Executive Chef Roberto Hernandez helms the Mexican kitchen
Mission Navy Yard, a Mexican restaurant and bar in Washington, D.C.’s Capitol Riverfront neighborhood, recently launched brunch. Mission is a massive space that includes the city’s longest bar at 150 feet. The managing co-partners are Fritz Brogan and Reed Landy. Executive Chef Roberto Hernandez is at the helm of this kitchen, whipping up creative Mexican staples, including tacos, enchiladas, nachos, brunch speciality items and Mexican-inspired Football hour bites, like the Ancho Chile Chicken Wings, in addition to bountiful salads and appetizers.
Delicious brunch items and tasty cocktails abound on Mission’s brunch menu, including the Mission Margarita—el Jimador Silver, Triple Sec, fresh-squeezed lime juice and simple syrup—the Sopes Benito, with Lime Crema, and the Mexican Chorizo Taco. We liked the tortillas, which were soft and full of flavor.
Mission has four bars and outdoor seasonal space. There are 16 draft lines, of which three (3) are for wines & prosecco and three (3) for cocktails. The interior spaces are quite ample. Mission is a destination restaurant, that is also great for private events and gatherings. Expect to see major football and soccer games at the bar, as they are always on.
Photo credit: Mission (featured photo), Eatery Pulse Media (inline)