MITA
Restaurant · U Street
804 V St NW, Washington, DC 20001
Highlights
Plant-based Latin American tasting menus with unique flavors
Plant-based Latin American tasting menus with unique flavors
"Mita uses vegan ingredients from around Latin America and serves dishes so rich and creamy they will challenge your conception of non-dairy cooking. The menu changes frequently, but the arepas—some of the best we've ever had—are a mainstay. Other standout dishes include arracacha with fava beans and sweet plantains pureed into something resembling a rich chowder, and a barley salad with charred banana." - Team Infatuation
"Chefs Miguel Guerra and Tatiana Mora, formerly at Michelin-starred El Cielo, brought Shaw a wonderland of Latin flavors via tasting menus that put vegetables on a pedestal. Mita got its start as a pop-up in Union Market’s La Cosecha food hall and won a Michelin star within a year of opening a brick-and-mortar. The sleek space gives the Venezuelan chefs a palette to expand their creativity across multi-course dinners packed with soft arepas, sauces, and polished elements (starting at $75 per person). The sleek bar specializes in biodynamic wines and cocktails filled with Latin spirits." - Tierney Plumb
"MITA is not only DC’s most exciting vegan restaurant, it's one of the best vegan restaurants on the East Coast. On the ground floor of an otherwise modest apartment building, the industrial-chic space gives the impression that it was once something decidedly edgier than the first floor of a new-build high-rise. The restaurant uses ingredients from around Latin America and serves dishes so rich and creamy they will challenge your conception of non-dairy cooking. The menu changes frequently, but the arepas—some of the best we've ever had—are a mainstay. Other standout dishes include arracacha with fava beans and sweet plantains pureed into something resembling a rich chowder, and a barley salad with charred banana." - tristiana hinton, madeline weinfield
"A vegetable‑fueled tasting room in D.C. that, in its first year of service (including a Michelin star), saw co‑owners Miguel Guerra and Tatiana Mora clinch a finalist nomination for Best New Restaurant in the U.S." - Tierney Plumb
"Shaw vegan’s hot spot that just earned its first Michelin star showcases cherry blossom delicacies this spring. A dessert made of rich cherry mousse, dark chocolate, raspberry yuzu sorbet, and a silky mochi veil is available as part of the tasting menu or a la carte at the bar, wash it down with the Sakura Maru cocktail. Named after the ship that carried the first Japanese immigrants to Peru, the beverage is a blend of Torontel Caravedo pisco, Iwai 45 Japanese whiskey, sake, Campari, and a hint of raspberry syrup and lemon juice, topped with a frothy layer of dairy-free aquafaba." - Vinciane Ngomsi
