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  1. Chickpea Mediterranean Grill soft-opened a couple months ago and I have been pleased each time I have been able to eat there. (The hours were a little wacky. Late-night dining is only available some nights and they do close early and unexpectedly when they run out of food) Imagine a Chipotle but with hummus and falafel. They have bases of different rices, pita, salad greens or quinoa. The protein options are a rotating mix of chicken, steak, lamb, pork or meatballs and falafel. (I would stick with pork or lamb but others have really liked the spicy chicken) The toppings are standard but the house made sesame slaw is really tasty. I could eat a dish of that alone. They top it off with dressings and sauces of your choosing and off you go to eat! I also recommend washing it down with housemade lemonade that you can add mint to. Best thing is the special Greek fries but it's hard to dispute the genius of hot fresh fries tossed with herbs and feta cheese.
  2. Habit Burger is my favorite chain burger in the country. I'm apparently not alone in this assessment. It will soon be in Ashburn, and I predict it will expand all over our metropolitan area. I love Habit Burger. I've eaten there often, all over Southern California, and I would choose it 9 times out of 10 over In-N-Out Burger. This is great news, indeed.
  3. I got takeout from the fairly new Brgz hamburger place across from Eastern Market last night. The fries were thin, crispy, and good. The burger I got was okay. The dipping sauce ("spicy ranch") that came along with what I ordered was not good. It was watery thin and tasted more of sour than spicy or ranch. The concept behind the restaurant is that the "toppings" are mixed into the meat, so they are not actually toppings. It put me in mind of the mix-in ice cream places that used to be popular (or maybe still are?). Before embarking on my visit, my tiny poll of two people I know who had eaten there resulted in one person who thought the food was fine but too expensive for what it is and the other absolutely HATED the concept. This is not the place for someone who wants bacon and cheese on top of the burger. I got the signature Buffalo Burger, which included the following: Celery, Carrots, Scallions, Blue Cheese, and Buffalo Seasoning. I swear there were small bits of pickle in this burger. Either than or something in the seasoning quick pickles the celery bits or scallions. I couldn't figure it out because I knew it didn't have pickles listed, but something sure tasted like tiny pieces of pickle. In addition to the 8 signature burgers, they also have a build your own option. All the burgers are $9. I can see this being a good place to go to if some people want vegetarian or non-red meat options. In addition to beef (which I got), they have chicken and impossible burgers. So if you want bacon mixed into your vegetarian burger, it appears you can do that. The concept worked okay for me. I didn't love it and didn't hate it. The only outright bad thing was the dipping sauce. The price could have been lower, but it wasn't obscenely expensive. I'd stop by for the $4 fries again.
  4. "Burger King Confirms Deal To Buy Tim Horton's For About $11 Billion" by Eric McCarthy on online.wsj.com
  5. This morning I walked by the place (that has been under renovation for some time) across from the Tenley Mini Market and was heartened to see a sign up for a new place called 'Sandwish' (motto: your wish is our command). Anybody have any info on this place? It looks like the kitchen and dining area are installed, so they might not be too far away from opening.
  6. "Gordon Ramsay's New London Restaurant Will Feature 'Next Level' $106 Burger" by Elizabeth Elizalde on nypost.com I went ahead and did some screen grabs of Harrod's website (I don't expect this to be around forever). You'll also be quite pleased to know that the burger is "bespoke."
  7. Hardee's, at least down south, used to have good breakfast biscuits ("good" being a relative term, of course) - their steak biscuits were really not all that bad. Most importantly, I've finally found a Hamburger restaurant to rank below Burger King in our Dining Guide. They're currently boasting about serving *Velveeta* on their Bacon Cheeseburger on their home page:
  8. Has anyone heard about "Burger Joint" in Bethesda. Hope they're better than the juice place that used to be there. I think their website is burgerjointdc.com (or something similar).
  9. A trip out to Bowie to get an oil change (near the office, cheaper than in DC, blah blah blah) led me to an outpost of Five Guys in this small but rapidly expanding DC Burb. Yes, this was my first time at a Five Guys. Evaluation? Not going back. Where was the ketchup I asked for? Why use thinly sliced jalapenos with no heat and less flavor? What the heck was that seasoning on my "cajun" fries (and why can't you just hire a consultant from Thrashers?)? What sort of mad scientist concocted this thing you call "cheese"? Why did my bun have the consistency of soggy kleenex? One of the few -- very few -- things that can be said about chain-i-fication is that it brings about a general consistency between branches of a restaurant. And if Five Guys is headed (and with a store in Bowie, it seems like it) into becoming a widespread local chain, I'm sure not going back to any of them. Maybe I'm missing something; when I posted something on DCist about Palena's burger certain commenters were all over me for being an effete snob and not mentioning Five Guys. Maybe the commute down Rt 50 to Bowie results in drastic quality reduction. But I'm thinking the allure is nostalgia. Oh, and memo to Mr. Mellencamp and other enthusiasts: The chili dogs at Tastee Freeze suck now too.
  10. Is the lobster burger at Citronelle eligible for "Best Hamburger" consideration? Or is this category limited to beef?
  11. Big Buns Gourmet Grill, 4401 Wilson Blvd in Ballston (but it's not actually facing Wilson Blvd. It's on the other side of Vapiano in a courtyard between Wilson and Fairfax.) Click for website. I saw this place one day after leaving Vapiano and was curious to try it. It's a fast food burger place. They offer beef, chicken, mahi mahi, or portobello burgers (in a bun or bowl) with your choice of cheeses, toppings and sauces. They also offer regular fries, sweet potato fries, milkshakes, malts, floats, sodas, and beer. Near the soda fountain, they have four Italian soda type syrups that you can mix in your drink, like cherry to make a cherry coke. I had a beef burger which came well-done but was still juicy. (They didn't ask how I wanted it. I don't know if that's an option.) It's not a very thick burger, but it was wide enough that I needed to hold it with both hands. The burger was $5.95, not counting additional charges for special toppings. The fries were each $1.85. I really liked the regular fries, they were thicker than shoestring fries and had a very potato-y flavor though it would be nice if they were just a little crispier. The sweet potato fries were thinner than the regular fries and were ok but nowhere near as good as the ones at Eleventh. Has anyone else tried Big Buns?
  12. As those of you who were too foolish to heed my warning on Monday already know, Ray's Hell-Burger (street name), aka Butcher Burgers (government name), is due to open today, Tuesday, July 1st. We will be serving one thing only--10 ounces of our secret blend of premium and prime aged beef, char-grilled over an open flame. This is the same single-breed, farm-raised beef that we use at Ray's The Steaks and Ray's The Classics, aged in house ridiculously long, hand trimmed to the same exacting standards as all of our steaks, and ground fresh daily, several times throughout the day. Free toppings include: sauteed mushrooms finished with sherry and brandy, grilled red onions, sauteed peppers, charred jalapenos, vine-ripened beefsteak tomatoes, roasted garlic, and dill or bread and butter pickle chips. Applewood-smoked bacon (the same that we use for the grilled bacon app at Ray's The Classics) and guacamole are available for an additional charge. In addition to the regular quality cheeses on offer ('Merkin, aged Vermont white cheddar, imported Swiss, imported Gruyere, aged Danish Bleu/Italian Gorgonzola, smoked mozzarella, Monster, Brie, pepperjack) we wil also be offering a changing selection of specialty and artisinal cheeses--currently, Epoisse, Rogue Creamery Smokey Blue, Queen Anne Stilton, Pa Noble Cave Aged Amish Cheddar, Chimay a la biere, Taleggio, and Bel Paese. Throughout the summer, Hell-Burgers will be served with fresh, buttered corn on the cob and a slice of cold, juicy watermelon AT NO CHARGE!!! Dominion root beer ON TAP and other great sodas and 8-10 flavors of MOOrenko's ice cream for cones and floats (no shakes, maybe later--I don't want to be the one to push shakes into the trite category, too many others stand eager to do so soon enough). Ray's Hell-Burger (imagine the "Hell" part in flamey letters) is located at 1713 Wilson Boulevard in the same strip mall as Ray's The Steaks. We plan to open Saturday and Sunday from noon on and weekdays from 5 pm, for the time being, with expansion into weekday lunch hours possible, maybe. The best part about all this, for me at least, is that since Ray's Hell-Burger is located several doors down from Ray's The Steaks, now whenever someone becomes tantrumishly nasty at the door due to the wait at The Steaks, I can kindly suggest an appropriate alternative destination to them.
  13. I happen to walk by here almost every day on my way to the Clarendon metro. Posting because noticed their soft opening last week one night and from cheesepowder's post. Their FB page states they will open *today* at 11:30am. Parking won't be easy, since it's at the corner of 11th street north and North Highland. Citizen Burger Bar 1051 North Highland Street Arlington, VA
  14. This may be the most controversial, most infamous, certainly the most embarrassing of all the posts I had on CH in the five years I was a part of it. The post disappeared (as a number of my others) after my argument with Leff. Now, curiously, it is back under the new ownership. It was part of what I called my "In 'n Out Trilogy." "Without Shame: A Bite of Excess" by Joe Heflin on chowhound.com I'm convinced the best balance of meat, fromage, onions, spread, and fitting-into-mouth-ed-ness is to order a 3x3. Mmmmmmm.
  15. Enjoyed roughly my 10th (or so) visit to Habit Burger a few days ago, and it was its same sensational fast-food experience. I think Habit Burger would be a hit if it were to expand to the east coast, but with the distinct disadvantage that outdoor eating would not be the same....all year around in Los Angeles, but only a few months a year in most east coast locations.
  16. When I was at Pentagon City mall a few days ago, I noticed the Ruby Tuesday has closed. The sign on the paneling over the empty space says that a Harry's Tap Room will be opening there. I can't recall if it gave an ETA other than "soon" on the sign.
  17. I'm normally a purist when it comes to burgers, but Hubcap Grill has made me rethink that stance. Over the course of a few visits to the Heights location now, I've had a standard cheeseburger (unless you are an NFL linebacker or Olympic athlete w/ massive caloric requirements best not to go for the double), the seasonal hatch chile cheeseburger, the guacamole swiss, and the philly cheesesteak burger. The relatively thin (but massive in diameter) 1/3rd pound freshly-ground patties are cooked more or less to medium, with a nice crust. The buns are custom-made specifically for Hubcap, and accomplish the impossible feat of remaining intact despite the onslaught of drippy toppings and glorious fat. I started things simply, with the house cheeseburger. Served with standard toppings, you get a real sense of the quality of the beef, and of the deftness of the hand that is seasoning it. So far, so good. I'd come back again and again for the simple deal, though I could imagine that sometimes I might want to opt for a "lighter" meal with a smaller, skinnier, fast-food style burger, like Shake Shack (or apparently the soon-to-open FM Burger just of Washington Ave). Of the specialty burgers, the only one I wouldn't be in a hurry to order again would be the guac/swiss. Not that it was bad by any means, but it just didn't do enough for me to sway me from the plain jane. The hatch chile was a thing of beauty that will leave you blissful, sated, and wrecked. There is no skimping on the chiles here, and this is Texas, so there is no skimping on the spice level of said chiles. You will need more than one beer (or Topo Chico) for this. Order appropriately up front, so you aren't waiting in line to get another beverage, mouth ablaze. I was VERY skeptical of the Philly cheesesteak burger, but after hearing it's praises sung by Alison Cook from the Chronicle, and Texas Monthly, and then being steered that way by owner Ricky Craig himself, I had to do it. Christ almighty was that a sandwich. It's a mess, and it's huge, and you might die when you finish it, but dammit, it's good. This is a thing that if done wrong, would be the worst of 2 worlds: a shitty cheesesteak, and a shitty burger, or maybe worse yet: a good burger ruined by a shitty cheesesteak. Alison Cook recently encountered a less than stellar version, and wrote about it, lighting a fire under Craig, who went around to each of his locations to retrain (and offer free burgers to folks to prove the quality was back). I am glad to have avoided the off-day, and whatever Craig did to whip his team into shape certainly seems to have worked. Also of note: the sliders come 4 to an order, and are topped with grilled onions. Great size for the little people, but are great in their own right. Simple. Delicious. Fries are hand cut and mostly great (my last order was greasy and a bit on the undercooked side). Sweet potato fries excellent as well. Strong selection of local beers in cans and bottles.
  18. I'm getting a little sick of "restauranteurs" with no experience that look at the demographics of this neighborhood and assume that we will buy whatever they are selling, even if it tastes like crap. This neighborhood has been all abuzz about Bolt, as we could really use a good burger place. But please! We will not buy your pre-formed, frozen, overcooked discs of subpar meat just because you sprinkle bad garlic powder on them. Even if you have really big TVs and ipads for everyone. At least not more than once. Please don't blame it on the fact that "no humans are involved in the cooking of the food." Involve some damn humans then! And don't insult us by thinking that we won't notice that this is crap. (I would love for Bolt to read this, take it to heart, and give us some real burgers. If so, I will retract every word and glow. But I don't know any other way of making them understand that this is not acceptable. They have already lost a great portion of their potential regulars in first day, as I saw at least half my building reeling tonight.)
  19. May be a bit premature to start a new thread for a 'rumor', but I was pretty excited to read that Shake Shack may have signed a lease to come to DC. I have only heard glowing reviews of the NYC Shake Shack. I think this could give several of our burger chains a run for their money. DC really is becoming a burger mecca.
  20. Good omen of things to come...to be added to the list of worthwhile burgers in DC. Soft opening for BTS and despite the line and crowd, burger and fries were quite tasty. I prefer my burgers to be medium rare, but at a soft open with a line, I wasn't about to be picky and thought I'd see what I got. Burger was medium and loosely packed, with a nice char and grill flavor. Not greasy or "juicy" but I actually liked it that way, so I could taste the butter on the bun. And the home made buttered bun is the perfect accompaniment. Jeff Tunks handing out menus to those in line, was commenting on how they didn't know how many buns to make since they had no idea how many people would stop by. Well, better make a lot more, 'cuz judging by the crowd today, I expect it's only going to get busier! (And once it becomes common knowledge that they are open...)
  21. They had mini-corn dogs on their menu. Did you have an opportunity to try these? Do you think perhaps they might become the next mini-burger? I am salivating at the thought.
  22. Zinburger has signed a lease to take over part of the space vacated by Oriental East in Silver Spring, joining District Taco: "District Taco Signs Lease for Space in the Blairs" by Mike Diegel on sourceofthespring.com
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