Downtown

Thanks to @lafilardo for tweeting us this morning:

“@PoPville grilled cheese (I think) coming to 1901 L Street”

Back in August we learned that the former Energy Kitchen space would become a Melt Shop. Their website says:

FOOD THAT REMINDS YOU OF COMFORTABLE TIMES. EASIER TIMES. YUMMIER TIMES. TIMES WHEN HOME COOKING WAS THE ONLY KIND OF COOKING. FOR US, THAT FOOD IS GRILLED SANDWICHES. AND TATER TOTS. AND MILKSHAKES. MMMMILKSHAKES.

WITH MELT SHOP, WE SET OUT TO MAKE THE BEST DAMN SANDWICH ON THE PLANET. PERIOD. BETTER THAN OUR MOM’S (SORRY, MOM). BETTER THAN YOUR MOM’S. IT’S THE COMFORT FOOD YOU LOVE, BUT LIKE YOU’VE NEVER HAD IT BEFORE. NEXT LEVEL STUFF, MADE FROM ONLY THE BEST ARTISANAL INGREDIENTS, FRESH-BAKED BREAD EVERY DAY AND THE BEST CHEESE A MAN CAN FIND.

WE KNOW BECAUSE WE LOOKED REALLY HARD. IT’S ALL FROM SCRATCH, ALL THE TIME. SO YOU CAN TAKE COMFORT IN KNOWING THAT WE ARE NEVER COMFORTABLE, UNTIL YOUR SANDWICH IS.

Check out their NYC menus here.

Updates when they get closer to opening.

entrance on L Street next door to Sweetgreen – view looking east toward 19th Street

Thanks to a reader for sending from L Street, NW between 18th and 19th. Veloce by Pizzeria Paradiso “Custom Brick Oven Pizza” Spring 2015. Ed. Note: This is around the corner from another quick service pizza DC Pizza which opened Nov. 13th at 1103 19th Street, NW.

1028 19th Street, NW

Thanks to a reader for passing on the email:

“To our friends & neighbors of our 19th Street, DC location [opened up at 19th and L St, NW back in Nov. 2012]

Today, we are closing our 19th Street location. In the spirit of honesty that is so important to us, we want to share the reasons for closing. The DC market has been tough for us. We struggled to build awareness of who we are and what we do. We also struggled early on with operations and, though we were eventually able to improve our operations, we unfortunately never were able to win back many of the guests that we had initially disappointed.

While boloco 19th Street was never able to fully get on its feet, it did have many fans for the two years that it was open. We are thankful to everyone who had a part in making that happen. We are thankful to you, our guests, and we are thankful to our team members. As such, we want to do all that we can to support our team members through this transition. We will be providing compensation to them through the end of this year and working closely with them to find jobs in the area.”