Spike Mendelsohn’s burger joints are full of signs boasting the origins of ingredients on offer. The ethos may be very much of this era, but the best burger here is pure 1950s diner: a chili-topped patty with sour cream and cheddar sauce, which melds magically with the toasted-marshmallow milkshake.
If your sensibilities run more modern, try the Blazin’ Barn, a bánh mì-inspired burger laden with pungent daikon as well as carrots, mint, and Thai basil.
Also good: Spike’s Sunnyside, with applewood-smoked bacon and a fried egg; the Prez Obama, with bacon, Roquefort, onion marmalade, and horseradish mayo; turkey burger.
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.
