Washington Post - To Washington, with love: Seven Reasons
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It turns out there is something new under the sun, at least in Washington, where an ambitious chef from Baltimore is dazzling diners with dishes bridging modernity with Latin America, “from the Caribbean to Patagonia,” says Enrique Limardo, late of the stellar Alma Cocina Latina in Charm City.
Suffice it to say, Seven Reasons, introduced by the Venezuelan native on 14th Street NW in April, taps into what a lot of dining enthusiasts want right now. “We are at Seven Reasons,” texted a gal pal shortly after the three-story restaurant set sail. “All I can say is OMG!!!!!”
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Seven Reasons: When chef Enrique Limardo ran the kitchen at Baltimore’s Alma Cocina Latina, Sietsema called him one of “the best ambassadors for Venezuela in the United States right now,” and gave the alluring eatery a rave three-and-a-half star review. Limardo’s first D.C. restaurant finds him exploring a broader, regional menu, offering new riffs on dishes from Peru and the Caribbean, including lobster ceviche and ravioli de chuchos, a cross between fish stew and lasagna that was a hit in Baltimore. At the bar, Josué González, formerly of St. Anselm, serves cocktails heavy on rum and cachaça. 2208 14th St. NW.
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Seven Reasons: Venezuelan chef who made waves in Baltimore moves to DC. After being named the best chef in Baltimore for his cooking at Alma Cocina Latina, chef Enrique Limardo has officially moved to DC as the co-owner and chef of Seven Reasons (his first foray here was as the consulting chef for Chicken + Whiskey). This restaurant showcases the flavors and culinary traditions of Latin and South America, including unexpected dishes from Peru, the Amazon, and the Caribbean. The name is based on numerology, where the number seven symbolizes searching for new experiences. Limardo aims to take his guests on a surprising journey of texture, technique, flavor and plating in an ivy-draped space inspired by the jungles of South America. Highlights include ravioli de chuchos, a take on arepas, lobster ceviche, and wagyu coulotte.
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Venezuelan chef Enrique Limardo received high accolades for cooking at Alma Cocina Latina in Baltimore before striking out with his own 14th Street restaurant. The two-story space is fashioned like an urban jungle with greenery climbing century-old brick walls, while the cooking is decidedly modern. Think sea bass ceviche with lemongrass, coconut, and trout caviar or a shareable chorizo-and-lobster rice with jalapeño syrup, beef cheeks, and black truffle. In your glass (or a fresh young coconut): cocktails from barman barman Josue Gonzalez like the Tranquilo y Tropical with cachaça, coconut rum, Nigori sake, fresh pineapple, lime, and matcha green tea.
Seven Reasons: The brick-lined townhome that used to house Piola reemerged in April as an ivy-covered Latin fusion destination, starring artfully presented dishes from an acclaimed Venezuelan chef. Chef Enrique Limardo most recently made a name for himself in Baltimore, helming Alma Cocina Latina for the past five years. For his first D.C. venture, Limardo presents his menu in seven sections: snacks, small plates, medium plates, large plates, desserts, cocktails, and wines. The format aims to unite flavors from his native country with those from Peru, the Amazon rainforest, and the Caribbean. The space will soon grow with the addition of a patio area for 30, outfitted with lounge seating and a full bar.