Hi. I am having trouble recalling a Spanish restaurant in D.C. that opened ~ 7 years ago or so (maybe longer). It was considered very cutting edge at the time, using cooking techniques and approaches being developed by the Michelin 3 star chefs from around San Sebastian and Barcelona. For example, extensive use of flavored foams and effervescent little dishes. The place had a great brunch - a flood of little tasting dishes - a occaisionally haphazard service. I seem to recall that it was not far from DC's Chinatown.
I hope that, armed with this poor recollection, one of you might be able to assist with the name. Thanks.