Mark Bucher’s burger chain isn’t as big as Five Guys, but it’s really taken off since its Bethesda flagship opened three years ago, popping up not just in DC and its suburbs but in Alabama and Florida. The big, juicy patties are crafted from dry-aged beef, grilled as ordered, and set on puffy brioche buns. We like them dressed the old-fashioned way, with cheddar, lettuce, tomatoes, pickles, and grilled onions, alongside a double chocolate shake and sweet-potato fries. The only caveat: You have to eat the burger fairly quickly or the bun will fall apart. If you’re getting takeout, the sliders hold up much better.
Also good: Tuna burger with grilled pineapple; Greek-style lamb burger; Wellington burger with blue cheese and roasted mushrooms.
Open daily for lunch and dinner.
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.
