WASHINGTONIAN
November 2010 | By Todd Kliman
What the Doctor Ordered
The gem at this friendly cafe is the house-made chicken soup with hunks of carrot and potato and bits of chicken supported by a rich broth that tastes of a long day on the stove.
El Tiempo Latino
October 2010 | By Milagros Meléndez-Vela
La Brasa Latin Cuisine, en MD, tiene como misión servir al cliente como si éste estuviera en su casa.
Y es que después de 22 años trabajando como meseros en varios restaurantes del área metropolitana, los esposos Emilio y Lucy Campos, decidieron abrir hace cuatro un años un restaurante donde no tuvieran clientes sino “invitados”. “Quería hacer un local que fuera como si uno estuviera comiendo en su casita”, dijo el jueves 14, Lucy Campos.
Gazette.Net
September 2008 | By Bernice August
"We cook the way we cook at home," says Campos, whose wife Lucy is his partner. What he means is that it's not strictly Mexican, Peruvian or Salvadoran cuisine, but a tried and true mixture. "We take the most popular dishes from various countries."
Decisions, decisions, decisions — whether to order camarones (fresh jumbo shrimp) ala plancha (grilled) or entomatados (sautéed with tomatoes, onions, pepper, garlic and white wine). The latter wins, deliciously as it turns out, perfectly accompanied by white rice and salad. Big, beautiful shrimp and fresh vegetables are unbeatable.
