Clearly most DC readers know where Lorial Plaza is, what the food is like, how long they'll wait in
line at 8pm on a Friday night and that they open at 11:30 am every weekend morning with food made ever so perfect for a hangover Dionysus himself would cry. The main reason most DCers end up there, at least in large groups, are the fantastic and enormous margaritas. Rocks, frozen or a strawberry swirl. I just discovered the "sangrita".... born from a frozen margarita and sangria, I have to say is hands down my favorite pitcher in town.
Lorial Plaza, of Raul Sanchez and chef Luis
Reyes, on 1835 18th St NW is a mix of Tex-Mex, Spanish, El Salvadorian, and maybe a couple other countries' cuisine. Some say it's fantastic, some say they've had better- in all my years there I've heard few complaints and know there's something on the menu for everyone.
Clearly most DC readers know where Lorial Plaza is, what the food is like, how long they'll wait in 
line at 8pm on a Friday night and that they open at 11:30 am every weekend morning with food made ever so perfect for a hangover Dionysus himself would cry. The main reason most DCers end up there, at least in large groups, are the fantastic and enormous margaritas. Rocks, frozen or a strawberry swirl. I just discovered the "sangrita".... born from a frozen margarita and sangria, I have to say is hands down my favorite pitcher in town. Lorial Plaza, of Raul Sanchez and chef Luis 
Reyes, on 1835 18th St NW is a mix of Tex-Mex, Spanish, El Salvadorian, and maybe a couple other countries' cuisine. Some say it's fantastic, some say they've had better- in all my years there I've heard few complaints and know there's something on the menu for everyone.
1 comment:
i <3 lorial.
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