4
Type of Business: Restaurant
Cuisine:
Other
Price: $$$$
Rating Criteria
1. From Scratch: Serves mostly (i.e., more than half of the menu) fresh food, prepared from scratch. Does NOT rely primarily on kits or prepared/partially prepared foods from commercial food services.
Yes
2. Local/Organic: Offers at least some locally sourced and/or organically produced food and/or wild-caught seafood.
Yes
3. Pastured: Offers at least some pastured animal foods.
Yes
4. Organs: Offers some dishes made with organ meats (liver/paté, sweetbreads, heart, kidney, brains, etc.).
Yes
5. Cooking Fats: Cooks (sautés) in natural fats such as butter, lard, tallow, duck fat, coconut oil, or olive oil; uses lard, duck fat, or tallow for frying.
No
Comments: Just note that fried foods are fried in canola oil, according to the chefs there. However, olive oil is used for the sautéed dishes.
6. Bone Broth: Makes own bone broths/stocks for use in soups, stews, gravies, and sauces (does NOT use canned broth or powdered soup bases).
Not Sure
7. Seasonings: Makes most of its own seasoning mixes (does NOT use flavoring packets or MSG).
Not Sure
8. Salad oils: Makes most of its own salad dressings using olive oil or cold-pressed sesame oil.
Not Sure
9. Breads: Offers genuine sourdough bread.
Not Sure
10. Beverages: Offers lacto-fermented beverages (such as kombucha or kvass).
No
11. Condiments: Offers lacto-fermented condiments.
Not Sure
12. Desserts: Offers desserts made with natural sweeteners (such as raw honey, maple syrup, maple sugar, molasses, date sugar, palm sugar, coconut sugar, sorghum syrup, or malt syrup).
Not Sure
Rating Created by:
Hilda Gore
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Location & Contact
480 7th St NW
Washington, DC
Jaleo is a restaurant started by Spanish chef José Andrés. At Jaleo, they serve tapas, a series of small plates of food, meant to be shared and eaten as a communal experience. The menu is varied, highlighting dishes made with 48-month cured ham from the legendary free range, acorn-fed, black-footed Ibérico pig, goat cheeses, savory paellas with a variety of seafood including squid, and they even have a plate of salmon tartare with trout roe. Another special (sweet) plate features fried bacon-wrapped dates served with an apple-mustard sauce.
I recommend just about everything on the menu made with chorizo (Spanish sausage) and the patatas bravas (potatoes with a spicy tomato sauce and aioli) are amazing.
Just note that fried foods are fried in canola oil, according to the chefs there. However, olive oil is used for the sautéed dishes.