Modern Latin American w/ Puerto Rican Flava @ Mio (Downtown DC)

  • April 5, 2013 · 7:15 PM
  • This location is shown only to members


**** Volunteers Needed ! Give back to the group by hosting your own smaller events (dinners, happy hours, brunches, lunches. etc). Join our Event Host program. ****


 

==> 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)

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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.

 

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==> Tax/Tip combo is our required 30% tax/tip policy ( see the FAQs for more details)
==> Limited to 20 slots


See you there!

JoeN

 

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CLOSEST METRO:

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:

PMI Garage
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.

 

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  • Erica

    Great catching up with everyone while I was in town. My dish fell short, but I enjoyed the company! Great to see the Weekly Dinner is still going strong!

    April 6, 2013

    • JoeN

      Great to see you too! As u know, we talked to the Owner Miguel about that dish (mortar mashed fried plantains stuffed with lobster and seafood -- was on the special Costal Flavors menu) and was surprised on the feedback on that one dish, he wants a do-over (seems Chef was out of town on Friday) to have folks it again if you let him know in advance, he'll personally prepare it. Hint for Tonya and Janet to try again if willing. Enjoyed the main Mio menu though ;)

      April 7, 2013

  • JoeN

    Thanks everyone for showing up, packed house tonight! Lots of nice convos pred inner, during and post - dinner tonight. Had a few 1st and 2nd timers, always nice to see. Dishes well received especially were the Pastelon, the fried whole Red Snapper, the Pork Tenderloin with Manchego Cheese, and the aforementioned quarto leches cake ;) i was able to negotiate the rare separate checks lol. easy event to do.

    1 · April 6, 2013

    • JoeN

      Oh and I hate phone autospell that is all, lol

      April 6, 2013

    • Stephen A.

      I look forward to catching one of your dinners in the future

      April 6, 2013

  • Christine P.

    Enjoyed the company and the food (the 4 leches cake was really yummy!). Thanks for organizing this event, Joe.

    1 · April 6, 2013

  • Sherri P.

    Delicious food, good service and fun new people to get to know!

    April 5, 2013

  • Adam

    Joe is the perfect host, picks great places, and organizes events flawlessly.

    April 5, 2013

  • Stephen A.

    Still available until 6pm if any late cancels occur.

    April 5, 2013

  • kara

    I keep looking at that menu. Stoked!

    April 5, 2013

  • JoeN

    Nancy pulled from the waitlist

    April 3, 2013

  • Robin

    I've made other plans for tonight.

    April 5, 2013

  • AndreaC

    This week at work left me brain dead and kept me from the gym. I'll stay close to home. Thank s for organizing and I hope to join nect time.

    April 4, 2013

    • JoeN

      Awe. I know that feeling. At least you've eaten here before and know is good food. Go recharge over the weekend :)

      April 5, 2013

  • JoeN

    I've locked Rsvps at this stage. BUT anyone that isn't already on the waitlist and wants to be added just add a comment here.

    March 31, 2013

    • JoeN

      Bump for any other members who want in on the waitlist AND aren't on it already

      April 1, 2013

  • Stephen A.

    I am still interested if a spot opens up.

    April 1, 2013

    • JoeN

      Stephen you're in the waitlist already. I got your email reply with your deets, thanks for sending quickly

      1 · April 1, 2013

  • JoeN

    Wow filled up in about 30 minutes and now 36 on waitlist. You guys rock lol. Hold tight waitlisters I'll be contacting you

    March 30, 2013

  • AndreaC

    I ate here one Friday (for RW, maybe?) and had the pig. Thanks, Joe for bringing us bad to this cool place.

    March 30, 2013

  • JoeN

    And waitlisters ... don't fret if you see a long waitlist or waitlisted later with lots of existing folks in it already. I've gone occasionally 20 deep just to pull one person for an open slot (folks change their mind / make alternate plans in the meantime). BUT reply to my emails promptly and have flexibility with late opening slots, you'll likely have a chance to attend. :D

    1 · March 30, 2013

  • JoeN

    See you there! Be sure to WAITLIST once all slots are filled (after RSVPs open). There's ALWAYS turnover of the initial YES list. Oh and WAITLISTERS, be sure to reply to my emails to your PROMPTLY ;)

    March 23, 2013

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