ARLINGTON, Va. — Mike Isabella loves a good margarita — and on July 30, he’ll have a new place in town to get one.
That’s when the “Top Chef” star and local restaurateur will open his latest concept, Pepita, in the Ballston neighborhood of Arlington, Virginia.
Having already tackled Greek cuisine with Kapnos, Italian with Graffiato, and gourmet sandwiches with G, Isabella is now adding Mexican to his ever-growing resume.
It’s a decision, he says, just makes sense. “It’s something I’ve cooked for years and it’s one of my favorite foods to eat. Plus, I love margaritas.”
The food options at Pepita will include “a lot of the classics that you’re used to seeing at cantinas,” Isabella says. Ceviche, Mexican-style corn-on-the-cob, tacos, enchiladas and house-made salsas are all featured on the roughly 15-item menu.
The drink menu, on the other hand, has 35 classic Mexican and contemporary American cocktails. Tequila and mezcal are featured prominently in drinks such as margaritas and agave cocktails, but Beverage Director Taha Ismail also mixes it up with tiki drinks, punches, sours and fizzes.
There’s even a 22-ounce “lady marmalade” cocktail to share, served in a gold pineapple-shaped glass — or to keep to yourself after a long day.
But perhaps the best thing at Pepita is the cantina’s approach to happy hour. Customers don’t have to wait until 4 or 5 p.m. to snag a deal. Isabella plans to run an all-day happy hour, rotating between food and drinks every few hours.
“From the time we open to the time we close, there will be specials throughout the entire day,” Isabella says. “I think it’s going to be really special and unique.”
If it seems like Isabella’s name keeps appearing on 4000 block of Wilson Boulevard, it’s not the margaritas going to your head. Earlier this year, Isabella opened Kapnos Taverna on the same block, and later this summer he plans to open the Japanese noodle bar, Yona, with Jonah Kim at the same location.
“People want to be able to get the food that they can get in D.C., but there’s not a huge selection, so we thought we’d bring some of our concepts out here,” says Isabella about his decision to open three restaurants in the same neighborhood.
“We thought it’d be a great fit.”
So far, he says, it’s been a huge success — only, he hasn’t had much time to enjoy it. After he opens Yona, Isabella says he’s focused on opening a Kapnos Taverna at Reagan National Airport and Kapnos Kouzina in Bethesda, Maryland.
“We have a busy year, that’s what we’re focusing on right now,” he says.
