arts ining d and
by Celeste McCall
CAPITOL CUISINE
Viva Mexico!
pork sandwiches, as well as an ar“new” Santa Rosa is located just a ray of tequilas (including flights), few doors away from the original, margaritas, wine and beer. which held court at 315 PennsylThis place is well run, fovania for several years. cused and organized. Service is For a recent Friday lunch, the fairy swift, but not rushed. We beplace was jam-packed with a halfgan with a Harvest Tide beer and hour wait. Having just reopened, a Zoca Margarita. The latter, made the restaurant was still training its with tequila, fresh citrus juice and staff. Moreover, the “fast casual” agave was too sweet, but our server service—ordering at the counter Ryda provided lime wedges to remand then waiting for your food— edy the situation. was extremely cumbersome. We Freshly made guabegan with a tangy, potent margarcamole arrives in a ceita and Tecate beer, followed by a ramic molcajete. My burpair of tacos stuffed with pork belrito bowl, chock full of ly and tempura battered cod, as well Santa Rosa Taqueria, 301 Pennrice, beans, pickled on- sylvania Ave. SE, has resurfaced as chicken quesadillas and a deliafter a two-year Covid hiatus. ion and topped with avcious ear of roasted “street” corn. ocado slices, was generCarrying our loaded tray, we ous enough to share. My protein choice was climbed upstairs to the spacious dining area, which spicy chorizo; other options were chicken, afforded a panoramic view of the corner of Pennsylshrimp, pork or nothing at all. vania Ave. and Third Street. Peter’s shrimp tacos, paired with pickAmong other taco fillings are shrimp, carne asada led onion and pico de gallo, were nestled in (steak), chorizo, “sloppy Joe” (seasoned ground beef a soft tortilla. An ear of “street” corn, slathwith queso sauce). Quesadillas arrive with pico de galered with queso fresco béchamel, delivered lo, sour cream and nice chunky guacamole. You can a combination of sweetness and heat. also find chips and salsa and assorted burritos. Zoca, an upscale Mexican restaurant, has opened at 319 PennZoca is fairly pricey, but isn’t everyThere’s a kid’s menu, and a popular happy sylvania Ave. SE, a sibling of nearby Harvest Tide. thing these days? Presented in a handsome hour. For more information visit www.santarosatacigar box, our luncheon tab was $95. Zoca is queria.com. open daily; for exact hours and more information visit www.zocacapitolhill.com. Garden Delight By the way, sister restaurant Harvest Coming up June 21 from 6 to 8 p.m. is the Barracks Tide, 212 Seventh St. SE near Eastern MarRow Annual Garden Party at Little Pearl, 921 Pennsylket, now serves weekday lunch and weekvania Ave. SE. Hosting will be Chef Aaron Silverman, end brunch. For more information visit Erwho presides over Little Pearl, Pineapple & Pearls, ror! Hyperlink reference not valid. and Rose’s Luxury. Capitol Hill Jazz Foundation will jazz things up. For tickets and more information visit Mas Mexicano www.barracksrow.org/gardenparty. A few doors away, Santa Rosa Taqueria has reopened recently in a new home— Sibling Rivalry 301 Pennsylvania Ave. SE—after a twoThe Navy Yard’s popular Salt Line has unveiled a gorand-a-half-year pandemic hiatus. Operatgeous offspring: Dauphine’s Raw Bar & Boucherie, Zoca, an upscale Mexican restaurant, has opened at 319 Penned by Spike Mendelsohn and his family, the 1100 15th St. NW. The New Orleans-themed Dausylvania Ave. SE, a sibling of nearby Harvest Tide.
Zesty South-of-the-Border fare is heating up “The Avenue.” On May 5 (Cinco de Mayo), Zoca debuted at 319 Pennsylvania Ave. SE. The “Modern Mexican” newcomer is operated by the Delaware Hospitality Group, which also runs the nearby Harvest Tide steakhouse. There’s another Zoca in Bethany Beach, DE, and the original Harvest Tide is in Lewes, DE. Zoca’s menu showcases chef Danio Somoza’s creations including whole red snapper, Mexican paella, assorted tacos, enchiladas, fajitas and barbacoa
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