José Andrés Livens Up Hudson Yards With Moody Lighting and Lamb Barbacoa | Eater NY
"The D.C.-area original, recommended by Bib Gourmand, first debuted in 2004 in Northern Virginia and later relocated to Penn Quarter; when that location opened, diners were abuzz over the Oaxacan chapulines tacos made with sauteed grasshoppers, a dish that remains on the Washington menu but is not offered at the new New York location." - Melissa McCart
