Chef Enrique Limardo is the guts and brains behind Imperfecto’s fusion concept. The menu changes daily with a continuous commitment to exploring the interaction between Mediterranean and Latin American cuisines. Whites and blue hues are reminiscent of Greece and may remind one of notions related to Artistolean perfectionism, a concept that Limardo rejects, opting instead to embrace a world that evolves only through being “imperfect.”
Bright and airy, the dining room uses height and daring curves to create architectural intrigue, thus emulating the feel of a white-washed Greek town. Meanwhile, on the cocktail menu, the Perfectly Imperfect cocktail combines Belvedere vodka, Limoncello, yuzu juice, fresh pineapple, and vanilla syrup in a coupe glass. The Noche Caliente combines jalapeño tequila reposado, Alessio vermouth, biscotti liqueur, and mirto rosso.
According to The Washington Post food critic Tom Sietsema, the Moussaka Cigars with smoked eggplant and a goat-manchego cheese cream are incredible. Sietsema also praises the foie gras with crispy plantain brioche, soursop compote, parmesan, and truffle.