photo by Emma K Alexandra

Update from The Wharf:

“Today, Jessie Taylor Seafood began the process of expanding their seafood business with the addition of a new barge at the Municipal Fish Market at #TheWharfDC.

Owned and operated by the Evans family for nearly 90 years, Jessie Taylor Seafood is the longest-tenured vendor at the Market. Recently they completed a long-term renewal of their lease which will extend their business at The Wharf for at least another 20 years.

Thanks to Emma for sending: “Spotted Jessie Taylor Seafood being tugged down the Anacostia, near Buzzard Point this morning. Pretty cool! Maybe they’re filling the vacant spot at the fish market?” (more…)



7th and N Street, NW via google maps

From MPD:

“Alert: Shooting Investigation in the 1300 block of 7th Street NW. No Lookout”

“Update: At approximately 11:58 p.m., Third District officers responded to the sounds of gunshots in the 1300 block of 7th Street, NW. Officers located two adult females and one teenage female suffering from gunshot wounds (more…)



4948 Fairmont Avenue

From an email:

“This Fall, the owners of ala in Dupont Circle will open ala Bethesda at 4948 Fairmont Avenue in the former Positano restaurant space. The menu will be similar to ala in Dupont, where the cuisine melds the flavors of Turkey, Syria, Israel, Lebanon and beyond (known as the Levant region), an area of the world that has both a long history and a colorful past. ala Bethesda will feature a patio and rooftop — 150 seats inside and another 20 on the patio. (more…)



photo by Scott Suchman

From a press release:

“The Square, a chef-driven food market destination where cuisine, culture, and community are woven together, is thrilled to announce that it will officially open to the public on Tuesday, September 5. For this first phase, six stalls, and the central 42-seat Atrium Bar will welcome guests.


photo by Scott Suchman

Created by Richie Brandenburg, best known as the creator of Union Market, Rubén García, the former longtime creative director of José Andrés Group, and Tishman Speyer, The Square represents the next generation of food halls and features an evolutionary business model––focused on increased efficiencies, a shared revenue model between The Square and its chef partners, and economies of scale.

The backbone of The Square is a state-of-the-art, subterranean commissary kitchen featuring a communal bakery, butchery, prep kitchens, central ordering system, and liquor purchasing power. (more…)


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