14th and V Street, NW looking west towards 15th

A reader reports:

“My husband and I live along 14th St, and we heard 6+ shots fired around 11:30pm last night. Within a few minutes there was a heavy police presence on V St NW, between 14th and 15th. The officers were searching the lawn in front of the apartment buildings along the south side of V with flashlights, but I didn’t see an ambulance so I’m not sure whether anyone was injured. No updates on the DC police twitter and nothing was sent out over DC Alerts.”


The Dailey Method is coming to the second the floor above the still open Islander at 12th and U St, NW. Their website says:

“The search for the best barre fitness class is over. The Dailey Method is here to help you achieve a strong, lean, sculpted body through an evolving mix of fitness practices that samples the best benefits from multiple disciplines. At the cutting edge of fitness research, The Dailey Method combines ballet barre work, core conditioning, and muscle strengthening through yoga, pilates, and orthopedic exercise. Unlike other group classes, The Dailey Method ignites awareness through hands-on training and education. Our intrinsic focus on alignment and strength results in better posture, better movement, and a better you.

Never stale, our ever-evolving mix of movement is always fresh, fun, and challenging. The Dailey Method is efficiency incarnate. You get a total workout: your body sculpted, mind sharpened, motivation heightened, attitude transformed.”

1201 U Street, NW

photo courtesy @JackMac1087

Jack tells us it’s called One Penny:

“A young boy homeless by tragic misfortune, is taken in by a poor yet loving man. Dylan, now a street-smart maverick, and confronted by the realities of his past, yearns for a better future. With the odds stacked against him, Dylan fights to bring hope to his community, and find his place in the world.”

Photo courtesy Amy

Photo by PoPville flickr user pablo.raw

From a press release:

“Bigger bands, more outdoor music and an official afterparty are planned for this year’s Funk Parade on Saturday, May 2, the DC Department of Funk announced today. The events will feature over 50 music acts and dozens more dance and performance groups.

The day fair, from noon to 5 PM, will include free performances by over two dozen acts including Junkyard Band, Cheick Hamala Diabate, Michael Hampton of Parliament Funkadelic, and Brass Connection, officials said. (See the full lineup on page 2.)

The parade, from 5PM to 7PM, will feature groups including the Duke Ellington Radical Elite Show Band, Batala DC, and the Eastern High School Blue & White Marching Machine. And you, too, organizers hope: It’s a participatory parade, so if the spirit moves you, bring out your instrument, clap your hands, join the parade.

The music festival, starting at 7 PM, will showcase local favorites Black Alley Band, See-I, Congo Sanchez, Elikeh, Janka Nabay and more. For the first time, the music festival will feature a free outdoor performance area in addition to the free performances in local venues.

The performances will take place throughout the day and night in over 30 locations around the greater U Street neighborhood. All performances are free and open to the public. More details about the day’s events will be announced soon, officials said.

Also new this year: at 10 PM, the Howard Theatre hosts an official Funk Parade afterparty featuring Trouble Funk, Lee Fields and DJ Nitekrawler. Tickets ($30) are for sale at the Howard Theatre box office and online.

Below is a list of musicians and performers confirmed to date. (more…)

1923 Vermont Avenue, NW (just south of U Street)

From a press release:

“Today Mayor Muriel E. Bowser and the Office of the Deputy Mayor for Planning and Economic Development (DMPED) announced the selection of Roadside Development & Sorg Architects to lead the redevelopment of the Grimke School and 912 U Street NW in Ward 1.

The project was originally awarded to Roadside & Sorg Architects last year, but was part of the Administration’s top to bottom review and renegotiated by the Bowser Administration. The project will now have three times as many affordable housing units as originally planned.

“Creating pathways to the middle class means integrating more affordable housing in each project,” Mayor Muriel Bowser said. “Grimke School is a great example of how smart development can add to the vibrancy of a neighborhood by broadening arts and cultural amenities.”

The team assembled an proposal for rehabilitation of the site grounded in building a new culture and arts destination in the heart of the U Street corridor. The proposal includes new exhibition space for the African-American Civil War Museum, shared performance and office space for Step Afrika!, CityDance, Imagination Stage, and Dance USA, as well as new affordable and market rate housing. (more…)

1346 T Street, NW

From an email:

“Compass Rose officially launches brunch this Sunday, April 12th! We will now have brunch every Sunday from 11:00-3:00. The menu has been created in the same style as our dinner menu with items from around the globe and many that can be easily shared. Needless to say, the Khachapuri will be available during brunch-don’t worry!”

The Full Irish
2 eggs any style, Bangers, Irish bacon, polenta toast, mushroom, Herb roasted tomato 16

(Thailand) Jok
Jasmine rice porridge, Quail eggs, Mini pork meatballs, snow peas, scallion, fish sauce and sweet soy 12

(Israeli) Shakshuka
Baked eggs in tomato/piquillo pepper, yogurt sauce, cilantro, and feta cheese 14

(Italy) Zeppole
Lime Vanilla syrup, powdered sugar and ricotta 12

(Georgia) Khachupuri
3 cheeses, egg yolk, local butter 14

(India) Bhel Puri Chaat
Puff rice, sev, tomato, baby kale, peanuts, mango, mint, and tamarind chutney, lettuce cups 10

(Turkey)Yengen Burger
Fried salami, pepperoni, drunken goat cheese, Gordy’s pickles and tomato 14

(Korea) Noku Bindaetreok
Mung bean pancake, kimchi, sprouts, shiitake mushrooms, peppers, 2 fried eggs and Go Chujang sauce 14

(Argentina) Chivito
Cheese steak on a hard roll, provolone, caramelized onions,chimmichurri, fried egg, lettuce and tomato 15

Grill bread 3
Chips 5
Fruit 5
English bacon 6
Bangers 6
Polenta Toast 4
Sautéed mushrooms 5
Extra Egg 3

14th and V Street, NW

From a press release:

Provision No. 14, slated to open on 14th & V in late April 2015 announces the appointment of a phenomenal culinary team, led by Executive Chef James Duke and Chef de Cuisine John Leavitt.

Chef James Duke, Executive Chef at Provision No. 14

Who he is: Chef James Duke defines his culinary career not only by the food he cooks, but by how he helps others’ develop themselves as cooks. Since his first cooking job slinging pizzas in high school, James has become intimately involved in the restaurant business, from cooking and serving to kitchen management and operations. James was born and raised in Northern Virginia and has lived and worked in the DC area his whole life. In addition to cooking in some of DC’s top restaurant, including 1789 and Tallula, James spent several years working in restaurant operations for Great American Restaurants, where he learned a lot about cooking consistently at large volumes and proper systems management. In October 2014, James and John opened Driftwood Kitchen on H Street NE and oversaw the kitchen there until joining the Provision No. 14 team. James lives in Shirlington with his girlfriend of two years and their dog Sophie. During his free time, he enjoys cooking meals at home and watching Netflix.

Where he’s been: 1789, DC; Tallula and EatBar, Arlington; Great American Restaurants (Carlyle, Mike’s American Grill, Jackson’s Mighty Fine Food, Virginia; Driftwood Kitchen, DC

Why he loves cooking: “I love to create interesting and surprising interpretations of familiar food and flavors by using different techniques and making everything from scratch.”

A few of his favorite things: Kombucha, a well-made Thai chicken & basil, family vacations at Rehoboth Beach every summer

Chef John Leavitt, Chef de Cuisine at Provision No. 14

Who he is: For Chef John Leavitt, cooking is an escape to the place where he finds the most solace. At 14-years-old, John got his first job as a dishwasher at a local restaurant in California and immediately fell in love with the brash environment of the kitchen. John is “from all over,” having grown up with a career Marine dad, and has worked in restaurants nationwide, including stints in Chicago, Cleveland, Seattle and now DC. John briefly studied chemical engineering in college before dropping out to pursue cooking as a career. He eventually made his way to the District, where he attended L’Academie de Cuisine and cooked at 2941. From there, John continued cooking for a while before exploring other roles in the industry, including front-of-house work at Carlyle and doing purchasing for Farmer’s Restaurant Group. John made his way back into the kitchen when he helped open Driftwood Kitchen with James in October 2014. James lives in DC’s Bloomingdale neighborhood and spends his free time with his girlfriend and his family. He says he would love to take long walks on the beach, if he had the time.

Where he’s been: Fork, Seattle; Great American Restaurants (Carlyle), Arlington; Art of Lounge, DC; Farmer’s Restaurant Group, DC; Driftwood Kitchen, DC

Why he loves cooking: “I like the transformation process of taking something raw and turning it into something composed and delicious.”

A few of his favorite things: Pho, family, cooking barbecue at his parents’ house

What’s James & John are cooking at Provision No. 14: “We have a lot of emotional attachment to our dishes and view everything we make as a reflections of ourselves,” they say. All elements of their dishes will be made from scratch in the kitchen. The menu will largely comprise dishes that are meant to be shared, including an extensive house-made pasta selection and a whole fish dish. Menus will be changing fluidly, once or twice a month, reflecting the new seasonal bounty.

A taste of what’s on the menu:

Pork Pata – A Filipino dish made from a whole pork leg that is braised, then hung to dry for a day, and then deep-fried. The result: an umami-laden piece of meat that is moist on the inside and crispy on the outside.

Melon + Ham – Sweet summer melon and Iberico ham are vacuum-compressed to form a salty-sweet combination. Served with bright micro-greens.

Provision No. 14 is the first restaurant for the newly formed social restaurant group. Newly founded in 2014, the Social Restaurant Group melds the energy, experience and youth of a group of successful DC entrepreneurs whose goal is to create memorable, communal experiences through food. Social Restaurant Group was built around cultivating fun, shared experiences through fresh, dynamic dining ventures. Social Restaurant Group’s principles Naeem Mohd, Mike Bramson and Alex Lopez combine their individual strengths and talents to create interesting and diverse social dining experiences in DC.”