Poquitos Capitol Hill

The kitchen builds its menu around house-made chorizo and hand-pressed tortillas made from house-ground heirloom corn. Behind the bar, an extensive tequila selection anchors drink orders and happy-hour visits, housed in a room equipped with retractable garage doors and tabletop fireplaces. Service can lean interactive—the al pastor plate arrives for diners to carve the meat and assemble the tacos themselves—though feedback on food quality remains mixed relative to the bill.