First Bite - Shake Shack in Dupont

Let's get this out of the way: DC is not NYC. You know this. I know this. But somehow the restaurant industry has decided the concepts that draw customers in Manhattan must do the same in DC. There are instances where this is not the case, but when we're talking about DC's newest burger joint, it absolutely is.

Shake Shack opened yesterday in Dupont to much fanfare and lines that stretched down Connecticut Avenue. Yes, I waiting in one of those lines to try out the burgers, fries and custard that New Yorkers swear by. Go ahead and laugh, but I will say that it was worth it.

Overall, my experience was a very pleasant one (minus hte fact that Mother Nature wasn't the most cooperative). I got in line around 12:40 p.m., was inside ordering around 1:10 and I was out the door and heading back to my office at 1:15. Not too bad when you consider there were probably about 60 people in front of me when I joined the queue. I have to give props for the frozen custard samples that they brought out to those of us waiting in line. It was a sweet little tease of what was waiting for us inside.

I didn’t want to go overboard, but I did want to try as much as possible, so I got a Shack Burger, an order of fries, and a concrete. The Shack also offers a variety of hot dogs, a portabello burger (I’ve heard from friends in NY that it’s fantastic) and a plethora of items made with frozen custard. In addition, it’s noteworthy you can also enjoy a beer or a bottle of wine while enjoying your beef patty.

Overall the food was good, with some items standing out more than others. First up - the Shack Burger; a single angus burger patty on a potato bread bun topped with American cheese, lettuce, tomato and ShackSauce. I thought that the burger was slightly overcooked and was a tad salty. I also could have used a bit more ShackSauce, because the little amount that I had was great, but not enough.

Now on to the great. The French fries really do deserve a round of applause. Yes they look like the Ore-Ida crinkle fries that you find in your grocer’s freezer, but they are so much more. They are crispy and perfectly salted and kind of addicting. Shake Shack also serves them with a cheddar/American cheese sauce. Can you say yum?

And to round the meal out I got the Presidential Sweet Concrete. The first place I had a concrete was at Ted Drewes in St. Louis, but this one may have that one beat. The Presidential Sweet is made with the vanilla custard, peanut butter sauce, marshmallow and milk chocolate chunks with caramel inside. This item has stolen my heart and made me wish that I could magically get rid of my lactose intolerance. It was sweet without being too sugary and the combination of textures is worthy of praise.

Will Shake Shack come out on top of the DC burger wars? I’m not sure; there is steep competition. But I do think the place will become a staple in Dupont for the lunch crowd and for the late set ( they're open to 11 during the week and midnight on the weekends). But another thing Shake Shack has going for it that others on the burger scene don't? Buzz. The place is a marquee name in NYC's own burger wars and is poised to make a lot of noise in DC. The rest only time can tell.

First Bite - Smith Commons

Smith Commons is named for the most ubiquitous surname in England and the US. Luckily, this new H Street restaurant is anything but common; instead it stands out from the other food options along this corridor. Chef Frederik De Pue has created a menu full of that is full of creative, yet approachable cuisine and has stocked the bar with plenty of craft beers and imaginative cocktails that can satisfy any palate.

Even though Smith Commons is the new kid on the block, they appear to operating like an old pro. We were seated for our reservation in a timely manner, even though the bar was bustling and there was a large group of people gathering around the hostess stand. The waitress seemed well versed on the menu and was happy to make recommendations.

The night we went, the kitchen was offering a limited menu because they had been open less than a week. Yet, the menu still felt more than adequate with a nice selection of appetizers, salads, a soup, entrees, various cuts of meat and sides. Both Elliot and I are suckers for macaroni and cheese. I also happen to think that it can say a lot about the quality of ingredients that are being used in the kitchen. The manchego cheese was full of flavor, and I was pleasantly surprised to find little oil at the bottom of the ramekin. Was it may favorite dish of the night? No, not really. But I do have to give the kitchen credit for doing justice to a comfort food favorite.

For our main meal Elliot ordered the half-pound burger and I opted for the wood-grilled tiger prawns. My giant shrimp were served with a watermelon and tomato chutney (the menu refers to it as a dressing, but I think it’s an inaccurate description). The shrimp were well seasoned and the “dressing” was good enough to ask for extra bread to absorb the remaining juices on the plate.

I know that a burger seems boring, especially considering the long list of places in DC where you can get a way above average version. This one absolutely stood out with the grilled portabellas and miso mayo. The meat was juicy and the brioche bun absorbed all the exceptional flavors that came from it. It was this dish that reinforced to both Elliot and I that this is going to be a great neighborhood place to watch a game while enjoying a pint and a burger.

Speaking of places to hang out, Smith Commons has 3 floors with 3 bars and 2 lounge areas. These cozy nooks will soon be serving small plates alongside the beer, cocktails and wine that they are already offering. This will be a perfect location to come on a date or with a group of lively group of friends. Though it is worth noting that you can't order every drink at every bar; some of the beer taps don't extend all the way.

And so even though Smith Commons is still in its infancy, I have a good feeling that this will quickly become one an acclaimed place to eat on H Street.

Raise Hell at Ray's

It’s that time again. No, I’m not thinking of Halloween or autumn or even breast cancer awareness month. As an unabashed wonk, I can take pride in saying that it is once again election season. There aren’t many things that we can all agree on, but I like to believe that Democrats and Republicans can concur that President Obama has great taste in food. President Obama has now visited Ray's Hell Burger in Arlington twice since taking office. He even brought Russian president Demitry Medvev for lunch too. And if the commander-in-chief is sharing such closely loved national secrets with the Russians, I think we can agree the cat's out of the bag.

The president has a team of accomplished chefs stationed in the White House to serve his every want and need. Yet there must be a lack of good burgers, as he has visited Ray’s Hell Burger in Arlington, VA, twice since taking office.

After my first Ray’s experience, I was hooked. This is no ordinary burger. In fact it’s about as upscale as you can get without using the expensive kobe beef. Ray’s burgers are made with top-grade sirloin that could have been taken from an amazing steak. Yet, somewhere along the way the meat took a serendipitous turn only to wind up in your magnificent burger. As Elliot likes to point out, eating a Hell Burger is a bit like having a religious experience on a bun. Every single time we've sat down to enjoy our burgers, very little discussion actually happened because we are so immersed in the flavors of the beef and the magnificent toppings.

You can have your burgers cooked one of 4 different ways. Elliot and are both fans of the traditional grilled and au-poivre, but they also offer Cajun seasoning and Diablo style. The next decision you have to make it what you want to put on top of that wonderful patty. There are the usual suspects like lettuce, tomato, onion and pickles. Then you have the other freebies like sherry mushrooms, roasted garlic spread, charred jalapenos and Ray’s heck sauce (a mixture of ketchup, horseradish and mayo). If you want to upgrade your burger (and spend a bit extra) you can add foie gras, bone marrow, black forest ham, guacamole and any number of different and unusual cheeses. If you want a traditional burger with the standard toppings you can order that, but if you want to “raise” the bar it’s absolutely encouraged.

There are two seating options at Ray’s and they are a mere two doors apart in the same strip mall. At the original location of Ray’s Hell Burger you stand in line to order and then sit down, whereas at Ray’s Hell Burger Too you sit down and are waited on and also have the option of paying by credit card. I prefer Ray’s Too because I find the experience less stressful, but to each his or her own.

Both locations also offer a few sides including a mac & cheese, regular and sweet potato fries. All three are good, but I don’t find that any of them knock your socks off. But, then again, I do have to give Ray’s props for offering fries, since up until earlier this year they were nowhere to be found on the menu. The closest thing you could find to satisfy the salty craving was a bag of chips.

No matter if you want to be original (bone marrow!) or boring (cheddar cheese), just be sure to get to Ray’s before President Obama or any other heads of state. The lines are long enough without a motorcade and extra publicity.

The Burger Joint

I feel like every time I turn around another burger place pops up. The greater DMV spawned the mighty Five Guys, Chef Spike’s Good Stuff Eatery and the internationally-known Ray’s Hell Burger. We just received word that New York’s famous Shake Shack is setting up shop in Dupont. I think you could be eating burgers and fries for days– the list of burger places just goes on and on. Down the street from my office stands the original location of another DC burger “chain,” BGR – The Burger Joint. BGR originally opened its classic-rock-memorabilia and kitchy-mosaic-table-filled restaurant in Bethesda. But in the past year or so, the concept has expanded to Alexandria, Dupont Circle and Arlington with another one on the way in Clarendon. The owner, Mark Bucher, clearly wants to make sure that he is a force to be reckoned with in this burger town.

BGR aims to master the basics – burgers, fries and milkshakes, with a few surprises thrown into the mix. The burgers are made with a mixture of premium meat, served on a toasted brioche bun and made fresh to order. If you are looking for a traditional burger, you really can’t go wrong with “The Burger” or the BGR sliders. The meat is able to retain most of the flavor without making that light and perfectly crisp bun too soggy. During the summer months, you can also grab what the Washingtonian has dubbed the best lobster roll in DC. I haven’t had many lobster rolls in this city since arriving here 6 years ago. Then again, I'm a midwesterner; I shouldn’t be considered an expert. Yet, I can accurately tell you that the claw meat was fresh and flavorful and was complemented beautifully by the crisp lettuce and fresh bun. 

You can’t have a burger without fries (and if you are feel like going all out – a shake). BGR offers regular and sweet potato fries. The last time I had them, I wished that I had asked for them extra crispy but it wasn’t an egregious error by any means. When it comes to shakes, BRG does the classics (i.e. chocolate and vanilla) very well. They are thick and creamy and make the perfect treat on a warm summer day. Each location also offers a new “limited-edition” milkshake on a monthly basis. I had July’s peach shake and it was just only so-so. I could have used a bit more peach flavor a little less graham cracker. Is BGR a burger destination? Sadly, it isn’t. But if you are around one and need to eat lunch or dinner or just have a snack, you won’t be able to go wrong. You will leave full, happy and you won’t be able to get that classic rock music out of your head. 

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Chef-ly Yours

When I was in college at American University Chef Geoff's was my version of Cheers. Every Monday evening I was there sitting at one of the high-top tables in the bar eating a burger and schmoozing with friends. If I wasn't there you could assume something was wrong.

It was the place I went to if I just wanted to grab a quick drink, but it was also the place I would head to if I wanted to sit and hang out for awhile while watching a game. I went there so much that the bartender stopped asking for my ID (and I don't really look over 21). I'm surprised he still even bothered to take my order since it was always the same during happy hour: a beer, a burger and sweet potato fries - and you can get all of that for less than $12. This is a gourmet burger, crisp sweet potato fries and a pint of beer. For those of you who want more than a pint of beer they offer "super-mugs," a.k.a. a huge huge glass of beer, for $7. There is a reason that this is known as one of the best happy hours in DC. Happy hour goes all night on Mondays and Tuesdays and runs from 3pm-7pm every other day of the week.

But Chef Geoff's is known for many other things beside burgers and beer. It is a great place to take a large group of people because the food is well prepared and the menu is varied enough that everyone will be able to find a dish that appeals to them. The menu ranges from pasta to seafood to chicken and each is well seasoned and flavored with fresh and seasonal ingredients. Their brunch is also well done. My personal favorite is the Eggs Chesapeake - aka eggs benedict on a fresh crab cake. There is nothing on the brunch menu that one can really turn their nose up at - there are the old standbys with a few surprises (such as Chicken and Waffles) thrown in. But no matter what you order you know that it will come out promptly with a smile. Is the food the most exciting thing in the city? No. But is it does it give a solid performance? Yes.

images: when.com and AliciaGriffin on Flicker

That's Good Stuff

Oh, Good Stuff Eatery...how I love thee. Your food is consistent, your milkshakes should be a sin and, really, it never hurts to see Chef Spike behind the counter flipping the burgers.

Good Stuff opened in July of 2008 and, believe me, I have been a loyal patron since then. I have been a fan of Spike’s since he won over people’s hearts (and brought back the old fashioned fedora) on Top Chef’s fourth season, which took place in Chicago. So I was pleasantly surprised when he chose to open an affordable restaurant instead one with stuffy, white tablecloths.

The food here measures up to any burger in the city, and I would venture to say is better than 99% of them. And – the best part? – the burgers and food there are actually affordable. If you go between 11:30 a.m. and 2:30 p.m., you can get a farmhouse cheeseburger, fries and a fountain drink for a mere $10. Not bad at all. And, if you want to get a cheeseburger that is on an entirely different plane, you should go for Spike’s 5 Napkin (formerly known as the Sunnyside). It combines a Sunnyside up egg, apple wood smoked bacon and cheese on top of a perfectly cooked burger and sandwiched between a brioche bun. Although I’m partial to the 5 Napkin, my boyfriend eats the Good Stuff Melt religiously.

When you are at Good Stuff, you should also be sure to get their fries and dip them in one of the homemade sauces. My favorite is the mango mayo, which is perfectly creamy and a tiny bit sweet. The flavor combination goes perfectly with the fries. My roommate is partial to the Sriacha mayo, and another friend loves the Old Bay mayo. I guess that means that - no matter your tastes - you can’t go wrong.

Finally... if you go to Good Stuff you cannot, must not leave without trying one of their amazing milkshakes. I don’t know how to describe just how wonderful they are, so I guess you will just have to try them yourself. My personal favorite is the toasted marshmallow milkshake, which takes me back to my years at summer camp. It tastes just like it came off the campfire. The old fashioned chocolate is exactly what I imagine a milkshake from the 1950s would taste like, as if I had ordered it straight out of Lou's Diner from "Back to the Future." Also, keep your eyes peeled for seasonal flavors that Chef Spike tends to announce on Twitter.

images: Flicker