02/10/16 10:22pm

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145 N Street, NE

From an email:

“Due to unforeseen delays in construction as a result of the inclement weather, SEOULSPICE has postponed its grand opening to the general public. Originally planned for the last week of January 2016, the new fast-casual restaurant will officially open on Friday, February 26, 2016. Located in NoMa at 145 N Street NE, SEOULSPICE specializes in Korean comfort food offering a choice-driven menu of quick, healthy, and delicious Korean dishes that are served in a modern setting.

SEOULSPICE’s menu features made-to-order Korean favorites, such as rice bowls (bibimbap) and korritos (kimbap burritos), as well as street tacos and salads. These bases are enhanced with four protein options—beef, chicken, spicy pork, and tofu— and fresh vegetables, including bean sprouts, corn, carrots, cucumbers, Korean radish, kale slaw, and kimchi (pickled Korean cabbage). SEOULSPICE offers four gourmet sauces made in-house—Korean hot sauce, creamy sriracha, cilantro-lime ranch, and ginger-carrot—plus fresh herbs and toppings. The menu also features three sides: “the” egg, marinated in a sweet soy base; avocado; and jars of kimchi.”

02/10/16 4:25pm

staghorn sumac
‘Rhus typhina – Staghorn Sumac’ – painting by Kellie Cox

From an email:

“Unique art exhibit starting on February 18th to October 2nd at U.S. Botanic Gardens. Featuring local and national artists.

United States Botanic Garden (USBG) and National Park Service (NPS) launch art show Flora of the National Parks at USBG, part of NPS Centennial celebration

United States Botanic Garden
100 Maryland Ave. S.W., Washington, D.C.

In celebration of the 100th anniversary of the National Park Service, this art exhibit will showcase some of the plant species and communities found throughout the more than 400 national parks. From giant redwoods and aspen forests to endangered Virginia spiraea and water lilies, the national parks contain a diverse representation of the North American flora. Illustrations, paintings, and photography will take you on a tour of the beauty and importance of the American flora.”

02/10/16 3:55pm

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“Dear PoPville,

The first meaningful dust is flying at Walter Reed. The building at Butternut and Georgia (across Georgia from the main campus) is nearly demolished. This will be a new fire station.

Just up the street (Georgia and Elder-Fern), several vacant properties have been razed. Not sure what’s going in there. I don’t think this is part of the Walter Reed plan. My guess is condos. There have been several low- and mid-rise new construction and renovations in that immediate area.”

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02/10/16 3:30pm

If you have any animal/pet photos you’d like to share please send an email to princeofpetworth(at)gmail(dot)com with ‘Animal Fix’ in the title and say the name of your pet and your neighborhood. Your photos will go into the queue (usually 2 weeks wait) and will be posted in the order I receive them. If you’ve already entered your pet and would like to do so again – that’s no problem – just space the entries out a bit. Please try to send horizontal photos 640×480 (medium size on your iphone) if possible. If you’re not using an iphone any size is fine.

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“Billie from Columbia Heights”

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“Cookie, foreground, and Timur, both of Homeward Trails Animal Rescue, trying to calculate the snowfall total in Mt. Pleasant.”

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“This is Nina Simone of U Street. Photo by Jane Petersen”

02/10/16 3:00pm

whaley's
301 Water Street, SE

Ed. Note: This is the space that was once planned for the Navy Yard Oyster Company.

From a press release:

“Cousins and fourth generation Washingtonian’s Nick and David Wiseman will open Whaley’s, a raw bar and restaurant, in Spring 2016 in the historic Lumber Shed at The Yards, located at 301 Water Street SE in the growing Navy Yard/Capitol Riverfront District.

The menu will feature shellfish towers, crudos, a selection of seafood-focused small plates and a rotating family-style plate for sharing. Dishes will feature items like New England clam chowder with oyster crackers; scallop crudo with charred grape vinaigrette and shaved radishes; iceberg stack with buttermilk dressing and shaved bottarga; and grilled swordfish with braised endive and black garlic vinaigrette. Only sustainably caught and harvested seafood will be served. (more…)