|Work hours||Add information|
Welcome to Jose's Grill, house of international fine cuisine.
Our Menu includes specialty dishes from El Salvador, Mexico, Argentina and Bolivia. Join us
|Restaurant specialties||Dinner, Drinks, Lunch|
|Restaurant services||Catering, Groups, Reserve, Takeout, Walkins|
Jose’s Grill in Wheaton is not simply for Latin fare
All beginnings are hard. While Jose’s Grill awaits new signs, a fluttering white banner over the door announces its name; the side signs still read Thanh Thanh. Diners wander in, looking for the popular Vietnamese restaurant. They find the same handsome dark wood décor, Tiffany-style lamps and artwork. Yet the unfamiliar menu causes most of them to leave.
That’s a pity. If they had stayed and given the newcomer a chance, they might have been pleasantly surprised. Owner Jose Cardenas, a Bolivian native worked for 23 years at the District’s Hay Adams Hotel, rising restaurant captain….
Although several dishes – sopa de res (oxtail soup with vegetables), quesadillas and fajitas, for example, bear the Latin stamp, the menu is wider ranging.
Pastas have an Italian accent, and steak takes a classy port wine sauce.
Selections are the same at lunch and dinner, with commensurate savings at lunch….
Seafood occupies a prominent place among the appetizers; flounder, shrimp and scallop ceviche marinated in lemon juice, shrimp cocktail, fried calamari and camarones al ajillo.
Judging by the handling of the shrimp in our entrees, this shrimp in garlic butter should be a good bet.
For a land-based treat, the chicken quesadilla is outstanding. Delicious tomato bisque, the soup of the day, offers a surprise; pieces of chicken at the bottom of the bowl. Warm, crispy mini-baguettes arrive in a covered basket.
An array of 10 entrees plus a special, wienerschnitzel this evening, allows the kitchen to concentrate on doing a few things well.
Shrimp is shown to good advantage in dishes such as shrimp scampi, served with basmati rice and seasonal vegetables (broccoli, carrots and zucchini), and black tiger shrimp presented over linguine primavera in a tomato chive sauce
|General manager||Jose Cardenas|