Telling You What's Good

Mexican

Diamonds in the Rough: the We Ball Harder Guide to Adams Morgan

Adams Where? The Weekly 18th Street shitshow? What does WBH have to do with that? Well, your author lived for two years on Calvert Street, just past the insufferable weekend crush of shwasty-faced hoodrats, gang-bangers, interns, fake IDers, and drunk-ass bros, and despite having a sweet apartment, was not thrilled with said swarm of ragers providing a ruinous end for an otherwise nice night out in a different part of DC.  So why the hell am I writing this? Because nearly three years later, new delights have opened, old stalwarts have remained, and I’ve discovered under-the-radar gems that I overlooked in my previous desire to avoid 18th & Columbia and environs at all costs.

DISCLAIMER: 18th Street is still chock-a-block with absolute SHIT bars – and I’m gonna name them: Grand Central, Tom Tom, Town Tavern, Columbia Junction or whatever it’s called, Shenanigans, and many others. Avoid. It also still home to most dubious pizza by the slice ever – Jumbo Slice and its derivatives.  No level of drunkenness makes this a good idea. Also avoid.

So with that out of the way, let’s get on with it, starting from the top of the hill to the bottom.

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El Centro DF – Mexican Excellence on 14th St

Note: The first installment in We Ball Harder’s recommendations of commercial establishments.  Unless otherwise specified, anywhere mentioned on WBH comes highly recommended, because why would we waste your time with mediocre places?

Quick: who has the best rooftop in DC, the best late night food, awesome drinks, and sweet music all in one venue?

The answer: El Centro DF, Richard Sandoval’s (Zengo, Masa 14, La Sandia) newest venue, located right next to Black Cat. You walk in on the ground floor to what looks at first like a spruced-up Chipotle, with a bare concrete floor, wooden bar tables, stools, and other wooden accents, a counter for salsa, and indeed a a menu hanging down from the ceiling over the cashier advertising tacos, burritos, quesadillas, and the like.  In the very back are stairs going downstairs, leading to the basement restaurant and tequileria, where they serve more formal sit-down food and a staggering array of agave and maguey distillates. More on that below.

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