"What were your first impressions when you arrived? The hubbub of gossiping diners and whoosh of servers quickly moving tapas to tables fills the room with life, from the bright-blue bar to the high wood ceilings. It is unfancy, but exudes an effortless energy, taking its vibes from the clatter of dishes and chatter in chairs. It opened in 2022 with big shoes to fill as it took over from another European-style favorite, the beloved Cafe Presse. But chef Grayson Corrales's clear, well-executed vision for the place, based on her experience in Michelin-starred restaurants in Galicia and the food her grandmother cooked, leaves guests with no need to get nostalgic. What’s the crowd like? On the southern edge of Capitol Hill , it captures both the cool crowd casually snacking on fried olives and octopus empanadas before a show and the serious eaters, for whom sharing crispy paella rice and roast suckling pig is the main event. What should we be drinking? Chef and owner Grayson Corrales actually makes her own wine (it's on the menu), so drinks get as much thought here as the food, and options are solid across the board. The cocktails focus on tapas bar classics like sangria and variations on gin and tonic, with a few NA options. The beer selection is sparse, but the wine list focuses on affordable Spanish options and the menu really shows off with sherry. Main event: the food. Give us the lowdown—especially what not to miss. Traditional tapas and Spanish comfort food get the occasional cheffy twist, like the crispy paella that draws on Persian tahdig for inspiration. Though seafood is the focus, the highlights, surprisingly, come from meat dishes, such as the must-order braised goat stuffed into piquillo peppers. Plan to come with a group and share a wide selection from the long list of tapas so the rare miss quickly blends in with the many hits. And how did the front-of-house folks treat you? Servers here have a complicated job, balancing the different sizes of dishes and pacing a meal made up of many small plates, but they do it well and suggest great sherry pairings for the quince sorbet, too. What’s the real-real on why we’re coming here? MariPili's tapas-style service works best with three to five people, and the lively space is inviting for small groups, though it also fills in any awkward pauses on a date." - Naomi Tomky
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