14th and Irving St, NW part of DCUSA

We knew Zombie Coffee and Donuts was getting close – they’ve now opened in the former Tasti D Lite space next to Panda Express on Irving St. Anyone take a taste of a donut? I tried one and it was ok. I think I picked a bad topping, maple and it was a bit difficult to eat because it kept sticking to the paper, but I liked that the donut was warm and pretty light. I need another try before I make up my mind. Anyone try the coffee?




Photo by PoPville flickr user Eric Wilfong

From a press release:

“This past weekend, a team of three Peregrine Espresso baristas traveled to Atlanta, Georgia, to compete in the annual America’s Best Coffeehouse Eastern Regional Competition as a part of the Coffee Fest tradeshow. After three days of competition against five other teams of baristas from throughout the east coast, Peregrine Espresso’s team won the 1st place trophy, $2000 and a berth at the National Finals competition in 2016. Peregrine’s team was comprised of Allison Bouley, Britt Calder and Joseph Stout and they bested Seeds Coffee Company of Birmingham, AL, and Black Water Loft of Floyd, VA, in Sunday’s finals round. (more…)

14th and Irving St, NW part of DCUSA

A couple weeks ago we noted Zombie Coffee looked close to opening in the former Tasti D Lite space next to Panda Express. The new signage reveals another potentially awesome detail – donuts!! If these things are legit this could be huge. Stay tuned for an opening date.

Now they’re hiring too. It’s interesting to note, based on the email address, that there seems to be an affiliation with FroZenYo which we wondered about when we first learned of this project back in December:


With recent closings is the company transitioning a bit from Fro Yo to donuts? We’ll see. In the meantime here’s a peek in the window of the new Columbia Heights spot:



“Dear PoPville,

I have been working with children with autism for 20 years and am currently the principal at a nonpublic special education school in Maryland, which is a school for children with special needs. As the principal, I directly oversee the autism program which has students between the ages of 5-21. While the various special needs school programs are incredible, I have witnessed time and again the difficulties my students face after aging out of the school system. They are wonderful people who I know could and would be valuable contributors to society if given the opportunity, but the lack of vocational training is limiting opportunities and preventing them from realizing their potential.

Through Independent Grounds, I hope to address this need by providing vocational training in a nurturing and tolerant environment (similar to what I’ve been able to create in my school). My ultimate goal is to help people with special needs obtain the support and training they need to lead successful and fulfilling lives after aging out of the school system. I also hope we will raise public awareness of these challenges and help overcoming stigmas associated with people with special needs.”

Independent Grounds’ website says:

“Independent Grounds Coffee House will enroll students in a program that provides a structured training curriculum. This program will cater towards the vocational and social skills required for finding and keeping long-term employment. Independent Grounds will be a fully functioning coffee shop, and is created specifically to be a vocational work-study program for adolescents with developmental disabilities living in Washington, DC and the surrounding areas. Students will have an opportunity to come in for 2-hour work shifts several days a week as a part of their high school vocational training. Work training programs will be developed based on the needs of each student.”

If you’d like to learn more and/or get involved you can do so here. Updates when they find a space.


From the DC Public Library
Watha T. Daniel/Shaw Library
1630 7th Street, NW:

“Are you passionate about your coffee? Do you dream about the perfect cup of Joe?

Then join us on Saturday, Jan. 31, at 1 p.m. for Coffee 101 as we welcome Compass Coffee’s lead roaster, Brandon Warner, and co-founder Michael Haft for an engaging lecture/presentation on the history of coffee, the various regions where it is grown and harvested, and the process of the perfect roast.

The program will culminate in demonstrating a number of brewing methods as well as a cupping and tasting of selected blends.

Our Shaw neighbors make some pretty awesome coffee!

Our Shaw neighbors make some pretty awesome coffee! Register at to attend.”

501 7th Street, NW

From a press release:

“Bakers & Baristas opens tomorrow, Thursday, January 22nd. Their hours will be from 7am-6pm. On Thursday, February 5th they will open for full hours from 7 am to 11pm.

Aaron Gordon of Gordon Restaurant Group is pleased to announce the mid-January anticipated opening of Bakers & Baristas, a Viennese-inspired coffeehouse and bakery, which will occupy the former Tangysweet Yogurt Bar space at 501 7th Street, NW, 20004. Notable Washington pastry chef Naomi Gallego will act as a consultant for the project, and Lindsay Meehan will serve as executive pastry chef overseeing the day-to-day operations.


Bakers & Baristas will create exceptional pastries and tortes using high-end ingredients such as Madagascar vanilla, locally raised eggs, European butter and Valrhona chocolate. Artisan roasted coffees from Compass Coffee will also be served with freshly whipped cream offered as well. At lunch, simple sandwiches served on fresh house-made rolls will be added to the selection of pastries, and in the evening guests can enjoy Viennese style desserts, such as cheesecake and sacher cake, savory turnovers and artisan coffee. Coffee aficionados can expect to see a rotating list of seasonal, single origin coffee from independent and locally roasted Compass Coffee, with prices ranging from $2 to $4.

“During my recent travels to Europe, I was inspired by the coffeehouses of Vienna,” says Aaron Gordon of Gordon Restaurant Group. “I wanted to open a concept in nation’s capital where Washingtonians and tourists alike could linger over exceptional coffee and delicate Danish pastries.”

Gordon has tapped Naomi Gallego to serve as a consultant for Bakers & Baristas. Gallego has over twenty-two years of experience working in acclaimed restaurants and four-start hotels in the USA and Germany; she also currently serves as the executive pastry chef of the award-winning Blue Duck Tavern within the Park Hyatt Washington.


Lindsay Meehan will oversee the day-to-day operations as executive pastry chef. Meegan graduated from The Culinary Institute of America with a Bachelor’s degree in Baking and Pastry Arts. She gained much of her professional experience in various bake-shops including “Best of Philly” winner, Sweet Jazmine’s in Berwyn, Pennsylvania, and at Sweet Eats Bakery of Vorhees, New Jersey, where gourmet cakes and confections were her focus. After focusing her efforts perfecting the world of cakes, Meegan brought her award-winning decorating skills into the big world of small cakes, cupcakes. In 2012, she made her way to the nation’s capital to begin working at Gordon’s sister concept Red Velvet Cupcakery. Meegan will continue to oversee the cupcakes at Red Velvet in addition to managing the confections at the new Bakers & Baristas.


Bakers & Baristas will offer six to eight varieties of freshly made Danish pastries including morning buns and Kringles. For lunch, guests can enjoy six rustic sandwiches made with freshly baked house-made bread. Three sandwiches will be vegetarian, and one will be served on gluten-free bread. Opening selections planned include Cherry Pistachio Braid Danish; Danish Pockets; Cheese Pretzel Danish; Butterkuchen; Brioche Streusel Bun with citrus filling; Viennese Finger Cookies, as well as Vanilla Kepferl. A variety of tarts, torts, and savory turnovers will also be available for guests. Pastries will be priced from $2 to $6 each; sandwiches and turnovers will be priced from $6 to $8 each.

KUBE Architecture firm is responsible for the design of Bakers & Baristas. The intimate 32-seat modern interior will feature accents of wood with display cases full of tempting pastry. For those who wish to linger over coffee and pastry, there will be café style seating and amphitheater seating. Steel and concrete reinforce the rustic warmth and comfort of the space while earth tones combined with vibrant colors contribute to the energetic atmosphere of this urban gathering spot.”


From Pleasant Pops:

“Though the holiday season has come and gone, Pleasant Pops is thrilled to keep some winter cheer alive in DC. Throughout the next month, Pleasant Pops employees will be spending part of their shift roaming our neighborhood, including Adams Morgan, U-street and Kalorama, attaching Cheer Cards for free coffee or tea to bikes. As a way of saying “Thanks for commuting in a healthy and sustainable way,” and “You must be freezing out there, better warm up!” and “Sure we’ve got amazing Pops, but have you tried our coffee?”, the cards will be attached with an elastic band to bike handles. Similarly, any cars that have been ticketed will also get a Cheer Card to help brighten their cruddy day.

Pleasant Pops values our neighboring communities, appreciates those who brave the winter winds by bike, and always aspires to brighten up dreary days.

Thanks, and Happy 2015!”

1358 H Street, NE via Impala Cantina

From an email:

“Vigilante Coffee launching a new, exciting pop-up cafe inside of Impala Cantina Y Taqueria on H Street NE!

The pop-up will run from 7:30a – 1:00p Friday-Sunday starting January 16, 2015. This pop-up is a partnership and collaboration between Vigilante Coffee and Impala, as they will be making special donuts that we’ll serve alongside our coffee. The pop-up will feature a special walk-up sidewalk ordering window as well as a heated patio space to enjoy your coffee or latte. We are planning for now to stay there until Maketto opens and we’ll transition over to that space.

We’re really excited to be partnering with another awesome local business as well as being able to serve our coffee directly to our own neighborhood, just blocks away from where we started our company.”