U Street

Metro: It's Not Easy Being Green

“DCSubwayConstruction, August 1989” (Photo Source: Wikimedia Commons) https://commons.wikimedia.org/wiki/File:DCSubwayConstruction.jpg

December 28, 1991 marked an important milestone for the Metro and for Washington: the long-awaited Green Line finally opened for business. On that Saturday, complete with official speeches, balloons and plenty of pomp and circumstance, the Anacostia, Navy Yard and Waterfront stations opened their fare gates for the first time. Getting to this celebration was anything but easy, however. For many years, it had seemed that the Green Line would never become a reality, as the last color of the Metrorail project faced countless setbacks due to budgeting, route disputes, and construction methods.

The Jewel of U Street Reopens: The Lincoln Theatre

“The restored Lincoln Theatre, once a premier African-American entertainment venue, Washington, D.C.” (Photo Source: The Library of Congress) Highsmith, Carol M, photographer. The restored Lincoln Theatre, once a premier African-American entertainment venue, Washington, D.C. United States Washington D.C, None. [Between 1980 and 2006] Photograph. https://www.loc.gov/item/2011636050/.

After the 1968 riots ravaged U Street, the famed Lincoln Theatre fell into disrepair. On the evening of February 4th, 1994, however,1,200 invited guests attended a reopening gala for the Lincoln following a massive restoration project. For the first time in over 25 years, the burgundy curtain was rising on the Lincoln’s 38-foot-wide stage, and guests in attendance that night said that entering the restored theatre was like “stepping back in time.” 

A Washington Landmark: Ben’s Chili Bowl

Facade of Ben's Chili Bowl (Photo Source: Creative Commons) https://c1.staticflickr.com/1/12/15542832_25808e5769_b.jpg

According to co-founder Virginia Ali, Ben’s Chili Bowl has never been “your typical restaurant.” Unlike other diners of the 1950’s, Virginia’s husband Ben thought “Washington might be hungry for the kind of spicy dishes he had known while growing up in the Caribbean,” and so he created his own recipe for chili con carne—which remains a closely guarded family secret. A unique element of the restaurant at the beginning, was that “Ben’s spicy chili was served only atop hot dogs, half-smokes or hamburgers,” and not by the bowl as the place’s name would suggest. Ben’s invention of the chili half-smoke quickly become D.C.’s staple food item, and for the next 20 years, loyal Washingtonians overcame a slew of significant obstacles to get their fix.