Posted Nov 21, 2013
Join the fiesta and ring in 2014 with Oyamel!
To celebrate the New Year, Head Chef Colin King created a selection of new antojitos and dishes for a special $78 per person (tax and gratuity excluded) five-course prix-fixe menu. The menu will be available from 5 p.m. until close at 2 a.m. Live music will begin at 10:30 p.m. and play through the end of the evening.
The special New Year’s Eve Chef’s Menu will feature a variety of small plates ranging from the cold antojitos like the Tostada de Jaiba- crab tostada with trout roe and Ensalada Noche Buena-a beet salad with orange and jamaica to tacos such as the Taco Nopal con Huevo- a cactus taco with egg and the Taco de Pulpo- an octopus taco. Additionally, the Chef’s Menu will also feature hot antojitos such as the Lobster con Mole Verde- a lobster dish with adobo sauce and watermelon radish and the Ostiones Pimenton, an oyster dish that is lightly poached with bay leaf black peppercorn and garlic and served in its shell with a touch of lime juice and caviar.
In addition to a complimentary midnight champagne toast, José and his team have crafted a special New Year’s Eve cocktails and a special wine and champagne list that is available for the month of December only. This distinctive selection includes labels such as Raventos i Blanc, Rose de Nit, Cava from Spain (2008), Bruno Giacosa, Spumante Extra Brut from Lombardy, Italy (2005), and Dom Pérignon, Brut, Champagne, France 2000, just to name a few.
Oyamel will also be open for regular service on New Year’s Day.
Call (202) 628-1005 today to book your table as seats to fill quickly.
Posted Oct 04, 2013
SPECIAL DISHES & DRINKS TO ENTERTAIN THE LIVING & HONOR THE DEAD
Come to Oyamel to celebrate the “Dia de los Muertos,” an ancient Mexican tradition of celebrating the dead and enticing souls to linger with food, drink, and festivities. And enticed they will be by Head Chef Colin King’s creative takes on traditional dishes, featuring special dishes and drinks to die for.
This year, Oyamel will honor José Guadalupe Posada, a turn of the century artist and political cartoonist known for his satirical illustrations. Posada portrayed many poignant issues of his time and in particular the details of bourgeois life. In the same way that Posada’s work satirized his subjects, Oyamel’s culinary team, led by Head Chef Colin King, will create menu specials that take refined ingredients and reimagine them into traditional Mexican humble dishes. Featured dishes range from $10 to $20, and cocktail specials are priced from $11 to $13.
Day of the Dead Menu Specials
Caviar de Chapala – Caviar, cilantro, onion, Serrano chile and red tomato in a warm tortilla
Ostiones Pimentos – poached oysters served in its own shell with spices
Jaibas Rellenas – Stuffed crab shell topped with sea urchin butter
Chilorio Negro – Black mole with beef and season vegetables
Pato Frito en Chile Seco – Crispy duck confit with a salsa of Chihuatl Chiles
Sopa de Calabaza – Pumpkin soup
Day of the Dead Cocktail Specials
Atole Rico – A cold cocktail version of Atole, a traditional humble porridge Day of the Dead drink.
Las Calacas – Inspired by “las calacas”, the skeletal figurines that represent death that Posada became so famous for. The “white” of the coconut and the “black” of the chia seeds mimic the black and white drawings.
Posted Oct 04, 2013
Oyamel is proud to participate in the FRESHFARM Market by the White House.
Thursday, October 10th from 11 AM – 2:30 PM
810 Vermont Ave. NW (between H St. NW and I St. NW). C
Shop for pasture-raised meats, artisan cheeses, milk and yogurt, fresh fruits and vegetables, breads and baked good, cut flowers, preserves and more. the markets are open rain or shine!
Posted Sep 03, 2013
Oyamel Cocina Mexicana Celebrates Mexican Independence Day
Oyamel would like to honor and celebrate Mexico’s fight for and independence from Spain’s 300 year reign. In step with its atmospheric creative nod to Mexico, Oyamel celebrates this country’s rich diversity and independent tradition with enticing entrées. Selected menu specials are inspired by traditional fiestas showcasing rich, hearty dishes to celebrate Mexico’s victory over Spain.
Mexican Independence Day Specials (prices range from $8 to $13 for the featured dishes). These special dishes will run until the end of the month.
Traditional hominy soup, with fresh pork & guajillo chiles
Mexico’s hangover cure of rich & spicy beef tripe soup
Braised pork, ancho chile tamal, salsa verde & Mexican creme
Pato en Mole
Seared Muscovy duck breast with pineapple pico gallo & a costeno chile, almond & raisin mole
Chile en nogada
Fired-roasted Poblano pepper filled with a picadillo of shredded pork & fruit, topped with a sauce of walnut and pomegranate seeds
Posted Nov 20, 2012
Since arriving to the United States over 20 years ago, José Andrés has helped promote the cuisine and culture of his native Spain. In May 2012, he was named Dean of the Spanish Studies program of the International Culinary Center, the first and only program of its kind offered in the United States.
The ICC, originally founded as The French Culinary Institute, is a world leader in culinary education and has graduated over 22,000 alumni worldwide. The unique program was designed by José Andrés, and Colman Andrews, a leading expert on Spanish cuisine, author of Catalan Cuisine, co-founder of Saveur and editorial director of www.thedailymeal.com
In addition to receiving a world-class training in traditional and modern Spanish cuisine, students will learn Spanish culture, history, geography and culinary terminology, making it the most authentic and comprehensive Spanish culinary program in the country.
Classes will begin on February 5th, 2013. For more information, please visit http://www.internationalculinarycenter.com/content/spanish_culinary_arts.
Posted Aug 09, 2010
Join us for our Hora Feliz cocktail hour, featuring
$5 classic margarita, ponche and select draft beer
2 for $5 taco specials
Half off select wines by the glass
4:00 to 6:00 PM
Monday through Friday
Available at the bar only and not on holidays.
- What kind of food do you serve?
- Do you accept reservations?
- What meals do you serve?
- What are your hours?
- Oyamel featured in Delta Sky's "My Favorite Street"
- Oyamel Named Top 10 Mexican Restaurants in the World by Reforma Newspaper!
For press inquiries, please contact Heather Freeman Public Relations at (800) 987-9806.