New & Noteworthy: Brgr:shack

An industrial garage door fronts this stripped-down Ballston burger shop. The order-at-the-counter operation uses grass-fed beef, and toppings range from guacamole to an unusual-sounding cranberry-spiked sauce.

This article appears in the March 2011 issue of The Washingtonian.

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.