There’s something quietly electric about Pascual, the kind of restaurant that makes you whisper to your dining neighbor, “You must try this… Don’t miss that…” Nestled in D.C.’s Capital Hill, the casual yet contemporary Mexican spot from chefs Isabel Coss and Matt Conroy has doubled its space since opening just a year and a half ago. With the addition of a new outdoor patio, the energy now spills beyond its 30-seat dining space making more room for mezcal-fueled conversation and corn-scented dishes.
Chef Isabel herself is a ray of light. Her warmth is as memorable as the food, and on our visit, staff Emely and Jeremiah kept that energy flowing with the kind of attentiveness that makes you feel like a regular. The menu, which changes weekly, revolves around whichever heirloom corn varieties the kitchen has sourced that week. During our visit, it was Amarillo Bolita from Oaxaca and Azul Cónico from Estado de México.
We kicked things off with Guacamole and Tostadas, then went wild and ordered all the sauces: macha, verde, borracha, habanero, smoked papaya, and shishito escabeche. Each one offered a different kind of fire or funk, transforming the rest of our meal into a choose-your-own-flavor adventure.
The Kampachi Crudo was a stunner bathed in a husk cherry leche de tigre and touched with turmeric, it set a playful yet precise tone. The Bangs Island Mussels Tostada followed, topped with avocado, salsa negra, and epazote aioli that looked more like art than appetizer.
Vegetable dishes here are anything but afterthoughts. The Chayote Salad with sunflower seeds, guajillo oil, and Asian pears brought bright texture and balance, while the Infladita stuffed with squash purée, smoked goat ricotta, and uni mousse hit a deeply savory-sweet note.
The North Carolina Shrimp Tamal was tender and perfumed with huacatay. But it was the Badger Flame Beets that stopped us in our tracks, a colorful composition with hazelnut salsa macha, smoked ricotta, and opal basil. We paired that with Pork Belly Carnitas, rich and crisp with honeycrisp purée, purple shiso, and a hint of habanero.
Dessert continued the theme with a Chocolate Tamal with hoja santa ice cream and masa crumble delivered an earthy satisfaction. But the showstopper? The Nixtamalized Pear with pistachio ice cream, toasted meringue, and key lime—a refreshing reminder that a fruit as a dessert can surprise you.
The bar is just as thoughtful as its kitchen, spotlighting a tight but stellar list of agave spirits that leans into small producers and Mexican terroir. The cocktails riff on familiar classics with twists—think a Huacatay Old Fashioned with plum sake, a Fallin’ Empire with both Mexican Fernet and corn whiskey, and xila amaro, banana and lime. Inventive sips that carry the same earthy, layered flavors found on the plate.
Pascual transported us to Mexico City. The rhythm, the energy, the ever-evolving expression of corn and fire. In a city full of restaurants, this one feels like it’s simply chasing flavor, and that’s exactly what makes it shine.
Atmosphere: 5
Food: 5
Service: 5
Eric Holtzman
What a gem of a restaurant. Everything was delicious. So many awesome flavors, fantastic service, and good drinks. The Guac spread, Tacos al Pastor and Barbacoa were favorites, but not a bad bite on the menu. Check it out!
Atmosphere: 5
Food: 5
Service: 5
J. Thompson
Amazing farm to table meal.
Atmosphere: 5
Food: 5
Service: 5
Eddie K
I can see why this restaurant is in almost every dining guide, including the Washington Post and NY Times as one of the best restaurants in DC. I was really impressed with the service and food. We dined on a Saturday evening. There is plenty of street parking close to the restaurant. The cocktail menu is pretty good and I enjoyed my two cocktails, especially their Cadillac Margarita.
A must is their guacamole, this was a great way to start your meal. I love all the sauces and creama that accompany this. It Is so good. Guacamole was so creamy. We also got the Chayote Salad and Kampachi Crudo. The Kampachi Crudo had a good spice on it. The Chayote Salad was good, but tasted like an Asian dish-lol. We weren’t a big fan of the Squash Infladita dish.
For our main dish we shared the Smoked half chicken which was great! And let me tell you the Fried Rice is like crack, it is cooked in chicken fat which makes it so tasty!! Can’t stop eating it! Chicken was so juicy and tender. They provide sauce and tortillas. We also got a side of their Oaxacan Ayocote Beans. I made my own taco with chicken, rice and beans.
Dinner for two with four cocktails was about $320 with tip, so it can get pricey if you order drinks and such. I wish I lived closer as I would come back here frequently.
Atmosphere: 5
Food: 5
Service: 5
Nicholas Salvado
Food is absolutely spectacular! Great modern twist on Mexican and everything is seasoned well. We tried a ton of food and I wish we could have tried the rest. Lambs neck Barbacoa was dilectable as was the pork belly. Tortillas were possibly the best I’ve had. This is a must try
Atmosphere: 4
Food: 5
Service: 5
Camila
Dinner at Pascual was really good — definitely a solid 4 stars. The space was warm and welcoming, and the service was friendly. The food had great flavor and creativity, with a few dishes that really stood out. It’s a beautiful spot for a nice dinner, and I’d happily go back.
Atmosphere: 4
Food: 4
Service: 4
Theresa Crowley
Sensational experience.
Food is delightful and service and warm.
Atmosphere: 5
Food: 5
Service: 5
Katelyn Roache
Great atmosphere and service. Drinks were excellent. The food was decent but seemed overpriced for what it was. This would be 5 stars for half the price.
Atmosphere: 4
Food: 3
Service: 4
Yael Sheinfeld
Absolutely delicious addition to the DC food scene — highly recommend!
Atmosphere: 5
Food: 5
Service: 4
Oded Oren
Delicious food! We’ll be back next time when in town
Service and food is really hit or miss at a premium price.
Gladys Perez
The food is delicious. I’ve been several times and one of the things I like the most is how much the menu changes so you’re always in for a delicious and high-quality surprise. This is also one of the things that makes me sad, as the chances of you having a dish you loved twice are not high.
Additional notable mentions: The chayote salad is phenomenal. I have dreams of it. The Al pastor is super high quality and delicious. Their salsa macha is so tasty as well.
On that note, I had the most delicious tuna crudo with some sort of berries and leche de Tigre a few weeks. All of their crudos are great but the tuna was SO good that I ordered it twice and shared with no one. I’d love for them to bring it back or put it on the permanent menu.
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Taco Al Pastor, Salsas, Al Pastor Tacos
Ben Dumont
Hamachi collar was out of this world, highly recommend!
Atmosphere: 5
Food: 5
Service: 5
sanjeewa wickramarachi
Not recommended if you have experienced food in Mexico. Go for the atmosphere and service. Overpriced wine.
Atmosphere: 4
Food: 2
Service: 4
Mia Zanghetti
Came here off a recommendation from a foodie friend and did not disappoint! Enjoyed a lovely evening on the front patio with our terrific server, Caitlin. She had great recommendations and was fun to chat with! Everything was delicious and came out super quickly. The Al pastor tacos were absolutely mind blowing, but also enjoyed the farro esquites with lobster, tyaluda, heirloom tomato salad (which is a must in August to enjoy summer tomatoes, and the lamb neck barbacoa with chocolate tamal and seasonal peach pavlova for desserts. My boyfriend really enjoyed the corn margarita and I had a melon aqua Fresca. There truly wasn’t a bad bite on the table, but the small plates are very small, however the tacos and the main dishes (lamb barbacoa) were sizeable - easily shared the lamb between 4 people and everyone enjoyed their own taco. Get it gringa style! This would be a great date spot or for a small group dinner. We’ll definitely be back and we’re excited to check out future seasonal offerings!
There’s something quietly electric about Pascual, the kind of restaurant that makes you whisper to your dining neighbor, “You must try this… Don’t miss that…” Nestled in D.C.’s Capital Hill, the casual yet contemporary Mexican spot from chefs Isabel Coss and Matt Conroy has doubled its space since opening just a year and a half ago. With the addition of a new outdoor patio, the energy now spills beyond its 30-seat dining space making more room for mezcal-fueled conversation and corn-scented dishes.
Chef Isabel herself is a ray of light. Her warmth is as memorable as the food, and on our visit, staff Emely and Jeremiah kept that energy flowing with the kind of attentiveness that makes you feel like a regular. The menu, which changes weekly, revolves around whichever heirloom corn varieties the kitchen has sourced that week. During our visit, it was Amarillo Bolita from Oaxaca and Azul Cónico from Estado de México.
We kicked things off with Guacamole and Tostadas, then went wild and ordered all the sauces: macha, verde, borracha, habanero, smoked papaya, and shishito escabeche. Each one offered a different kind of fire or funk, transforming the rest of our meal into a choose-your-own-flavor adventure.
The Kampachi Crudo was a stunner bathed in a husk cherry leche de tigre and touched with turmeric, it set a playful yet precise tone. The Bangs Island Mussels Tostada followed, topped with avocado, salsa negra, and epazote aioli that looked more like art than appetizer.
Vegetable dishes here are anything but afterthoughts. The Chayote Salad with sunflower seeds, guajillo oil, and Asian pears brought bright texture and balance, while the Infladita stuffed with squash purée, smoked goat ricotta, and uni mousse hit a deeply savory-sweet note.
The North Carolina Shrimp Tamal was tender and perfumed with huacatay. But it was the Badger Flame Beets that stopped us in our tracks, a colorful composition with hazelnut salsa macha, smoked ricotta, and opal basil. We paired that with Pork Belly Carnitas, rich and crisp with honeycrisp purée, purple shiso, and a hint of habanero.
Dessert continued the theme with a Chocolate Tamal with hoja santa ice cream and masa crumble delivered an earthy satisfaction. But the showstopper? The Nixtamalized Pear with pistachio ice cream, toasted meringue, and key lime—a refreshing reminder that a fruit as a dessert can surprise you.
The bar is just as thoughtful as its kitchen, spotlighting a tight but stellar list of agave spirits that leans into small producers and Mexican terroir. The cocktails riff on familiar classics with twists—think a Huacatay Old Fashioned with plum sake, a Fallin’ Empire with both Mexican Fernet and corn whiskey, and xila amaro, banana and lime. Inventive sips that carry the same earthy, layered flavors found on the plate.
Pascual transported us to Mexico City. The rhythm, the energy, the ever-evolving expression of corn and fire. In a city full of restaurants, this one feels like it’s simply chasing flavor, and that’s exactly what makes it shine.
Atmosphere: 5
Food: 5
Service: 5
What a gem of a restaurant. Everything was delicious. So many awesome flavors, fantastic service, and good drinks. The Guac spread, Tacos al Pastor and Barbacoa were favorites, but not a bad bite on the menu. Check it out!
Atmosphere: 5
Food: 5
Service: 5
Amazing farm to table meal.
Atmosphere: 5
Food: 5
Service: 5
I can see why this restaurant is in almost every dining guide, including the Washington Post and NY Times as one of the best restaurants in DC. I was really impressed with the service and food. We dined on a Saturday evening. There is plenty of street parking close to the restaurant. The cocktail menu is pretty good and I enjoyed my two cocktails, especially their Cadillac Margarita.
A must is their guacamole, this was a great way to start your meal. I love all the sauces and creama that accompany this. It Is so good. Guacamole was so creamy. We also got the Chayote Salad and Kampachi Crudo. The Kampachi Crudo had a good spice on it. The Chayote Salad was good, but tasted like an Asian dish-lol. We weren’t a big fan of the Squash Infladita dish.
For our main dish we shared the Smoked half chicken which was great! And let me tell you the Fried Rice is like crack, it is cooked in chicken fat which makes it so tasty!! Can’t stop eating it! Chicken was so juicy and tender. They provide sauce and tortillas. We also got a side of their Oaxacan Ayocote Beans. I made my own taco with chicken, rice and beans.
Dinner for two with four cocktails was about $320 with tip, so it can get pricey if you order drinks and such. I wish I lived closer as I would come back here frequently.
Atmosphere: 5
Food: 5
Service: 5
Food is absolutely spectacular! Great modern twist on Mexican and everything is seasoned well. We tried a ton of food and I wish we could have tried the rest. Lambs neck Barbacoa was dilectable as was the pork belly. Tortillas were possibly the best I’ve had. This is a must try
Atmosphere: 4
Food: 5
Service: 5
Dinner at Pascual was really good — definitely a solid 4 stars. The space was warm and welcoming, and the service was friendly. The food had great flavor and creativity, with a few dishes that really stood out. It’s a beautiful spot for a nice dinner, and I’d happily go back.
Atmosphere: 4
Food: 4
Service: 4
Sensational experience.
Food is delightful and service and warm.
Atmosphere: 5
Food: 5
Service: 5
Great atmosphere and service. Drinks were excellent. The food was decent but seemed overpriced for what it was. This would be 5 stars for half the price.
Atmosphere: 4
Food: 3
Service: 4
Absolutely delicious addition to the DC food scene — highly recommend!
Atmosphere: 5
Food: 5
Service: 4
Delicious food! We’ll be back next time when in town
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Service and food is really hit or miss at a premium price.
The food is delicious. I’ve been several times and one of the things I like the most is how much the menu changes so you’re always in for a delicious and high-quality surprise. This is also one of the things that makes me sad, as the chances of you having a dish you loved twice are not high.
Additional notable mentions: The chayote salad is phenomenal. I have dreams of it. The Al pastor is super high quality and delicious. Their salsa macha is so tasty as well.
On that note, I had the most delicious tuna crudo with some sort of berries and leche de Tigre a few weeks. All of their crudos are great but the tuna was SO good that I ordered it twice and shared with no one. I’d love for them to bring it back or put it on the permanent menu.
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Taco Al Pastor, Salsas, Al Pastor Tacos
Hamachi collar was out of this world, highly recommend!
Atmosphere: 5
Food: 5
Service: 5
Not recommended if you have experienced food in Mexico. Go for the atmosphere and service. Overpriced wine.
Atmosphere: 4
Food: 2
Service: 4
Came here off a recommendation from a foodie friend and did not disappoint! Enjoyed a lovely evening on the front patio with our terrific server, Caitlin. She had great recommendations and was fun to chat with! Everything was delicious and came out super quickly. The Al pastor tacos were absolutely mind blowing, but also enjoyed the farro esquites with lobster, tyaluda, heirloom tomato salad (which is a must in August to enjoy summer tomatoes, and the lamb neck barbacoa with chocolate tamal and seasonal peach pavlova for desserts. My boyfriend really enjoyed the corn margarita and I had a melon aqua Fresca. There truly wasn’t a bad bite on the table, but the small plates are very small, however the tacos and the main dishes (lamb barbacoa) were sizeable - easily shared the lamb between 4 people and everyone enjoyed their own taco. Get it gringa style! This would be a great date spot or for a small group dinner. We’ll definitely be back and we’re excited to check out future seasonal offerings!
Atmosphere: 5
Food: 5
Service: 5
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