Originally a Safeway store in the 60′s and early 70′s, the store became Capitol Supermarket in April 1976. We are a hard working Korean-American family with 3 decades of experience in the grocery business. We started by selling mainly mainstream everyday items at a low price, but as time passed our grocery store changed with the times. Because our nation and our city is such a melting pot, we began selling international foods including a full line of Latino, Asian, and African products. In 2006, we added a full line of fresh seafood including fresh whole fish, fresh clams and mussels and live blue crabs in the summer. In 2008, we updated our beer and wine department to add more fine and imported wines and a wider selection of micro-brew and craft beers. Also in 2008 we upgraded our produce case to hold a wider selection of fresh fruits and vegetables for healthy eating. More recently we began selling more all natural and organic food items and for those on the go, we partnered with the Culinary Circle brand and added a full line of gourmet ready-to-heat and eat entrees.
We are not finished upgrading!
We are planning even more exciting changes in the upcoming years including adding more hard to find products to our store. Although our store has changed over time, we have not forgotten our original vision of providing savings to our loyal customers. So please keep checking in and see what’s new at Capitol Supermarket!
“Metro Transit Police have arrested and charged Reginald Anthony KLAIBER, 24, of Greenbelt, Md., with assault with a deadly weapon (knife) following an assault on a juvenile transgender female this afternoon aboard a Green Line train. The charges include the possibility of enhanced penalties for hate/bias motivation.
Transit Police officers were dispatched at 4:38 p.m. today for an assault in progress aboard a Branch Avenue-bound Green Line train on approach to Fort Totten. Officers responded to Fort Totten Station, where they apprehended the suspect as he attempted to flee the scene. Officers also recovered a 3.5-inch folding knife.
The victim, a 15-year-old transgender female, was allegedly stabbed in the back by the suspect after the two exchanged words aboard the train. Witnesses told Transit Police detectives that the suspect made bias-motivated remarks about the victim’s transgender status immediately prior to the assault.
The victim was transported to a local hospital with a non-life-threatening puncture wound. She is listed in stable condition.
If convicted, the suspect faces a maximum penalty on the assault with a deadly weapon charge subject to a 1½ times enhancement under District of Columbia law.”
You can talk about whatever is on your mind – quality of life issues, a beautiful tree you spotted, scuttlebutt, or any random questions/thoughts you may have. But please no personal attacks and no need to correct people’s grammar. This is a place to vent and/or celebrate things about daily life in DC.
“Harvard between 13th and 14th partially collapsed (hole the size of a trash can). Half an hour ago it was closed. The H buses were being rerouted. It’s a heavy traffic road so perhaps worth a warning.”
“At approximately 10:55 pm, members of the First District responded to 401 M Street, SW, for a possible robbery of the Safeway store. Upon arrival, MPDC officers observed a suspicious male who they attempted to stop. The subject fled the scene on foot with the officers in pursuit. The subject dropped a bag containing US Currency and was subsequently stopped and placed under arrest on N Street, SW, where a pistol was also recovered. First District Detectives are continuing to investigate the crime.”
“Any idea what’s going in across from the looking glass lounge on georgia ave?”
Owner Katy Chang sends us an update on EatsPlace via email:
“EatsPlace is on target for an opening at the end of summer. We’ll be announcing the first chef residencies in the next week or so and posting menus on the blog. We put up coming soon banners (pic above). EatsPlace is a neighborhood restaurant and pop-uppery that hosts chefs through its food incubator program.”