Back that tapas up, folks. Capitol Hill’s new Spanish restaurant MariPili plans to officially open Fri., May 27 — and there’s already big anticipation for its small-plated style.

The kitchen is led by chef Grayson Corrales, who recently completed an apprenticeship at two-Michelin starred Culler de Pau in Spain. Opening up MariPili is a major step, since it showcases her fine-dining skills while incorporating homestyle recipes from her Galician background (including some of her abuela’s recipes). Here’s what to expect.

All about the vibes 🎉

Leave the tux at home. MariPili is meant to be a casual, cozy joint — well suited for a date night or even a family outing (kids are welcome). Grayson said she hand-picked the decor that includes pieces from Spain and has worked with a local artist on tiles for the bar + restaurant sign in the old Cafe Presse space so that relaxed Galician energy could shine through.

Drool-worthy dishes 🍽️

MariPili already teased several tempting items on its Instagram page, including albondigas (lamb + pork meatballs) and patatas bravas (spicy potatoes). But we’ve been eyeing the arroz caldoso de bogavante, a steamy bowl of poached lobster topped with saffron-hazelnut oil, seared scallops, spring veggies, bomba rice + an egg yolk custard.

The menu incorporates a plethora of PNW ingredients, too — and dishes can be paired with one of the many Spanish or Washington wines available or Estrella Galicia, a beer from MariPili’s fave Spanish region.

Snagging a seat 🪑

MariPili doesn’t take reservations + the debut weekend may get a little busy, so it may be wise to arrive on the early side of its 5 p.m. opening. But have no fear — there’s also some room outside to snack + sip around a few wine barrels. And Grayson said the limited 30-40-person capacity will eventually ramp up to around 100.

Pro tip: While smaller + large tapas have a wide price range from $4-25, even the larger $30-60 entrees are ideal for sharing with salad + bread baked just like Grayson’s grandma used to make.