At a time when novella-thin diner-style burgers proliferate, these patties are unapologetically big and juicy, with the savor of a good steak. The locally raised Angus beef doesn’t need much, but toppings are well thought out: There are three kinds of mustards and mayos to choose from, plus house-made pickles and, in season, locally foraged ramps. Also good: Sweet-potato fries; milkshakes.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
