Frederick Ferdinando
Five Guys started a burger boom. Here are some top spots that aren't on every corner. Yet.
By Alex Baldinger Friday, Feb. 10, 2012 The world can be a difficult place for a rogue state, just as the 10-story office building at 1300 Connecticut Ave. NW was for Rogue States. Chef Raynold Mendizabal's street-level burgers-and-fries bureau had to close in fall 2010 after a building tenant sued, alleging that fumes from Mendizabal's grill were permeating its offices.
Right price at a hoppin' place By Justin Rude Friday, October 19, 2012 Kangaroo Boxing Club, a young barbecue restaurant and bar from the guys behind the PORC food truck, has some things in common with many of its recently opened peers. It has a dark-tavern feel and a beer list heavy on local brews.
By Tom Sietsema Sunday, October 17, 2010 Ray's Hell-Burger in Arlington has its charms, but if President Obama ever decides to alter his burger run, he ought to consider another home-grown mini-chain, this one from entrepreneur Mark Bucher. "No shortcuts, no pre-cooking, no heat lamps," the menu pledges.
Build Your Own Burger By Eve Zibart Washington Post Staff Writer Friday, March 14, 2008 At first glance: Tucked into the circular courtyard of an upscale condo development in Ballston, this eco-friendly eatery wears its philosophical colors: The walls are a cheery apple green; posters point out its recyclable and biodegradable supplies (check out the oil drums-turned-garbage cans); and the low-wattage restroom lights are long-life fluorescents.
Black Squirrel on washingtonpost.com's Going Out Guide; your source for bars and clubs in Washington, DC
2012 Fall Dining Guide By Tom Sietsema Washington Post Magazine Sunday, Oct. 21, 2012 If the shuttering of Michel Richard Citronelle in Georgetown had a silver lining, it was the chance for the four-star restaurant's No. 2, David Deshaies, to work his magic at Citronelle's downtown spin-off.
Elevation Burger review in Falls Church, VA - This fast food joint lives up to its name; raising the stakes with organic beef burgers, fresh fries and transcendent milk shakes. - read more on the Washington Post Going Out Guide
How long is too long to stand in line for a burger and fries? Would you wait 20 minutes outside in 90-degree heat? Then 27 minutes more once the crowd-controlling doorman lets you in? What if "Top Chef" contestant Spike Mendelsohn was jamming behind the counter? Then would it be worth it?
Dining Room shines at enhanced Palena Enlarged Cafe loses a pinch of luster By Tom Sietsema February 13, 2011 "We moved from Logan Circle to Cleveland Park to be closer to Palena." If the stranger had invoked the name of just about any other restaurant in Washington, I would have smiled and quietly dismissed the statement as hyperbole.
Enter Shake Shack, the burger phenom that created so many hyperlinks when it landed in Dupont Circle last month that a Facebooker could have been forgiven for thinking its owner - Danny Meyer, a principal of the New York-based Union Square Hospitality Group - was Justin Bieber rather than a restaurateur with the Midas touch.
