For us, it’s hardest to get back to work on Mondays after an idyllic summertime weekend. But a new pop-up at Blend 111 in Vienna is giving diners something to look forward to at the start of the workweek. Pescao debuts on July 12 and runs through September 6, giving diners ample opportunities to sample its all-seafood small plates.
“We really wanted to try a small plate, tapas-style concept. With all of the isolation and difficulty that we have all seen over the past 18 months, we thought that a concept that focused on sharing and having new experiences with friends as vaccinations increased was needed,” said Blend’s owner/sommelier Michael Biddick in a statement.
The dinner-only menu from executive chef Andrés-Julian Zuluaga features both cold and warm tapas, crafted with Latin American flavors. Fans of Zuluaga’s ceviches, usually served only on weekends, get an extra day to sample the ceviche verde with its soursop leche de tigre. Diners who like their fish raw can also enjoy the Hawaiian kanpachi crudo, flavored with melon and cucumber. Pickled Spanish mackerels are served on grilled bread with adobo aioli and fresh tomato.
Among hot dishes, U10 Maine scallops are presented in coconut-shellfish broth; octopus is flavored with tomato-based, Puerto Rican-style mojo isleño; and Key West pink shrimp are enhanced with achiote-infused olive oil, garlic, and brandy. The small plates also include sides like grilled salad, bay leaf rice, and oven-roasted plantains. Desserts are the same as the rest of the week, with choices including tres leches cake and Venezuelan chocolate pie known as Marquesa. The wine, handpicked by Biddick? It comes from Spain and France, and includes a red sangria. 111 Church St. NW, Ste. 101, Vienna
Feature image by Blend 111
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