It’s as if Michael Landrum sifted through a suggestion box when he opened this neighboring offshoot of his Obama-approved burger place. He’s added table service as well as beer and Cabernet, and he takes credit cards. You’ll find Ray’s familiar lineup of beef burgers—such as the American-cheese-topped Mack and the spicy Big Punisher with jack cheese and jalapeños—and there are new additions, such as a wild-boar burger topped with a Vietnamese-inspired mix of pickled carrot and daikon with cilantro.
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
