- Burger Brackets
Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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With the elimination of several great burger spots (including one shocking upset) it's time to move on to the quarter-finals of the Burger Brackets.
Well, burger lovers, it's been a long, exciting, and sometimes torturous road since we first introduced the Burger Brackets to you. What have we discovered? People love Five Guys (not too much of a shocker, that), Elevation Burger apparently has a mailing list of epic proportions, and, perhaps most importantly, we learned the lesson that you can never take anything for granted—as, apparently, fans of Ray's Hell-Burger did. Widely expected to make it to the finals, if not win the entire thing, Ray's was knocked out unexpectedly today by Central's burger. But no regrets! Moving on. We're down to the quarter-finals, the Edible Eight, the final spots competing for Washington-area burger dominance! Starting today, we'll only have one face-off per day that will stay open for 24 hours for voting. When we reach the finals, we'll keep that face-off open for close to a week for voting. But for now, let's move on to the first quarter-final burger match-up... And as a reminder, you can keep tabs on all the Burger Brackets and browse through past ones here.
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Welcome to Burger Brackets, where we ask you to vote to discover the best burger in Washington. Today's face-off is...
And here we are, folks—the last match-up in this round (or the Savory Sixteen, as we've been calling it here at the Washingtonian.com offices). With Matchbox having edged out Capital Grille in their face-off, we're only waiting on the outcome of Central vs. Ray's Hell-Burger and this match-up to finalize the third round. And who is facing off in this afternoon's challenge, you might ask? Good question. Check below. And as a reminder, you can keep tabs on all the Burger Brackets and browse through past ones here.
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Welcome to Burger Brackets, where we ask you to vote to discover the best burger in Washington. Today's face-off is...
The Burger Brackets continue to advance! By tomorrow, we'll know all the burger spots that have moved on to the third round (or, as a friend suggested we call it, the Edible Eight). Elevation Burger and their, um, devoted fans beat out Palena Cafe to advance; Matchbox and Capital Grille are still battling it out (so go vote!). But for right now, we have a tough match-up in the burger world. Check below.
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Welcome to Burger Brackets, where we ask you to vote to discover the best burger in Washington. Today's face-off is...
And we edge ever closer to the end of the second round in the Burger Brackets. Elevation Burger is currently battling it out over here with Palena Cafe; and in the most recent face-off, Harry's Tap Room trumped Quarry House Tavern's burger. Sorry, Silver Springers. Check below for this afternoon's burger challenge...
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Welcome to Burger Brackets, where we ask you to vote to discover the best burger in Washington. Today's face-off is...
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The second round of Burger Brackets continue! Want to make sure your favorite advances? Vote in today's face-off.
Most of you may have St. Patrick's green on the mind (have you checked out our party guide yet?) but over here at washingtonian.com, we're all about the red meat of our Burger Brackets. While BLT Steak battles BGR Burger in this face-off, we have another burger challenge for you to vote on today. Arlingtonians and Silver Springites, you may have vested interests in this battle. Check below for today's face-off.
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Gone are the robust bureaus for the Los Angeles Times, Newhouse News, and other once-healthy news organizations. Digital media bureaus now are taking their places with as many reporters and plenty of swagger.
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Worried about how you’re going to pull that Thanksgiving meal together by November 26? Luckily, there’s lots of ways to get a takeout turkey-day dinner so you don’t have to lift a finger in the kitchen. When ordering a turkey, keep in mind that a ten-to-12 pound turkey will feed four to six people.
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Ann Limpert
Though Ann Limpert graduated from Connecticut College with a degree in art history and creative writing, she spent most of her time in New England debating the merits of warm, buttery lobster rolls vs. cold, mayo-y ones. She spent two years covering the internet for Entertainment Weekly magazine (highlights include interviewing the Beastie Boys and dancing to "Livin' la Vida Loca" with Penn Jillette), then left to hone her kitchen skills at the Institute of Culinary Education. She has worked as a cook at several New York restaurants, researched and edited cookbooks, and now writes about food and restaurants for the Washingtonian.
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Kate Nerenberg
Kate Nerenberg started as an editorial intern at The Washingtonian in January 2008 and became an assistant editor in September 2008. A native of West Hartford, Connecticut, she spent the first half of her writing life as a sports reporter, and was the editor of the athletics section for the newspaper and student-run magazine while at Middlebury College. A joint Spanish and Art History major, Kate graduated in 2005 and took off on a year-long journey around the world. After tasting everything from fried crickets to lavish Turkish breakfasts, she realized she wanted to devote herself to writing about food, a lifelong passion. She lives with three roommates just east of Logan Circle in a house that's often filled with the smell of sauteed garlic, warm banana bread, or fried bacon and eggs.
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Rina Rapuano
Rina Rapuano's English degree from Virginia Commonwealth University in Richmond put her on the path to becoming a managing editor of a weekly business magazine; a freelance copy editor; and assistant managing news editor—and later the lifestyles editor—at a weekly paper in Maryland. But she realized her true calling when her descriptions of meals to friends and colleagues always seemed to end with the same statement: “You're making me hungry.” Frankly, it was making Rina hungry, too. She chucked her day job in 2006 to become a full-time freelance writer focusing mainly on food, and now works as assistant food and wine editor at The Washingtonian.
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