The Apartments at CityCenter:  By the numbers


We are letting the numbers tell the story about everything we love about The Apartments at CityCenter.

Number of unique floor plans: 57

Numbers of bedrooms available in our apartments: 1, 2 and 3

Height of our CenterClub: 2 stories

Number of SkyBarks available on the roof: 1

Number of hours a day you can speak to your full-service concierge: 24

Number of hours a day you can retrieve packages: 24

Number of January FitnessFirst events: 5

On which January evening can residents sip wine and paint a masterpiece: 28

The area covered by CityCenterDC: 10 acres

Number of Metro lines found within two blocks of CityCenterDC:  5

Number of performing arts theaters within a 15-minute walk of CityCenterDC: 6

The Walk Score of downtown DC: 97



Make your reservations for DC Restaurant Week


Metropolitan Washington Restaurant Week is Jan. 25 to 31. It’s time to make your reservations for these $22 lunches and $35 dinners. We’d like to highlight some nearby eateries taking part in the week. It’s a wonderful time to try some new dishes and restaurants.
DBGB Kitchen and Bar is offering lunch and dinner. Lunch highlights include a spiced pork rillette and a grilled vegetable panini. Dessert choices include an opera cake with almond biscuit, dark chocolate ganache and coffee buttercream.
Dinner choices include miso and onion soup and lamb tajine with cauliflower cous cous and medjool dates. Maybe you try a pina colada sundae for dessert?
Fig & Olive is offering lunch and dinner. Lunch highlights include croqueta brava, potato croquette with parmesan and smoked mozzarella and a fall vegetable linguine with artichoke, sautéed cremini mushroom, radicchio red onion, pine nut, parmesan and lemon zest artichoke cremini mushroom purée. Dessert choices include a crostini with Amarena cherry, mascarpone, pistachio shortbread with micro-basil.
Dinner choices include a salmon crudo with orange, grapefruit, dill, lemon, scallion and Arbequina Olive Oil. Another choice is the lemon chicken tajine, marinated with lemon, saffron, breeze spice and dijon mustard, baby rainbow carrot, dried apricot nicoise olive, roasted red onion, charmoula and couscous.
Cuba Libre offers lunch and dinner. Lunch choices include shrimp ceviche, Cuban style shrimp cocktail and ropa vieja, shredded beef brisket stewed with tomatoes, bell peppers, onions and red wine and served with rice.
Dinner choices include Mama Amelia’s empanadas and dorado a la plancha, citrus marinated fillet of mahi-mahi seared on the griddle with olive oil, “forbidden” black rice and squid-lobster flavored asopado.
Dessert choices include a classic Cuban rice pudding and Cuban flan.



January Paw-Parazzi winner

Please join us in congratulating our January “Paw-Parazzi winner Lucy! This 5 1/2 year-old French bulldog loves long rides and puppy massages.
We love being a pet-friendly community at the Apartments at CityCenter. Make sure you stop by the Concierge desk with your furry friend for a special treat.
Think your pet is a star? Send a picture to TaccConcierge@bozzuto.com.



Eating healthy in January


It’s January, and you are ready to start the New Year in a healthy way. FRESHFARM Markets will set up at CityCenterDC again in May bringing you fresh fruits, vegetables and more. In the meantime, take a look at what is in season for January. Beets, Brussel sprouts, cabbage, carrots, cauliflower and more. There is a lot to choose from. Let us help get you started with your January healthy eating with some recipes from FRESHFARM Markets.

Sauteed Red Cabbage

Yasamin Soltanian, GWU Healing Clinic

2 tbsp extra virgin olive oil
1 small onion(s), sliced
1/2 red cabbage, shredded
1/3 cup apple cider vinegar
1 tsp mustard seeds
Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Season with mustard seed and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally. Add freshly ground black pepper to taste and enjoy.

Beets with Lemon, Cilantro and Mint

Ann Harvey Yonkers, Cooking Teacher and Founder, FRESHFARM Markets

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 to 6
1 1/2 pounds beet(s), cooked and peeled
1 lemon(s)
2 tablespoon red onion(s), finely diced
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped, or 1 teaspoon dried
1/2 teaspoon ground coriander
salt and pepper
6 tablespoons extra-virgin olive oil
4 handsful salad greens, such as spinach, frisee and/or red leaf lettuce
1/4 cup oil-cured black olives, or olives with roasted cumin & paprika

Cut the beets into quarters or sixths.
Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.