The Atlas District isn’t lacking in late-night weekend eats, with everything from shawarma platters at Shawafel to slices of pork barbecue pie from Dangerously Delicious. Still, when a 2 AM taco craving hits, we’ve been left empty-handed. That changes with the debut of Sol Mexican Grill and Cantina, opening on Friday and serving until the wee hour of 3:30 AM.
You may recognize the lineup of tacos, burritos, and bowls from owner Fernando Postigo’s two identical black-and-red food trucks by a similar name. For now, the offerings in the first-floor counter-service space will be familiar to fans of the mobile eateries. You’ll pick from a choice of veggies or meats, including carnitas, chicken, steak, and barbacoa brisket, and then decide whether you’d like them served as three tacos, a burrito, or in a salad bowl. Toppings are free—with the exception of fresh guacamole—and run traditional (pico de gallo, jalapeños, beans, rice). Rounding out the menu are a list of straightforward Mexican street tacos not currently available on wheels, like chorizo and beef tongue simply garnished with toppings like onion, cilantro, radishes, and red or green salsa.
After the entry-level operation is up and running, look for a serious expansion come April 27. A second-floor dining room will act as a full-service sit-down restaurant and bar complete with a cozy outdoor patio for al fresco dining. While Mexican sodas wash down the first floor fare, you’ll find an extended menu and a bar with a large selection of tequilas. Dishes will be a mix of traditional Mexican and Tex-Mex, like fajitas and grilled seafood. Check back with us closer to the opening for more details on the restaurant, and, in the meantime, enjoy those early-morning eats on Friday and Saturdays.
Sol Mexican Grill and Cantina. 1251 H St., NE. Open Monday through Thursday and Sunday, 11 AM to 9 PM; Friday and Saturday, 11 to 3:30 AM.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
