Welcome to Estadio, a fun, convivial restaurant serving contemporary Spanish cuisine in the Logan Circle neighborhood of Washington, DC. Executive Chef Haidar Karoum teams with Chef de Cuisine Ruffino Bautista to offer a small plates dominated menu focusing on Northern Spanish cuisine, consisting principally of the chefs’ interpretations of classic dishes found in the country’s Basque and Catalan regions. The restaurant serves little bites or “pintxos,” traditional tapas, and small entrees or “raciones,” and has an exceptional selection of Spanish quesos (cheese) and embutidos (charcuterie).
Estadio’s wine program includes over 250 labels, more than 90% of which are Spanish, with a smattering of South American, Portuguese and domestic wines, all housed in custom temperature controlled wine vaults that greet guests upon entry into the restaurant. Affordable selections of Cava, Txakoli, Rioja and Sherry dominate the list, while a few high-end offerings from wineries such as Dominio de Pingus, Lopez de Heredia, and Vega Sicilia complete the selections. An Enomatic machine dispenses the restaurant’s extensive by-the-glass offerings, including eight whites and eight reds. An inventive cocktail menu that includes frozen alcoholic “slushitos,” Porrons, Sangria and Sherry concoctions, as well as a thoughtful selection of Spanish and domestic craft beers, round out Estadio’s beverage program.
Grizform Design handled Estadio’s design, adorning the space with 19th century Spanish tile, Spanish marble, and custom steel and wood chairs and stools. Reclaimed timber and iron communal tables share space in the dining room with custom wrought iron rosette panels. Brushed with a terra cotta palette, Estadio’s walls play on the restaurant’s theatrical name with bull fighting and flamenco murals. A 26-seat semi-private dining room is available for parties of 9 or more.