{"id":7786,"date":"2021-05-25T10:01:48","date_gmt":"2021-05-25T14:01:48","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7786"},"modified":"2021-05-25T16:25:56","modified_gmt":"2021-05-25T20:25:56","slug":"d-c-restaurant-imperfecto-is-actually-quite-perfecto","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2021\/05\/d-c-restaurant-imperfecto-is-actually-quite-perfecto.html","title":{"rendered":"D.C. Restaurant Imperfecto is Actually Quite Perfecto"},"content":{"rendered":"\n
As the world begins to open up, the D.C. dining scene is also bouncing back. Enter Imperfecto, Chef Enrique Limardo\u2019s<\/a> newest downtown D.C. restaurant.. The name comes from a recognition that we are all imperfect, and this allows us to strive for improvement. I hate to say it chef, but so far things at Imperfecto are pretty perfecto. <\/p>\n\n\n\n From the moment you enter Imperfecto<\/a> you will be taken aback by how modern, sleek and upscale this dining venue is. From the all-white marble bar to the shiny floors to the uber-modern light fixtures, this venue is a place to see and be seen. This D.C. restaurant is quite the addition to D.C.\u2019s fine dining scene. <\/p>\n\n\n\n Of course, this is the most important part of any review. The cuisine. The food at this D.C. restaurant is mediterranean, but with influences from Chef\u2019s native Venezuela. The dishes are as perfect as the setting; full of color and flavor and art. Our meal opened with a stunning plate of burrata, surrounded by dollops of tomato hummus, kumquat syrup, mint pesto, dehydrated grapefruit and crunchy sourdough croutons. The burrata itself was creamy and luscious, and the sauces added sweetness, freshness, and tartness to the dish. From there, I moved on to the crispy cauliflower, which crowned a bed of earthy lentils enrobed in a warm tomato sauce. For my entr\u00e9e I indulged in the ricotta and harissa ravioli, which came swimming in an almond milk sauces and adorned with sunny egg yolk shavings. The ravioli were oh-so-delicate and basically melted in your mouth. I only wish there were more of them! <\/p>\n\n\n\n Chef Enrique Limardo loves to play with texture, demonstrated most notably in the ricotta cr\u00e8me brulee which is served as a crunchy disc rather than in its more traditional creamy form. The \u00e9clair is even more delicious, drenched in a sweet sauce tableside and filled with a decadent mocha filling. <\/p>\n\n\n\nThe Vibe<\/strong><\/h3>\n\n\n\n
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The Food<\/strong><\/h3>\n\n\n\n
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The Sweets<\/strong><\/h3>\n\n\n\n
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