MITA
Restaurant · U Street ·
Plant-based Latin American tasting menus with creative cocktails
Plant-based Latin American tasting menus with creative cocktails
"The plant-based takeout options at Michelin-starred Mita are perfect for a vegan Thanksgiving dinner that is fully cooked and ready to be heated up and enjoyed at home. Dishes include vegetable Wellington with maitake mushroom and celery root gravy, wild rice salad with golden raisins and pickled almonds, and a pumpkin cheesecake topped with miso maple chantilly. Dinner for two is $315 and dinner for four is $470, with orders available on OpenTable." - Vinciane Ngomsi
"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
"Shaw’s polished vegetable pad impressed judges enough to claim the 2025 Rammy for Formal Fine Dining Restaurant, and it’s also a member of D.C.’s Michelin-starred club." - Tierney Plumb
"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