Mio Restaurant Reviewed by The Washington Post
Mio Restaurant was graced by a new review by the Washington Post’s food critic Tom Sietsema. He writes:
The roasted pig is a two-part treat: a sail of brittle skin, ruddy from its rub with achiote oil, hovering over a mound of succulent meat that folds at the touch of a fork. The conversation-stopper doesn’t need any company, but it arrives with a dark yellow scoop of rice flecked with pigeon peas, spiky balls of fried plantain, and the hot-pepper-and-garlic sauce called ajili mojili.
I’ve found a new last-meal request.
Of Chef Giovanna Huyke, Sietsema writes:
Huyke’s arrival is terrific news on multiple fronts. Washington’s boy-heavy chef’s club could use a female touch. And once you’ve had a taste of Huyke’s cooking, you’ll wonder why Puerto Rican food doesn’t have more of a presence here.
Read the complete review here.