After more than 10 years as a stylist, Jamal Edmonds understands the importance of listening. As a young salon apprentice, he listened to his instructors and was rewarded for his efforts with a scholarship to the prestigious Bennett Career Institute. Even after countless fashion shows and magazine spreads, he hasn’t forgotten this crucial skill. It’s why Salon Lamaj, his beauty shop in Capitol Heights, continues to thrive.
Jamal is no stranger to the salon floor, and he regularly works alongside his team of highly trained stylists, all of whom have had a say in developing a menu of customizable beauty services. Their skill is evident in the way they sew and braid extensions or finish looks with a round-brush blowout—but never without listening to their clients first. The salon’s services don’t stop at the scalp. Facials gently wipe away acne, Shavasana extensions add volume to lashes, and makeup applications ensure that you’ll get the fingerprints of any relative who unlawfully tries to pinch your cheeks.
Though her passion for glamour goes all the way back to her early childhood, it wasn’t until Jeanice Bouvier Davis leapt into Manhattan’s Robert Fiance Hair Academy that she began to realize her true obsession. After graduating with honors, Davis went on to train with industry leaders such as Aveda and Paul Mitchell—groups that allowed her to build a solid understanding of how to properly serve a multicultural clientele. Armed with a varied set of skills, she eventually took another bold leap by opening Bouvier International Salon in 2004. Situated directly across from the Eastern Market Metro station, the salon gives Jeanice and her diverse team of male and female stylists the chance to focus on a variety of high-end services, from artful cuts and curls to relaxers and keratin treatments.
Using fresh, local ingredients, executive chef Susan Delbert whips up small but powerful lunch and dinner menu items, with starters such as roasted pepper soup ($6.75) and an arugula, goat cheese, and candied walnut appetizer with lemon and cilantro marinated mushrooms splashed with an herb vinaigrette ($8). As for main munchies, the NPC jumbo lump crab cakes are paired with artichokes, crispy eggplant, and Kalamata olives ($25), while the filet of beef is crowned with a bing cherry demi glace and sidekicked with chive mashed potatoes and sautéed summer squash ($19). The Fourth Estate offers a staggering array of wines, or you can exercise your constitutional right to consume raisin-bread french toast ($10.50) and steak and eggs ($17.75) with spicy Bloody Marys ($5.27) during brunch.