo's on the Georgetown Waterfront on August 27. The 3,800-square-foot restaurant, designed by architectural firm Ernesto Santalla, will bring the Tex-Mex flair for lunch, dinner and weekend brunch. While lunch and dinner will feature many Guapo's classics (carnitas, steak fajitas, carne asada), chef Nathan Breedlove (Oyamel, Zaytinya, Le Diplomate) has created a brand new menu for brunch, with dishes ranging from $8-$12. Look for Breedlove's new items at dinner, such as citrus ceviche and vegetarian tortas, or snag something from the "Chef's Corner" featuring a rotating selection of "dishes from south of the border countries." Dinner prices range from $8-$30. The beverage menu features nearly 100 varieties of tequila, 10 margaritas, nine craft cocktails, an extensive wine list, 14 beers and 14 non-alcoholic drinks.
“Tex-Mex food is a regional cuisine filled with stories and has always been the perfect bridge between two cultures,” said Jorge Figueredo, director of operations of Guapos Restaurants. “Washingtonians are passionate about food and this concept is definitely bringing something different and more groundbreaking than our other locations. We want to bring a concept where guests experience real Tex-Mex with a hint of Latin America, and this means a great variety of food and superb service.”
Scroll through the gallery for an exclusive first look at the cocktail menu (and a few food dishes, too) curated by Diego Zeballos.