Good Stuff Eatery, Burgers, Fries, and Shakes in Capitol Hill and Crystal City

[Pat]

This is closer to the Capitol than to the Market, but there is an upscale burger place going in at 3rd and PA Ave, SE (Good Stuff Eatery, 303 PA Ave, SE). Signs announcing the liquor license application/hearing are up in the windows.

There's a small blurb here. The same page mentions the upcoming opening of Cafe 8 Mediterranean Eatery on Barracks Row.

[bookluvingbabe]

That seems like a strange location--it used to be a very dinky little bank and then was a card shop. (My entire office was devestated to realize that Pulp was a card shop and not a smoothie joint!) How much volume do you think they will be able to handle? I can't imagine it would be a sit down place.

Jennifer, a sixteen year veteran of crappy Hill lunches...

[Pat]

That seems like a strange location--it used to be a very dinky little bank and then was a card shop. (My entire office was devestated to realize that Pulp was a card shop and not a smoothie joint!) How much volume do you think they will be able to handle? I can't imagine it would be a sit down place.

Jennifer, a sixteen year veteran of crappy Hill lunches...

There is an upstairs area, so it's not as small as it might seem. It's not terribly big, though.

I believe the liquor license application I saw said that it would also have an outdoor patio.

(ETA: It's probably about the same size inside as the Cosi next door.)

[ojdavies]

Eater (via Metrocurian) posted today that "Good Stuff Eatery" (god-awful name) is the brain-child of a Top Chef, Season 4 alumnus. I haven't been following this season closely. Is this guy anything to get excited about?

Cheers,

Owen

[DPop]

I don't know if there is reason to be excited until someone tries the burgers, but Spike has done well so far on the season and I would assume that he is going to be there for a while. The article does bring up a great point, though, about the TC contestants now trying to cash in on their newfound fame only 3 episodes into the season as opposed to at least waiting for the show to run its course on TV. Strike while the iron is still warming up!

[goldenticket]

The thick and creamy toasted marshmallow shake mentioned on the web page sounds pretty darn good!

[Pat]

I was talking to someone yesterday who had a recent chat with Spike, and the estimated opening is now in about 2 weeks. They've got to finish the permitting process.

[davidphotek]

I was talking to someone yesterday who had a recent chat with Spike, and the estimated opening is now in about 2 weeks. They've got to finish the permitting process.

He told the Hill Newspaper he was aiming for a July 7 opening.

[fuzzman]

He told the Hill Newspaper he was aiming for a July 7 opening.

Is the article online? I can't seem to find it.

[cheezepowder]

I don't know if this is the same article referred to above, but the Washington City Paper's City Desk blog entry reports July 7 as the opening date and links to this Politico article as the source. I laughed at the Brian Austin Green reference.

[davidphotek]

The PR machine is under way. There is a soft opening today with a sign in the window that says media only. Is this how a restaurant is typically launched ? Menu:

MENU.pdf

[Sthitch]

Someone in the family must have just graduated with a marketing degree because this menu is filled with kitsch, (i.e. handcrafted, "with a loving spoonful of good stuff sauce", handspun, home grown, "get ready for fresh", etc.).

[Cooter]

"Dairy Fresh American Cheese?"

Take that, Kraft!

[goldenticket]

The thick and creamy toasted marshmallow shake mentioned on the web page sounds pretty darn good!

No milkshakes on the posted menu....hmmmph!

[Sthitch]

No milkshakes on the posted menu....hmmmph!

Did you look at the second page? They offer 8 different adult sized shakes and one childrens size.

[youngfood]

No milkshakes on the posted menu....hmmmph!

Check out the second page. Not "milkshakes" but milk-ice-gelato-custard-cream handspun shakes."

[Pat]

Someone in the family must have just graduated with a marketing degree because this menu is filled with kitsch, (i.e. handcrafted, "with a loving spoonful of good stuff sauce", handspun, home grown, "get ready for fresh", etc.).

According to the Post's Sunday Source section, his sister is director of marketing for the restaurant.

edited to fix my goof.

[goldenticket]

Check out the second page. Not "milkshakes" but milk-ice-gelato-custard-cream handspun shakes."

Oops...oh, a 2nd page.... Yeah, always helps to read the WHOLE menu. Thanks for pointing it out

[Tweaked]

Bonus points to anyone who can count the number of times "farm" and "fresh" appear on the menu!

Hopefully another good addition to the Hill scene.

[cheezepowder]

More publicity -there's a short interview with Spike that shows some burger patties being flipped and the interior of Good Stuff Eatery in this NBC4 video about the economy and DC restaurants.

[Sthitch]

More publicity -there's a short interview with Spike that shows some burger patties being flipped and the interior of Good Stuff Eatery in this NBC4 video about the economy and DC restaurants.

Lets see channel 4 is owned by NBC, Bravo produces and shows Top Chef, Bravo and NBC are both owned by NBC Universal. Must have been a coincidence.

By the way, my favorite tidbit from the bit from the Sunday Source is

The plan is to do a burger better than anyone, applying classical training to America's signature dish

Wow, maybe someone should called Richard, or Ruta and let them know that they could apply their classical training to a burger.

[JLK]

Yelp's DC newsletter also had an interview with Spike.

[gourmetgrazer]

Sign Seen on Door

"WE'VE NEVER ACCOMPLISHED ANYTHING BUT FRANCHISES NOW AVAILABLE!....FREE PRODUCT PACK: INCLUDES COMPILED JOHNNY ROCKETS/APPLEBEE'S/FARM SCHTICK PRIMER IN A SNAZZY THREE RING BINDER!.....FREE HAT TO EVERY FRANCHISEE! BE LIKE SPIKE THE FIFTH LOSER ON AN OVEREXPOSED SHOW. "I touched padma"-Chef Spike..."

*the wedge salad is a trademark of mediocrity everywhere. all rights reserved

PS-The chef from Rover's in Seattle wants his hat gimmick back

[Sthitch]

BE LIKE SPIKE THE FIFTH LOSER ON AN OVEREXPOSED SHOW. "I touched padma"-Chef Spike..."

The posters over at Eater don't seem to think highly of Spike.

[monsterriffs]

The posters over at Eater don't seem to think highly of Spike.

I'm mainly amused as to how he perceives himself as an 'ambassador' who will bring 'young & hip' restaurants to DC....because we have NONE of those already!!!

[demandalicious]

he perceives himself as an 'ambassador' who will bring 'young & hip' restaurants to DC....

Yaaaaaawn. As retarded as that statement is on its own, it begs the question: How is a burger restaurant located on the Hill young & hip? I can think of many reasons to live and/or open a business on the Hill, but being "hip" isn't one of them.

[mtpleasanteater]

I wonder what kind of training it took to come up with that beer selection. I've seen bodega's with bunkers in them that have better trained beer directors. The guy up the street from me who doesn't drink has a much better selection. He must have brought in some one with classical training.

[edenman]

I wonder what kind of training it took to come up with that beer selection. I've seen bodega's with bunkers in them that have better trained beer directors. The guy up the street from me who doesn't drink has a much better selection. He must have brought in some one with classical training.

But....but....they have Sam Adams Dark!

(afaik, Sam Adams doesn't make a beer called "Dark")

[JoeHoya]

But....but....they have Sam Adams Dark!

(afaik, Sam Adams doesn't make a beer called "Dark")

FWIW, Sam Adams does make a "Dark Wheat" beer. Not sure if that's what they're referring to, but it definitely exists.

My wife and I went to the soft opening tonight, and I'd say the burgers were worth another visit. I want to give them time to get their feet under them (seems to put me squarely in the minority judging by previous comments), but the Blazin' Barn's was tasty and the patties were juicy and medium-rare.

[edenman]

FWIW, Sam Adams does make a "Dark Wheat" beer. Not sure if that's what they're referring to, but it definitely exists.

They also make a Black Lager, which I'm guessing is the more likely. But still, it reeks of carelessness, or maybe laziness: maybe they just want to print the menu once every year and feel like rotating through random "dark" Sam Adams seasonals.

But hey, they aren't open yet. Maybe they'll get it corrected and add some decent beers in there. Must.give.benefit.of.doubt.

[Poivrot Farci]

Washingtonian

KN: Are you getting meats and produce locally?

SM: Yeah, everything's local.

KN: So what are some of the places you are getting it from?

SM: I'm using Coastal Farms for all my produce, they are based out of Maryland, I'm using Capital Meats, a purveyor up on the Hill. Everything is farm fresh and local.

Coastal farms or Coastal Sunbelt Produce?

Dodgy discount Capital Meats or Capital Meat Company?

I purchase virtually all household sundries and foodstuffs locally as well, from the bodega up the street. Unless Spike is picking lettuce from the I-395 median and has cows grazing there he is full of farm fresh shit and needs headgear reassignment.

[brian robinson]

Went to soft opening on Thursday Night, Burgers were good, think 5 guys without all the grease. The shake (toasted marshmallow) was sweet and very rich. Had 2 different wedges, greek with diced cucumbers and onions and a basic wedge with gorgonzolla, bacon and fried onion straws. Both were solid. Enjoyed my meal, and would go back. The friends I was with live on the hill and are very excited about having a late night place to eat.

[tripewriter]

From his interview quotes, one does get the impression that Chef Spike thinks his new establishment will elevate the backwater D.C. restaurant scene to the next level.

[DonRocks]

From his interview quotes, one does get the impression that Chef Spike thinks his new establishment will elevate the backwater D.C. restaurant scene to the next level.

This is like Matt Drudge anchoring the evening news.

[hmmboy]

Spike and crew came by Proof for pre-RAMMY lubrication. I found him to be charming, humble and very sweet. Despite how he was portrayed on the show, and the impression I garnered from that, my face to face left a completely different impression. I am glad he is here and I think he will be a nice addition to the Capitol Hill dining scene. I did not see anything in his interview that should deprive him of the benefit of the doubt. Welcome Spike - I look forward to stopping in soon.

[Michael Landrum]

Hmm...It seems to me that he has made it very clear that his main interest in the Washington area is as a less competitive and more easily star-struck launching pad for his franchise operations than New York would be.

Charming he may be, but his failure in his many media opportunities to recognize and show respect to the real chefs ahead of him who have worked here for years and have earned their accomplishments--most notably Mssrs Richard and Ruta, whose burgers truly are unsurpassed, if not unequaled (and Tom Power's too, if he ever brings them back!)--is certainly graceless, if not entirely enough to deny him the benefit of the doubt.

At least according to the terms of the restaurant world.

[Apples & Bananas]

Hmm...It seems to me that he has made it very clear that his main interest in the Washington area is as a less competitive and more easily star-struck launching pad for his franchise operations than New York would be.

Charming he may be, but his failure in his many media opportunities to recognize and show respect to the real chefs ahead of him who have worked here for years and have earned their accomplishments--most notably Mssrs Richard and Ruta, whose burgers truly are unsurpassed, if not unequaled (and Tom Power's too, if he ever brings them back!)--is certainly graceless, if not entirely enough to deny him the benefit of the doubt.

At least according to the terms of the restaurant world.

If you watch the actual video interview, it's amazing to see the look of confusion on his face when the interviewer mentions Butterfield 9 closing - not having any idea of what BF9 was. I understand he's been swamped with opening up the new restaurant, but if you expect to take a backwater city like ours by storm, you should learn something about it first.

[Andelman]

Wow. I have to say I have never seen so much hatred toward a place that hasn't even opened yet. Cut the guy some slack, let him open his restaurant, and then judge him and his eatery.

Also, the comments about him not knowing about Butterfield 9 closing. Should he really have his finger on the pulse of every restaurant closing and opening? I have nothing aganist B9, but it was a restaurant that flew below the radar. I would say that many long time residents of DC has/had never heard of Butterfield 9, why would Spike?

[Apples & Bananas]

Wow. I have to say I have never seen so much hatred toward a place that hasn't even opened yet. Cut the guy some slack, let him open his restaurant, and then judge him and his eatery.

Also, the comments about him not knowing about Butterfield 9 closing. Should he really have his finger on the pulse of every restaurant closing and opening? I have nothing aganist B9, but it was a restaurant that flew below the radar. I would say that many long time residents of DC has/had never heard of Butterfield 9, why would Spike?

I don't think it's hate at all. I think we all want him to succeed, but we just want him to recognize that there were those doing this long before him.

[Andelman]

I don't think it's hate at all. I think we all want him to succeed, but we just want him to recognize that there were those doing this long before him.

I don't know, that's not the vibe I am getting from this thread. Why does he need to come here and kiss the ass of every other DC chef? All the guy is doing is opening a burger and shake joint.

Also, in regards to him recognizing "the others before him" (i.e Richard and Ruta), I mean are these guys really known for their burgers (outside of this board, of course). When I hear the name Michel Richard I don't think, "yeah, that guy makes the best burger...". Also, Central opened less than 2 years ago, which doesn't really make it a DC institution. Comparing what Spike is trying to do at his place to Central or Palena is like comparing apples and bananas .

[Apples & Bananas]

I don't know, that's not the vibe I am getting from this thread. Why does he need to come here and kiss the ass of every other DC chef? All the guy is doing is opening a burger and shake joint.

Also, in regards to him recognizing "the others before him" (i.e Richard and Ruta), I mean are these guys really known for their burgers (outside of this board, of course). When I hear the name Michel Richard I don't think, "yeah, that guy makes the best burger...". Also, Central opened less than 2 years ago, which doesn't really make it a DC institution. Comparing what Spike is trying to do at his place to Central or Palena is like comparing apples and bananas .

Well played sir.

Good points all around.

[tripewriter]

Wow. I have to say I have never seen so much hatred toward a place that hasn't even opened yet. Cut the guy some slack, let him open his restaurant, and then judge him and his eatery.

I can't say I have "hatred" for any eating establishment or its management. This seems to be a case of some guy coming in from a larger market and thinking he's going to cause a sensation because he's a big fish in a little pond.

From his Washington Post interview: "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form."

This statement comes across as a tad arrogant -- there are plenty of "hip" restaurants in the area (although given that I am older than 40 and live in northern Virginia, it's arguable that I don't have an inkling of what is hip) and that although D.C. may be new territory for the Good Stuff Eatery crew, it is far from a blank canvas. More like a graffiti-covered wall where they can throw up their tag among many others that have come before.

If they have a solid business plan they have a good chance of success. More good food is a good thing. But is this guy going to be instrumental in making D.C. "the next big food city"? Time alone will tell.

[Sthitch]

IThis statement comes across as a tad arrogant -- there are plenty of "hip" restaurants in the area (although given that I am older than 40 and live in northern Virginia, it's arguable that don't have an inkling of what is hip) and that although D.C. may be new territory for the Good Stuff Eatery crew, it is far from a blank canvas. More like a graffiti-covered wall where they can throw up their tag among many others that have come before.

Frankly I don't care whose ass he kisses, and before I read the above quoted interview I had no idea who he was (having seen nary a second of the show he was on), but to come to a city that has been making its culinary mark and assume because it is not Manhattan it is nothing struck me the wrong way. Also, the arrogance of thinking that he was the first person to ever meld classical culinary training with the hamburger was rather off-putting. All that being said, I will likely try GSE before other new burger places but only because I find his statements off putting unlike the personal attacks that I have received from the other owner of a new burger place.

[Andelman]

I can't say I have "hatred" for any eating establishment or its management. This seems to be a case of some guy coming in from a larger market and thinking he's going to cause a sensation because he's a big fish in a little pond.

From his Washington Post interview: "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form."

This statement comes across as a tad arrogant -- there are plenty of "hip" restaurants in the area (although given that I am older than 40 and live in northern Virginia, it's arguable that I don't have an inkling of what is hip) and that although D.C. may be new territory for the Good Stuff Eatery crew, it is far from a blank canvas. More like a graffiti-covered wall where they can throw up their tag among many others that have come before.

If they have a solid business plan they have a good chance of success. More good food is a good thing. But is this guy going to be instrumental in making D.C. "the next big food city"? Time alone will tell.

First of all, I would never describe Cap Hill as being "hip" (no offense to the residents of the Hill). So I think a place like this will do quite well there. Also, he does acknowledge his chef fore-fathers, here is the direct quote from the interview:

"I think it is the next big food city," he says of the District, citing Michel Richard and Jose Andres as chefs who have ushered in great change in the past five years. "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form."

Yes, a blank canvas it is not, however, I don't think the dude was trying to disrespect D.C., he is merely trying to market his eatery.

[demandalicious]

All the guy is doing is opening a burger and shake joint.

My point EXACTLY. And that is why he should consider nixing the talk like this: "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form" if he wants people (namely me) to stop goofing on him. I don't consider myself to be an all-knowing food goddess, but I don't need some clown whose claim to fame was time spent on a reality TV show turning me on to some next-level farm fresh cheeseburger action or calling my city a "blank canvas". Spare me!

[DonRocks]

My point EXACTLY. And that is why he should consider nixing the talk like this: "I would like to be an ambassador of bringing young, hip restaurants here. I'm looking at D.C. as a blank canvas where I hope to practice my art form" if he wants people (namely me) to stop goofing on him. I don't consider myself to be an all-knowing food goddess, but I don't need some clown whose claim to fame was time spent on a reality TV show turning me on to some next-level farm fresh cheeseburger action or calling my city a "blank canvas". Spare me!

I have no strong opinions about this, but this post made me laugh out loud.

[Spiral Stairs]

I certainly agree that Spike has come off as arrogant in the way he has introduced himself to DC. At the same time, I can think of a well-established DC chef or two whom I find to be insufferably arrogant. Spike is being punished in this thread not for being arrogant, but for being arrogant without having first worn a locally-grown hairshirt.

Ultimately, I'll eat the food and judge it as such, unless his farm-fresh arrogance affects my dining experience.

(Of course, I'm probably inclined to give him the benefit of the doubt in light of desperation for decent options in my 'hood.)

[wdcbrucefan]

So today's scheduled to be the opening. Anyone make it over during lunch? Reviews? First impressions? I'm considering a trip across the Hill tomorrow to check it out.

[Husband]

I was on the Hill for other things earlier. Drove by to see. There was a line out the door... mostly younger staffers and interns from the look. So, they were busy for their first lunch.

[Banco]

I was on the Hill for other things earlier. Drove by to see. There was a line out the door... mostly younger staffers and interns from the look. So, they were busy for their first lunch.

I saw the same today. I picked up a menu and almost went in myself. The items certainly sound tempting (applewood smoked bacon, farmhouse cheddar, etc.). It looks like this may be a very welcome addition to the Hill lunch scene.

[monsterriffs]

I saw the same today. I picked up a menu and almost went in myself. The items certainly sound tempting (applewood smoked bacon, farmhouse cheddar, etc.). It looks like this may be a very welcome addition to the Hill lunch scene.

Provided they don't give out free Spike hats.

[DonRocks]

Hmm...It seems to me that he has made it very clear that his main interest in the Washington area is as a less competitive and more easily star-struck launching pad for his franchise operations than New York would be.

Charming he may be, but his failure in his many media opportunities to recognize and show respect to the real chefs ahead of him who have worked here for years and have earned their accomplishments--most notably Mssrs Richard and Ruta, whose burgers truly are unsurpassed, if not unequaled (and Tom Power's too, if he ever brings them back!)--is certainly graceless, if not entirely enough to deny him the benefit of the doubt.

At least according to the terms of the restaurant world.

Mendelson Strikes Back

Does anyone know if this 2005 CIA graduate will be here permanently running the restaurant? Just as importantly, will Good Eats cook to medium-rare?

Click.

[Tujague]

Bob and I decided to grab an early (11:30) lunch here today, and the place was at best semi-chaotic. It wasn't so much the number of people, but that they really didn't have their ordering and pick-up system in order at all. You stand in line, order and pay from the cashier, who then mumbled a direction to go to Spike to pick up a beeper to let you know when your order is ready. I didn't catch that direction from my cashier, so I didn't get my beeper right away. What seemed to confuse people is that their order numbers and beeper numbers didn't match up, so orders were getting confused right and left. Bob ordered a plain farmhouse burger and wound up with a bacon cheeseburger. I waited another 15 minutes to get my order (even though he ordered after me). After awhile they cut off new customers from entering trying to deal with all the mix-ups and increasingly frustrated patrons. Spike's mom and dad were trying to help out but they seemed to be confusing each other that much more, and they got very snappish with one another.

The food? I had a perfectly fine farmhouse cheeseburger--juicy with a nice sauce, medium to medium rare inside, though not overly flavorful, a good, not gut-busting size. The handcut fries were okay, but seemed more like the stubby leftovers from the batch. They were giving out samples of the toasted marshmallow shake, which was tooth-achingly sweet. I'd go back if I thought they could get their ordering act together. I think it would work better if the cashier gave the customer the beeper rather than having the customer go to the pick-up counter--and to make clear the beeper number, not the number on the receipt is what you respond to. What role the cooking line had in the confusion is hard to say.

The whole kerfuffle about Spike dissing the gourmet burgers of DC seems sort of silly from both sides, once you've been there. Palena, Central, or even Ray's Hellburger isn't really what's on his radar--his target seems more like Five Guys (and maybe Fuddruckers). That makes Spike's comments seem much more silly and naïve than arrogant, and the critical responses misplaced as well. Taken as a Five Guys competitor, it should do quite well once (and if) it works out the kinks.

[bookluvingbabe]

My boss and a coworker went today (I was home with a sick baby) and reported that it was a madhouse, expensive, too long of a wait but a Really Good Burger in the end.

[monsterriffs]

Mendelson Strikes Back

Erm, I think that that sign is targeting McDonald's rather than ML, as evidenced by this close-up.

[DonRocks]

Erm, I think that that sign is targeting McDonald's rather than ML, as evidenced by this close-up.

No shit Sherlock and thanks for ruining my one moment of being funny. :lol:

[monsterriffs]

No shit Sherlock and thanks for ruining my one moment of being funny.

Happy to deny you of any happiness.

[JoeHoya]

FWIW, Good Stuff already has the candy combo on site - Spike's fellow chef is Mike Colletti, so the Spike & Mike team-up is set.

Somewhere the animation festival organizers are wondering what all the fuss is about.

[davidphotek]

Spike: “I saw Five Guys grow pretty quickly in this area,” Mendelsohn says. “I do like their burgers, but I find their burgers a little too greasy. It’s a heart attack waiting to happen. You kind of feel like going to the gym afterwards. That’s what I don’t want you guys to feel when you come over to my place. I want you to feel good about eating my burger. You’re going to feel good about eating a really tasty burger.”

Would someone please tell me how much more healthy Spike's burgers are in terms of calories and cholesterol ? I had a double cheeseburger at GSE and it was delicious - it tasted like a 1,000 calorie bomb in my stomach - and I loved every bite. That's why I ordered it.

I wish Spike would stop insulting folks' intelligence.

[Sthitch]

Spike: “I saw Five Guys grow pretty quickly in this area,”

Yeah, between 1986 and 2004 they grew at a blistering pace of .3 restaurants a year. I have plenty of issues with the present quality of 5 Guys food, but they built a reputation for providing people with what they wanted before deciding that they wanted to turn it into a regional or even national chain. Maybe Spike should look at how they did that instead of how they grew quickly once they were firmly established.

I do have to agree about not feeling clean after eating a 5 Guys burger, but it is a shower not a trip to the gym that calls to me.

[teddyk]

What a shockingly political thread for a new Hill restaurant!

Putting that aside, I and two friends ate there today. I had the smokehouse burger (great quality bacon, good ketchup with a kick and sweet onion rings), Village Fries (a little stubby, spices were good, and dipping sauce -- particularly sriacha, were very good) and Toasted Marshmallow Milkshake, so good it should be illegal.

The ordering system remained chaotic, but I think once the celebrity factor lessens and the crowd reaches a more reasonable size, it will improve. All told, about thirty minutes from line to food service.

We will happily return.

[Banco]

All told, about thirty minutes from line to food service.

I look forward to trying this place but shall wait for the lines to diminish. I was there at 1:15 today and the line out the door must have been at least 20-people long.

[youngfood]

I look forward to trying this place but shall wait for the lines to diminish. I was there at 1:15 today and the line out the door must have been at least 20-people long.

Probably a good idea based on my experience tonight as they were packed and are not somewhere to that I will rush to return to. This is a good addition to the Hill (for what that is worth), but for anyone who tried Rays last week it is almost sure to pale in comparison. I liked my burger much better than Five Guys, but I really don't think that is saying much. Big picture, this is probably the best burger on the Hill (only real competition seems like the pimento cheeseburger at Taqueria Nationale on mondays for lunch which is too inconsistent: sometimes great, othertimes overcooked and overseasoned - though I will have to try Argonaut's) and likely to do well given its location, competition and otherwise tasty and reasonably priced product, but not somewhere that is or should be a destination. Most exciting parts of my burger was the applewood smoked bacon. Otherwise average sized, average beef taste, average looking tomato and lettuce. I tried the regular fries which were mediocre as well - not quite crisp enough on the outside, not quite creamy enough inside, not quite seasoned enough to be otherwise noteworthy, the onion rings were more exciting - made with Vidalia onions and nicely breaded, the toasted marshmallo shake fun, but not going to put any serious ice cream shop out of business. It is hard to be more descriptive about this spot: it beats Five Guys, it is not competition for Rays and it does not change the face of DC dining.

I'm certain GSE isn't top five burgers in town and doubt it is top ten. After Palena, Central and Rays, I've got Eat Bar, Chef Geof's and Taqueria Nationale all well ahead.

[Tujague]

I wonder if the lack of table service and fights for tables will make GSE less appealing to families than it might otherwise be (as someone also noted about Ray's Hell-Burger). Also, it occurs to me that with nearly all the seating upstairs, with only some high tables in the mobbed front area, that this place is also not very friendly to folks in wheelchairs or other special physical needs, unless they want to eat outdoors.

[MsDiPesto]

No families?

I'm there!

[Apples & Bananas]

I don't want to keep adding to the idea that there's nothing but hate out there for Spike and this restaurant, but I just wanted to post a quote (along with the associated paragraph) of his from the article about him in the Express today and get reactions:

Tall and lanky, with a wiry beard and a rotating collection of pork-pies, fedoras, and panamas, Evangelos "Spike" Mendelsohn left his job and his digs for what he calls the next gastronomic frontier: "D.C. is the next big food city. It's like Vegas was a few years ago. And nobody is doing what we are yet. We're paving a way for ourselves here in D.C., but also, we're paving a new direction for the food culture here."

Discuss.

[mdt]

I don't want to keep adding to the idea that there's nothing but hate out there for Spike and this restaurant, but I just wanted to post a quote (along with the associated paragraph) of his from the article about him in the Express today and get reactions:

Tall and lanky, with a wiry beard and a rotating collection of pork-pies, fedoras, and panamas, Evangelos "Spike" Mendelsohn left his job and his digs for what he calls the next gastronomic frontier: "D.C. is the next big food city. It's like Vegas was a few years ago. And nobody is doing what we are yet. We're paving a way for ourselves here in D.C., but also, we're paving a new direction for the food culture here."

Discuss.

Has this guy actually been around the city to see what the city has to offer? Maybe some journalist type folk will interview him and ask him to explain his statements in a bit more detail.

For a place that has been described here as competition for Five Guys those are some pretty funny words. Does he really think that a burger place is bringing culture to the food scene here?

[tripewriter]

Discuss.

The quote from the Express article essentially reinforces the impressions I posted upthread.

"Hat" indeed.

[Spiral Stairs]

"...And nobody is doing what we are yet. ...."

He's right. No one else is operating a burger restaurant located at 303 Pennsylvania Avenue, S.E. I really don't see how you can argue with that.

I posted a mild defense of Spike upthread, and do still intend to eat his burger. But the "D.C. is a cowtown" attitude is getting a little grating. (I'm from Kansas City. I know whereof I speak.)

[theakston]

[Sthitch]

"Hat" indeed.

I find this fascinating, I too find his condescending statements about DC dining scene annoying, however, there are plethora of other examples of chefs in this city making similar statements, especially those that are disparaging about their customers but these chefs are fawned over.

Too bad for Spike that he couldn’t keep his mouth shut before he became a sacred cow.

[monsterriffs]

Before Spike's arrival, we were still eating roast mutton and garum, and drinking mead.

Still, I'm gonna check out the GSE because a good burger is still a good burger.

[mdt]

I find this fascinating, I too find his condescending statements about DC dining scene annoying, however, there are plethora of other examples of chefs in this city making similar statements, especially those that are disparaging about their customers but these chefs are fawned over.

Too bad for Spike that he couldn’t keep his mouth shut before he became a sacred cow.

Care to elaborate?

[edenman]

Too bad for Spike that he couldn’t keep his mouth shut before he became a sacred cow.

The best beef comes from sacred cows.

[porcupine]

"D.C. is the next big food city. "

Discuss.

DC was the next big food city; now it's the next big burger city. And I had hoped it was going to be the next big pizza city.

[meatwad]

Steve Ells couldn't make as many D.C. kitchens laugh with a 6' barbacoa...

[pizza man]

DC was the next big food city; now it's the next big burger city. And I had hoped it was going to be the next big pizza city.

[mxyzptlk]

My wife and I went here tonight. I guess we arrived during a relative lull as the line outside was only 2 people deep when we showed up.

On the continuum of burgers, here is how they stack up with me....(100 being best and 1 being worst):

99.98--Ray's Hell-Burger

|

|

|

|

|

52.00--Good Stuff

51.25--Johnny Rockets

|

45.00--Five Guys

|

|

32.00--Ben's Chili Burger Sub

|

|

15.00--Checkers

14.75--White Castle

14.50--Sonic

13.00--Wendy's

12.50--Burger King

|

5.10--McDonalds

4.50--Old-school original MRE dehydrated beef patty

[Spiral Stairs]

I made a special trip here (well, not that special -- one side of Capitol Hill to the other) today, but found it was inexplicably closed when I showed up, a little after noon. (I checked the website before leaving; according to the site, it opens at 11 a.m. on Sundays.) The only sign on the window said they would be closed from 3:30 to 5:30 every day. A couple other people were gathered outside, similarly confused.

How about a fricking sign? Annoying.

Time didn't permit a trip to Ray's (which is why I headed toward this place to begin with), so we had to settle for the decidedly less exciting Five Guys.

[Pat]

The only sign on the window said they would be closed from 3:30 to 5:30 every day.

I was talking to someone who tried to go there for dinner this week (Wednesday, I think) and got there about 5:20, only to discover that they had sold out of everything during lunch and were closed from 3:30 to 5:30 to restock. It didn't sound as though it was a set policy, but maybe they've needed to make it one. They seem to be more slammed than they anticipated. (The same person who had this experience also reported having tried the mushroom, turkey, and beef burgers. He thought they were all good but raved and raved about the turkey burger.)

[JoeHoya]

How about a fricking sign? Annoying.

They had a sign up when I was there on Friday at lunchtime. Said something to the effect of "we will be closed on Sunday to regroup" after being slammed every day this week. Wonder where it went?

[arglennon]

I made a special trip here (well, not that special -- one side of Capitol Hill to the other) today, but found it was inexplicably closed when I showed up, a little after noon. (I checked the website before leaving; according to the site, it opens at 11 a.m. on Sundays.) The only sign on the window said they would be closed from 3:30 to 5:30 every day. A couple other people were gathered outside, similarly confused.

How about a fricking sign? Annoying.

Time didn't permit a trip to Ray's (which is why I headed toward this place to begin with), so we had to settle for the decidedly less exciting Five Guys.

I, too, made a special trip to GSE today. I had coordinated a lunch with my family (wife, infant son) and my 85 year old father who metro-ed in from Rockville with my niece and her fiancée who just arrived from Denver. CLOSED -Hello?. Very annoying. Thanks for the notice on the website (or, something)!

[Sthitch]

This Craigs List posting is more than a bit creepy (h/t eater.com)

[alaaro]

I ate there last nite and it was pretty good. It is what it is - a very good take out burger place. It's the next iteration of Five Guys. I got the Smokehouse with Vermont Cheddar, bacon, fried vidalia onions, and bbq sauce. My only gripe was the portion size with the fries and onion rings. My party of 4 got a large fries and an order of onion rings to share, but it was way too little food. I definitely liked the various mayo's, especially the chipotle mayo and the old bay mayo.

The line wasnt bad. They had people waiting outside until the inside line died down. Little wait, but it's popular, have to expect that.

I'm torn though as to which new burger place is better. The burger at Ray's Hell was massive, really juicy, with great flavor. Literally they are grinding tenderloin into burgers. At GSE, it's premade patties, but the finished product is pretty good - the sauces and the fries/o-rings really complete the meal.

Give me a burger from Ray's Hell, and some o-rings with chipotle mayo and a toasted marshmallow milkshake from GSE, and I would be all set.

[DanielK]

This Craigs List posting is more than a bit creepy (h/t eater.com)

Gone. Still in your cache, by any chance?

[Sthitch]

Gone. Still in your cache, by any chance?

Eater still has the very creepy text on its site.

[turbogrrl]

Gone. Still in your cache, by any chance?

[bonaire]

Went by here last night after bocce. I liked my burger -- it was a simple cheeseburger w/ just the "special sauce" and a pickle. It was about medium rare, which is how I like it. Boyfriend's burger, however, was quite well-done -- fortunately, he likes it that way. He got the some sort of double bacon cheeseburger concoction which he believes is far better than Five Guys. He's actually going back tonight for more. I'm not sure I'd have liked my burger that much if it had been well-done. I will be interested to see when I go back if a request for a level of "doneness" can be accomodated (I didn't ask this time, just lucked out).

I also had the toasted marshmallow shake. Now, I'm a sweet lover, so I really liked this -- thought the whole toasted marshmallows in the shake was a nice touch. However, I'd plead w/ the power that be to offer smaller sizes! I adore sweets and couldn't even get down 1/3 of this shake.

All in all, good meal, but this will be a "drop by if in the area" place rather than a "I MUST DRIVE AN HOUR RIGHT NOW FOR THIS BURGER" place. Unless they make tinier milk shakes, then I may have a problem....

[scj32]

Was there today for lunch for the first time. As many have observed, line snaked down Penn. Ave., while the line actually inside the restaurant was no more than 10 people long. Only burger place, I have ever been to with a bouncer at the door. Fortunately, it was the coolest day we have had in awhile.

After planning on ordering the generic "Lunch Bag" (Cheeseburger, Fries, and a Drink), my eyes caught one of the line cooks preparing the 5 Napkin Burger. As he put the top bun on, the yolk from the fried egg dripped down the side of the burger and I was sold.

I would say the burger was slighlty tastier and juicier than 5 guys, but the bun, cheese, bacon, sauce, and egg (which is not even an option at 5 guys) were much better. Haven't yet been to Ray's, but with Palena being in a league of it's own, I would like to compare this to Urban Burger (which I haven't been to in awhile). I think that would be a close call so I have to swing back by Urban this weekend.

Fries were way better than 5 Guys. I feel like 5 Guys fries taste like your ingesting peanut oil. These had a slight crisp to them with the perfect amount of oil and I loved the cracked pepper on them. That put them over the edge for me.

Not sure what happened with the fries, but I ordered a large fries. Got to my table and the bag seemed somewhat small and was pretty much the same as what my friends had who ordered smalls. I went down to Spike and told him I ordered a large. He said "no problem" and came back with the same size bag (could have even been the same bag but I could not see) this time filled to the top. I am guessing he just topped off my bag, but I still seriously doubt that it was large. Has anyone ordered the large fries that could confirm what I should have gotten.

No shake this time. Something to look forward to to next time.

I definitely will be back maybe on an every other week rotation as its a 15 minute walk from my office, but is clearly far better than anything else close to my office with the possible exception of Tacqueria Nacionale.

[SrtaJRosa]

My dining companion and I met at gse to give it a taste. We both loved the chipotle mayo with our fries, although the fries themselves I would describe as "small and nubby." Mentioned it to Spike, who said the size is due to the type of potato they use for the fries. I asked what type of potato, but he said he couldn't tell me but that they are working on getting bigger potatoes. Why the big secret?

Loved my fountain root beer and the selection of sauces. I tried the chili cheese burger, which was "good stuff" and a little messy. I liked it, and it was cool to see Spike in person. I'd go back if I were in the neighborhood but probably won't make the trek out there with gse being my destination for going to Capitol Hill.

[demandalicious]

Why the big secret?

Exclusive organoponic farm fresh midget tranny taters, obviously. That crazy Spike! He's always got his fingers on the pulse of the hottest dining trends.

[mame11]

Needing to be on Capitol Hill today, I decided to try GSE for lunch. I was going to get a salad even though it is a burger place. I arrived at 11:10 to discover that they do not open until 11:30. Seems late for a lunch place. I opted to wait since I was not really on any kind of schedule.

I was toward the front of the line when the doors opened, there were probably 30 people in line at that point. Surprisingly they were not ready at the cash registers when the door opened, it seemed they were training two new people on the machines with Spike actually working the registers.

In the end I ordered a classic burger. It's a burger place after all. I opted for the burger as is so I could taste the quality of product. Here are my observations:

1) It came out of the bag looking like a burger from a fast food place of my youth as it was smushed.

2) At $5.35 I was suprised to find the patty was 1/3 the size of Ray's Hell, or put more accurately the same size as a McDonald burger from my youth.

3) It was HOT. It took no time for them to fill my order so they must have had a batch ready to go when the doors opened. The heat caused the the Good Stuff Sauce to be a runny mess, the tomato to cook and the pickle to wilt.

4) The meat was pressed into a perfect patty which made me wonder if they use a machine to press them (neither Tackle Box nor Rays do that).

I didn't get fries because I am trying to cut back and the ones that were prepared for the lunch rush didn't look tempting enough.

All in all, engh. It was definitely 100% better than the Five Guys burger I have had but not sure that is saying all that much. If I am craving a burger and on the Hill, I might go back. Otherwise I'll wait for Palena, Central, Rays, Tackle Box, Saint Ex to satisfy my craving. I still want to try a salad though so I might go back for that one day.

[bonaire]

2) At $5.35 I was suprised to find the patty was 1/3 the size of Ray's Hell, or put more accurately the same size as a McDonald burger from my youth.

I actually appreciated the size of the burger (although I agree the price may be an issue, I don't know enough about burgers to make a valid comparison). I just can't eat a huge hamburger in one sitting and find that leftovers are rarely as good. Something about it being too rich for me. Mine was slightly bigger than a Mickey D's burger and it was just about the right size for me. All of that being said, perhaps part of my problem was my attempt to conquer that massive shake!

[mdt]

Because I am loathe and too lazy to go through this entire thread so...if the burgers are being compared to those at the golden arches are they all cooked to well done or do they actually ask for temp? I cannot imagine that they could even get close if they are that thin.

[mame11]

Because I am loathe and too lazy to go through this entire thread so...if the burgers are being compared to those at the golden arches are they all cooked to well done or do they actually ask for temp? I cannot imagine that they could even get close if they are that thin.

Mine was well done. They did not ask what temp one would want. I think it is supposed to be more like 5 Guys and less like Rays Hell.

[squidsdc]

Because I am loathe and too lazy to go through this entire thread so...if the burgers are being compared to those at the golden arches are they all cooked to well done or do they actually ask for temp? I cannot imagine that they could even get close if they are that thin.

They didn't ask temp, but that never stops me from asking! I was there last Friday. The guy behind the register was really nice--when I asked if they cook to temp or not, he asked how I would want it; MR of course, and he said good, 'cuz that's how they usually come out. And lo' and behold, mine was MR. They were cranking and the waits for burgers were not long at all, but mine was not "mushed." It is a thinner patty, and definitely appeared like it may have been formed in a press, but I wouldn't say the meat was necessarily "pressed." Does that make sense? But I did enjoy it. I got the 5 napkin, and unfortunately forgot to take 5 napkins with me when I went upstairs to eat...big mistake. I definitely put it ahead of Five Guys, especially the fries. I got Spike's Village Fries and they were nicely crisp, not oily or soft like FG's usually are, and seasoned with cracked pepper, fresh rosemary and thyme. Quite tasty. They were out of ice cream when I arrived (3pm) so no milkshake to try.

I definitely would stop in again if I'm in the area...but I am rarely in the area.

[smithhemb]

How does it compare to The Burger Joint in Bethesda?

[Sthitch]

This bit of news makes me want to run over and give Spike's place a try. Maybe 5 Guys should concentrate on putting out a better burger and fries than protecting the sacred word Five.

[synaesthesia]

This bit of news makes me want to run over and give Spike's place a try. Maybe 5 Guys should concentrate on putting out a better burger and fries than protecting the sacred word Five.

Story's not true.

[youngfood]

Story's not true.

Nice investigative reporting!