Mio Restaurant was graced by a new review by the Washington Post’s food critic Tom Sietsema. He writes: The roasted pig is a two-part treat: a sail of brittle skin, ruddy from its rub with achiote oil, hovering over a …
Mio News
Mio Restaurant and it’s executive chef Giovanna Huyke are profiled in a December 13 piece on Juliette Rossant’s Super Chef blog. The addition of Chef Giovanna to Mio is described as: A burst of energy–new dishes, new focus, and more …
Available for Purchase NOW through December 31st, 2011 Share the magic of Mio this holiday season with our Chef’s Table Tasting Menu Experience. For a limited time, you can purchase a Mio Holiday Gift Certificate for an intimate tasting menu …
HACR’s (Hispanic Association on Corporate Responsibility) first ever documentary examines the 2011 HACR Corporate Executives Forum™ and HACR Corporate Directors Summit™ annual meetings, which took place this past spring in Washington, D.C. The annual gathering has become an important venue …
Veggies Front and Center
Mofongo with red stew
Chef Giovanna Huyke mines her Puerto Rican heritage at this Downtown Modern Latin, offering menus that always have interesting vegetarian options. Among recent choices are confit cauliflower steak with a white bean stew and a yuca mofongo on a tomato and olive base bean sauce.
And the Mio's Cauliflower Steak
As featured in Zagat
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