The One Who Keeps the Book Washington D.C.
How to Get Into Pascual, D.C.’s Live-Fire Mexican Destination
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To say that Pascual has made a splash in D.C.’s restaurant scene would be something of an understatement. In just over a year, this casual and contemporary Mexican spot south of H Street Corridor has emerged as the city’s premiere destination for phenomenal Mexican bites and mezcal cocktails, beloved by locals and visitors alike.
It’s not hard to see why. With a seasonal menu that pivots with the market, an impressive wood fire grill and trompo, and a growing lineup of mezcal events drawing serious buzz, Pascual continues to surprise. Along the way, Pascual has snagged top spots on prestigious best restaurant lists both local and nationwide, picked up multiple RAMMYs, and has a gorgeous patio, to boot. No wonder it’s been so difficult to get a seat.
To peel back the curtain on one of D.C.’s most coveted reservations, we spoke with Allison Williams, the General Manager of Pascual (and fellow Capitol Hill resident!). Before stepping into her role at Pascual, she cut her teeth at neighborhood favorite Ellē in Mount Pleasant and a handful of NYC restaurants. What initially began as a brief correspondence selling wine to chefs Matt Conroy and Isabel Coss a few years ago has since blossomed into a full-fledged partnership, one where Williams revels in sharing Mexican cuisine and smoky mezcal sips with guests.
Keep reading for her tips on when to make a reservation, the excitement around mezcal, and her favorite memory with the team.
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Resy: How many seats are currently available at Pascual?
Allison Williams: Inside the dining room, we have eight tables and eight bar stools, so roughly 30 seats. Then we have an additional 11 tables on the covered patio. It feels very much like a garden oasis tucked into the neighborhood, and it’s a completely fun vibe for the summertime.
How many seats are saved for walk-ins?
On a given night, we hold one table on the patio and one in the dining room. We also hold about half of our bar seats when we open at 5:00 p.m every day. So while we do save seats for walk-ins, it’s predominantly reservations.
When do reservations go live?
Reservations go live at noon on a rolling, 30-day basis. So tomorrow, at noon, 30 days from now, they will become available. We picked noon because I figured that people are making their dinner reservations as they are sitting down for lunch, and wanted that to be a fun treat for people trying to find dinner reservations.
You don’t necessarily have to reserve a table at Pascual to make it a fancy evening.— Allison Williams, General Manager
How quickly do they get booked out?
For the prime seats, such as the two tops at 7 p.m. or 7:30 p.m. on the weekends, they fill up about 30 days in advance. However, on the weekdays, Mondays and Thursdays move a little bit slower. Those usually book out in a week to two weeks.
Is booking a larger party possible at Pascual?
It’s possible. We only have three tables in the whole restaurant that can seat more than four guests. So you can make a reservation, but otherwise those tables go more quickly.
Anything else to know about reservations?
We also have a lounge area where you can stop by for mezcal, drinks, and a quick bite. You don’t necessarily have to reserve a table at Pascual to make it a fancy evening. Now if you want a quick drink and a little treat, we can totally curate that experience for you.
What You Need To Know
Pascual
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What is Mexican Bistro cuisine?
To showcase the huge breadth and complexity of Mexican cooking, the two chefs drew inspiration from their travels and personal experiences in Mexico. According to chef Isabel Coss, the menu “showcases Mexican techniques that are beautiful, complex, and hard.” -
The Essential Dishes
Trust that the smoky flavors from the restaurant’s live fire grill will be as memorable as they are uniquely delicious. Find it in dishes such as al pastor, smoked chicken, or the mushroom-heavy fideos negros. You won’t regret ordering the lamb neck barbacoa, either. -
Must-Order Drinks
Cocktails and agave spirit take center stage on the restaurant’s mind-bogglingly long list. Order the Corn Star Martini, a take on the classic with tequila, corn liquor and passionfruit. Or peruse the wine menu for equally impressive options. Don’t forget: There’s always room for freshly made agua frescas and tepache.
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How to Get In
Reservations go live at noon on a rolling, 30-day basis. -
The Hail Mary
Didn’t have a chance to book a reservation? Don’t rule out walk-ins! Put your name on the list and stroll around the city’s H Street Corridor and the Eastern Market. -
Fun Fact
Love the dishware? The chefs carefully sourced all the ceramic pottery and plates from artisans in Mexico, including a group that provides tableware for many of Oaxaca’s local restaurants.
Let’s say you wanted to walk-in for the evening. What time would you recommend?
I recommend showing up early, putting your name on the list, and then we text you when the party ahead of you is done. A dining experience at Pascual takes roughly two hours. So you can assume that if someone just sat down, it’ll be two hours.
While you’re waiting, are there things you would recommend in the area? Places, bars, streets to walk on?
Absolutely. We’re in a lucky position in that we’re really close to Capitol Hill. We’re close to Eastern Market, Barracks Row, and H Street. One of our favorites in the neighborhood is Copycat Co. It’s just a couple of blocks from us on H Street. I recommend that if people want a more scenic route to head that way, because it’s just a beautiful walk through our neighborhood.
Tell me about any experiences and special events at Pascual.
Mezcal with Friends is our big focus right now. That experience is twofold: We invite a guest bartender to the restaurant, but we also do a specialty food menu that’s not available any other night. Later this summer, we have plans to invite our friends, guest chefs and guest bartenders to join us, and we’re excited to talk more once that’s finalized.
The last Mezcal with Friends was hosted with Cabinet Mezcal Bar in New York, from the same group as SUPERBUENO. They’re some of our really good friends. Their head bartender Diego Livera actually picked out some specialty bottles that are only available to him to share with us. So you could only truly try those mezcals at three places in the world: where they were produced, Cabinet Mezcal Bar, and Pascual. And to top it off, Chef Isabel crafted an amazing technique-forward menu that was really delicious.
What has been your personal favorite memory at Pascual?
One of the most memorable nights happened when we had Chef Valerie Chang Cumpa from Maty’s in Miami in the kitchen. Already, it was an amazing night with the company but on that very same evening we learned that we had made it on the New York Times 50 Best Restaurant list. Being surrounded by our dear friends when the announcement came out made the energy that much more electric.
Jess Eng is a food and culture writer. She contributes to the Washington Post, The New York Times, TASTE, Eater, and more. She also founded and hosts the fermentation-focused podcast Ferments Live. Follow her on Instagram. Follow Resy, too.
