The Hell-Burger
A while ago, I wrote about a place in San Francisco that has some of the best sausage and burgers in the world. On Tuesday, a new contender for the best burger list opened it's doors. Unfortunately for my weight loss plans, it's just over a half mile away. Luckily, the walk home is uphill.
Owner and "Improprietor" Michael Landrum announced the opening earlier this week in a post on local food board donrockwell.com/. The response was predictably salivating. The predictability come from the fact that Landrum has redefined the steak house at his Ray's the Steaks and Ray's the Classics, and if he can bring some of that talent to bear on the poor lowly burger... Well, you get the idea.
With all the anticipation, I was hoping it wouldn't be a disappointment. Sometimes, when the hype is high, the reality can't hope to meet it. That's not the case here, though. This is one of the finest burgers to ever cross over my teeth. Seriously. It's at least as good as Rosamunde's in San Francisco.
I ordered the burger cooked "recommended," and with Rogue Creamery's Smokey Blue and some apple wood smoked bacon. It really needed very little else, so I had some of their Hell-sauce and a tomato and lettuce leaf to make me feel better about the 10 ounces of beef.
This isn't the dense burger of your childhood. This burger is almost airy, for crying out loud. Your teeth don't really need to chomp into it. Just get it in the general vicinity of your mouth and it'll crumble right in. I'm guessing it would be more toothsome if I had it grilled longer, but where in the world can you order a rare burger and not be afraid of having to go to the hospital after?
If there is a downside to this burger, it is that the bun just can't stand up to it. I think, next time, I'm going to ask for mayo and see if they'll put it on the bottom bun. Maybe that'll help prevent the bun from soaking all the juice and disintegrating.
The corn on the con and the watermelon are both nice touches, and I would recommend waiting on eating them until after you've had the burger. Between the corn and the root beer float, I was almost bursting when I got done with the burger.
This is a really good burger, and probably the best I've ever had. The kind that's worth driving into a strip mall in Rosslyn and seeking out the unadorned building for. If you haven't had the chance to go, you should. My next burger is going to be the pepper burger, which I'm hoping is just like the pepper crusted steaks next door.
The Hell-Burger
A while ago, I wrote about a place in San Francisco that has some of the best sausage and burgers in the world. On Tuesday, a new contender for the best burger list opened it's doors. Unfortunately for my weight loss plans, it's just over a half mile away. Luckily, the walk home is uphill.
Owner and "Improprietor" Michael Landrum announced the opening earlier this week in a post on local food board donrockwell.com/. The response was predictably salivating. The predictability come from the fact that Landrum has redefined the steak house at his Ray's the Steaks and Ray's the Classics, and if he can bring some of that talent to bear on the poor lowly burger... Well, you get the idea.
With all the anticipation, I was hoping it wouldn't be a disappointment. Sometimes, when the hype is high, the reality can't hope to meet it. That's not the case here, though. This is one of the finest burgers to ever cross over my teeth. Seriously. It's at least as good as Rosamunde's in San Francisco.
I ordered the burger cooked "recommended," and with Rogue Creamery's Smokey Blue and some apple wood smoked bacon. It really needed very little else, so I had some of their Hell-sauce and a tomato and lettuce leaf to make me feel better about the 10 ounces of beef.
This isn't the dense burger of your childhood. This burger is almost airy, for crying out loud. Your teeth don't really need to chomp into it. Just get it in the general vicinity of your mouth and it'll crumble right in. I'm guessing it would be more toothsome if I had it grilled longer, but where in the world can you order a rare burger and not be afraid of having to go to the hospital after?
If there is a downside to this burger, it is that the bun just can't stand up to it. I think, next time, I'm going to ask for mayo and see if they'll put it on the bottom bun. Maybe that'll help prevent the bun from soaking all the juice and disintegrating.
The corn on the con and the watermelon are both nice touches, and I would recommend waiting on eating them until after you've had the burger. Between the corn and the root beer float, I was almost bursting when I got done with the burger.
This is a really good burger, and probably the best I've ever had. The kind that's worth driving into a strip mall in Rosslyn and seeking out the unadorned building for. If you haven't had the chance to go, you should. My next burger is going to be the pepper burger, which I'm hoping is just like the pepper crusted steaks next door.