About

Our Team

Robert Aikens

Robert Aikens

Executive Chef

Robert has been cooking since he was a teenager in England.  He has worked in many of the best kitchens in the world, developing a style of cooking that is uniquely his own.  He is routinely traveling to Mexico to study ingredients, techniques, and culinary trends to ensure the food at Espita is authentic, though not necessarily traditional.

Megan Barnes

Megan Barnes

Beverage Director

Megan has dedicated the past three years studying traditional mezcal and its applications.  She has spent countless days exploring palenques and vinatas in southern Mexico trying to understand the best ways to showcase mezcal to her guests at Espita.  She brings this understanding of mezcal to her cocktail program to highlight uncommon, yet thoughtful uses of the spirit in her award-winning cocktail program.

Kelly Phillips

Kelly Phillips

Manager

Kelly's is the warm face you will see walking the dining room, ensuring our guests have an excellent experience. Though she too is one of the world's master mezcaliers, having studied extensively in Mexico alongside Josh, her focus is guiding the team towards excellent hospitality and service.

Josh Phillips

Josh Phillips

Mezcalier

Josh has studied mezcal and southern Mexican culture for many years. He enjoys exploring the mezcal regions of Mexico, learning traditional methods of production, and bringing new and different mezcales back to DC for guests to enjoy. He is passionate about supporting traditional mezcal and sustainability in the agave industry, two defining beliefs for the beverage program at Espita.

Reservas

We take reservations up to 30 days in advance.  All reservations are for a two hour seating to ensure all other reservations can be honored.  Thank you for understanding.

Unfortunately we do not accept regular reservations for parties larger than 6.  If you would like to inquire about a cocktail reception or other events, you can find out more information about our offerings here.

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