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Old Red Sage space

KWynn Aug 21, 2008 10:08 AM

Does anyone know what's going in here (14th and F)? I've driven and walked by several times and see all kinds of construction workers in there. Looks like they've stripped down the space to the 2X4's and cinderblock.

Let's hope another good restaurant will be in this space shortly...between Red Sage and Butterfield9's more recent closing, that block has lots of empty restaurant space.

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  1. Manassas64 RE: KWynn Aug 21, 2008 10:11 AM

    Wow! I had no idea Butterfield9 and Red Sage closed. I loved Butterfield9. I haven't been in a while, so I guess I contributed to that ;o). .

    3 Replies
    1. re: Manassas64
      IBJ9 RE: Manassas64 Aug 21, 2008 12:09 PM

      Wow! I had no idea Butterfield 9 closed either! Bummer, those were two of my go to places. I miss Red Sage, will be interesting to hear what is going in its place. I heard the rent was super high which is why Red Sage left so I can't imagine it will be a cheap place - unless it is some chain that can afford it.

      1. re: Manassas64
        Jey RE: Manassas64 Aug 24, 2008 07:43 AM

        Same people, different concept, from what I hear. Italian restaurant.

        1. re: Jey
          KWynn RE: Jey Aug 24, 2008 08:35 AM

          Wow, thanks Jey. Is there an ETA on this place opening?

      2. e
        Elyssa RE: KWynn Aug 21, 2008 12:21 PM

        That's great that something is going in there. That space has been dead for almost 2 years now.

        1. r
          reiflame RE: Elyssa Aug 21, 2008 06:43 PM

          Hopefully it will be better than Red Sage was!

          3 Replies
          1. re: reiflame
            Doh RE: reiflame Aug 21, 2008 07:49 PM

            Don't speak ill of the dead. ;) I liked Red Sage downstairs for occasional meals someone else was paying for, and upstairs for occasional lunches I was paying for. Plus the bakery was great.

            1. re: Doh
              monavano RE: Doh Aug 22, 2008 05:06 AM

              I enjoyed downstairs at Red Sage too. Loved the food and always came away with the desire to make some of the dishes myself! Let's hope it's a nice resto.

              1. re: monavano
                ktmoomau RE: monavano Aug 22, 2008 10:55 AM

                RIP Red Sage :(

          2. f
            Frank_in_Virginia RE: KWynn Sep 17, 2008 06:20 AM

            I posted on Penn Quarter Living that the building permits issued by the Washington, DC Department of Consumer & Regulatory Affairs point to conversion of this building to a Commerce Bank.

            The post is here: http://pqliving.com/?p=2055

            9 Replies
            1. re: Frank_in_Virginia
              Elyssa RE: Frank_in_Virginia Sep 17, 2008 06:30 AM

              Booooooo! Another bank?? Boooooo!

              1. re: Frank_in_Virginia
                Jeserf RE: Frank_in_Virginia Sep 17, 2008 07:12 AM

                At least Commerce is a good bank.

                You can get cash there without a fee, I believe. And they'll exchange your change for free!

                Better than a mediocre, overpriced restaurant.

                Now on to the Veridian space!

                1. re: Jeserf
                  Elyssa RE: Jeserf Sep 17, 2008 07:57 AM

                  Plus it's Regis' bank!!! :)

                  1. re: Elyssa
                    Jeserf RE: Elyssa Sep 18, 2008 04:54 AM


                    1. re: Jeserf
                      Elyssa RE: Jeserf Sep 18, 2008 05:27 AM

                      Regis Philbin. He hawks the bank in the commercials along with Kelly Ripa.

                      1. re: Elyssa
                        Jeserf RE: Elyssa Sep 18, 2008 05:29 AM

                        oh - never seen it, so over my head.

                  2. re: Jeserf
                    crackers RE: Jeserf Sep 18, 2008 06:12 AM

                    Posto is slated to open mid-October in the former Viridian space on 14th Street. Restaurant Tosca's owner, Paolo Sacco (a Logan Circle area neighbor himself) is behind it and it will have a casual northern Italian menu with locally-sourced vegetables meats and seafood (that seems to be a requirement these days, right?). It will also have a wood-burning oven, so it looks like there will be more good pizza options in the neighborhood.

                    1. re: crackers
                      Jeserf RE: crackers Sep 18, 2008 06:57 AM

                      It'd be nice to have pizza in the neighborhood that doesn't involve dialing for it.

                      1. re: Jeserf
                        Missy RE: Jeserf Sep 18, 2008 02:50 PM

                        Red Sage was where I had my first Chilean sea bass, way back when it was still PC to eat it. Like most bordering-on-illegal things, it was addictive. Sometimes I buy it at Wegman's but I have to hide the price from my husband, and the species from my daughter, an environmental scientist with a big fish chip on her shoulder. Sheesh!

                2. crackers RE: KWynn Sep 22, 2008 02:19 PM

                  Morou Ouattara, who used to be a chef at Red Sage (and is now the chef/owner at Farrah Olivia in Old Town) is negotiating to move into the former Butterfield 9 location and hire Eddie Marine, who used to be the executive chef at Red Sage to run it. Apparently he's thinking of a Southwestern-style theme like Red Sage, with things like wild boar, bison, and antelope on the menu.

                  1 Reply
                  1. re: crackers
                    ktmoomau RE: crackers Sep 22, 2008 04:24 PM

                    Ooooh that would be soo good.

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