“Etto is finally opening at noon on weekends! Look forward to our new brunch options like house-made yogurt with granola, sandwiches (including a smoked salmon tartine), and a killer bacon and egg pizza (photo below).
We’ll be pulling espresso drinks all day long, and you can take your pick of joining us in our cozy dining room or al fresco on the new heated patio.
We’ll also serve a condensed version of our regular menu, and we’re not straying too far from our roots, so expect some great rise and shine cocktails–think Bloody Marys with…you guessed it! ANCHOVIES.”
This rental is located at 1441 Rhode Island Avenue, Northwest. The listing says:
“Large, light-filled studio on the front of the building facing south. Contemporary open floor plan features entry hall with laundry CL, open kitchen with gas range and large living area with bedroom alcove and oversized walk in closet. Large bath with deep soaking tub, wood floors, tall ceilings, crown molding, track lighting and two storage lockers. Building has a concierge and fitness center.”
This house is located at 1420 12th Street, Northwest. The listing says:
“***NEW PRICE*** LOGAN BEAUTY! Total home renovation of this SFH steps from Logan/14th Street. Light-filled main home w/ 3BRs (including Master Suite w/ deck), 3.5 modern Baths, gorgeous hardwood floors, exposed brick,large gourmet Kit, 1 more deck & patio w/ covered & secure PKG. Additional space in carriage house w/ wetbar & ANOTHER deck (SF based off of old house)”
“And at about 11:30 at night, someone (or someones) who lives above this comfortable, 80-seat sports tavern [Drafting Table] became so enraged by the noise that he or she (or they) actually physically climbed onto the roof to mess with the bar’s satellite dish.”
For those that missed the finale Washington 20 – Dallas 17…
As a big fan of Republic – I’m very excited about this!
From a press release:
“Pearl Dive Oyster Palace is pleased to announce a new executive chef, Colleen Conrad, who joins the restaurant from its sister establishment, Republic in Takoma Park, where she worked as sous chef, alongside co-owner and executive chef Danny Wells.
Conrad, who has come up through the ranks of Black Restaurant Group, starting out as a junior sous chef at Pearl Dive, and working her way to opening sous chef at Republic, has a strong commitment to quality sourcing and letting ingredients shine on the plate. After a semester abroad immersing herself in the food culture of Seville, Spain, Conrad decided to switch academic focus and enroll in the culinary program at Johnson & Wales in Charlotte, NC.
Her food philosophy is simple: use the best quality, properly raised ingredients, and handle them with respect. She emphasizes the immense care that she and the rest of the kitchen staff have for the products they utilize, often going on staff field trips to the farms where they source their products.
Since joining Pearl Dive this fall, Conrad has worked to add her personal touch to the menu, and recently debuted several new dishes on the dinner menu, including:
Crispy Brussels Sprouts Salad with fall greens, pickled red onion, smoked Marcona almonds, Benton’s ham, Meyer lemon vinaigrette, Creole mustard crème fraîche ($11)
Coriander and Panko Crusted Fluke with jicama and apple slaw (jicama, apple, jalapeno, orange, lime, cilantro, fennel tops) fennel and sunchoke purée, roasted fall vegetables ($26)
Wood Grilled Market Fish with roasted cauliflower, snow peas, and seared mushrooms, served over a smoked paprika and sweet onion cream sauce, and fines herbes ($25)
Whole Wood Grilled Bradford Bay Farms Black Bass with confit sweet potatoes, sautéed winter greens, spicy peanut sauce ($26)
“Meet Chris Hassan Francke. He’s a World Bank employee by day, Middle Eastern mixologist by night. The Green Zone is a passion project he hopes to convert from pop-up to permanent establishment — which would be WAY more exciting than Middle Eastern private sector development. He’s Iraqi, but his drinks are inspired by ingredients from Iran, Turkey, and other Arab regions.”
Sounds like this coming Friday the 24th will be their last night at Black Whiskey but hopefully they find a new (permanent) space to continue – stay tuned.