We park in a public garage in Penn Quarter that used to be fine but once the commercial building was fully occupied we noticed a regular (several times a month) overwhelming and disgusting sewage smell. Complaints to the building owner have not resulted in any action. Is there a city agency that looks into these things?”
Penn Commons opened today in Chinatown by the Verizon Center across the street from Grafiato and Daikaya. Check out their menus here:
“Whether you are popping in for a quick bite before a Verizon Center event, or your want a full dinner at your leisure, we have just the menu for you!
With the resurgence of the local farmer and great American products, chef Jeff Tunks has cultivated partnerships with specific purveyors nearby… or has just made it himself. It just takes having one common philosophy: American sensibility joined with American seasonality. Penn Commons sources the highest quality ingredients whether it is local artisanal or abroad.
The menu offers a raw bar, charcuterie plate, a selection of regional entrees from across America, signature Burgers and Sandwiches as well as snacks and bites such as Custom trios of Dips & Spreads. The bar menu is available late and features casual fare perfect for enjoyment before or after events and games at the Verizon Center.”
“ShopHouse Southeast Asian Kitchen is spicing up Sundays with a FREE BOWL for Capital Bikeshare members!
Beginning this Sunday, August 3, members of the popular bike-sharing program will receive a complimentary ShopHouse bowl every Sunday in August by showing their official Bikeshare key at each of ShopHouse’s East Coast locations – Georgetown, Dupont Circle, 7th Street and Bethesda, MD.
At ShopHouse, guests can customize their bowls from the entirely gluten- and dairy-free menu, which includes curries, vegetables, organic tofu and responsibly raised meats, all flavored with the bold spices of Southeast Asia. The restaurant recently introduced locally sourced, seasonal vegetables to its menu, with the addition of wok-fried kale and summer squash.”
“Life Out There: A Space Journey with the House Band of the Universe
Evening Seminar with performance
Friday, July 25 – 7:00 p.m. to 9:00 p.m.
Saturday, July 26 – 7:00 p.m. to 9:00 p.m.
Navy Memorial, 701 Pennsylvania Ave., Wash, DC
What is life, really? How did it begin on Earth and where else might we find it in our solar system and beyond? David Grinspoon, an astrobiologist at the Library of Congress, and Ka Chun Yu, curator of space science at the Denver Museum of Nature and Science, offer a mind-blowing trip through space and time—set to live funky jazz. See our home in space from a cosmic perspective and search for clues to life, from the infant Earth where life first arose to the mysterious, promising depths of Saturn’s strangely vibrant moons. The journey includes previously unseen state-of-the-art digital visuals and musical interpretation by the House Band of the Universe. Definitely not an ordinary planetarium show, this is an evening that’s guaranteed to be “psychoastrobiofunkiliscious.”
Smithsonian Associates Members $30, General Admission $42. www.smithsonianassociates.org 202-633-3030 for tickets.”
More progress at Jose Andres’ new Chinese-Peruvian Restaurant, China Chilcano, coming to the former Olsson’s Bookstore space and once hoped for Wagamama in Penn Quarter.
From the October press release:
“Highlighting the rich flavors, bold colors, diverse textures and unique aromas, the menu will apply time-honored Chinese techniques to Peruvian ingredients. From the classic Peruvian causas or ceviches, to Asian favorites like dim sums and sumais, the dishes will showcase Peru’s multi-cultural influences and ingredients in true Jose fashion.
Building on the success of China Poblano, the restaurant’s working name, China Chilcano, will pay homage to Peru’s celebrated fish stew and one of its more traditional drinks, the chilcano.”
“Boss Shepherd’s will serve farm-to-table American classics when it opens its doors on July 21. Guests at the new Penn Quarter restaurant will have a variety of authentic, fresh dishes to choose from. Executive Chef Jeremy Waybright boasts diverse lunch and dinner menus that highlight years of classic southern cooking experience.
“Having cooked all over the south, I am thrilled for people to experience my fresh takes on familiar comfort dishes,” said Chef Waybright. “By combining locally-sourced, seasonal ingredients with bold and exciting flavors, the menu screams American-made.” The restaurant draws inspiration and ingredients from a slew of local farms such as Path Valley Farms, Tuscarora Co-op, Lancaster Farms Fresh, The Fresh Link, Red Barn Berkshires, Northern Neck Fruit & Vegetable, Horst Farms and Next Step Produce.
Instilled with Chef Waybright’s southern inspiration, the menu boasts fresh takes on time-honored, rustic classics that can please the palate of any guest. Chef Waybright’s use of farm-to-table ingredients is evident in innovative starters such as the Maine blue mussels with sausage, cider beer, vermouth and pickled chili, or delectable bone marrow served with herbs, pickled egg, breakfast radish and toast. Ensuring that there’s something for everyone, the restaurant presents the Hamburg, a scrumptious, classic burger comprised of Virginia grass-fed beef, sweet onion and cheddar cheese on a brioche bun. For a dish permeated with flavor that truly features the main ingredient, patrons might choose the pastrami salmon sandwich, accompanied with pickled onion, baby lettuce and dill cream, atop a poppy seed bun. Of course, guests looking for classic country flavor will find the familiar in the fried chicken entrée, served with butter-poached radish, smoked egg yolk, hot sauce and a biscuit, or the Carolina trout with Meyer lemon, capers, brown butter and Wade’s Mill white grits. Boss Shepherd’s will also offer universal classics such as steak dishes and crab cakes.
Offering a diverse beverage selection, the restaurant’s back bar will feature two 5-gallon barrels of A. Smith Bowman reserve whiskey as well as the renowned Catoctin Creek roundhouse rye (92 proof). The beer selection emphasizes local breweries’ concoctions such as Port City’s oyster stout and DC Brau’s golden ale, as well as specialties from Flying Dog Brewery and Atlas Brew Works. Alongside the whiskey and beer programs, Boss Shepherd’s offers an extensive wine list of 35 American and international wines by the glass pour.
Boss Shepherd’s will be open 11am daily for lunch and dinner service Mondays – Fridays, and at 4pm for dinner service only on Saturdays.”
Lots of progress for the Plan B Burger Bar coming to the former lunch spot (that had the good slice of pizza) in the Navy Memorial Plaza by the Archives-Navy Memorial metro stop. They’ve now posted a liquor license placard which says:
“A full service restaurant focusing on beef dishes with alcoholic and non-alcoholic beverage service. DJs and live musicians may perform occasionally.”
Hours are listed as Sunday through Thursday 11 am – 2 am and Friday through Saturday 11 am – 3 am.
Their website says they offer beef, burgers, bourbon and beer. You can see their full menus here.
A peek inside the space reveals they’ve also completed a lot of the buildout but still have a ways to go before opening. Updates when they get closer.
Far right is Mike McGarvey (CEO & Head Brewer), Katsuya Fukushima in the middle, and Chef Michael Turner with the brew paddle, courtesy 3 Stars
From a press release:
“3 STARS works with katsuya fukushima to create house beer For Daikaya [705 6th Street, NW]
Local craftsmen combine talents to brew unique craftbeer, the Sansho Panza!
What happens when you take one of the brightest stars in the DC culinary scene and pair him up with DC’s cutting edge craft brewery? You end up with the very unique opportunity to discover a new interpretation of some classic Japanese ingredients reimagined as a delightful seasonal saison. Executive Chef Katsuya Fukushima is the man behind the amazing Daikaya, with partners Yama Jewayni and Daisuke Utagawa, and when he decided to pursue a brew to match his unique creations, he simply looked for the local standout crafting their own innovations and cutting edge beers. Brewed to be the perfect sidekick to the seasonal offerings at Daikaya, The Sansho Panza, is brewed with fresh yuzu and sansho pepper, both of which lend a nice bright citrus character to the light earthy saison.
The Sansho Panza will be priced at $9 per beer debuting at Daikaya on July 10th, in the Izakaya at 705 6th St. NW in Chinatown, and will be celebrated alongside other craft offerings from the brewery, as well as some special menu items to enhance the release. This will be an ongoing collaboration between Daikaya and 3 Stars where they will continue to use seasonally appropriate ingredients to create new house selections for both the Ramen Shop and the upstairs Izakaya.”
Photo tweeted by @mayorvincegray on DC Brau’s three year anniversary