WhereDC
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How did the vision for Salt & Sundry develop? During my 12 years of writ- ing about food and travel, I became more interested in the style and art of enter- taining and felt frustrated that I couldn’t find local resources to inspire me. I had this place in my mind where I wanted to shop, so the obvious ques- tion became, “Why not just build it?” So you took a risk and opened your shop in the unconventional Union Market? When I found out about the retail space available in Union Market, it just seemed like a natural fit. The vendors coming in were all people I’d written about in the past and respected, and the chance to be neighbors with them was really exciting. Having this hub is a huge game changer for the food scene here. Does the dining scene factor in your shop? We have great food in the city now, which inspires people to ask, “How can I recreate these experiences at home?” That’s where Salt & Sundry fits in. We provide the tools needed beyond the cooking for those who love casual entertaining. Name one of your favorite local pantry goods in stock. We have addicts who come for the Langdon Wood: Barrel Aged Maple Syrup. Art [Drauglis] who lives on Capitol Hill takes Pennsylva- nia maple syrup and ages it in local Catoctin Creek’s rye whiskey and brandy barrels. Does the artisan emergence here reflect a broader trend? Yes, I think D.C. reflects what’s going on in urban areas across the country. A younger generation is saying, “We want to work for ourselves, do projects that are hands-on and create the things that we want around us instead of complaining about what’s not.” What’s shopkeeping taught you? It feels good to know that people in D.C. will go out of their way to support local businesses. People call and ask if they can order products through us, just because they like shopping at the store. [THE VIEW FROM HERE] Amanda McClements [Owner, Salt & Sundry] As a veteran writer whose commentaries appear in Food & Wine and as owner of a “modern general store,” this longtime Washingtonian has watched the rise of our culinary and retail scenes. In 2012, she opened housewares shop Salt & Sundry in Union Market (page 17), brick-and-mortar proof of the capital’s burgeoning artisanal culture, and this summer she opens a second location on S Street NW. We’d follow her just about anywhere. Good taste guaranteed.—Kelsey B. Snell Morning Coffee Time I’ll order a cappuccino and sit outside at The Coffee Bar. It’s tucked away on a tree-lined street and right around the corner from my house. Then I’ll stroll over to Cork Market for a bacon-cheddar scone. Mid-Morning Shop Crawl Next I’ll head to some of my favorite shops on the 14th Street corridor: Redeem/MUTINY for unique finds, Muléh for statement pieces from high-end designers, Timothy Paul and GoodWood for home accesso- ries and Federal for great men’s gifts. Noon To Market, To Market Time to go east to Union Market to check on my team at Salt & Sundry and grab lunch at the Rappahannock Oyster Bar—a dozen raw Olde Salt oysters, grown in Virginia, and the hearty “Lambs & Clams” dish. Afternoon Grocery Run For a post-lunch caffeine fix, it’s a cortado at Peregrine Espresso in the market. After picking up supplies for home (milk from Trickling Springs, rustic bread from Lyon Bakery, a gor- geous piece of fish from The District Fishwife), I’ll head back to Logan Circle to get ready for a dinner date. Evening Two’s Company My husband and I are so drawn to the bright, spicy flavors at Doi Moi. We’ll snag a seat at the bar for a feast of Vietnamese and Thai dishes, then finish the night with brilliant cocktails at 2 Birds 1 Stone, a bar right under- neath the restaurant. Local Guides. Worldwide. where © MY PERFECT DAY For Amanda McClements’ full interview and itinerary, go to wheretraveler.com. » My Washington Sablefish at Doi Moi Timothy Paul 56 WHERE WASHINGTON I APRIL 2014 (FROM TOP) ©JEFFREY MARTIN; ©SCOTT SUCHMAN; ©VERONICA REVILLA WDCWM_140400_g-MYCITY.indd 56 3/11/14 11:24:54 AM
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Transcript of WhereDC
How did the vision for Salt & Sundry develop?During my 12 years of writ-ing about food and travel, I became more interested in the style and art of enter-taining and felt frustrated that I couldn’t fi nd local resources to inspire me.
I had this place in my mind where I wanted to shop, so the obvious ques-tion became, “Why not just build it?”
So you took a risk and opened your shop in the unconventional Union Market?When I found out about the retail space available in Union Market, it just seemed like a natural fi t. The vendors coming in were all people I’d written about in the past and respected, and the chance to be neighbors with them was really exciting. Having this hub is a huge game changer for the food scene here.
Does the dining scene factor in your shop?We have great food in the city now, which inspires people to ask, “How can I recreate these experiences at home?” That’s where Salt & Sundry fi ts in. We provide the tools needed beyond the cooking for those who love casual entertaining.
Name one of your favorite local pantry goods in stock.We have addicts who come for the Langdon Wood: Barrel Aged Maple Syrup. Art [Drauglis] who lives on Capitol Hill takes Pennsylva-nia maple syrup and ages it in local Catoctin Creek’s rye whiskey and brandy barrels.
Does the artisan emergence here refl ect a broader trend? Yes, I think D.C. refl ects what’s going on in urban areas across the country. A younger generation is saying, “We want to work for ourselves, do projects that are hands-on and create the things that we want around us instead of complaining about what’s not.”
What’s shopkeeping taught you? It feels good to know that people in D.C. will go out of their way to support local businesses. People call and ask if they can order products through us, just because they like shopping at the store.
[ T H E V I E W F R O M H E R E ]
Amanda McClements [O wner, Sa l t & Sundry ]As a veteran writer whose commentaries appear in Food & Wine and as owner of a “modern general store,” this longtime Washingtonian has watched the rise of our culinary and retail scenes. In 2012, she opened housewares shop Salt & Sundry in Union Market (page 17), brick-and-mortar proof of the capital’s burgeoning artisanal culture, and this summer she opens a second location on S Street NW. We’d follow her just about anywhere. Good taste guaranteed.—Kelsey B. Snell
I had this place in my mind where I wanted to shop, so the obvious ques-
MorningCoffee Time
I’ll order a cappuccino and sit outside at The Coff ee Bar. It’s tucked away on a tree-lined street and right around the corner from my house.
Then I’ll stroll over to Cork Market for a bacon-cheddar scone.
Mid-MorningShop Crawl
Next I’ll head to some of my favorite shops on the 14th Street corridor: Redeem/MUTINY for unique fi nds, Muléh for statement pieces from high-end designers, Timothy Paul
and GoodWood for home accesso-ries and Federal for great men’s gifts.
Noon To Market, To Market
Time to go east to Union Market to check on my team at Salt & Sundry
and grab lunch at the Rappahannock Oyster Bar—a dozen raw Olde Salt oysters, grown in Virginia, and the
hearty “Lambs & Clams” dish.
AfternoonGrocery Run
For a post-lunch caff eine fi x, it’s a cortado at Peregrine Espresso in the market. After picking up supplies for
home (milk from Trickling Springs, rustic bread from Lyon Bakery, a gor-geous piece of fi sh from The District
Fishwife), I’ll head back to Logan Circle to get ready for a dinner date.
EveningTwo’s Company
My husband and I are so drawn to the bright, spicy fl avors at Doi Moi.
We’ll snag a seat at the bar for a feast of Vietnamese and Thai dishes, then
fi nish the night with brilliant cocktails at 2 Birds 1 Stone, a bar right under-
neath the restaurant.
Local Guides. Worldwide.where©
M Y P E R F E C T D AY
For Amanda McClements’ full interview and itinerary, go to wheretraveler.com.»
My Washington
Sablefishat Doi Moi
Timothy Paul
56 W H E R E WA S H I N G TO N I A PR IL 2014
(FR
OM
TO
P)
©JE
FF
RE
Y M
AR
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; ©
SC
OT
T S
UC
HM
AN
; ©
VE
RO
NIC
A R
EV
ILLA
WDCWM_140400_g-MYCITY.indd 56 3/11/14 11:24:54 AM
