Many were saddened by the closure of El Techo at 606 Florida Ave. NW, just steps from the storied Howard Theatre. Its unique Ibiza-themed roof deck was Shaw’s go-to spot for a party. Under new management, the establishment has reopened as Techo Palma.
Led by restaurateur Daniel Joseph Hatem, a former investor in the old establishment and a veteran of the famed, now shuttered Lima, the new team includes partners Chloe Swanson, Rafa de la Rosa and Jacob Simpson. Simpson, a well-known local mixologist, has spent time behind the bars of Chaplin’s, Bar Chinois and Black Whiskey. Chef de la Rosa is a veteran of the kitchens of some of Spain’s and New York City’s best restaurants. Managing partner Swanson is also the founding partner of Haute Dogs, a restaurant group with three brick-and-mortar locations and concessions at Nationals Park.
A new team for a new concept.
A Tulum Vibe
Drawing inspiration from decades of visits to Tulum, on Mexico’s Yucatan Peninsula, Hatem wanted Techo Palma to recreate the vibe of the beach bars for which this boho beach town is famed. The establishment is DC’s destination tropical rooftop lounge, he said.
Growing up in DC’s nightlife scene, Hatem decries the demise of the city’s iconic lounges. When El Techo closed, he seized the opportunity. While the former establishment was known for its inexpensive tacos and margaritas, Techo Palma, in contrast, in Hatem’s words, is “a more elevated experience, a place for adults to gather in comfort and listen to music while imbibing tasty cocktails and dining on delicious fare.
First, Hatem installed a high-fidelity system without any base cabinets. The result is a sound meant for “mingling,” he explained. The rotating soundtrack features “downtempo grooves, Afrobeat rhythms, Latin house and sunset beats that slowly build into a party after dark,” the website says. The restaurant still hosts DJs on Thursday, Friday and Saturday nights, but it is not a nightclub. The music stops at 10 p.m.
city fills the windows of Techo Palma’s renowned rooftop. Photo: Rey Lopez, www.reylopezphoto.com
While El Techo always had hanging and potted greenery, Hatem took the notion much further, installing nearly 200 living plants. The restaurant’s only fake tree quietly resides in a bathroom. He also touched up all the colorful wall art and restored the operation of the restaurant’s signature front windows. Updating the dining furniture with a poolside vibe, he created an attractive lounge space in the establishment’s center.
“When helping Daniel bring this vision to life, we aimed to create a dreamscape that transports guests to a tropical oasis,” said Swanson. “We wanted to preserve El Techo’s soul while allowing it room to evolve. When I was creating the arch wall art in our dining room, I researched the different plant varieties found in our inspirational regions. We wanted it to feel as if you were looking out into a rain forest. The real plants are what help bring the vision to life. Curating the creative direction and interior vision was a great privilege and point of pride for me. It allows us to showcase a new journey for Techo, ensuring we transport guests to an experience that is both new and familiar from the moment they walk in.”
However, Hatem changed more than the decor.
An Elevated Dining Experience
El Techo was known for its margs and birria tacos. Hatem kept both. Then, he unleashed Chef de la Rosa to fashion a seasonal menu of small plates. In celebration of Hatem’s Lebanese roots, slow-roasted, chipotle-lime-glazed lamb ribs accompanied by a smoked eggplant puree joined the lineup.
The chef’s Spanish roots are apparent in his garden creations. A Caesar salad arrives, garnished with pickled onions and mint, cotija and paprika breadcrumbs and dressed with an anchovy dressing. A fresh cantaloupe melon salad combines cucumbers, cilantro, sunflower seeds, lemon zest and mint with a kick from serrano peppers. Heirloom tomatoes combine with watermelon and queso cotija.
Tostadas come two ways. Seared marinated beef tenderloin arrives dressed in a spicy tomato marmalade, garnished with pickled onions, epazote and tobiko roe. Fire-roasted carrots complement black beans, charred avocado and a harissa glaze.
With Simpson creatively helming the bar, the drink menu has expanded beyond standard margaritas. Try the Horchata F*ck Up, a confection of Evan Williams bourbon, rice, peanut, pandan and oak milk. Akumal, a combination of El Jimador Blanco Tequila, smoked pineapple, mango, Ancho Reyes and poblano honey, is another must-have. These are just two of Simpson’s inventive concoctions.
With new fare, delicious beverages and a more loungey vibe, Hatem and his partners have certainly succeeded in reinventing one of DC’s greatest rooftops. Tulum is now only a Metro ride away.
Techo Palma is located at 606 Florida Ave. NW. Visit www.techopalma.com for more information.
