Beauty

At this event you'll discover how to better understand and control your subconscious mind, helping you overcome doubts and fears. If you have anger issues, depressions and anxieties. this event will show you how to overcome them.

Capoeira (capo-way-ra) is an Afro-Brazilian martial art that is unlike any other martial art. Capoeira incorporates flowing movements with kicks, dodges, and some acrobatics. It is often mistaken for a dance for those reasons. Since it’s origins in the 17th century, it has evolved from a secret fighting practice into an art emphasizing self-expression and community celebration. It is great for the body and mind! In addition to gaining strength and flexibility in class, students learn about Brazilian culture, history, and language (Portuguese). On November 26, 2014 capoeira was granted a special protected status as "intangible cultural heritage” by UNESCO. The session is offered InStudio only. **Sign up at www.piesfitnessyoga.com required at least two hours before class begins.** The address is 1322 Prince St Alexandria, VA 22314. Our entrance is located on the side of the building, parallel to West St. **Street parking is available and additional parking is located at Shiloh Baptist church, spaces 36,37,38,39.** The church is located across the street from the studio, on the corner of Duke St. and West St.

Standard rally scoring to 15. Skill level should BB and up. See you out there! Only 1 court 135 Crescent Rd greenbelt Md Use St. Hughes Churches parking lot Bring a ball if you have one and water to stay hydrated.

Join us to enjoy Marcus DC, located in the Morrow Hotel in NoMa / Union Market neighborhood -hailed as one of the area's top dining destinations (2026 Washingtonian 100 Very Best Restaurants List), recognized as America's most beautiful new restaurant of 2025 by Robb Report and recognized for Executive Chef Anthony Jones who was named Rising Chef in the 2025 Eater DC Awards. It features a unique menu blending modern American cooking with Ethiopian and D.C. **The Washington Post** (Sietsema) While a number of dishes explain why Marcus DC is a hard reservation, the most riveting is a shareable entrée that’s the taste equivalent of a three-ring circus. Order Mel’s crab rice, and out comes a round pan of Carolina rice infused with obe ata, a rousing Nigerian red pepper and tomato sauce. The surface of the grains is colored with glossy bell peppers, okra stinging with hot sauce and spidery-looking, tangy fennel. Mounded on top is blue crab finished with béarnaise sauce mixed with uni — rich on rich, the top hat to complete the outfit. Like a proper paella, some bites are crisp, others are soft. Each forkful delivers a riot of flavor. Lucky diners get the bonus of having the largesse presented by Anthony Jones, the restaurant’s executive chef. A son of Maryland, Jones pays tribute to his family’s favorite crab shack, Mel's Crabs, near where he grew up in Calvert County with one of the best dishes now playing in Washington. Yes, I’m obsessed with it. We should all have more obe ata and sea urchin butter in our lives. The man behind the restaurant's name is Marcus Samuelsson, the famous talent behind Aquavit and Red Rooster in New York whose portfolio embraces 15 restaurants. Born in Ethiopia and raised in Sweden, the chef, 54, prefers talking about Marcus DC, set in the sleek Morrow hotel near Union Market. And rightly so: He’s in a hot spot of the best kind now — so much foot traffic! Such an inviting interior! — serving some of the most personal food of his career. He’s supported by a cast of locals, foremost Jones, whose attention and enthusiasm surface in every exchange and every dish. This being the Mid-Atlantic, much of the food originates from the water. Here come slices of fluke arranged in a circle with watermelon radishes and golden plantain crisps, buoyed by a fetching green pond: green apple and cucumber juice, as revivifying as the combination sounds. The kick on the plantains? Berbere, the Ethiopian spice blend. Browned scallops alternate with fleshy mushrooms and pickled white asparagus in another appetizer, this one set against a mole that’s a touch nutty and smoky. The airy-creamy green dollops? A whip of serrano, scallions and more. If you like spice, the kitchen has you covered. Throughout the menu, the kitchen deploys little accents that nudge plates from good to great. “Swediopian” is fusion at its finest: silken cured salmon and charred cucumber around which a server pours goldenberry broth, light yet assertive with ginger, mint and lemon juice. A sail of crisp injera makes for a fun finish. Samuelsson’s restaurants all serve cornbread, although it differs from location to location. For Marcus DC, the tall slices are tinted with blue corn, lashed with honey and presented with yassa butter, a spread of caramelized onion, preserved lemon and Dijon mustard that goes down like sunshine. The combination pretty much sells itself. The most widely consumed fish in Sweden makes another appearance in a select entrée, salmon crisped in the pan and so tender it falls away at the touch of a fork. Glazed with nori and gochujang, the fish arrives on a pale yellow butter sauce that pops with orange roe and gains color with minced chives. More fancies come courtesy of chunks of pickled daikon and little scrolls of sheer daikon wrapped around seaweed salad. Sweden meets Korea meets Japan. The strong ensemble cast reminds of my first dinner, when a server talked up Samuelsson’s far-flung interests. I recall the only continent he left out in his introduction was Antarctica. Just as Le Clou, the newcomer’s predecessor in this space, represented an uptick in French restaurants around town, Marcus DC rides a welcome wave of Black chefs sharing their stories, notably Kwame Onwuachi at Dogon and Eric Adjepong at Elmina. (Gone but not forgotten: Danielle Harris at the short-lived Almeda in Petworth.) As much as the menu, the interior helps tell Samuelsson’s story; the dining room is alive with colors that weave those of his youth with those of his travels. I love the spacious curved booths, the handsome bar and the open kitchen animated by cooks “in the city and of the city,” as Samuelsson puts it. Friends have spotted the top chef multiple times on the Acela en route from New York to D.C. He’s in town a fair amount. Samuelsson might like to know he has a great ambassador in the personable Jones, 36, who previously cooked under his boss at Red Rooster Overtown in Miami and knows his taste and his standards. This isn’t just a fishing hole, by the way. There’s roast chicken on the menu, because a hotel restaurant almost demands it. A glaze of sweet-tangy mumbo sauce brings it home. There’s a pasta, too, tossed with smoked clams and crisp snow peas and showered with pecorino. A meal could be made of the sweet potato, a side dish with star power: The smashed vegetable is made elegant with crème fraîche and shimmering salmon roe. Samuelsson’s secret weapons extend to executive pastry chef Rachel Sherriffe, whose sweet résumé includes Rooster & Owl in Washington and Jean-Georges in New York. At Marcus DC, she seduces diners with an intriguing rice pudding whose crisp notes come from puffed rice and whose green hue and breezy accent stem from Thai basil. An oval of yogurt sorbet and ginger lime jelly add cool and spark to the bowl. (The bite in the jelly? Sherriffe, who plays up savory notes in her handiwork, sneaks cayenne into the jiggle.) A dome of warm plum cake, flavored with almond paste and subtly nutty with teff flour, arrives with a scoop of cardamom ice cream and a crimson pool of sorrel jus that acknowledge both Samuelsson’s background and her Jamaican heritage — “Everything diaspora,” says Sherriffe. Looking forward to sharing this experience with you! ***Check out the menus [here](https://marcusdc.com/marcus-dc#menu)***[.](https://marcusdc.com/marcus-dc#menu) We ask that ALL folks honor their RSVP. If you are unable to attend after sending in a YES, please update your status so that others may join. In the event our group incurs a fee for no-shows / late cancellations, your ability to RSVP for future events will be restricted. Thank you in advance for your understanding. **WAITLIST:** Meetup does not allow a waitlist for paid events. If this event fills and you are interested in adding your name to the waitlist, please send host a message through the app. In the future, we will vary the days of the week and the types of restaurants so that we can attract many different types of diners. Feel free to make suggestions for future meet locations. All diners will pay their own tab. before departing the event. If you are unable to join us in March we hope you'll stay interested and join us for a meal in the future. Looking forward to catching up with you for a fantastic dinner at Marcus!

✨ SIP & SECURE THE BAG ✨ This luxe, hands-on experience invites you to design and create your very own custom purse while sipping wines and vibing with an incredible community. Whether you're a fashion lover, a creative spirit, or just looking for a unique way to unwind and connect, this is your moment to pour into yourself and leave with something beautiful you made with your own hands. Each experience includes a curated selection of materials, tools, and guided instruction. Tix link: https://www.melaxsocial.shop/event-details/purse-making-experience

Join Neurospicy Columbus at the Stauff's for coffee and then a stroll through the Book Loft nearby! This will be a friendly chat for like minded individuals with Autism and/or ADHD (or somewhere on the Neurodiverse Spectra).

One of the most valuable parts of this community is the opportunity to think out loud with other product professionals. This session is built for exactly that. As we wrap up the quarter, it’s a great time to pause and reflect. What’s on track? What needs adjustment? Where could a small shift create bigger impact? Join fellow product professionals for a focused, interactive conversation designed to help you recalibrate for the next quarter. You’ll have the opportunity to share where you are, hear how others are thinking through similar challenges, and gain fresh perspective you can bring back to your team and organization. We’ll gather at 8:00AM, with discussion starting promptly at 8:15AM. 📍 First Watch - 7227 N High St Located in: The Shops at Worthington Ample parking is available. Food and beverages will be available for purchase. Start your morning with clarity and connection — we hope to see you there! ☀️

Welcome to Casual Boardgames, where we enjoy classic tabletop games and social deduction games while bonding over good food, drinks, and great conversations. 
We started this group to meet new people and make new friends, and bonding over games in a relaxed atmosphere is a great way to do that. We currently meet near route 23 and Polaris Parkway, and this is close to areas like Powell, Lewis Center, Worthington, and parts of Westerville and Columbus. 
Feel free to bring your own games or play one of the many games our members bring. If you are inexperienced, we will help you learn. 
Here are just a few examples of the kind of games we play. 
Tabletop/board games: Splendor, Catan, Azul, Dominion, 7 Wonders… 
Social deduction games: Code Names, Chameleon, Werewords… 
IMPORTANT: 
1. While we love playing a variety of games and competing, we are not just about the games. We interact and talk while playing, and this leads to a lot of laughter and fun. If you just want to compete and focus solely on the game, then this is probably not the group you are looking for. 
2. Many people join groups like this and never (or rarely) show up after weeks or months. If you join and never really come, we will eventually remove you from the group as a courtesy to our members. Why? Because limiting group conversations (on the app) to regular members makes communication and planning much easier. Also, while it may be rare, it protects members from people who join because they are interested in following a person instead of having a real interest in our group. If you get removed, it is just because you haven’t come, and we follow this protocol as a courtesy to our regular game players.