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Posted at 02:29 PM ET, 12/30/2011

Food in focus: Mio

Think all pollo tastes alike? Mio’s roast chicken, sweet and tangy with rice wine vinegar and lime juice and served with fried yuca, might change your mind. (Matt McClain/For The Washington Post)

Downtown dining room Mio has added a bit of Puerto Rican flair to its menu with the addition of new chef Giovanna Huyke. Tom Sietsema visited the enlivened restaurant for this week’s Sunday dining column in The Washington Post Magazine and found a new last-meal request: pork rubbed with achiote oil and roasted until it folds at the touch of a fork. See more photos of the food Sietsema rated at 2.5 stars.

Mio executive chef Giovanna Huyke engineered the restaurant’s tasty turnaround. (Matt McClain/For The Washington Post)

This dish of fried whole red snapper follows the curve of its plate exactly. (Matt McClain/For The Washington Post)

The simple, stylish interior of the Vermont Avenue NW restaurant. (Matt McClain/For The Washington Post)

Tom Sietsema suggests shrimp glazed with citrus and arranged on a pedestal of mofongo as a good way to start a meal at Mio. (Matt McClain/For The Washington Post)

By  |  02:29 PM ET, 12/30/2011

Categories:  Restaurants

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