Rubén García's path through Spanish kitchens started with Jean Luc Figueras and Martín Berasategui, then five years working alongside Ferran Adrià at El Bulli, then a long run as creative director of minibar with José Andrés. Casa Teresa is his first solo restaurant, named for his grandmother Teresa Espinosa Moreno — an activist and home cook who taught her family how to build a great meal from humble ingredients, a philosophy García built the restaurant around.
The kitchen, led by head chef Daniel Lorente, cooks over open fire using seasonal, locally sourced ingredients. The restaurant runs a full dining room alongside a bar and tapas service. The pork steak has developed a following among regulars, and the room's warm, elegant feel comes paired with attentive service.
Casa Teresa was named a James Beard Foundation semifinalist for Best Chef, Mid-Atlantic, in 2025, and was included on Washingtonian's list of the city's best restaurants that same year.
The kitchen, led by head chef Daniel Lorente, cooks over open fire using seasonal, locally sourced ingredients. The restaurant runs a full dining room alongside a bar and tapas service. The pork steak has developed a following among regulars, and the room's warm, elegant feel comes paired with attentive service.
Casa Teresa was named a James Beard Foundation semifinalist for Best Chef, Mid-Atlantic, in 2025, and was included on Washingtonian's list of the city's best restaurants that same year.