“Washington National Opera (WNO) today announced two free special events in conjunction with its forthcoming production of The Magic Flute. WNO celebrates its sixth season of free opera simulcasts at Nationals Park with the M&M’S® Opera in the Outfield performance of Mozart’s classic The Magic Flute on the opera’s opening night, Saturday, May 3, 2014. Gates open at 5 p.m. for “pregame” activities for the entire family. The Magic Flute, which will be performed in English in a new eye-popping production featuring sets and costumes by Japanese-American artist Jun Kaneko, will be broadcast live from the Kennedy Center Opera House to the high-definition screen at the ballpark at 7 p.m.
WNO will also present a free exhibition of large-scale ceramic works by Mr. Kaneko in the Kennedy Center Hall of Nations, April 9 to May 19, 2014.
For more information about Washington National Opera,
for behind-the-scenes news, special offers, and advance notice of events.”
“Brand new, MOVE-IN READY, 1st floor condo in a newly renovated building minutes from the action in Petworth and Columbia Heights.
GREAT LOCATION! 1½ blocks from Petworth Metro Station (Green & Yellow Lines); 10-minute walk to Columbia Heights Metro Station (Green & Yellow Lines). Minutes from 11th Street Hip Strip, 14th Street — Target, Giant, CVS and tons of great restaurants.
- Hardwood floors
- Full-size kitchen with brand new stainless steel appliances — microwave, dishwasher and gas stove
- Bright, sunny bedroom
- Washer-dryer in the apartment
- Plenty of storage
- Secured entry
- Bike room in the basement
- Outdoor barbecue grill in backyard for building use
- Street parking”
You can see more a href=”http://realestate.popville.com/listing/ss-13945685457136/811-otis-place-nw–petworth-columbia-heights-washington-dc-20010/” target=”_blank”> photos here.
Thought it’d be fun to see where people stand on talking on their cellphones on Metro/Metro Bus by having a poll question on the topic. Just a fun idea as personally I’m shocked how many people seem to talk and have personal conversations on their cell phone during rush hour on the S buses.
-OK on buses only
-OK on Metro only
-OK on either
-Not OK on either”
Are we really looking at spending nearly $600,000 for an up and coming neighborhood? Have we missed some big announcement for something coming to the area? Are we ever going to find something in our price range of under $500,000 if we want to stay in the District?
We are becoming discouraged.”
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Earlier this morning @DCMobileSharp tweeted me a photo (though the one above is from another reader):
“@PoPville Someone’s having fun with dead rodents in Petworth #afternoonanimalfix”
Now I hate squirrels just as much as the next guy, and I am no priss either, however, I draw the line at playing around with dead animals, even squirrels. Personally I think it’s freaking disgusting. But that’s just me.
Well, fine, looking at the photo again I guess it is kinda funny.
And there’s the answer – it’s funny AND disgusting.
“No opens, By appt. Gorgeous renovation of a large 3 bedroom, 2.5 bath townhome featuring high ceilings, crown molding, original windows/doors, a gourmet kitchen and a multi-level patio and garden. The master suite includes a fireplace, a large walk-in closet and beautiful master bathroom. Finished 460 sq ft lower level with bedroom/den, full bathroom and two entrances.”
“Maddie was seen yesterday, Tuesday March 11, 2014 at 14th & Shepherd, in the alley behind the church (Iglesia Primitiva Pentacostal) at 4001 14th Street, NW Washington, DC 20011. IF you see her please do NOT chase. Snap a photo if possible and call 301-728-2771 to tell us in what direction she was moving. Thank you.”
“We are opening a restaurant in the neighborhood part of Georgetown. The restaurant’s main focus is high quality tea and coffee service with plated desserts and light fares.
We are hiring for servers and cooks.
All applicants need to have or be able to pass Servsafe.
Cooks will need to have a passion for pastry work along with savory applications.”
“On Wednesday, March 12, The Partisan debuts its reincarnation of the meat-centric restaurants that long dominated the dining scene in Washington. The Partisan is both physically and conceptually joined at the hip to Red Apron butcher shop, which opened just two weeks ago in Penn Quarter. The 100-seat restaurant and bar is a collaboration between Nathan Anda and Chef Ed Witt, who blend a whole-animal butcher sensibility and old world techniques with modern American cooking.
Underpinning The Partisan’s menu is a tireless commitment to sourcing that is at the core of Red Apron’s operation. All of the meats served at The Partisan are sustainably raised –many by local farmers that work with Red Apron exclusively and are Animal Welfare Approved.
Guests are encouraged to begin with a sampling of Nathan Anda’s handmade charcuterie products presented in the form of a check-the-box, a la carte menu. The rotating selection of approximately 30 items are broken in to flavor categories such as bright, spicy hot, smoky, rich & smooth, herbal & floral, etc. and cover a wide variety from dried salamis, pates, and rillettes to smoked sausages and 15 month-aged culatello. All charcuterie boards are served with freshly baked tigelles and accompaniments.
The Partisan’s main menu eschews traditional order-by-course offerings and is instead broken up by source or animal (beef, poultry, pork, and fish). Each section is composed of dishes in a range of portion sizes, aimed at encouraging sampling and exploration. The opening menu includes dishes such as Bolognese, with housemade pasta, guanciale and heart ragout, and lard toasted breadcrumbs; Braised Spanish Octopus with tomato, oregano, and fingerling potatoes; 120 Day Dry Aged Beef Carpaccio; and Corned Beef Belly with braised cabbage, grated pumpernickel, and pickled mustard seeds.The dishes range in size from small to medium and can be complemented with salads, slaws and vegetable sides.
Some select items are designed for the table to share, such as the Roasted Pig Head served with salsa verde, pickled peppers, and arugula & pig ear salad; the Rotissi-Fried Chicken, a brined and rotisseried chicken that is deep fried and served with honey hot sauce; and the Bollito Misto, a stew of cotechino, smoked heart, belly, pickled tongue, pork bone marrow and tenderloin with calabrian aioli.
To offer a touch of sweetness to the meal, Pastry Chef Tiffany MacIsaac has prepared creative twists on nostalgic favorites like the Snicker’s Terrine with peanut butter cheesecake, peanut caramel and chocolate glaze; Lemon Meringue Pie, a meyer lemon eclair, with torched swiss meringue and graham cracker crumbles and Fried Apple Pie with bacon, caramel, graham crumble, candied pecans and vanilla bean ice cream. A chef’s favorite the Fernet Ice Cream Float with ginger beer, lime zest, Fernet Branca ice cream and ginger molasses cookies is also a tempting finish.
On the beverage side, The Partisan is tapping the talents of a dream team of talented beverage experts: Brent Kroll, Jeff Faile and Greg Engert, making the 20+ seat bar a destination for wine, spirit and beer drinkers alike. (more…)