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==> NEW MEMBERS or 1st TIME EVENT GO-ERS, if you have questions about the group, RSVPs, or the overall dining event process, visit our FAQs and our No-Show Policy.
==> RSVP Cancellation Cutoff for this Event is 11 am Friday, 4/5. (Late Cancel applies after this)
It's been way too long since we've last ate here.
In the meantime, a fantastic Chef came on board & has elevated the Latin American cuisine with an infusion of Puerto Rican influences. We're heading back to Mio to checkout their "Puerto Rican Fridays" (hint, San Juan-style roasted suckling pig!)
--> 2013 Washingonian's Top 100 Very Best Restaurants
Food: Modern Latin American meets Puerto Rican, really something unique that you don't find elsewhere in DC proper.
San Juan native Executive chef Giovanna Huyke (well-known in PR with her own TV cooking show) took over the kitchen in 2009 & has really elevated Mio's menu. Expect to see use of plantains, yucca, pork, seafood & steaks.
Chef Huyke continues to switch up ingredients based on seasonal availability, but currently there are regional dishes like the Mini Monfongo w/ Citrus-Glazed Shrimp (monfongo is a fried-then-mashed Plantain appetizer dish, used in this dish as a base for the shrimp to rest on), Pastelón (i.e. Puerto Rican Lasagna) -- a sweet & savory version which uses plantains in place of lasagna noodles and seasonal stuffing like ground veal or beef in a Caribbean red sauce (winnah btw), a Grilled Pork Tenderloin (w/ Fried Manchego Cheese and Guava & Red Wine Reduction), a huge head-on Fried Whole Red Snapper (w/ Sweet Potato / Island Mojito / Avocado-Papaya Crudo), and steaks like Bistec Encebollado (w/ sauteed onions on top and varying accompaniments).
And on Fridays, Mio's celebrates "Puerto Rican Fridays", with an additional highlight dish of Whole Roasted Suckling Pig using San Juan-regional technique / marinades. For our event, you'll have this available in an appetizer (usually paired with pickled yucca and sauteed onions) or a main entree version. If they're still doing this, you should get tasty cracklin' (crispy pig skin) with your dish .... hmmm cracklin'
Dish pricing is fairly reasonable, with most entrees in the low - mid 20s and appetizers are in the low teens. Pleasant service too.
==> Checkout Mio's main dinner menu for more information. And here's the Puerto Rican Friday's menu
There's very reasonably-priced wine by the glass (all around $9, South American wines are known to be value-oriented) but they specialize in South American cocktails such as Pisco Sour (sweet & limey) and varying mojitos and other rum-based drinks (some get pricey though, so be careful of XO-labeled rums drunk neat).
SPACE: Very nice contemporary space with an interesting design. They use wood prominently to form a loose-basket weave look (i.e. woven walls) along with a 'canoe-like' basket perched high in the main dining room’s ceiling ... suggesting a market you'd find in PR / Latin America.
The noise level here especially on weekends is 'energetic' (have you partied with South Americans before?), so perhaps not a quiet date night place. Dress code is business casual / casual upscale (not a big deal for most of us as this event is on a worknight), but I've schlepped here before in nice dark jeans & shoes.
==> Tax/Tip combo is our required 30% tax/tip policy ( see the FAQs for more details)
==> Limited to 20 slots
See you there!
For directions using the Metro, try using the Trip Planner at the WMATA website.
PARKING: There's on-street metered parking as well as garage parking NEXT DOOR as well.
In case you need a backup garage that's open all night, the 13th Street PMI Garage is one of the few in DC that's 24/7, that's in the area:
1325 G Street, NW
Entrance: on G Street between 13th and 14th Streets, NW
1. Limited to 20 slots.
2. If you RSVP "YES" please make sure you can definitely make it. With 3,700+ members and limited seating, we cannot afford no-shows. It's unfair to the other members who would like to attend and also to the organizers who have to explain to the restaurant why the reserved # of guests didn't show (can damage our reputation). No-Show rules apply.
3. Event already full?, waitlist for the event!. Use the Waitlist option (the Organizer for each event will enable this as needed). Also, check back regularly as attendees have been known to cancel up to Noon the day of the event.
4. Billing (add 30% tax/tip to your bill). Remember, include the required 30% for tip / tax in addition to the food / beverages you order as defined in our FAQs.
5. NEW MEMBERS or 1st TIME EVENT GO-ERS, if you have questions about the group, RSVPs, or the overall dining event process, visit our FAQs and our No-Show Policy.