Inside Georgetown’s Newest Stylish Seafood Party

Georgetown is set to introduce a fresh culinary experience with the opening of Cafe Tulum, a new restaurant that combines Mexican coastal cuisine with Japanese influences. Scheduled to open on September 4, this venue aims to deliver a laid-back atmosphere inspired by the tropical aesthetics and seafood-rich traditions of the Yucatan Peninsula and Tulum’s beach culture.

The concept behind Cafe Tulum is the creation of Mexican restaurateur Juan Dracoulis, who seeks to craft a casual, affordable dining spot where patrons can enjoy small plates rooted in both Mexican and Japanese culinary philosophies. The restaurant is located in an alleyway at 3210 Grace Street NW, designed to evoke a tropical retreat with natural materials such as bamboo and hardwood, alongside earth-toned décor that nods to eco-conscious minimalism.

Seafood features prominently on the menu, reflecting Tulum’s geographic identity between the Gulf of Mexico and the Caribbean Sea. The offerings include inventive dishes such as roasted octopus paired with potatoes, scallop ceviche accented with lotus root, and seafood-stuffed chile relleno. The kitchen also prepares hamachi tiradito dressed in ponzu sauce, spring rolls filled with fresh vegetables and shrimp, and a variety of tacos and sushi rolls highlighting crab and salmon.

Chef Gerardo González Sánchez leads kitchen operations. With a background bridging Japanese and Mexican cuisine, he brings valuable experience from New York and D.C. establishments, including roles at Pink Taco Times Square and the Union Market district’s Minetta Tavern and Eunoia. His expertise supports the fusion approach that Cafe Tulum embodies, emphasizing respect for the integrity of ingredients rather than simply replicating traditional recipes.

Dracoulis, who relocated to Washington, D.C. from Mexico eight years ago, previously operated Maiz 64, a polished Mexican restaurant on 14th Street NW. After a fire in 2024 led to Maiz 64’s closure, he shifted focus to this more relaxed concept. Alongside Cafe Tulum, he manages Rabbit Taco, a street food venue in Tysons Galleria.

The beverage program complements the food with a cocktail menu crafted exclusively from fresh fruits, avoiding frozen ingredients. Signature drinks include cucumber-basil vodka concoctions, mezcal paired with watermelon, and classic Mexican cocktails such as margaritas and palomas. Mexican Coke is also available, adding to the authenticity of the experience.

Cafe Tulum’s interior design channels Tulum’s eco-villa vibe, using concrete floors, ceramics, and natural materials to create a serene setting. Decorative touches like straw hats in the restrooms and murals depicting palm trees enhance the year-round beach ambiance, while a curated soundtrack mixes EDM and Latin music to set a lively yet relaxed tone.

Operating hours are set to accommodate various dining preferences, with service from Monday to Wednesday between 5 p.m. and 10 p.m., Fridays extending until midnight, and weekend hours beginning at noon and running late. Thursdays are designated for private events, a strategic choice reflecting the evolving restaurant scene in Georgetown.

Dracoulis notes that Georgetown has undergone significant demographic changes recently, with new residents and restaurants contributing to a dynamic environment. Cafe Tulum emerges amidst this backdrop, positioned alongside other recent openings such as the steakhouses Brasero Atlantico and Ox & Olive.

Looking ahead, the menu at Cafe Tulum is expected to evolve seasonally, introducing hot plates and soups during colder months. This approach ensures a versatile dining experience that aligns with the casual and social ethos Dracoulis envisions—a venue where small plates encourage sharing and relaxed gatherings, whether with one friend or a larger group.

Overall, Cafe Tulum represents a nuanced addition to Washington, D.C.’s dining landscape, merging cultural influences and culinary traditions with an emphasis on seafood and natural ingredients. Its launch in Georgetown offers both locals and visitors a new destination for enjoying a taste of coastal Mexico infused with Japanese culinary respect and technique, curated by a restaurateur with deep ties to both cultures.