Xiquet by Danny Lledó

Solo diner review (12/11/24): I'd read mixed reviews of Xiquet before making a reservation, but their interesting spin on Spanish cuisine won me over for a fresh off their 2024 Michelin award. I will say that my reservation on a Wednesday night was made and then rescheduled due to a special event they were hosting with a guest chef. Be aware, there is a premium charged on the weekend for the same menu as weeknights. If you can get an early reservation (mine was at 6pm) for a Wednesday night, it's worth it to say almost $80.Highlights of the evening were the Lloborado (Spanish sea bass), Partridge (complete with pear cut into the shape of a tree), Pork Wellington (take a beef Wellington and make it Spanish!), and the Traonja del segle with orange sorbet for dessert.For much of the evening I was alone in the third floor dining room. There was another single diner when I arrived, but he departed shortly and a table of two was seated while I ate dessert. Service was incredibly attentive -- and from light chit chat it seems like they may have been doing some training/shadowing of new staff. Chef Danny came by to great me in the dining room AND again in the lounge as I enjoyed dessert bites and coffee. The open kitchen on the top floor was nice, but I couldn't see much action as they were only cooking for me.Wine pairings were fine, but nothing earth shattering. I did love the menu cards instead of a traditional menu sheet there were playing cards for each course. If you come back seasonally you can complete an entire deck (one suit for each season).Overall, I thought the food was very good and service was lovely. They made me feel at home, but it's not a place I'm longing to go back to.

Xiquet was a great experience!Booked this restaurant for my husband's birthday and came on a Tuesday evening. It felt like private dining because for half the time we were the only people in the restaurant. The whole time we were there only one other party came, another party of two.This is a restaurant that deserves its michelin star for the food and service. It's not a hyped up trendy place that gets by on liquid nitrogen and lots of cream.They have a great wine selection, we had a really good krug and all the courses were delicious. Would highly recommend this place for a special occasion.I'm pregnant and they also went ahead and adapted the menu which was thoughtful.Desserts were just right and not too heavy. The second area you go to is nice also. I didn't have room for the desserts at the next stop but we took them back and ate them the next day.

KenScale: 8.25/10Visit: January 2023DC has no shortage of the growing list of fine dining restaurants and one of the places that had been on my radar for a while since my wife Jun and I moved from NYC to the DC area was Xiquet. Opened in 2020 right before the pandemic outbreak, the restaurant by chef Danny Lledó has been getting accolades here and there for his innovative and modern take on traditional Valencian cuisine. While Jun and I had been to casual Spanish restaurants in the area, it was our first time exploring a fine dining format from this wonderful country of rich culinary tradition. When we walked up the stairs to reach the second-floor dining space with kitchen next to it, chef Danny kindly greeted us with a few bits before we were seated. The aroma coming from the kitchen was quite pleasant and our expectations for the dinner began to elevate. Overall, our meal at Xiquet was quite delicious with a few really outstanding dishes and without notable misses. When we got the welcoming snacks at Xiquet, my wife Jun was pleasantly surprised to see goose barnacles in the aperitivos. It's not often you see these crustaceans at a restaurant. Another surprise was the assortment of flash cards for each dish, similar to how Atomix had been dazzling diners for years. Each flash card thoughtfully described chef Danny's inspirations behind the corresponding dish, oftentimes sharing his memory in Valencia. The first dish that came after the aperitivos was fresh scallop from Hokkaido, Japan, accompanied by Ossetra caviar and blood orange that gave refreshing flavor. Even if you are not a vegetarian, you would be won over by a vegetable dish like the wonderfully fire-roasted heirloom squash with romesco. Called rèmol in Valencia, the turbot also beautifully displayed its rich flavor with the help of classic beurre blanc sauce. While Valencia is known for the famous paella, Xiquet's rice dish was more grounded in the method of Alicante nearby, accompanied by herb-braised rabbit. It was not surprisingly one of my favorite dishes of the night. According to chef Danny's flash card, partridge is a fowl widely used in Spanish cuisine, and Xiquet's version of the dish that came with foie gras and pear was certainly a winner. The savory part of the course ended with a rib-eye and Iberico pork tenderloin; both were delicious but fell slightly short of the bar set by the preceding dishes. The rib-eye inspired by vaca vieja ("old cow") raised in sustainable manner in Spain was unfortunately sourced from beef nearby in Maryland, and the slightly tough texture made us wonder what the real Spanish version would've tasted like. Iberico pork tenderloin and ham would've been fine on their own, and Jun questioned whether putting it in the puff pastry to create a Spanish version of Wellington was the smart choice. After all the rich savory dishes, an all-orange roster of desserts (from siphon cake to sorbet) provided a nice break to our palate. We wrapped up our meal with some treats at the bar area below the dining floor. Getting a reservation at Xiquet through Tock is not too challenging as long as you plan a couple of weeks in advance. The restaurant also offers wine pairings and has a fairly pricey wine list that skews toward tempranillo-based Spanish wines (although we were lucky to find one of my favorite California producers on the list and ordered a bottle of pinot noir to complement our meal). The small but cozy dining space with minimal décor gives the vibe of a fine dining restaurant without much stuffy atmosphere, making the restaurant a great choice for a date night. At the end of our meal, we were told that chef Danny is working on a new counter-style format that supposedly gives an upgrade from the dining room dishes in a more intimate setting. Jun and I will certainly check out that new format once it materializes; until then, our assessment of Xiquet is a very good restaurant but not quite top echelon yet.

This is a fine dining Michelin Star restaurant. I will attempt to segment my review accordingly, as the nuance of such an experience and expounding thereupon is highly divergent in appreciation and applicability. Needless to say, this restaurant is not for every and all tastes.--1. Truncated scores for oversimplification, respectively:(1) Compared to other Michelin Star venues: 2.75 to 3 out of 5 stars;(2) Compared to other Michelin (Star or otherwise) venues: 4 stars;(3) Compared to other fine dining restaurants in surrounding area: 4 stars;(4) Compared to all restaurants, regardless of type or class: 4.25 stars;(5) Compared to options in DMV area for a special occasion: 5 stars;(6) Subjective enjoyment as a food enthusiast: 3 stars;(7) Subjective enjoyment as a fine dining enthusiast: 3.5 to 4 stars;(8) Value of experience from a dining enthusiast's perspective: 4.25 stars;(9) Objective value: 1.5 to 2 stars;(10) Aggregate true rating: 2.75 to 3.25 stars, depending on the day. --2. Exposition:Xiquet offers an expensive, premium, and highly specific experience that may seem foreign, especially to those who aren't accustomed to fine diving; and even, at some points, to those who have dabbled here and there.Upon entering the unassuming multi-level restaurant, you are greeted by a host who takes a variable amount of time to prepare a table for you. You sit on a couch in the lobby which also has a bar. Upon my visit, the bar was unattended, making for a peculiar dynamic.After being checked in, you walk up two floors to the top floor. You are greeted by the head chef, and partake in a drink and small bite as he and one of his chefs welcome you. You are then seated at your table, one of only a few in the dining room. The big windows on the end of the room make for a good view, especially if you are seated toward them.After being seated, you will be acquainted with 2 to 3 main servers; a sommelier; and a manager. Prior to being served each course in the tasting menu, a card will be presented to you which describes the dish as well as its origins, concept, and personal relevance to the head chef, Danny Lledo. As the dish is being served, the main server attending you will further expound upon the nuances of each dish. Toward the end of your meal, Danny comes to speak with you once more.Upon finishing all the courses (and there are many if you go for the tasting menu), you will be escorted down one level to a bar and lounge area. This floor happens to also be where the restrooms are located. As you conclude your meal, you sit on a couch which is surrounded by another bar area. You are served tea, chocolates, and desserts. Upon preparing to check out, the manager comes by to ask you about your experience.The menu changes several times per year with a certain few items remaining. If this place is your cup of tea, consider revisiting to try different items; as well as different occasions in which the setup may be quite distinguished.--3. Critique:Each of the staff are highly trained and very knowledgeable. The experience is very unique and different, and highly worthwhile for a food enthusiast who wishes to experience something new and premium; especially for a special occasion. Many of the items, like with art, are made better by the explanations; as is the whole experience bespoke accordingly. However, some items are better than others; and some are highly memorable while others are perhaps bland. All items, however, do push the envelope; and craft a cohesive story as well as are likely unique. In that sense, I cannot offer any misgivings about the experience. To say I would recommend it, however, is a threshold I cannot truly pass; as much as because of the competition and the price point, as well as the relative expectations and preferences of all people, which are not necessarily in tune with a clientele who would visit this place. Of those who would contemplate visiting such a place, I cannot say with guarantee nor sterling conviction that the experience will be enjoyed, either.Some items did little for me, palette-wise, as well as in invoking any thought, inspiration, or satisfaction. Others, yet, induced a comprehensive resolution of resplendence which reaffirmed why I continue to exist; of why I endure; and of why I strive. My lukewarm score is a function of these two states at conflict; as well as that the exact distribution is not favorable, given the price. But I am at a limbo, in that, in grading a Michelin Star, I ask myself whether I am grading the food or the restaurant; and to what degree I am offering too much or little to either front. In the case of Xiquet, I opine the experience superior to food.Definitely a good restaurant and experience. But is it fitting of its weight? That is the query.--4. Recommendations:Try at least once, if you have a lot of disposable funds. Definitely keep an open mind.

I went as a group of four for restaurant week, which I would 100% recommend. However, I can see why people who paid full price would be disappointed because it's good, but not $300+ good. Food: We really liked almost all the food. I quite liked all the starters, and loved the tarte for dessert. My main qualm was the main dish (I paid for the wellington), which was soggy, not crispy, and rather bland. We also got the basic wine pairing, and really enjoyed all the wines. The service: Xiquet had the most awkward Michelin star service I've ever encountered. When we walked in, my group just stood in the lobby for maybe 5 or minutes before anyone said anything to us. When we got upstairs, the servers kept having to reach around me, but always reached around me in the weirdest way possible, basically pushing me into a wall. Sometimes they'd randomly switch it around, so I'd go right and they'd actually come in that way. One server dropped tongs on me when giving me a napkin. They would discuss what we were eating while we were all clearly in conversation. And, ultimately, the food came out super fast. We were in and out in under an hour an half (maybe that's just for restaurant week)?

Decided to come here for restaurant week. I read somewhere that their regular tasting menu at $265 was discounted by $100, but was dismayed to find out that it was different in that two items aren't included (Iberic Wellington and something else). The Wellington was an optional add on at $40, which I did not opt for. Reservation was a breeze online, and there was a $50 per person non refundable deposit, which gets deducted from the final bill. There was ample street parking.The dining experience was very intimate, with just 7 tables. Service was awesome, and even Chef Danny brought out a few plates and described the dishes! My favorite dishes were probably the red prawn, turbot, and the partridge. The orange dessert also really stood out.The final two dessert servings is served at the mezzanine level, where there is also a bar. There you settle the bill and get a parting gift bag with some sweets. A mandatory 22% service fee is added, which also gets taxed, and this is not a tip.Overall, a very nice dining experience. I was hesitant at first, having read the reviews, which were either hit or miss. I personally enjoyed the food, but wasn't completely blown away at the price point. Luckily, I tried it during RW at a discount. Still, a very nice experience overall.

I have been meaning to go to Xiquet for some time now, but living in California now makes that difficult. Finally made it in DURING A HURRICANE , yes not even a hurricane will stop me from consuming delicious food. Was welcomed with a nice glass of wine and saw the beautiful awards on the wall. Was taken upstairs where the main dining area is and was able to have a few words with the staff. Everyone was extremely welcoming and friendly. I'm not going to go into detail about the food, all I will say is BOOK YOUR RESERVATION NOW!!! This meal will be remembered for a very long time! I don't have a favorite dish but the Paella really stood out. I loved everything, especially the cards that come before every dish explaining exactly what you're about to consume and the history of it. Thank you for having me Xiquet, I'll be back and I'll be telling all of my friends about my incredible meal!

I'm headed to Valencia next month so I wanted to give Xiquet a try. It's not the best Michelin star restaurant I've been to, but it's not the worst either. I went on a night when they were still tinkering with their seasonal menu. My dishes were very meat heavy - there was lamb, partridge, and pork. That's on top of the hake and two paella dishes. I was definitely full and had to bring some of the food home. Other diners complained about their meals being too salty - I actually thought some of the dishes weren't salty enough. They could've also added a little more heat to them. I found some of them to be a little bland. The main course (Wellington Iberic pork) and dessert (rhubarb/avocado cake) were by far the best parts of the meal.I was charged $12 at the end of the night for "water service" which was a bit of a surprise. I opted for sparkling water. I don't know if it would've been the same price for still water, but a heads up would've been nice. Honestly, I would've been fine with tap water had I known I was going to be charged for it. They also don't have any soft drinks and no cocktail menu. They have what appeared to be a full service bar on the middle floor, but I was only given a wine menu. It's cheaper to get the wine pairing, unless you want to pay hundreds of dollars (or thousands) for a single bottle. Even a single glass was upwards of $50 so I opted to just stick with my $12 water.They charge you a 20% service fee which they say goes to all of the staff, but on top of that, when you receive your bill, there's also a line that prompts you to tip. It's very confusing. Furthermore, they charge you $50 when you make a reservation (which is eventually deducted from the bill), but I was actually charged $51.75. Apparently there's a $1.75 fee as well which wasn't made abundantly clear. I ended up spending close to $300 with no alcohol.I went on a Wednesday night around 7 PM and I was a little surprised by how vacant the restaurant was. There was just me and one other couple. Their dining room appeared to sit about 20-30 people, though I do have to give them credit for allowing single diners. Many Michelin star restaurants won't even give you that option.Service was great and staff were very friendly. What I found unique was they give you little cards with descriptions of each of the dishes. I'm not sure I'd come back, but worth a visit I suppose, especially if you like paella.

I had a decent dining experience and I'm unsure what so many are griping about concerning price, service, or quality. 1) Look at the menu: you're paying for rare and treasured ingredients literally cooked in front of you. Yes, you can get supermarket chicken at other Michelins gussied up fantastically. But idk maybe read ahead before you reserve at someplace that's not doing that 2) They're human and mistakes happen. A course can be flawed and things can spill. In the live arts, even the best trip. The food wasn't underseasoned. They quite deftly paced the intensity of seasoning to peak on the meat dishes and be minimal on the earlier dishes. The service was nice but in general overwrought considering they were mostly just repeating what you could read on the card. The cards were a really nice touch in that regard: you got all the info and are able to reference whenever. They should let servers offer personal anecdotes vs recitation of the card. The Chef was in-house and I enjoyed the introduction and ensuing interaction with him. Again, I'm not sure what people are expecting here. Is he supposed to turn around while you eat? Eat with you? Take your wife home???All of that is said, there were some honest and unnecessary disappointments. -The paella (both times!) tasted scorched and I couldn't finish. This could be a quirk I'm not privy to, but I would have at least appreciated a warning. TBH, I think it was just scorched. Too many restaurants are clamoring for open-fire "live" cooking as an ambiance gimmick. I don't get it - The cake paired with the hauntingly delicious strawberry semi-frio was a miss. I would have LOVED that semi-frio with a crouton of the stale, bland, cake instead.-The final dessert summed up my quibbles: too many courses felt like they put checking requisite boxes (pun intended) ahead of other things.-The Wine selection seemed designed for Rober Parker/publication point hunters and was quite unimpressive given you're kinda limited/forced into wine. Overwrought and heavy wines from recent vintages with inflated market prices due to high scores. That's one definition of rare, but not necessarily the one I prefer. The half-glass options were a nice touch, though-Overall dining experience left only a few memorable impressions. Perhaps too few given the hard work and mentoring on display from the Chef/team throughout the meal.

Xiquet boasts a Michelin Star. I don't understand why. We dined on a Saturday night; the tasting menu cost $250 per person.Starting with the decor: Bland. Uninteresting. Cold. The dining room is up two flights of stairs. On arriving in the dining room you're greeted by a server at a counter in front of the open flame kitchen where you are given a small cone filled with something that tasted quite good and a small drink. This may have been the best tasting course. Then you're seated at your white-tablecloth-covered table, and the tasting menu begins. Twelve or so unmemorable courses. Some highlights:Spanish seabass was good - nicely prepared with crispy skin - but underseasoned.Partridge - dry and underseasoned.Iberico shoulder: not worth the hype. Tough and dry.Desserts were served in another room, down one flight of stairs on the same level as the rest rooms, thankfully. A wooden box was presented with little tidbits, some very good, some not remarkable. The chocolate and marsipan selections were my favorites.Service was efficient and the server did describe each course well, but with little energy or excitement.