A ‘Top Chef’ Winner Brings a Gigantic Tex-Mex Restaurant to Tysons Next Week | Eater DC

"In an 11,000-square-foot space at 1640 Capital One Drive in Tysons I encountered a sprawling, seafood-focused Tex‑Mex concept from Top Chef winner Gabe Erales and Long Shot Hospitality that seats about 240 inside and 75 outdoors. The restaurant’s name comes from Nahuatl (ome = “two,” teotl = “god”) and pays homage to Erales’ upbringing on the Texas–Mexico border, blending Southern hospitality with Gulf of Mexico ingredients: the Ceviche Clásico uses Texas red drum, red jalapeño, and crunchy hominy, while the Stuffie Tamal pairs quahog clams, chorizo verde, and manchego with heirloom corn masa. The menu balances classics and chef-driven twists — a traditional chile con queso made with a Texas cheese blend, chile toreado, and pico de gallo (with an option to substitute shrimp picadillo for chorizo), an extensive in-house tortilla program that yields items like a foot-long quesadilla machete, and an ambitious fajitas program (De Res can include bone-in short rib and New York strip; Del Mar offers half a lobster, scallops, and squid, served with poblanos, cactus, and melted cheese on a sizzling platter). Cocktails lean on agave spirits and margaritas, with frozen drinks, whiskeys, and Texas-made brews also featured. The team aims for a comforting, nostalgic, chef-driven take on Tex‑Mex for groups and celebrations; I also note Erales’ move to D.C. follows a controversial firing from Austin’s Comedor amid sexual-harassment allegations." - Lulu Chang