Danny Lledo’s Xiquet: A Clean, Minimalistic Aesthetic
By • March 27, 2025 0 161
At an intimate space on Wisconsin, Chef Danny Lledo explores, innovates, and beguiles in his evocative journey through Valencian cuisine: first at his Michelin-starred prix-fixe restaurant Xiquet and now at the recently launched sister space El Taller de Xiquet, a culinary workshop at which Lledo’s alchemic hands devise new dishes to showcase across the multi-floor experience.
Xiquet at 2404 Wisconsin Ave. NW.
Lledo, never far from his chef’s whites, hails from Valencia, where his father is an accomplished chef in his coastal, sun-dappled hometown of Denia. From this familial base, Lledo moved to the US and is now the most award-winning paella chef this side of the Atlantic, garnering an assortment of paella prizes and accolades from Spain and the US.
Launching Xiquet in March 2020 under the long shadow of the COVID-19 pandemic, Lledo persevered in his quest to allow guests to luxuriate in fine-dining Valencian cuisine with a focus on paella. Xiquet’s deeply experiential dinner begins with an aperitif and welcome bites on the middle level of the building, moves to the light-filled penthouse for the appetizer and entrée courses adjacent to the wood-fired oven, and concludes at the mezzanine level with pastries.
Below this action, on the entry level, is where the laboratory is. Home to a wine bar until 2022, it’s now where El Taller del Xiquet has opened, which translates to The Workshop of Xiquet.
Thie restaurant “symbolizes a space for culinary creativity and craftsmanship,” says Lledo. This R&D arm of the Xiquet enterprise offers diners more flexibility, given its a la carte menu. Taller allows guests to get a glimpse into the lab, with a menu running from apps to entrees to desserts – to a decadent cheese cart. Taller leans on the rustic side, showcasing “where the story of Xiquet begins, drawing inspiration from my heritage and deep expertise in Spanish cuisine,” particularly his dedication to paella, he says.
While Xiquet embraces a clean, minimalistic aesthetic in its sun-drenched room, El Taller del Xiquet offers a cozier ambiance, leaning in on natural charm. The opening of El Taller presents an opportunity for locals to join in on Lledo’s intentionality and creativity; the experiential has become experimental.
Bringing the Xiquet experience to Glover Park/Georgetown was no accident. “The journey to find the perfect space for my restaurants was guided by the desire to be in a vibrant community that appreciates quality dining,” he says. The location “means being part of a rich cultural landscape where we can connect with a diverse clientele, enhancing our culinary narrative, and creating lasting memories for our guests.”
This narrative extends to the luxe Fruit de Mar dish at Xiquet: buttery carved octopus paired with both uni and Petrossian Ossetra caviar. This dish, decadent, is deeply personal, inspired by Lledo’s childhood memories of learning to catch octopus and uni with his father on the beach. Elevated, the dish transports cerulean seaside recollections to the plate.
A dish from Xiquet.
Downstairs at El Taller deo Xiquet, Lledo is especially proud of the Llobarro Gravlax, a Mediterranean take on the cured-fish preparation. Served on brioche toast with capers, chives, shallots, and lemon caviar, Lledo treats the quintessential bronzino in a deli-inspired light. El Taller of course will serve traditional paellas and parallel dishes called fideuàs, which use vermicelli noodles in place of rice found in a paella, both using traditional meat, fish, or vegetables.
El Taller also highlights a curated cheese cart, featuring a selection of cheeses from Spain and elsewhere. Paired with house-made pumpkin sourdough and seasonal accoutrements, each cheese “tells a story of tradition and terroir,” he says. Options include the butterscotch notes of Roncal (Spain’s first Protected Designation of Origin cheese), the citrusy brightness of La Garrotxa and the deep nuttiness of El Abuelo Ruperto.
Lledo says that his journey in DC, and particularly in Georgetown, “has been transformative. It has allowed me to share my passion for the rich Valencian culinary heritage while deeply engaging with the local community. Being situated here has enriched my experience; the vibrant mix of history, culture, and diversity in the neighborhood resonates with my culinary philosophy.” His goal, he says, is to continue to elevate the dining community and opportunity nearby. Lledo also ensures he gives back: he and his team actively participate in fundraisers for local schools, and charities, as well as events like “Chefs for Equality,” which advocates for LGBTQ+ human rights.
An additional key piece of the Xiquet culinary approach is sourcing local ingredients to create an authentic dining experience to the region. For example, Xiquet’s Paella features Maryland Blue Crab, “exemplifying a true fusion of Valencian cuisine and local produce,” he says.
“I have not only established my culinary roots here but embraced the opportunity to contribute to the neighborhood’s growth and vibrancy,” he says.
