SeoulSpice in Rosslyn (photo courtesy of Joshua Weissman)
A new Korean comfort food restaurant is coming to Rosslyn.
The local fast casual chain SeoulSpice is opening a new location in Rosslyn at 1735 N. Lynn Street, on the ground floor of the International Place office building. This will be the the company’s the first location in Virginia and its sixth location in the D.C. area, with the most recent opening in November in D.C.’s Penn Quarter neighborhood.
It is not immediately clear when the restaurant will start serving. A sign hangs above the storefront with window stickers advertising the menu and announcing that the restaurant is hiring. The construction contractor tells ARLnow that work should be finished this month, but opening is at the discretion of the owner.
ARLnow has reached out to the restaurant but has not received a timeline for opening as of publication.
SeoulSpice’s menu includes Korean-style burritos, bibimbap, japchae and bulgogi. The menu at the Penn Quarter location is gluten-free, making it a unique fast-casual spot.
Founder Eric Shin is not only a restaurateur, but also a world-renowned percussionist. He is now a principal percussionist in the National Symphony Orchestra and a faculty member at the University of Maryland’s School of Music. His passion for food came from his parents, who owned a restaurant in Atlanta.
“Our recipes come from the Shin family, which have been passed down from generation to generation,” reads the website. “All of our entrees are inspired by traditional Korean comfort foods. Our rice bowls come from bibimbap, our noodles from japchae, and the Korrito from gimbap. We respect the food we serve by using the best ingredients and preparing all our food from scratch.”
Maison Cheryl in Clarendon (photo courtesy of Maison Cheryl)
Interior of Maison Cheryl in Clarendon (photo courtesy of Maison Cheryl)
Seared duck breast entree at Maison Cheryl (photo courtesy of Maison Cheryl)
Interior of Maison Cheryl in Clarendon (photo courtesy of Maison Cheryl)
The past several months haven’t exactly gone as expected, but Maison Cheryl in Clarendon is very much looking forward to the future, chef and co-owner Robert Maher tells ARLnow.
The business has been growing and already has a number of regulars, Maher says, but a combination of continued COVID-19 concerns and not securing an outdoor seating permit has dampened expectations a bit.
“We’re still trying to get our outdoor seating, which is amazing how it’s been like five months and we still don’t have it,” he says. “But we should be getting that next week.”
Though, mid-January isn’t exactly the ideal time to eat outside.
Nonetheless, Maher is encouraged by the experiences he’s had so far in Arlington. He and his wife moved from New York City to Bethesda during the pandemic to be closer to family. He initially looked at opening a restaurant there and in D.C., but was attracted to Clarendon’s growing population.
“It looked like such a growing area. Not only with people that have been here for decades and live in the houses, but younger [people] who are working in D.C.,” he says. “I think it’s one of the best places to open a restaurant.”
Another thing that Maher is learning is the amount of work it takes to be both the head chef and co-owner of a restaurant.
“There’s a lot on the plate,” he says. “There’s so much that has to be done besides cooking, food ordering, costs…that’s been the most eye-opening experience. I take a lot of work home with me.”
Maher is a trained French cook and the menu is inspired by “French-New American” cuisine. Best sellers are the Maison Wagyu burger and seared duck breast, but his personal favorite is the bucatini and fried burrata in a zucchini sauce.
Maison Cheryl changes the menu seasonally and next week it will shift to winter. Most of the favorites will still be on it, but Maher is adding several new dishes including mussels mariniere, a honey lavender duck breast, and bouillabaisse with muscles, clams, shrimp and Chilean sea bass.
“Bouillabaisse is one of the first dishes I perfected so I love coming back to it especially during the cold winter months,” he says.
He’s enjoying his time growing Maison Cheryl and becoming part of the Clarendon community.
“I’m hoping to see the same faces over and over again,” Maher says. “One day, I might think of [opening] another one, but right now just trying to become a staple in the community. I’m having the time of my life doing that.”
Napoli Salumeria in Pentagon City appears to have closed (staff photo by Matt Blitz)
Napoli Salumeria in Pentagon City appears to have closed (staff photo by Matt Blitz)
Napoli Salumeria in Pentagon City appears to have closed (staff photo by Matt Blitz)
Napoli Salumeria in Pentagon City appears to have closed (staff photo by Matt Blitz)
It appears that the Italian market in Pentagon City has closed.
Napoli Salumeria on S. Joyce Street at Westport (formerly Pentagon Row) opened just over a year ago, but now it has seemingly served its last focaccia.
The windows are covered with brown paper, most signage is gone, and the storefront has seemingly been cleared out.
ARLnow has reached out to ownership for confirmation and to get a reason for the apparent quick departure, but has yet to hear back as of publication.
A spokesperson for Federal Realty Investment Trust, which owns Westpost, noted the market was always intended to be a pop-up and not permanent. It’s not known yet what might replace it.
Napoli Salumeria was owned by Antonio Ferraro and served Neapolitan street food — like focaccia and fried mozzarella — as well as sandwiches, homemade sauces, pasta, Italian meats, and cheese.
Ferraro also owned Napoli Pasta Bar in D.C., which was named a Michelin Bib Gourmand restaurant in 2018. That eatery closed its doors in early 2021.
While a number of businesses in Westpost have closed in recent months, including Thaiphoon, the development is preparing for a big year of openings, including Nighthawk Pizza, Banditos Bar & Kitchen, and Target.
Lebanese Taverna is launching new memberships for both food and wine (photo courtesy of Lebanese Taverna)
Lebanese Taverna is launching new memberships for both food and wine (photo courtesy of Lebanese Taverna)
Lebanese Taverna’s early years (Photo courtesy of Grace Shea)
Lebanese Taverna’s Westover location in 2014
The four-decade-old, Arlington-born Lebanese Taverna is launching a new membership service, providing customers with a “Chef’s Tasting” menu or a curated selection of Lebanese wines at home every month.
“This is a way to share our culture, like the things we do at home, the snacks that we eat, and the things that my parents used to make,” co-owner Grace Abi-Najm Shea tells ARLnow. “This is kind of deconstructing the food and the culture from the restaurant and bringing it to your home.”
The rotating offerings will highlight “some of the more authentic and under-explored parts of our menu,” the website notes. This could include stuffed rolled cabbage, shanklesh (Lebanese cheese balls), or okra and lamb stew.
“This is for the person who’s willing to be adventurous,” Shea says.
The wine membership (called “A Lebanese Wine Tour”) includes options for two, four, or six bottles a month and will have wines from “old, historic vineyards to new up-and-coming wineries.”
The first food and wine membership boxes will be available for pick-up or delivery starting later this month, Dec. 16.
Lebanese Taverna’s first location opened in 1979 in Arlington’s Westover neighborhood and remains a staple of the community’s commercial strip. The restaurant was founded by immigrants Tanios and Marie Abi-Najm, who had come to the U.S. to flee the civil war in their home country of Lebanon.
Since then the restaurant has expanded to more than a dozen locations in Virginia, Maryland, and D.C., including different concepts like the fast-casual Lebtav, which has a location in Ballston. The original Westover restaurant at 5900 Washington Blvd remains at the heart of the company, which is now run by the five Abi-Najm siblings, including Grace.
She says the last 20 months, which saw dining rooms shuttered and a rise in takeout and delivery, have been a “roller coaster” and have made it clear that the family needs to adapt to a new reality for restaurants, Shea said.
“I’m sure you’ve heard the word pivot a thousand times, but restaurants have to find different ways to get their products to their customers and find new customers,” Shea says.
The membership idea was born out of the success the family has seen with the Lebanese Taverna Market at 4400 Old Dominion Road near Waverly Hills, where customers are able to take home dishes, snacks, and wines.
Throughout the pandemic Arlington has remained a stronghold for Lebanese Taverna, Shea said, noting that quick service and takeout business have remained particularly strong here. Locations outside of the county saw bigger drops in business.
“In Arlington, they have watched us grow up. They have a special place in our heart and I think we have a special place in their heart,” said Shea. While talking, she got a little choked up.
“Arlington has been our biggest cheerleader since day one,” Shea said.
Overall, Lebanese Taverna is at about 80% to 90% of pre-pandemic sales, she notes.
Despite tough times, the restaurant and the family has continued to help charitable causes they believe in. Last summer, Lebanese Taverna spearheaded a fundraising drive to support relief efforts in Lebanon after an explosion in Beirut killed hundreds and injured thousands. Over $150,000 was raised through those efforts, Shea says.
This past August, the family also helped raise money for Lebanese citizens to assist with their fuel and electricity needs. Around the same time, the restaurant worked with the World Central Kitchen to provide meals for Afghan refugees.
Shea is encouraged by the continued return to normalcy with sales returning closer to pre-pandemic levels and cooking classes at the Lebanese Taverna Market coming back in January. But she remains concerned about the future due to the newly-announced variant and the already-here cold weather limiting outdoor dining.
“As good as I feel about where we are today is as scared as I am about tomorrow,” she says.
Meanwhile, Shea and her family will keep serving Arlingtonians flavors of their home country, whether it’s inside a restaurant or at home, as they have been for more than 40 years.
“My whole family is so passionate about our culture, our food, our cuisine,” she says. “We are looking forward to giving customers something a bit different than the restaurant experience.”
The sun shines through a tree showing fall colors in the Ballston area (staff photo by Jay Westcott)
DCA Changes Next Week — From NBC 4’s Adam Tuss: “Major change coming to @Reagan_Airport next Tuesday – these new security checkpoints open, changing the feel of the airport. The main hall (Ben’s Chili Bowl, Legal Seafood) now goes BEHIND security.” [Twitter, Twitter, NBC 4]
Chilly Weather Poses Lunch Challenge — “Having tried where possible to provide school-lunch service outdoors since August, Arlington school leaders are now faced with the task of trying to figure out a plan to accommodate students inside while meeting their own social-distancing guidelines. And it looks like it’s being left up to the individual schools to thrash out their own approach.” [Sun Gazette]
Memorial Service for Pentagon Police Officer — “The Pentagon Force Protection Agency (PFPA) will hold a memorial service for fallen Pentagon police officer Cpl. George Gonzalez, on Thursday, Nov. 4, 10 a.m. EDT in the Pentagon Center Courtyard. Cpl. Gonzalez, a Pentagon police officer and Army Reservist, was killed in the line of duty Aug. 3, 2021, during an attack at the Pentagon Metro Platform. His body was laid to rest Aug. 16 in his hometown of Brooklyn, N.Y.” [Dept. of Defense]
It’s Thursday — Areas of frost before 9 a.m. today. Otherwise, partly sunny, with a high near 53. Sunrise at 7:38 a.m. and sunset at 6:04 p.m. Tomorrow it will be sunny, with a high near 54.
Black cauldron cake at Rogi (photo via Rogi/Facebook)
Double, double toil and trouble; fillings stuffed in a crusty dough bubble. Rogi’s in Ballston has Halloween treats baked, like Hogwarts pierogies and black cauldron cake.
Pierogi restaurant Rogi has launched a new lineup of seasonal offerings, with a witchcraft and wizardry theme, at its Ballston Quarter location (4238 Wilson Blvd).
Until Halloween (Saturday, Oct. 31), the dumpling-centric eatery is hosting a special line-up of colored lemon-cake-based treats around the four Hogwarts houses from Harry Potter, which sort of misses the Harry Potter zeitgeist by a couple years but is still endearing.
Rogi is also offering a “Boy Who Lived” pierogi stuffed with cheese, garlic, herbs and parsley. That and a “Sorting Hat” pierogi are each $9.99.
Rogi also has small devil’s food cakes styled as black cauldrons, complete with marshmallow filling, for $7.
More on the Halloween-themed offerings, from a press release:
Muggles can order the following online for delivery or in-person. Wizards may use the standard owl or fireplace delivery system. While supplies last.
Black Cauldron Cakes: Devil’s Food Cake with Dark “Magic” Chocolate and Impossible Marshmallow Filling $7
Sorting Hat Pierogi: Lemon Cake batter in Traditional Hogwarts House Colors. True to the actual “Sorting Hat,” we have no idea what House you will get! Served with Lemon Golden Snitch Curd. $9.99
The Boy Who Lived Pierogi: Stretchy cheese with garlic, herbs and parsley will cast a powerful spell over whoever eats this pierogi. Eat a pierogi, destroy a Horcrux! $9.99
DIY Magic Cocktail Kits: For both older wizards and younger wizards. Powders, potions and magic dust help create 3 different drinks that delight simple Muggles by changing color, sparkling and creating the perfect traditional Hogsmeade Butterbeer. Written in Fairie blood on an edible spell scroll, remember the recipes by eating the scroll! (Alcoholic or non-alcoholic beverages to mix not included. Each “Spell” will create 3-4 drinks, for 9-12 drinks total) $25
Triple Chocolate Monster Cookies: A slight miscalculation by Chef/Wizard Ed brought these triple Chocolate cookies to life. Help us eat them before they eat us! 3 for $7
Rogi is open at the mall from 11 a.m.-9 p.m. daily.
Salsa, Sip & Mingle Flyer (courtesy of Ballston BID)
An event featuring food, drink and salsa dancing is scheduled to take place at Ballston Quarter’s outdoor plaza tomorrow for National Hispanic Heritage Month.
Tickets can be purchased online for $20 and come with a sangria drink, salsa lessons and food. Admission is free for employees who work in most Ballston office buildings and for members of the Arlington and NOVA Hispanic chambers of commerce. Those eligible can get their free ticket by including work information and the promo code SALSA2021 at checkout.
This is the Ballston Business Improvement District’s eighth year of holding Sip & Mingle events, but its first-ever salsa-themed event to honor National Hispanic Heritage Month, said a BID representative.
The celebratory month started as a week-long holiday in 1968 under President Lyndon Johnson, to honor the anniversary of independence from Spanish rule for several Central American countries.
President Ronald Reagan extended National Hispanic Heritage Month to be 30 days long in 1988. The celebration now runs from Sept. 15 through Oct. 15.
The BID has not hosted a Sip & Mingle event since January of 2020.
“This will be our first Sip & Mingle since COVID forced events to be canceled,” said BID CEO Tina Leone. “It’s exciting to have a wonderful reason to get the community back together, sing, dance and have some fun.”
Ballston-based catering marketplace HUNGRY has nabbed $21 million in funding with backing from celebrities and athletes.
Investors in its Series C funding round include actress Issa Rae, “America’s Got Talent” host Terry Crews, NFL player DeAndre Hopkins, NBA player Lonzo Ball and boxer Deontay Wilder. More than a dozen venture backers joined in the round, including Arlington-based Sands Capital Global Venture Fund.
Previous celebrity backers include the investment group of hip hop mogul Jay-Z and singer/songwriter Usher.
With the newly-raised money, co-founder Shy Pahlevani tells ARLnow that HUNGRY can fund its plans to add new locations and services.
“Over the course of the next year, HUNGRY plans to expand its onsite services and hire more aggressively,” co-founder Shy Pahlevani said. “The money from our Series C funding will be used to strengthen our West Coast presence, starting with Southern California and Silicon Valley. In September, we plan to launch onsite services in Los Angeles and the San Francisco Bay Area.”
The startup is opening HUNGRY Cafés, which provide café and coffee bar services to business clients, and expanding food truck experiences through a partnership with food truck company Roaming Hunger.
The funding round caps a successful year for the startup, which was in the top 500 of the latest Inc. list of the fastest-growing companies in America.
“Not only is it an incredible honor to receive a spot on the Inc. 5000 list, it’s a true testament to the hustle, grit, and smarts our team has displayed over the last year and half,” he said. “Despite all the challenges we faced during the early stages of the pandemic, we’ve defied the odds — relying on great teamwork and staying true to our core value [of] positivity.”
The co-founder says celebrity support has bolstered HUNGRY’s brand recognition.
“Celebrities are investing their money in startups more and more, and we believe they’re choosing to back HUNGRY because of our mission, values and history of innovation,” he said.
Hungry founders Eman Pahlavani, Shy Pahlevani and Jeff Grass (courtesy photo)
One of HUNGRY’s biggest pandemic-era innovations is still growing: Virtual Xperiences. Groups can purchase experiences such as online cooking classes with name-brand chefs with supplies sent directly to participants’ homes.
Pahlevani said that business is still “booming… [and] we expect it to continue its staggering growth for the foreseeable future.”
The startup continues to roll out cooking, baking and drink-making experiences — as well as ones not related to gastronomy — on a monthly basis. A number of new concepts are launching this fall, Pahlevani said.
Meanwhile, HUNGRY is seeing part of its original business line, office catering, ramp up again.
“Office catering is starting to pick up across the country as more and more Americans get vaccinated,” Pahlevani said. “We continue to support thousands of clients through our Food Solutions onsite offerings across Boston, New York City, Philadelphia, D.C. Atlanta, Dallas and Austin. Veteran clients, such as Wayfair and Appian, are back to providing meals for their teams onsite, providing a delicious incentive for their teams returning to work.”
Another pandemic-era pivot, however, has come to an end — a partnership with Washington Nationals. When baseball resumed, without fans, those watching from home could get stadium food delivered via the startup.
“The continuation of our Washington Nationals partnership will depend on stadium attendance and interest, but we thoroughly enjoyed working with the powerhouse sports team and would be happy to continue those efforts to provide fans with a stadium experience at-home moving forward,” Pahlevani said.
During the pandemic, HUNGRY has also given back, feeding those who are food insecure as well as members of the National Guard who were sent to D.C. for the inauguration of President Joe Biden. And with the holiday season soon approaching, Pahlevani said HUNGRY has some initiatives planned.
“As we get closer to the holidays, we plan to activate a number of donations and events designed to help those who are food insecure in the communities that we serve, which will include the greater Arlington community,” he said.
If Arlington County collects your yard waste, you can now add food scraps to your green organics cart starting this week.
This collection service, which started on Monday, is now part of the county’s regular weekly trash, recycling and yard waste collection routes. Food scraps and yard waste will be delivered together to a professional composting facility in Prince William County.
“Food scrap collection represents years of planning and organization by County staff and members of the community, guided by the Solid Waste Bureau,” according to the Department of Environmental Services. “The new program makes Arlington one of the first localities in the nation to gather residential food waste as a part of standard curbside services.”
Eligible residents received a small, beige countertop food caddy — which, up until now, some have used as coolers — and a set of compostable bags last month. The county distributed the supplies so folks can store scraps inside and bring filled bags to their green carts.
DES recommends people keep the pail, lined with a compostable bag — available at Target, on Amazon and at grocery stores — on a kitchen counter. Just before one’s weekly trash pickup time, the food scraps should be bagged, put in the green cart and rolled out for collection.
Those who worry about odors or insects can keep the pail or scrap bag in the freezer or refrigerator. Other alternatives include storing scraps in Tupperware or bins with charcoal filters.
Residents can toss a wide range of materials that qualify as “food scraps” into their green carts: from apple and banana peels to meats, bones, coffee grounds and even greasy pizza boxes and used paper napkins. A user’s guide was distributed along with the countertop caddy, and is also posted on the county website.
What goes into the green yard waste carts (via Arlington County)
“The initiative marks another milestone in Arlington’s commitment to sustainability, diverting organic waste from incineration with regular trash,” the county said. “The compost generated will find its way into Arlington parks and community gardens and eventually individual yards, just as residents can pick up and order mulch for delivery from the County.”
Arlington is providing the service as part of its goal to divert 90% of waste from landfills and incinerators by 2038.
The county encourages residents who don’t receive weekly curbside collection to drop off their scraps at the Arlington County Trades Center in Shirlington (2700 S. Taylor Street), the Columbia Pike Farmers Market on Sundays, or MOM’s Organic Market (1901 N. Veitch Street). Residents who don’t get the county’s curbside collection service — which serves mostly single-family homes — can also email [email protected] for tips.
The new food scraps collection has even attracted entrepreneurs who are anticipating a stinky problem that they can solve.
Clarendon-based Bright Bins, a recently-launched waste bin cleaning business, is promoting its service as a way to “keep your bins clean and sanitized — and keep the rodents and pests away.”
“As opposed to using mild soap and a hose, our high-pressure 180-degree steam process sterilizes and deodorizes your organic bin, safeguarding it from attracting unpleasant visitors and ensuring you don’t dread the next time you open it,” said co-owner Ryan Miller.
The three trailers between the Clarendon Whole Foods and the PNC Bank are owned by REEF Technology, a company focused on turning underutilized, urban parking lots into food and logistics hubs. The food service arm of Reef is called NBRHD Kitchens.
In total, according to signage on the property, these three trailers produce meals for seven restaurant concepts. They’ll be bringing activity the vacant lot while Arlington County embarks on a special study to determine if the zoning codes for the property, near the border of the Clarendon and Courthouse neighborhoods, should allow for a new apartment building.
“REEF launched its delivery restaurants in Arlington in June 2020, being the first municipality in which the company establishes its operations,” the company tells ARLnow. “REEF’s delivery restaurants in Arlington are among the highest performing.”
The company also has two kitchen hubs in D.C. — at P Street NW and K Street NE — and each can support between four and six brands. But REEF did hint at possible expansion.
“As Arlington continues to be a great performing location, REEF continues to look at opportunities to grow its footprint in terms of delivery restaurants and other business verticals,” REEF said.
REEF’s growth and expansion mirrors the trends that the food delivery platforms DoorDash and Grubhub tell ARLnow they’re observing. Spokespeople for the companies said delivery-only kitchens have proliferated particularly in the last year in response to pandemic challenges and the rising costs of establishing a physical location.
“Delivery-only virtual (or ghost) kitchens on Grubhub have been a rising trend over the last year, representing a flexible way for restaurant owners to experiment with new menu concepts, brand a subset of existing menu items, or capture unmet customer demand without adding overhead,” a Grubhub spokeswoman said.
DoorDash doesn’t collect data on the breakdown between delivery-only restaurants and those with storefronts, but the pandemic blurred that line anyway, as traditional dining establishments turned to different models to keep operating when dine-in wasn’t an option.
“For many restaurant owners, ghost kitchens provide a more cost-effective way to expand their business — reaching new markets and customers — because they don’t involve the typical overhead costs associated with opening a new restaurant,” said Emily Tung, the director of DoorDash Kitchens. “Many independent businesses have been successful in their ghost kitchen endeavors and our goal is to support our partners across all their locations and help accelerate their online success.”
But the ghost kitchen activity at this location is destined to be temporary, as the company that owns the lot aims to redevelop it.
Dubbed Courthouse West, the lot at 2636 Wilson Blvd is bounded by N. Danville Street, Clarendon Blvd, N. Cleveland Street and Wilson Blvd. The property’s owner, CRC Companies, has asked the county to change the land-use designation — which currently allows for one- to four-story buildings — to one that allows for hotels or taller apartments.
Rosslyn Jazz Fest crowd shot (via Rosslyn Business Improvement District)
Update on 6/21/22 — A PR rep for the Rosslyn BID said that this event was actually the 29th annual Rosslyn Jazz Fest, not the 21st, as stated in promotional material at the time.
Earlier: The Rosslyn Jazz Fest, which was socially-distanced and live-streamed last year due to the pandemic, is returning this week in its full glory.
The celebration of jazz, now in its 21st year, begins this Wednesday and will span three weeks. There will be pop-up performances throughout Rosslyn featuring food trucks, beer and wine, restaurant deals and giveaway prizes.
The event, organized by the Rosslyn Business Improvement District, is free to attend but reservations are encouraged to secure a spot.
Starting this Wednesday, bands and soloists will perform during the Rosslyn Farmers Market at Central Place Plaza (1800 N. Lynn Street), as well as at 1401 Wilson Blvd Park and the Continental Beer Garden (1901 N. Fort Myer Drive).
Planned “pop-up” performances include the following.
Wednesday, Sept. 1: Crush Funk Brass Band (Central Place Plaza, 1800 N. Lynn Street) from 4:30-5:15 p.m.
Wednesday, Sept. 1: Crush Funk Brass Band (1401 Wilson Blvd Park) from 5:45-6:30 p.m.
Wednesday, Sept. 15: Cristian Perez (Central Place Plaza, 1800 N. Lynn Street) from 5-7 p.m.
Thursday, Sept. 16: Kingman Island Orchestra (Continental Beer Garden, 1901 N. Lynn Street) from 5-7 p.m.
On Thursday, Sept. 9, the BID will host a Jazz Supper Club at Amuse restaurant (1121 19th St. N.) from 5:30-9 p.m. The reservation-only event includes a prix fixe menu, a complimentary themed cocktail, themed giveaways and a live performance by Akua Allrich.
Guests will be seated in two time slots — 5:30 p.m. and 7:30 p.m. Reservations can be made through Amuse.
The festival culminates on Saturday, Sept. 18 with performances at Gateway Park (1300 Langston Blvd):
Around the park there will be food trucks serving hot dogs, wings and carnival-themed sweets, Salvadoran food and the flavors of New Orleans. Beer and wine will also be available for purchase.
Attendees can also dine at select local restaurants with a 10% discount. Participating restaurants currently include Continental Beer Garden, Toryumon and Vitality Bowls, but the list is subject to change.
Check-in for the final day of performances begins at 12:15 p.m. To access Gateway Park, attendees will need to enter through the middle entrance along Langston Blvd (formerly Lee Highway).
Public parking will be available at the Atlantic Parking Garage on N. Moore Street between 19th Street N. and Langston Blvd for a flat fee of $5 from 8 a.m. to 8 p.m., but space is limited.
