It seems like Einstein Bagels has been “coming soon” to Union Station (next to Jamba Juice) for years. But now the plywood has come down and it actually looks like it really will be opening soon!
And in other Union Station retail news – The Body Shop Boutique will be reopening in March:
3700 14th Street, NW
The listing says:
“Real estate with restaurant for sale. Located 1/2 a mile from the Columbia Heights metro and Georgia Petworth metro. Excellent Visibility. Traffic count is over 13,000 vehicles per day. Restaurant has been opened since 1998. Sitting capacity is 48. Liquor license is included. Zoned C-2-A. Vacant side yard. Could be used for additional outdoor seating or building expansion. Check w/ zoning”
It’s going for $650,000. Seems a bit more than the nearby property we looked at yesterday.
1250 U Street, NW
Back in Dec. 2012 we learned H &Pizza would be opening a second location in the current Quiznos outside the U Street metro. Now comes word of an opening date – May – and a press release:
The Atlas District’s popular quick-casual pizzeria restaurant concept H &pizza is making its way to U Street. EastBanc, Inc. and Jamestown announced today that owners Steve Salis and Michael Lastoria have signed a ten-year lease to occupy the 1,300 square foot retail space at 1250 U Street, NW. Using the catchy title from its H Street counterpart, the new location is simply called &pizza and will replace the current occupant, Quiznos, immediately to prepare for the necessary build-out and renovations, with a grand opening slated for mid May. Gary Taubin of Streetsense represented U & Pizza in the deal.
Last April, EastBanc and Jamestown expanded their retail portfolio into the U Street corridor with the purchase of 1250 U Street, NW – an office and retail building located directly above the U Street/Cardozo Metro station on the green and yellow lines.Last summer, H &pizza opened its first location in the H Street Atlas District with great success. Soon, U Street pizza lovers can walk up to &pizza’s counter and choose from traditional, whole-wheat or nine-grain dough with five types of house made sauces and whole-milk mozzarella, freshly prepared daily. Customers can then decorate their pizza pies with a wide range of fresh, locally sourced ingredients compatible with any dietary need. Pizzas are topped and then blast-fired in &pizza’s oven, ready to eat in minutes.
“Primed to satisfy cravings, &pizza will deliver an original and authentic pizzeria concept to the lively U Street corridor,” said Philippe Lanier, vice president at EastBanc. “We are impressed with its popularity on H Street and know it will be a huge success in the highly visited U Street neighborhood that includes numerous eclectic restaurants and retailers.”
Following in the footsteps of Red Derby’s roof deck getting a roof comes El Chucho located at 3313 11th St, NW. DC Eater reports it will be heated as well. I understand the desire to utilize the space year round but I’m anti-roofs for roofs deck. What do you guys think – do you prefer an open roof decks that can only be used in the warmer months or covered roof decks that can be used year round?
1909 K Street, NW
Thanks to a tipster for sending word that the new Icelandic restaurant, LOOK, hopes to open this Friday and Saturday with late night service and normal hours starting Monday. LOOK is located in the former Teatro Goldoni space at 1909 K Street, NW. Stay tuned.
2208 14th St, NW
Thanks to @sailpro99 for sending the photo of Piola’s new signage at 2208 14th St, NW. In Aug. 2011 we heard:
“International Italian food chain serving genuine Italian food with a seating capacity of approximately 70 people on the 1st floor and 20 people on the 2nd floor. The total occupancy load is 150. A roof-deck (summer garden) with 40 seats and no entertainment.”
You can see their Arlington menu here.
1830 14th Street, NW
A bit of interesting scuttlebutt this morning – a tipster sends word that an “evening food market and bar” is coming to the former art gallery (in the old Hunted House) space at 1830 14th St, NW. The proposed market will be filled by various food truck-type vendors (some who are apparently quite well known) as well as a beer/wine bar. They expect to open around May. Could be awesome. More info as it becomes available.
1739 Connecticut Avenue, NW
Back in Dec. 2010 the Lucky Brand clothing store closed at 1739 Connecticut Avenue, NW. We finally know who’ll be taking over the space – Smashburger. Washington Business Journal reports:
“The chain was issued permits on Wednesday to install on the front of the building [1739 Connecticut Ave. NW] a set of 14-inch “internally-illuminated, raceway-mounted Smashburger channel letters” — in other words, a sign.”
You can see Smashburger’s menu here.
3050 K Street, NW
From a press release:
MRP Realty, a real estate operating company, today announced that Fiola Mare signed a 15 year lease for 9,000 square feet at 3050 K St., NW (Washington Harbour) in Washington, D.C.
The Class-A space will be will be an Italian seafood concept owned by restaurateur Fabio Trabocchi. Fiola Mare is expected to open by end of 2013.
A recent liquor license application for Fiola Mare says:
“New restaurant serving gourmet Italian seafood. Live entertainment and dancing for brunch and special events only. Occupancy load is 315. Sidewalk Café with 76 seats. Summer Garden with 150 seats.”
3417 Connecticut Ave, NW
From a press release:
Marjorie Meek-Bradley has been named executive chef of Washington D.C.’s Ripple effective March 15, according to owner, Roger Marmet. Chef Meek-Bradley replaces Logan Cox, who is moving to the Pacific Northwest. Chef Meek-Bradley’s menus will continue in the tradition of Ripple’s creative American cuisine using only the finest local and seasonal ingredients.
Before joining Ripple, Chef Meek-Bradley was the chef de cuisine at Graffiato in Washington, D.C. Previously, she served as sous chef at Jose Andres’ Zaytinya. Before moving to Washington, D.C., she served as chef de partie at Thomas Keller’s three Michelin-starred restaurant Per Se in New York City, and at Bouchon, in Yountville, CA. Prior to Bouchon, Chef Meek-Bradley gained experience in Philadelphia, PA under James Beard Award-winning chef Marcus Samuelsson at Washington Square, and as a pastry apprentice at Lacroix at the Rittenhouse Hotel. Chef Meek-Bradley is a native of Northern California and earned her Associate’s Degree in Culinary Arts from The Restaurant School at Walnut Hill College.
“An ever-changing menu of seasonally-inspired and locally-sourced ingredients is part of what has guests dining with us again and again,” said owner, Roger Marmet. “Chef Meek-Bradley’s cooking reflects her stunning creativity, technical excellence, and bright personality – and will serve us well.”
After reviewing qualifications from over 75 applicants, the field was narrowed down to some incredibly talented chefs who hailed from some of the finest restaurants in the United States. Chef Meek-Bradley’s personality and palate match Ripple’s vision perfectly, and after of dozens of interviews, she stood out as uniquely qualified to take the restaurant into the future. She will expand upon Ripple’s strengths and continue to pursue the vision by crafting thoughtfully-sourced ingredients in an intimate and comfortable atmosphere.
“What attracts me to Ripple is their commitment to working closely with local farmers utilizing the freshest, most seasonal ingredients,” said executive chef, Marjorie Meek-Bradley. “I am excited to join the talented team and bring my own style and flavors to the already celebrated D.C. restaurant.”