For those curious about the huge construction on 14th just south of Rhode Island next to Ghana Cafe – from Donohoe Construction:
1328 14th Street, NW, Washington, DC
New construction of 6 story mixed use building with 51 luxury apartments and ground floor retail, with one level of below grade garage on the 1300 block of 14th Street Northwest. Net of 4,135 square feet of retail space on ground level and a net 30,803 square feet of residential space from the 2nd to 6th floor.”
This rental is located at 1320 13th Street, Northwest. The listing says:
“Gorgeous 2BR/2BA Condo in Logan w/ Private Balcony! * Flowing Loft Style w/ Open Floor Plan * Spacious Master Bedroom w/ Attached Master Bath & Large Walk-In Closet * Sunlight Filled w/ Floor to Ceiling Windows * Incredible Location w/ Walk Score of 97! * Available Immediately for Rent & Properly Registered with DC Government as Exempt from Rent Control”
Another reader sends an interesting sight also from Q Street in Logan:
“I somehow have never noticed these breezeways between the row houses on Q street before. You always seem to have the answers to odd architectural finds around town, any idea what the story is behind these?”
I always seem to have the questions not the answers I actually have posted this same question in the past but I have no idea what the answer was and can’t seem to find it in the archives. Anyone remember?
Big news from Salt and Sundry’s Instagram account:
“Big news, everybody! A second S&S is in the works! See you later this summer, 14th Street.”
The photo says S Street, NW. So I’m thinking this has to be one of two spots – either the former Pulp space which for a minute looked like it would turn into a doggie daycare but that coming soon sign has since vanished. There’s a lot of foot traffic here and other retail like Home Rule and Current Boutique. I think they would kill here.
However, if the doggie daycare is still coming perhaps they’ll come across the street to the retail space that was briefly home to the custom clothing store near the 2 birds 1 stone bar.
Anyway Salt & Sundry opened it’s first spot in Union Market – their website says:
“Washington, DC tastemaker Amanda McClements brings to life her passion for stylish entertaining with Salt & Sundry. The award-winning boutique features a beautifully curated selection of housewares, linens, gifts, artisanal foods and covetable vintage finds.
Also in store: Farm tables hand-made by Amanda’s father, a North Carolina craftsman who creates furniture out of salvaged and locally milled wood. His pieces are one-of-a-kind and showcase the rustic beauty and patina of aged wood.
In addition to being a go-to source for gorgeous tableware, home goods and gifts, Salt & Sundry hosts special events and demonstrations with local chefs, mixologists and food personalities in the store.”
Hearing rumors that Le Diplomate’s executive chef, Adam Schop, has either left or is leaving soon. Before Le Diplomate opened last year the Washington Post reported:
“Adam Schop. The 37-year-old chef, whose resume includes the pan-Latin Nuela in New York and the admired Zinc Bistro in Scottsdale, beat out more than a dozen serious candidates for the job – including three French chefs.”
Not sure how/if Schop’s leaving will affect the menu but will update as soon as more info is known. Le Diplomate opened up almost exactly a year ago at the corner of 14th and Q St, NW.
This condo is located at 1515 P Street, NW. The listing says:
“If you’re looking for “wow” factor, you’ve found it! This 2 bedroom / 2 bathroom plus loft unit features an incredible two-story living room flooded with light from a beautiful bay of south-facing windows. Other features include: wood floors, gas fireplace, an open kitchen featuring Subzero and Viking appliances, and a master bedroom with en suite bath, walk-in closet and balcony. Low condo fee. Two-car tandem parking included.”
“On Saturday, April 12th, Partners Aaron Gordon, Robert Underwood, and brothers Ari and Micah Wilder will softly open Red Light, Cocktails & Dessert Bar at 1401 R Street, NW. A limited dessert menu will run for two weeks, from April 12th through April 26th. Guests can stop by nightly, from 4 PM to close, to indulge in the restaurants show-stopping desserts and innovative cocktails. Then, on Sunday, April 27th, the restaurant will open with a full menu and regular hours: Monday through Thursday from 4 PM to close, Friday and Saturday from 12 Noon to 2 AM and Sunday from 12 Noon to 10 PM.
“Distinctive craft cocktails and inspired desserts in a fun, relaxed bar will be the ideal complement to 14th St. – DC’s top restaurant destination, explains Aaron Gordon. “Who doesn’t love delicious chocolate and Champagne?”
Gordon tapped Robert Underwood as executive chef for Red Light. Underwood was previously the head pastry chef at award-winning Komi and Marcel’s in Washington, DC. His menu at Red Light will offer ten desserts changing daily, reflecting the season, and a featured soufflé. Opening selections planned include Soufflé of the Moment– white chocolate Grand Marnier; Pistachio Tea Cakes – with local strawberry jam and lavender gelato; Abuelita’s Tres Leches – with toasted coconut cake and Zapaca rum; Black & Tan Donuts – ale batter beignets with a chocolate stout filling; and aQuinoa BrûléePudding – with caramelized bananas and spicy candied cashews. Dessert choices will be priced from $8 to $10. A pre-fixe menu, complete with a cocktail or wine pairing, will also be available for $16 to $20 per person.
The cocktail menu and wine list is being developed by the talented Wilder brothers, who will serve as Red Light’s beverage directors. Since 2008, when they founded Wilder Bros LLC, they have created over a dozen successful cocktail programs and opened Fed Restaurant in May, 2013. Their innovative list for Red Light will include a selection of eight to 12 specialty drinks, as well as ‘adult’ desserts that combine cocktail and dessert ingredients for a spirited treat. Red Light’s upcoming list will include the Riverstone Slush –ice wine with seasonal nectar, shaved river stone ice and winter fruit; the Double Down –Buffalo Trace Bourbon, rose bitters, B grade maple syrup, Ruby Red grapefruit and lime; andthe Cake Shake –Red Velvet cupcake, homemade ice cream, Atlantico dark rum, Velvet Felernum and cocoa bitters. The menu will also offer a boutique wine selection as well as eight to ten Champagnes by-the-glass, including four Champagnes on-tap.
Design studio SwatchRoom is responsible for the scheme for Red Light. The intimate 27-seat interior will have ‘love-nest’ seating options of red leather banquettes and club chairs for lingering plus a sprinkling of two and four top tables. Guest can grab a stool at the dramatic concrete 18-person bar and see the chefs in action at the display pastry bar. The seasonal 44-seat outdoor patio will be the destination gathering place with its warm and inviting environment featuring communal, cocktail and lounge seating.
“The contemporary design for Red Light will call back to the dangerous and salacious history of 14th Street, a dessert lounge and a place where the edge of rock & roll is juxtaposed to classic romance through color palette, found objects, and sensual textures,” states Warren Weixler, co-owner of SwatchRoom. “The design will illuminate the natural allure of voyeurism and the intoxicating art of the performance; specifically preparing craft cocktails and delectable desserts.”
“WHAT: Pearl Dive Oyster Palace will kick off crawfish season with a Crawfish Boil on Saturday, April 26, 2014. Guests will enjoy Louisiana crawfish, whole-roasted, sustainably raised suckling pig, peel & eat shrimp, slaw, pulled pork sandwiches on the restaurant’s famous Addie’s rolls, and a selection of Southern inspired sides and desserts from pastry chef Carri-Anne Hamer, including a house-made deep fried “twinkie.” Louisiana’s Abita Brewing Company Amber will complement the food for the duration of each two-hour seating. Pearl Dive Chef James Huff, who has cooked in celebrated New Orleans kitchens Delmonico and Stella, will prepare the select grade crawfish from Crawley, Louisiana with potatoes and corn, and season them with the signature Cajun “Slap Ya Mama” seasoning. All dishes will be served family style. Tickets can be purchased for $65 per person exclusive of tax and gratuity by emailing firstname.lastname@example.org. All ticket purchases include Abita Amber and all the boil you can eat for two hours.
WHEN: Saturday, April 26, 2014 with two seatings from 12 p.m. to 2:00 p.m., and 2:30 p.m. to 4:30 p.m.
WHERE: Pearl Dive Oyster Palace is located at 1612 14th Street, NW”