The "jump" photographs by Daniel Canogar, located behind the bar, are designed to make Jaleo feel alive and welcoming. (Tim Carman/The Washington Post)

“It’s Jaleo, 21st century. It’s the Spain of today,” says chef Jose Andres, during a construction site walk-through of Jaleo, which no longer channels the Spain of bull fighters and flamenco dancers. “It’s also the Spain of the old traditional products: the iberico. It’s same concept we’ve always been, just more and more. Old means new.”

As he did with the Las Vegas edition of Jaleo, Andres asked his long-time friend Juli Capella, a designer and architect, to help reimagine the Penn Quarter restaurant, which first opened in 1993. Capella has a unique knowledge, the chef says. The architect knows “Spanish designers around the world,” which allowed Capella to engage these artisans to design custom-made objects and artwork for the new Jaleo.

“I tried to capture the spirit of Jose and tapas and Spain,” says Capella.

“One day, we’ll have 10, 20 or 50 Jaleos around America or around the world,” says Andres. “What we’re doing now is . . . trying to understand what direction we want to move. So this is a double experiment.”

You can take a look at this experience in finer detail after the jump. Or you can just visit Jaleo, which reopens today with limited seating.

The tiny neon logo has been replaced by giant illuminated letters that spell out the restaurant's name across the front windows. (Tim Carman/The Washington Post)