Chef Enrique Limardo is the originator of Imperfecto’s fusion concept. The menu changes daily with an ongoing commitment to exploring the interplay between Mediterranean and Latin American cuisines. The white and blue hues are reminiscent of Greece and may recall notions tied to Artistolean perfectionism, a concept that Limardo rejects, opting instead for a world that only evolves by being “imperfect”.
Light and airy, the dining room uses height and bold curves to create architectural intrigue, mimicking the feel of a whitewashed Greek town. As for the cocktail menu, the Perfectly Imperfect cocktail combines Belvedere vodka, Limoncello, yuzu juice, fresh pineapple and vanilla syrup in a coupe glass. La Noche Caliente combines jalapeño reposado tequila, Alessio vermouth, biscotti liqueur and mirto rosso.
According to Washington Post food critic Tom Sietsema, Moussaka cigars with smoked eggplant and goat cheese-manchego cream are incredible. Sietsema also praises foie gras with crisp plantain brioche, soursop compote, parmesan and truffle.