Flora Flora
Latin American restaurant · Waterfront
655 Water St SW, Washington, DC 20024
Highlights
Latin American small plates with fresh cocktails & stunning waterfront views
Latin American small plates with fresh cocktails & stunning waterfront views
"A taste of natural produce for a $35 lunch menu? Talk about a steal." - MICHELIN Guide
"The Wharf is DC's hottest destination for moneyed residents and visitors alike. Dazzling views are par for the course here, but Flora Flora, nestled on the second floor of the Pendry Hotel in a light-flooded space, equally delights diners with its welcoming spirit and Latin-American fare. Whether it's produce from Maryland's Karm Farm, bivalves from Orchard Point Oyster Co., or mushrooms from local forager Tom Mueller, the kitchen sources locally when possible. Most dishes have a flair, as in tuna crudo with grilled Jimmy Nardello red and green peppers with ajo blanco gazpacho. Street corn with a sprinkle of ancho chile powder is simple perfection, while empanadas, perhaps filled with variety of yellow squash, coconut milk and goat feta, are a can't-miss." - Michelin Inspector
"The stylish Mexican-Peruvian restaurant in the Wharf’s Pendry hotel added a “Sangria Sin Fin” bottomless option to its new brunch menu in September. Order an entree, guacamole for the table, and endless pours of Flora Flora’s three sangrias (for 90 minutes) for $60." - Tierney Plumb, Stephanie Carter
"Pendry’s new Latin-leaning waterfront eatery unveils a number of specialty food and beverage items from March 20 until April 16 in coordination with the Wharf’s Bloomaroo festival dates. Among those is the Flor de Cerezo cocktail comprised of tequila, cherry, lemon, honey, egg white, and a chili pepper garnish. And lobby-level Bar Pendry has concocted a special drinks and desserts menu to last the duration of cherry blossom season. Try the Pink Sakura (sake, Maraschino cherry liqueur, sparkling grapefruit)." - Vinciane Ngomsi, Eater Staff
"Flora Flora’s recently launched dinner menu features a beet cocktail with a kick. “Beet the Heat” ($21) turns up the spice with chili liqueur Ancho Reyes and extract from the Rocotillo pepper, which is balanced out with the addition of lime, agave, and Himalayan sea salt." - Emily Wishingrad
