“TaKorean is pleased to announce the opening of it’s first location in Northwest. The local fast-casual chain will debut an extended pop-up location in the Eat at National Place food hall located at 13th & F Street, NW early this summer.
With locations at Union Market in NE and The Yards in SE, TaKorean will now be able to service patrons in the heart of downtown Washington. “We’ve been eager to serve our existing base of food truck customers in this area and we’re excited to continue to grow our brand in the DC area,” says founder and CEO Mike Lenard. Eat at National Place is a sophisticated and vibrant food hall that opened in 2005. TaKorean will serve it’s delicious and unique menu at the new location.”
This spring TaKorean has introduced new menu items. Most notably, a seasonal vegetable is now permanently on the menu. Cauliflower is being offered this spring and is meant to be enjoyed in a tako or on a bowl. The cauliflower is pan-roasted with a soy orange glaze and is vegan. TaKorean has also added the option for brown rice as an alternative to white. “We’re so excited to be able to offer more vegetables and healthy options. Everyday we’re selling more balanced items and creating a new path for food culture,” says Lenard.
TaKorean has also added a new topping and two add-on options. TaKorean’s famous salsa roja is now available as a topping free of charge. Made with fire-roasted tomatoes, tomatillos, fresh ginger, cilantro, lime juice, sesame oil and gochujang, our Korean style salsa roja will surely add an extra kick to your bite! The new add-ons include a tangy vegan avocado crema that is made from scratch with fresh avocados, as well as an organic soft egg to be enjoyed on a rice or slaw bowl. The organic egg is sous vide and has the texture of a perfectly cooked poached egg. The new menu items are available at all locations.”
“Robb Duncan, Washington’s premier gelato artisan and co-owner of Dolcezza, is pleased to unveil his newest location which will open April 17, 2015 at 904 Palmer Alley, NW, 20001 at CityCenterDC. Dolcezza CityCenterDC will debut a new way to enjoy coffee made by harnessing high-pressure nitrogen to create a smooth, creamy iced coffee. Dolcezza’s nitro coffee is unmatched in the DC region and is unique because of the way it infuses nitrogen using a special patented-membrane at the point-of-sale using Dolcezza’s own custom recipes and Stumptown’s seasonal, single origin beans. The system used to make this new offering was created by AC Beverage Inc. — pioneers of the draft beer and beverage industry — using their expertise of draft beer technologies and adapting it to coffee. Priced at $5.50 per cup, Dolcezza’s nitrogen coffee program will offer fans their favorite cup of coffee with added flavor, elevated caffeine, and a smoother taste. Additional benefits include:
• Dolcezza’s nitro coffee will always taste fresh because it is only in contact with nitrogen at the point of sale. So there’s less time for the nitrogen to denature the coffee concentrate.
• Dolcezza has the creative freedom to experiment with an unlimited number of coffee recipes.
• Dolcezza’s process will give the coffee a smoother texture and showcase the natural sweetness of their recipes.
• Dolcezza will be able to adjust parameters to deliver varying nitro coffee experiences, from spicy and dark brews similar to a Double IPA to lighter and more floral blends reminiscent of a Belgian Ale.
Dolcezza will also be showcasing their close partnership with Stumptown by being the first in the DC region to sell and stock Stumptown cold brew coffee + milk.
The 1,200-square-foot space boosts a 10-foot-long communal table that can accommodate ten guests, as well as a standing bar for ten that runs along 9th Street. The space also incorporates a private alcove near the entrance that can accommodate up to four guests seated. The tables and light fixtures throughout the space were created by Housewerks, a salvage industrial outfitter out of Baltimore, Maryland. Also of note is the coffee bar and espresso station, which is a custom state-of-the-art setup conceived, designed, and built by the coffee wizard of Baltimore, Bruce White of Perfect Brew.”
“Hours of Operation:
Monday through Thursday: 7 AM to 11 PM
Friday: 7 AM to 12 Midnight
Saturday: 8 AM to 12 Midnight
Sunday: 8 AM to 10 PM”
“The Metropolitan Police Department and the Department of Transportation would like to inform the public of street closures in conjunction with the DC Emancipation Day Parade and Festival scheduled for Thursday, April 16, 2015.
The following streets will be closed from 4:00 am to midnight Friday morning.
§ E Street, NW from 14th to 13th Streets, NW
§ Pennsylvania Avenue, NW from 14th to 12th Streets, NW
§ 13th Street, NW from E Street to Pennsylvania Avenue, NW
The following streets will be closed from 9:00 am to 3:00 pm
§ Constitution Avenue, NW from 9th Street to Pennsylvania Avenue, NW
§ 7th Street from Pennsylvania Avenue, NW to Independence Avenue, SW
The following streets will be closed from 10:00 am to 3:00 pm
§ Pennsylvania Avenue from 12th Street to 3rd Street, NW
§ All streets crossing Pennsylvania Avenue from 12th to 4th Street will be closed between E Street & Constitution Avenue, NW”
“Restaurateur Claudia Rivas, owner and COO of Claudia’s Steakhouse, announced today the appointment of renowned DC chef Brad Race to take over the helm at Claudia’s Steakhouse – a new classic American-Latin fusion restaurant and lounge set to open at DC’s Investment Building at 1501 K Street, NW in late spring. Race, not new to the DC restaurant world, has shared his culinary talents with District residents via his popular steak frites at Bearnaise where he served as Executive Chef. Race has also delighted foodies at other neighborhood restaurants including Michel Richard’s Michel, Jose Andres’ Minibar, as well as NYC’s Le Cirque, Nobu and Oceana.
Race and Rivas have carved out a classic American menu that features an authentic Latin twist. From the dinner menu, guests should be eager to try “Claudia’s Prime Empanadas” – a small plates menu item – or the “Negra Modelo Drunken-Rib-Eye” for an authentic Latin steak dinner. The lunch menu offers more casual Latin entrees like the “Chorizo hotdog Juarez style” and the “Mojarra Frita”.
“I’m excited to be joining the Claudia’s Steakhouse team and eager to incorporate my flare of American dishes with Claudia’s original recipes,” says Race. “My specialty is designing menus that blend international flavors and I’m eager to present an exceptional Latin inspired cuisine to the Washington community.”
Rivas is thrilled to introduce to Washingtonians and visitors alike her passion and flavor of Latin culinary culture. She grew up in El Salvador and learned how to cook from her grandmother, Julia Aguilar, a professional chef who spent her cooking career as a private chef for an Argentinean family who settled in Puerto Rico. Consequently, Claudia learned recipes with both El Salvadorian, Argentinean, Caribbean’s influence and has obtained expertise in Latin tradition.
The Latin experience does not stop with the food. With a seating capacity of 300 and space for 400 throughout, the 7,500-square-foot Claudia’s Steakhouse will serve as a lounge, social scene and a sophisticated dining spot. The restaurant’s interior atmosphere exhibits a modern architectural design aesthetic with contemporary furnishings, soft lighting and a relaxing ambiance that features buoyant Latino music and Salsa dancing on select evenings.
“The essence of Claudia’s food preparation is rooted in my family tree that dates back four generations,” says Rivas. “I am creating a genuine dining atmosphere and want to share the tastes and influences of original Latin cuisine. Claudia’s is not just a sit-down dining experience, it’s an all-evening affair.”
Two private dining rooms offer guests a more intimate space that are ideal for gatherings of up to 120 people and perfect for birthdays, receptions, business events and fundraisers.”