Smokey's in 2014
Smokey's Barbershop & Oldies Building Sold to Developer
The Feldman Group of Marcus & Millichap announced that they brokered the purchase of 1338 H St., which has long been home to Smokey's Barbershop & Oldies, by 11th Property Group. You can read the complete press release over at PoPville, but the release indicates that 11th Property paid $835,000 for the 1,656 square foot structure. Bisnow reports that 11th Property Group is led by 28 year old CEO Jay Gross, and that Gross intends to combine 1338 with next door 1336, which his group acquired last summer. Smokey's has operated at 1338 H St. since 1999, but it has links to the previous barbershop at that location, which went by Jake's Barbershop, and Jake's Ultra-Modern Barbershop; that business opened in 1951. Interestingly, the space appears to have been home to Jake's Restaurant (serving Kosher food) for a period of years, during which the barbershop address was given as 1350 H St.
Shooting Last Night Near 9th & H Street
The Metropolitan Police Department tweeted news of a shooting that took place just before 8:30 p.m. last night in the 800 block of Ninth Street. The tweet gave a look-out for a black male about 5'8" tall wearing a long-sleeve white shirt.
Matsukawaya (Temporarily) Brings Wagashi to Union Market
It's cherry blossom season, and Japanese wagashi maker Matsukawaya is currently popping up at Union Market (1309 Fifth St.) to celebrate. Wagashi are traditional Japanese confections meant to evoke the seasons. Matsukawaya's website proclaims that "[w]agashi is the only food in the world that stimulates all five senses." Each aspect is carefully considered so that "[t]he sense of taste is satisfied by its delicious flavors, while the sophisticated and faintly sweet fragrance can be appreciated by your sense of smell. The various textures from fluffy to moist to crispy create a pleasant sensation when touching the palate. Finally, hearing the names given to each creation invokes scenes from each of the four seasons, as well as the traditional culture of Japan."
A screenshot of some of the wagashi that Matsukawaya features on their website
At the pop-up, master wagashi makers will offer their creations for sale through April 15. The hours are 12 p.m. to 8 p.m. today and tomorrow, and 8 a.m. to 8 p.m. on Saturday.
Fare Well's Packing Climate March Box Lunches
Plan ahead to pre-order one of Fare Well's (406 H St.) box lunches for the Climate March (April 29). Choose from a caprese, Italian, or dill tofu salad sandwich with any deli salad for $12. Pick it up the 28th or 29th.
15 comments:
Shall we take bets on what kind of bar or restaurant will replace Smokey's barbershop by the end of the year?
i really am hoping for a small plates curated experience that explores new culinary frontiers, or maybe a sweetgreen. I'd also settle for a local, sustainable vegan restaurant.
Isn't Smokey moving across the street? We can't have the H street Festival without his rib.
H street is missing a decent place to get goat milk kombucha, hope that changes soon.
H Street is ready for a Kid Cafe, where parents with sweet beards and tattoos can park their strollers/wagons and drink coffee and bourbon while their children play in the indoor playground.
Heaven.
10:05,
I'm not sure what the plans are for Smokey's.
H street needs humans not animals that shoot and rob other people. I walked past the shootout last night and parents with children and joggers were taking cover with me.
Lived on eastern H St area for over 7 years now. Feel like crime and violence and backward ignorant clannish thinking had gotten. WAY worse. I don't care how MPD fudges it's crime stats to show that the increase has been "modest" or however else they wanna spin it. I'm getting to the point of feeling like Michael Douglas in Falling Down. Or like Travis Bickle in Taxi Driver. Honestly if someone was a vigilante at this point a la Batman if he 100% supportive.
prix fixe menu, artisanal ice and sheepskin chairs. I'll be there.
i hope it will be a place that sells organic, fair trade, made by pro choice workers, sustainable artisanal mustard
two words: tibetan food. Boom.
Hopefully we can get an over priced "local" restaurant that sources its food from regional providers and avoids salt. If they can serve me double priced new versions of classic cocktails with the appropriate amount of snobbish doucebaggery I'll be happy.
No more pizza
Chicken, please, more chicken.
Best comments. Would read again.
Post a Comment