Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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Burger Brackets: Morton's vs. Smith & Wollensky
Welcome to Burger Brackets, where we ask you to vote to discover the best burger in Washington. Today's face-off is...
Who makes the best burger in Washington? We're holding a March Madness-style, bracketed face-off to find out. Check back every day at 10 AM and 2 PM for continuing burger vs. burger competitions. And don't forget to vote for your favorites! This is our second bracket—if you'd like to see which 16 are on the other bracket, check here. We'll be merging the two starting tomorrow. In a Burger Brackets nail-biter that was too close to call till the end, Quarry House just edged out Vermilion—seriously. We're talking a couple of votes making the difference here, folks. Who said your vote didn't matter? It does in Burger Brackets. Today's burger face-off? Check below.
Morton's: The oversized (12 ounce!) lunchtime patty at this chain of big-spending steakhouses is made from prime sirloin which gets a kick from tomato juice.
Smith and Wollensky: The DC outlet of this steakhouse serves a two-napkin 8 oz. burger topped with cheddar and tomato/jalapeno relish.
Who makes the better burger? Vote in the poll below, then leave your thoughts in the comments. Then go and vote in the Spider Kelly's vs. The Prime Rib burger face-off—that's open until 10 AM tomorrow.
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Category Tags: Burger Brackets
Comments
They have a 10oz savory juicy"tenderlion" burger w/tomato jalapeno relish,bacon,cheese & onion straw THE BEST
Posted by: Smith& Wollensky, Mar 14, 2009 05:34:48 AM
OH MY GOSH. That smallpox comment made me spit my water!
Posted by: Ohmy, Mar 12, 2009 04:26:54 PM
I hear the "secret ingredient" in Morton’s burger is smallpox.
Posted by: slurpeeman, Mar 12, 2009 01:41:51 PM
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