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Nicolas Jammet, Nathaniel Ru, and Jonathan Neman Sweetgreen
Recent Georgetown grads Nicolas Jammet, Nathaniel Ru, and Jonathan Neman emphasize health at their ecofriendly salad spot. Chicken curry with mango dressing and drool-worthy yet diet-friendly desserts are on the menu. Read More
Originally published on August 1, 2007
The Sweet Life
Filling the shoes of a beloved legacy is daunting (just ask Drew Carey).
Which is why no one has successfully gotten close to the Little Tavern space since it closed years ago.
Until now. A group of Georgetown grads is opening an ecofriendly salad-centric resto in the former hamburger joint’s tiny green-roofed building.
Appropriately named Sweetgreen, the spot will offer chef-crafted salads like the Bondi, with mesclun, grilled chicken, and wasabi peas; and the Curry Gold, with romaine, curried chicken, and mango dressing. They’ll also have mix-your-own options and plenty of healthy and organic ingredients.
And you can indulge in dessert guilt free with Sweetflow, a natural frozen yogurt that’s sweetened with fresh fruit (think lychee) and good-for-you toppings (try maple granola).
They aim to do mostly takeout, but there are a few to-be-coveted seats on the little side patio.
In other words, come on down.
Sweetgreen, 3333 M Street NW, at Bank Alley (202-337-9338 or eatsweetgreen.com).
Barton Seaver Hook
The easy-on-the-eyes chef centered his seafood-heavy, seasonal menu on sustainable cuisine. The result: absolute deliciousness. Read More
Originally published on April 25, 2007
Hook Restaurant Opens
For you, the word hook conjures up visions of pirates, ships, and Robin Williams as an overgrown Peter Pan.
But that ought to change with the opening of Hook, the new restaurant from Chef Barton Seaver (of Bar Pilar and Cafe Saint-Ex).
The seafood restaurant centers on sustainable cuisine — all of the menu’s fish comes from small, artisanal sources that practice responsible fishing. Its meat and dairy are certified humane, and its produce is locally farmed. (Wind energy credits were even purchased to power the place.)
Menu highlights include Maine scallops with almond milk and sofrito, Columbia River sturgeon with oregano and black olive oil, and Chesapeake smoked tomato bouillabaisse with orange-Pernod aioli.
Take a seat at the long bar, make friends at the communal table, or gaze at ocean photography from Philippe and Alexandra Cousteau’s EarthEcho International from your spot on the banquette.
Before you know it, you’ll be a regular. And (need we say it?) hooked.
Hook, 3241 M Street NW, between Wisconsin Avenue and 33rd Street (202-625-4488 or hookdc.com).
Lizzy Evelyn and Nichole Ferrigno Paisley Fig
Local pastry chefs Lizzy Evelyn and Nichole Ferrigno won us over with made-from-scratch, all-natural desserts like honey goat cheesecakes, chocolate zucchini bread, cream biscuits, and white-chocolate cherry cookies. Read More
Originally published on October 23, 2007
Hot to Trot
Fall 2007 Wedding Guide
They say everyone gets cold feet. But don’t worry, we’ve got ways to help you warm up to the big day.
Can’t Stand the Heat
Stay out of the kitchen and call local gals Lizzy Evelyn and Nichole Ferrigno of Paisley Fig to whip up delicious sweets like mini honey goat cheesecakes, flourless chocolate tarts, and shortbread cookie favors.
It’s Getting Hot in Here
Heat things up on the dance floor with salsa, reggae, bossa nova, and other tunes from Neal Becton, a.k.a. DJ Neville C. You might know him from his nights spinning at Cafe Saint-Ex, Science Club, and Bourbon (202-907-8586; firstname.lastname@example.org).
No matter what happens, you won’t sweat it if you’re wearing custom jewelry by local designer Sissy Yates. She’ll work with you to design something perfect for your wedding-day look — whether modern or antique (202-262-2834).
Don’t leave the groom out in the cold. Make sure he looks dashing in a custom tailored suit and shirt from VM Clothiers. He can choose from 600 fabrics, plus monograms and collar and cuff styles (703-981-8814).
Let the Sun Shine In
Don’t add to global warming with more trash. Put more oxygen into the environment with letterpress invitations by Baltimore-based Gilah Press + Design. They’re printed on all-natural handmade seed paper that your guests can plant for a wild flower garden (Hitched, 1523 Wisconsin Avenue; 202-333-6162).
Forget outdoor weddings. Have your fete inside at Heineman Meyers Contemporary Art, now available for parties and receptions. There’s a big, open space, and they guarantee art on the walls. Plus, they’re flexible with caterers (4728 Hampden Lane, Bethesda; 301-951-7900).
Rekindling the Fire
If things get frosty, relive every warm moment in black and white or color with photos snapped by ace photog Andrew Reilly (443-676-1926).
Now you can keep your cool.
For more ways to make your wedding memorable, check out our spring 2007 wedding guide.