El Chucho - Cocina Superior is a small neighborhood cantina serving modern Mexican food alongside Tall Boy Tecates and craft Margaritas. The new taqueria from Jackie Greenbaum (Jackie's) and Gordon Banks (Sidebar) features Oaxacan cuisine, a variety of house-made margaritas (including frozen and draft) and a summery rooftop deck. It is known for a week's worth of taco happy hours. The food is homemade and inexpensive, traditional and newfangled, and consists of bocadillos (appetizers), tortas (sandwiches), and tacos.
The bar has a wide selection of margaritas (including one on draft!), casa made soft drinks, whatever delicious cocktails we feel like serving at the moment as well as a broad selection of tequilas, mezcals, and Mexican beer.
The menu was created by Chef Diana Davila-Boldin, whose family is from San Luis Potosi, Mexico, and who studied under Susana Trilling in Oaxaca. A native of Chicago, Diana helped open numerous Mexican restaurants there and at an early age became the Executive Chef at her family's fine dining Mexican restaurant, where she received rave reviews. She later moved into New American cooking and held positions at several acclaimed Chicago restaurants before moving to DC. She is currently the Executive Chef at Jackie's Restaurant in Silver Spring, MD, and was recently named one of 13 "Rising Star" Chefs by the Washingtonian.
El Chucho - Cocina Superior is the first venture in D.C. for Jackie Greenbaum and Gordon Banks. Jackie opened Jackie's Restaurant in Silver Spring, MD in 2004, then picked up The Quarry House Tavern and, in 2010, opened Sidebar. Gordon joined her team in Silver Spring in 2005 and developed the award winning beer and whiskey selection at The Quarry House before diving into the world of cocktails down the street at Sidebar.
We can't wait to see you there!