The local government and the incoming Republican trifecta at the federal level have a common interest in getting federal workers back into offices. Since the COVID-19 pandemic, a significant number of federal workers have not fully returned to in-office work, which D.C. officials said has hurt the local economy.

“We strongly support return to office efforts for federal workers. Their presence is vital for D.C.’s economy and provides essential support for small businesses that have been hit hard by remote work policies. Undoubtedly, this will be a benefit to both the vibrancy of our nation’s capital and the American people as a whole,” Bowser said in her prepared testimony to the committee.

When asked by Rep. Ashley Hinson (R-IA) if the city is prepared for a return to work, Bowser said it is, noting that public transportation would likely be the most affected by the change.

“Yes, we are ready, and in fact, we have had that conversation with Metro. I think the biggest impact would be on our public transportation system. And unlike some places, Metro has leaned into frequency, leaned into more and optimized bus routes so that we are prepared to carry our workers, visitors, and residents,” Bowser said Tuesday.

The D.C. Metro has gradually improved frequency and service for its trains and buses since the end of the pandemic, with the transit agency getting permission from its safety watchdog to begin to use its automated train system at faster speeds for the first time since 2009 on Tuesday. The use of the automated train system is expected to increase efficiency and service, along with cost savings for the transit agency.

D.C. local government officials are required to work in the office four days a week, while some Republican politicians have pushed for federal workers to return full-time as several federal buildings are left largely vacant. The city has expressed an interest in converting unused buildings into mixed-use developments but has also pushed for workers to return to help with the local economy.

CLICK HERE TO READ MORE FROM THE WASHINGTON EXAMINER 

Sen. Joni Ernst (R-IA), a leading Senate supporter of the incoming Trump administration’s Department of Government Efficiency, released a report last week about federal employees’ use of remote working as the pandemic creeps further into the past.

“Bureaucrats have been found in a bubble bath, on the golf course, running their own business, and even getting busted doing crime while on taxpayers’ time,” the report said, while also accusing many federal bureaucrats of “phoning it in.”

Photo Credit: Rey Lopez

The second annual MICHELIN Guide Ceremony brought together New York, Chicago and Washington, D.C. for a night of excitement on December 9. Here are the newest winners for Washington DC and Chicago!

WASHINGTON D.C.

Photo Credit: Rey Lopez

Two eateries receive one MICHELIN Star for first time in DC, while Oyster Oyster earned a MICHELIN Green Star. “The MICHELIN Guide Inspection team is delighted to add both Mita and Omakase at Barrack’s Row to the MICHELIN Star family,” Poullennec said. “In addition to these restaurants, it’s evident the culinary scene in Washinton, D.C. continues to focus its passion on sustainable gastronomy, with a new MICHELIN Green Star being awarded to Oyster Oyster.”

Those restaurants are as follows:

Mita (Vegetarian/Latin American cuisine)

Latin American cuisine, only plant based. That’s the premise behind this contemporary space set in the Shaw neighborhood. It’s tasting menu only, but short and long formats ensure a fit. Chefs Tatiana Mora and Miguel Guerra share their creative spirit here, where influences span from Brazil and Bolivia to Colombia and dishes sport originality. A basket of arepas is a fun dish featuring a variety of textures and flavors with tasty sauces like guasacaca, cashew sour cream with chili oil, and butter made of chontaduro. Watermelon crudo with fermented carrot in a cucumber leche de tigre sauce is inventive and bold, while a slice of mushroom terrine wrapped in greens with layers of potato delivers on umami, bite after bite.

Omakase at Barrack’s Row (Japanese/Sushi cuisine)

Chef Yi “Ricky” Wang, who trained under Chef Nakazawa before running a series of pop-ups, is now settled in at this counter, located up a set of metal stairs in an industrial-chic space. Take special note of the paintings that line that staircase—they’re nods to a longstanding tradition of fishermen brushing their catch with ink and pressing it into rice paper—and you may be presented with a similar piece at your meal. Chef Wang’s omakase features a few otsumami, perhaps poached sweet shrimp in a smoked Maine uni sauce, before progressing to nigiri. It’s all impressive, from the Boston surf clam finished with kumquat kosho to the hay-smoked Spanish mackerel sourced from the Carolinas that’s bold but balanced.

MICHELIN Green Star

Oyster Oyster (Vegetarian/Contemporary cuisine)

Chef Rob Rubba delivers a focused vegetarian/vegan cuisine, with ingredients sourced locally from small organic and regenerative farms. The restaurant also boasts a rooftop garden, which supplies herbs, flowers and tender greens for the menu. The kitchen recycles spent cooking oil by turning it into candle wax and their menus are printed on recycled paper embedded with wildflower seeds. The kitchen operates on induction and electric cooking equipment with zero waste cooking techniques and no single use plastics.

CHICAGO

Photo Credit: Kelly Sando

Cariño stole the spotlight earning one MICHELIN Star for Mexican cuisine. Said Gwendal Poullennec, the International Director of the MICHELIN Guides, “The Inspectors were unanimously impressed with Chef Norman Fenton’s creations, which celebrate Mexican cuisine in an ambitious manner. Our Inspectors were delighted by the bold and creative tasting menu in addition to the diligent and engaging service from the restaurant’s staff.”

Photo Credit: Kelly Sando

The guide says: In a cozy corner of Uptown where the train rumbles overhead, Chef Norman Fenton mines his history and his travels to celebrate Mexican cuisine in a distinct, ambitious manner. Quickly, the courses compound: a stunning huitlacoche ravioli with fried corn silk, then a queso truffle quesadilla, and at some point, a lamb tartare tostada seasoned in the style of al pastor. Indeed, this tasting menu features boldness and creativity in spades, starting with “chips and salsa” in the form of salsa verde jelly and a tortilla crumble.

Photo Credit: Kelly Sando

What we know

WASHINGTON – United States Capitol police officers arrested a man Tuesday evening following an alleged assault on U.S. Representative Nancy Mace inside the Rayburn House Office Building.

The incident occurred shortly before 6 p.m. when Rep. Mace’s office reported the assault to Capitol Police. 

Who assaulted Rep. Nancy Mace?

Officers from the House Division and agents with the Threat Assessment Section were able to swiftly locate the suspect, identified as James McIntyre, 33, of Illinois.

Following an investigative interview, McIntyre was arrested and charged with assaulting a government official. 

WASHINGTON, DC – FEBRUARY 28: Rep. Nancy Mace (R-SC) speaks to the media outside the Thomas P. O’Neil Jr. House Office Building on February 28, 2024 in Washington DC. A mobile billboard sponsored by the Congressional Integrity Project circled the bui

Advertisement

What Rep. Mace is saying 

Rep. Mace commented on the incident via X, stating, “I was physically accosted at the Capitol tonight by a pro-tr*ns man. One new brace for my wrist and some ice for my arm, and it’ll heal just fine. The Capitol Police arrested the guy.”

“Your tr*ns violence and threats on my life will only make me double down. FAFO,” she added. 

At the time of the incident, the Rayburn House Office Building was open to the public. 

Authorities confirmed McIntyre had passed through standard security screening before entering the building.

An investigation is ongoing.