Inside the wide, window-wrapped, street-level corner room of George Washington University’s Engineering Building is another José Andrés culinary revelation, this one serving cheap, freshly made-to-order vegetable dish assemblages. If you’ve ever been to a Chipotle, you’ll have an idea how it works. You step up to the counter and order one of the suggested favorites or else give instructions to the line cooks to create your own. First you choose your desired veggies from a wide assortment; then your grain (quinoa, or rice); then your sauce (spicy tomato, black bean, cilantro, or garlic yogurt); and finally, your crunchy toppings, everything from pumpkin seeds to chopped scallions. Your vegetables are flash-cooked and all ingredients assembled in a recyclable container to eat there in the sunny room, on the patio, or take out. (Beefsteak does offer a couple of meaty add-ons, such as chicken sausage, for those who simply can’t do without.) Overwhelmed by choices, on my last visit I opted for the Eden, which combined quinoa, edamame, green beans, asparagus, broccoli, cilantro, garlic yogurt sauce, romaine, scallions, toasted sesame seeds, and lemon honey dressing. A second Beefsteak is located at 1528 Connecticut Ave. NW (tel. 202/986-7597), in the Dupont Circle neighborhood.