Tico D.C. has expanded its menu, marking one of the biggest overhauls to its offerings. Creativity and seasonality complement each other, and elevate the ingredients on the new menu with Chef Rodrigo Perez at the helm. The new Tico menu at Michael’s Schlow’s Latin-influenced restaurant in Washington, D.C. will include ceviches, tacos, small and large plates and “a la plancha” items.
The Schlow Restaurant Group comprises restaurants in Los Angeles, Washington, D.C., Fairfax, Va., and Boston, Ma., including Alta Strada City Vista, Alta Strada Mosaic, Casolare, Conosci, The Riggsby, Tico D.C., Alta Strada Wellesley, Alta Strada Foxwoods, Doretta, Pine, Tico Boston and Cavatina.
Some of the most notable features on the expanded menu, underscored by the culinary team, include the ceviche made with rocoto leche de Tigre, pickled fingerlings, cucumber and mint; shrimp croquettes with chipotle aioli and larger dishes such as a mezcal smoked turkey leg with passion fruit-mezcal glaze, epazote spätzle. New tacos include a pork al pastor, guajillo braised pork shoulder, grilled pineapple, avocado salsa and suadero, a milk-braised brisket taco served with salsa verde. These dishes range in price from $12 to $18.
Tico New Menu ItemsSmall Plates
Crab cake with smoked avocado mousse, pickled scallion
Shrimp croquette with chipotle aioli
Chicken empanadas, aji gallina, plantain chips and huancaina