We’re shining the spotlight on one of Washington D.C.’s finest foodie treasures, a waterside showcase of high-end Mexican flare and glamorous design: Mi Vida.
Knead Hospitality + Design co-founders Michael Reginbogin and Jason Berry are the innovative forces behind the two Succotash locations at National Harbor and Penn Quarter, and in teaming up with Mi Vida culinary director Roberto Santibanez to design the space, they have created “one of the most beautifully designed new restaurants in Washington” according to Washington Post’s Tom Sietsema.
The Wharf, a waterfront destination in Southwest DC, is now a focal point for high-end cuisine and innovative new menus, with locals and visitors from all areas flocking to find their new favorites – and Mi Vida has successfully bridged the gap to provide consistently delicious Mexican flavors (with most entrees under $20), within a glamorous and high-volume space. Some may jump to assume that a bigger restaurant precipitates a sacrifice in quality, but time and time again Mi Vida has proven to be a clear exception, with authentic and fresh ingredients blowing away foodies and critics alike.
Santibañez has curated the menu by formulating an upscale, modernized experience inspired by street food and traditional Mexican home cooking. He utilizes luxury ingredients and inventive presentations in dishes such as the guacamole (a must-have to start) and the ceviche, either of which might wisely be followed by the “breakout star” – the roasted and butterflied catch of the day. From the pumpkin seed-crusted wild salmon with sweet potato mash and pineapple tomatillo sauce, to the foie gras mousseline with churros, patrons have raved about nearly every item on the menu, and we’ve yet to hear about a less-than terrific experience at this hotspot.
Not to be missed: the margaritas are known to be divine, and their happy hour menu is famously one of the best in the District. Santibañez deserves all the praise he’s received, and more. Meet us on the Mi Vida rooftop patio to offer up a toast to him.