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Wednesday night skate and chill is our weekly group ride. DCESK8 has been hosting this weekly ride for several years now. We are very active in our group chat and that is where you will find the most up to date information on the rides. Follow the link below to join. Join our Telegram chat here https://t.me/dcesk8 to stay current on what's going on in DCESK8. Our ride meets up at the Lincoln Memorial, near the southwest side of the Reflecting Pool and the Korean War Memorial. That is on the left side if you are looking at the Lincoln Memorial. We meetup at 6:30pm, with the ride leaving at 7:00pm.

Un'ottima occasione per parlare in Italiano con persone di madre lingua. Aperto a tutti i livelli di conoscenza dell'Italiano. Specialmente gustando una buonissima pinza. A presto. Please consider donating to us via the Pledge widget on this page to help us defray the costs of running a Meetup group. **Note: This event occurs on the first Wednesday of every month at Via Roma**

We are a President's Distinguished Club and welcome new guests! Meeting is every Wednesday.

Join us to enjoy an exclusive 5-course tasting menu ($100/pp) at Chef Edward Lee's groundbreaking restaurant - **Shia** \- in the Union Market District\! Note from SHIA: Due to our committment to sustainability and preventing food waste, we prepare specific ingredients for each guest daily. A charge of $85 per guest will be applied to any cancellations within 48 hours of the booking. $85 Event Registration fee will be applied to each guests's bill. Event registration fee is only refundable if the seat is filled by another guest prior to the dinner. Thank you for your understanding. \*\*Note from Shia re:Dietary Restrictions:\*\* Due to the inclusion of ingredients integral to Korean culture and cuisine, we ***cannot*** accommodate the following dietary restrictions: celiac, soy, legume, nightshade vegetable, or allium. We ***can*** accommodate vegan, vegetarian, pescatarian, seafood allergies, shellfish allergies, and nut allergies. The adjusted dishes our chefs have created for these dietary restrictions will be vegetarian, as we do not have the ability to substitute proteins. Individuals with aversions to seafood may not fully enjoy the experience, as a large portion of our menu is seafood-based at this time. Please note that our kitchen operates on a minimal-waste, sustainability-driven model. This means we do not stock additional ingredients for last-minute changes. If we receive notice less than 48 hours before your reservation, we may need to omit elements of dishes rather than substitute additional ingredients. Please let us know right away so we can prepare with care. **The Washington Post** (Sietsema) Over my decades-long watch, few restaurant genres have witnessed more changes in and around Washington than Korean. Back in 2000, the majority of sources were in the Virginia suburbs, where the menus mostly revolved around tried-and-true mandu, bulgogi, seafood pancakes and barbecue. Before the rise of social media, restaurants that specialized in certain dishes **—** say, Tosokjip in Annandale, known for its grilled fish and stews **—** existed under the radar, supported primarily by the Korean community, recalls restaurateur Danny Lee, one of the agents for change on the D.C. scene. Over the years, practitioners started cooking outside the lines and experimenting with fusion. The arrival of Lee’s Chiko and Anju in the District saw chefs feeding us Korean fused with Chinese American ideas and serving upscale homestyle cooking. Service (and alcohol beyond beer and soju) became a priority at restaurants including Ingle Korean Steakhouse in Vienna, and Korean chefs, following the lead of the trailblazing Atomix in New York, hopped on the fine-dining bandwagon with tasting menus. I miss the short-lived Incheon in Annandale but welcome the youthful Onggi in Dupont Circle. Since November, chef and cookbook author Edward Lee is pushing the envelope even more, with a gem called Shia — “seed” in Korean — tucked in the Union Market District. It’s a slip of a place with a dozen seats in the front bar and nearly double that number in a narrow dining room behind a slatted maple door. What distinguishes Shia from the pack is that it’s part of the chef’s nonprofit, the LEE Initiative, originally introduced as a mentoring program. Further, Shia is experimenting with all manner of limited-waste and sustainable practices, which is why some drinks arrive sans garnishes, and there’s no gas and zero plastic. After the kitchen turns them into pulp, used cocktail napkins and printer tickets enjoy afterlives as postcards and coasters. No one preaches here, by the way; they just quietly set good examples. Lee wants his clientele to experience Shia as a restaurant vs. a lecture hall. “This is how we say hello,” says a server as he places a little cup in front of us, trailed by a snack: a hot oyster and scallop bundled in jin, or seaweed. The dish, which you eat with your hands, marries hot seafood, cool Asian pear and spicy ssamjang, an exquisite bite that’s gone as fast as you can read this sentence. The contents of the cup, a tea made with soju and dried omija berries, are refreshingly sweet-tart. Guests seated at the bar are offered a five-course menu; those seated in the dining room, host to the open kitchen, receive seven courses. Shia remains enough of a tough reservation that I’ve been able to secure a seat only in the lounge, a serene space with gold lights, a concave ceiling and wallpaper that depicts clouds mingling with mountains. Scrolls of amberjack arranged on thin red rings of fermented fish paste and lemon juice are topped with little balls of foam that taste like kimchi “air.” (The finishing touch demonstrates Shia’s no-waste goal; the cloud is excess liquid from making kimchi, passed through an aerator.) The lovely fish dish is a spin on the refreshing Korean summer dish mul hwe, to which a delicate, fresh-tasting green chip is added. (The fillip turns out to be hand-harvested gamtae, the rarest of seaweeds in Korea.) We miss the small plate when it’s gone, but only until the pork belly replaces it. Finger lengths of the braised meat share a canvas with abalone and clams scattered on a soothing porridge of barley, buckwheat, millet and three kinds of rice infused with dashi. “Try to get a bite in each bite,” a server coaches my party. Rising from the center is a little tower of fierce white kimchi, which the server says to save for last, “but you do you.” Some nights look like an evening out in Seoul. My visits found different generations of Koreans sharing Lee’s handiwork, a reality the chef addresses with menus printed in Korean as well as English. The owner sees adventure-seeking younger Koreans come in to check the place out, then return with their parents to share the novelty. The Korean menu is meant to make older customers “feel at home.” Surely the saengseon contributes to the sentiment. A square of seared braised sea bass — line-caught, of course — lounges in a liquid salad of crisp greens and broth and practically demands my return engagement. The intoxicating flavor of the soup springs from what Max Chuvalas, who shares the executive-chef title with Chaelin Lee, calls a “fish tea,” an elixir coaxed from fish scraps and white kimchi juice. I also admire the duck, glazed with Korean mustard and presented so the sliced meat alternates with same-sized pieces of gently crisp mountain yam. The accompanying steamed rice, offered in a raised wooden bowl and bulked up with ginkgo nuts, aster, shepherd’s weed and thistle, nearly steals the show. The greens are another salute to sustainability: “Where Americans might see weeds, Koreans see edible flora,” says Chuvalas, who comes to Shia from Dirty Habit but has worked in fine-dining restaurants before. Those who opt for five courses choose between the fish and the duck. The seven-course plan includes both indulgences. My strategy at the bar with a companion has been to order one of each and share tastes. When I first started as The Washington Post’s critic, Asian desserts were mostly predictable. Green tea ice cream was almost always involved. Shia demonstrates how far the scene has come, with endings including bruleed bananas staged with banana chips, same-flavored ice cream and soy chocolate sauce, a fruit salad that changes with the season but always looks like a brilliant orchard, and a honey tuile hovering over apricot foam. The longer script in the dining room embraces extra sweets — caramels and what tastes like a pecan pie from Korea (pine nuts and dates are involved) — revealed in a handsome mirrored box. In recent years, chefs of all stripes have gotten better about offering tasting menu portions that are neither too tiny nor too filling. No one feels compelled to go to the Golden Arches after a meal at Shia, nor will they feel the need to let out their belt. “I’m 53,” says Lee. “As I get older, I don’t have the patience for 20 courses and three hours” of sitting and eating. The chef feels that seven courses, the max here, honors “efficiency and variety.” Hear! Hear! And go! Go! Looking forward to sharing this experience with you! ***Menus change seasonally***. Please see latest menu and information on new dishes on menu on OpenTable[ here](https://www.opentable.com/r/shia-restaurant-washington) and [Instagram page](https://www.instagram.com/shia_dc/). 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 February 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 Shia!

Come enjoy breakfast and conversation with us at The Kosher Pastry Oven in Silver Spring. This is a great away to break with your old routine and make new friends. Questions? Click on my picture below to contact me. Hope to see you there! Ross A.

The LAMA Washington DC monthly meetings are typically held on the first Saturday of each month. Our meetings are open invitation. Everyone is invited to attend! We look forward to meeting new people. If you are interested in learning more about LAMA or just want to ride, please come! If you cannot attend the meeting and/or still want to learn about LAMA please email our President at lamadcpresident@hotmail.com

# 🏁 Join Us for [#DCF1](https://www.dcmotorsportcommunity.com/events)! 🏁 DCMC! Join us for our packed house watch parties. Check out website for events and details on locations for a LIVE streaming of the race: [#DCF1 ](https://www.dcmotorsportcommunity.com/events) Please don't forget to RSVP! It helps us and our partners out significantly. Thank you for being part of the movement! ## What to Expect: * Live screening of the F1 Sprint Races, Qualis and Grand Prixs * Official Members receive a FREE Drink of the Race at DC locations * Fellow racing enthusiasts and the DC Motorsport Community coming together to share in the excitement! ## RSVP: Please let us know if you can make it, this event is free and open to the public. ## Don’t Miss Out! Bring your friends and family for a day filled with speed, excitement, and fun! We can’t wait to see you there! **[RSVP Here!](https://www.dcmotorsportcommunity.com/events)** *\*RSVPing does not confirm a reservation. Please go to the location's website to learn more about reservations.\** ## Why Your RSVP Matters: Your RSVP isn’t just a formality—it plays a big role in helping us and our host partners plan every detail of our events. From ensuring there’s enough space, food, and drinks, to curating the best possible experience for everyone attending, your early response allows us to deliver something truly special. Thanks for helping us make each race week awesome! ## Official Membership - $100/annual 🏁2025 Pit Pass 🏁Free Sim Racing for Sprint and Qualis at F1 Arcade 🏁One free "drink of the race" at DC locations 🏁Virtual Member Raffles 🏁Early Access to Ticketed Events & Merch Drops 🏁Member Exclusive Events 🏁Membership Referral Program Get a Free DCMC T-Shirt!\* [Check It Out Membership Here!](https://www.dcmotorsportcommunity.com/membership)

Come join us for bingo at Atlas Brew Works in Alexandria. It's free to play. Win prizes on every round, and the winner of the final round gets a $50 Atlas Brew Works gift card for your next visit! More information: https://atlasbrewworks.com/pages/events#calendar-c3cfc1a3-4344-434e-a1b2-fb876f819883 Parking: Wegmans has a parking garage (via the Stovall St entrance) and is next to Atlas Metro: Eisenhower Ave (yellow line)

Join members of the local UX and Digital Design community for a casual monthly breakfast. There _might_ be a little snow, but there _will_ be effectively infinite serve-yourself coffee, so it evens out if you ask me. Just a reminder, while the other locations are great too, we’re at the Lane Ave one this time.

Bring your business cards and network in person with other business professionals! Gold Star Referral Clubs is one of the most established professional networking organizations in the country, with multiple groups in central Ohio. Join us!

Join the Columbus Ski Club for a First Friday Happy Hour! If you're new in town or just looking to socialize, this is the event for you. Connect with fellow sports enthusiasts and outdoor adventurers while sharing travel stories and tips for the best ski slopes or hiking trails. Contact: Herb Beidel, 614 -619-7808 [Dec_2025_CSC_Track Newsletter.pdf]() CSC Membership not required for happy hour!

If you would like to participate in a fun gift exchange please bring a wrapped $5 sweet treat 😋

Early-bird coffee and conversation at [Paris Baguette](https://parisbaguette.com/locations/oh/columbus/3969-merchants-row/)!