few chefs wouldn ’ triiodothyronine love a Michelin star. The award carries a distribute of cachet in the industry, no matter how head-scratching the anonymous inspectors ’ selections ( and omissions ) can be. But a restaurant publicly lobbying for a star ? even in a city that loves lobby, it ’ randomness something you rarely see. Which makes a new political campaign from Seven Reasons, the modern pan-Latin restaurant on 14th Street, all the more luminary .
Seven Reasons ’ downtown DC sister restaurant Imperfecto earned its first Michelin star this year for its $ 210-per-person Chef ’ south Table, which offers 10-plus courses exploring Mediterranean and South american english cuisines. now, chef Enrique Limardo and co-owner Ezequiel Vázquez-Ger want to see their “ foremost baby ” join in the accolades. “ We would truly like to see Seven Reasons being awarded with a star topology future year, ” they wrote in an electronic mail good time end week. “ That ’ second why nowadays, we are launching a new campaign : ‘ The Road to the Star. ’ During the adjacent twelve months, we will continue to innovate, to create new experiences, to learn from mistakes and to be estimable. We will change menus, revive the space, to welcome you at our home and serve you with the best food you ’ ve ever tried—or at least, we will make our best to do sol ! ”
On Twitter, though, people had some thoughts. namely : like campaigning for promenade tabby, it ’ second gauche. A sample distribution of the responses :

To the haters, Vázquez-Ger clarifies that, actually, “ it ’ s not about Michelin. It ’ second about letting people know that we ’ re always improving. ” He sees “ The Road to the Star ” as a selling campaign aimed more at the dining public than Michelin boldness. Vázquez-Ger says that Seven Reason ’ s Michelin campaign won ’ triiodothyronine involve any back-channeling, even if such a thing were possible : “ I have no contact with them away from the emails they send. ”
“ I ’ megabyte putting out there an excuse for people to come back, ” Vázquez-Ger says. “ We thought not to be controversial, but to make people say, ‘ Oh, belly laugh, this is different. ‘ ”
He may have the last laugh, given that he got our attention… and we ’ rhenium immediately going to tell you about the changes in shop for Seven Reasons .
Beginning July 5, the restaurant will replace its a la menu menu with a prix-fixe one—likely priced around $ 80 to $ 85 for four courses—in the foremost and second floor dine rooms. It ’ ll besides have a pricier chef ’ sulfur table tasting menu, similar to the Michelin-starred one at Imperfecto. ( Michelin loves a finical taste menu, after all. ) The bar will even serve cocktails and snacks, and the patio will become a ceviche/crudo bar for the summer.

Beyond the glory and full feelings that come with a Michelin star, Vázquez-Ger besides sees a fiscal incentive to aspire for one. Imperfecto ’ south occupation went improving 30 to 40 percentage for the whole dining room in the weeks following its ace announcement. The Chef ’ s Table was “ doing very well ” but not previously booking up every night. now, it ’ randomness typically sold out weeks in progress .
Though Seven Reasons is the alone set we ’ ve seen with an “ official ” Michelin campaign, it ’ s not the first place to put its starry eyed ambitious out into the world. The Inn at Little Washington ’ s Patrick O ’ Connell basically modeled his restaurant after Europe ’ s little town Michelin restaurants and lobbied for a DC-area edition of the little bolshevik book. He made no privy of his desire for three stars, which he ultimately received for the first time in 2019 .
“ If in one year we get a star, that ’ s amaze, ” Vázquez-Ger says. “ And if not, we don ’ t care because we had a fortune of fun. ”

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Jessica SidmanJessica Sidman
Food Editor Jessica Sidman covers the people and trends behind D.C. ’ s food and drink scene. Before joining washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad .

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