About

Our Team

Josh Phillips

Josh Phillips

GM and Mezcalier

Josh is our GM and resident mezcal expert. He has studied mezcal so you don't have to (and because he really geeks out over things like agave varietals, soil type, or the construction of a still). He is one of a few certified Master Mezcaliers in the world, which basically just means he will talk your ear off about agave if you let him, but he definitely makes good suggestions when it comes time to pick one.

Alexis Samayoa

Alexis Samayoa

Executive Chef

Alexis began his career learning technique from guys like Wiley Dufresne up at WD~50, then created his own style of Mexican cooking alongside his old friend, Alex Stupak, when he was the Chef de Cuisine at Empellon. He is obsessed with the little details that you don't initially notice, that make all the difference. He is most proud of his interpretation of the seven classic styles of mole. If he were a betting man, he'd bet that the tacos will bring you in the door, but the mole will make you return time and time again

Benito Garcia

Benito Garcia

Senior Sous Chef

Benito is the backbone that makes our engine run. He has a background in fine pastry, but has been studying under Chef Alexis for several years, refining his native Mexican cuisine. His family is from Puebla, so having the opportunity to be a part of a team creating southern Mexican food is especially dear to his heart. Also, if you are ever offered one of Ben's doughnuts, don't think about it, just eat it. You won't be sorry.

Megan Barnes

Megan Barnes

Beverage Director

Megan is the creative force behind the beverage program at Espita. Although she lets Josh pick out an occasional bottle of mezcal, it is her style, taste, and ingenuity that make our offerings special. Her passion for classic technique began with her tenure at the Columbia Room. Her enthusiasm for mezcal comes from drinking more of them than we’re willing to admit. She marries classic flavor profiles with mezcal and her own whimsy to create what we can only call Espita styled drinks.

Ace Karchem

Ace Karchem

Assistant General Manager

Ace is our AGM, and the one most directly responsible for our guests having a great time at Espita. He studied hospitality working for Danny Meyer’s organization, after receiving his degree from Cornell's hospitality masters program. In addition to orchestrating our guest experience, he is the glue that keeps our team together.

Kelly Phillips

Kelly Phillips

Marketing & Events Director

If you've been to a good party hosted by Espita, that was Kelly. If you've interacted with us online, again, most likely Kelly. She's our voice and the curator of our image. Secretly, she's also a Master Mezcalier, so if you see her roaming the dining room, don't hesitate to ask her what she's been drinking lately.

Rachel Aikens

Rachel Aikens

Principal designer at Reid & Taylor

Rachel is the creative mind behind the interior design at Espita. She was chosen not only for her ability to understand Oaxacan design, but because we've never met a designer that enjoys mezcal more than Rachel. Let's just say that she understands us. Rachel designed all of our custom details from the ceilings, stools and benches, to our rolled steel bar surfaces, and the little details like our wooden spoon spine on the host stand.

Reservas

We currently take reservations for the main dining room only, up to 30 days in advance. As we frequently run a wait list, we will hold your table for 15 minutes after your reservation time. If your plans change or you will be delayed, please contact us to let us know.

All reservations are for 2 hours from their original time.

We also set aside many of our tables to accommodate walk-in guests if your plans are a little more spontaneous.

For parties of 6 or larger please contact us at Info@EspitaDC.com and we will do our best to accommodate your party. Unfortunately on Fridays and Saturdays evenings, we are generally unable to accomodate parties larger than 8 people.

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