Diego’s Transformation? It’s in the Guacamole
The first time I visited Diego—before the owners shut it down to reboot because they weren't happy with the food or service—the guacamole pretty much summed up the experience: a sad grayish lump of questionable freshness surrounded by greasy wonton-like triangles.
So it was a nice surprise to see a guacamole mixing station, with a bowl piled high with ripe avocados, in the center of the dining room of Diego 2.0, which reopened Tuesday. (It's the same effect as having guacamole made tableside without the awkward interrupting dance.) The guacamole arrives at the table in a molcajete—like you would also see at Oyamel—with bits of tomato, red onion, and a nice level of heat. And thankfully, the chips have been replaced by proper corn tortillas chips.
The price has increased from $7 to $10, but the portion is at least twice as big. (Check out Y&H's guacamole price index here.) And the improvement in freshness? Priceless.
See the "before" picture below and the "after" above.
Diego, 2100 14th St. NW; (202) 758-3376; diegodc.com
Photos by Jessica Sidman