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Red Apron Burger Bar Is Doing Wonders With Virginia Beef - Source Washingtonian

Posted on May 09,2017
Filed Under Food And Wine , Local Tastes,

Photo by Scott Suchman.

Source Washingtonian

By Ann Limpert

WASHINGTON, DC. - Are you the kind of eater who dreams of steakhouse-style burgers—all about a juicy, inches-thick patty, possibly fashioned from sirloin or some other fancier-than-chuck beef? Or do you crave diner burgers, a more gestalt sort of species? Squishy bun, melty American, a mess of ketchup and mayo, and a patty so thin and smashed that specifying how you’d like it prepared is usually out of the question. (It tends to arrive brown all the way through.) It’s about the sum, not the parts. It’s certainly not about the beef.

If the answer is “Can’t decide,” head to Dupont Circle’s narrow Red Apron Burger Bar, where chef/butcher Nathan Anda aims to please both types. Many of his creations aren’t much bigger than a Five Guys burger, with skinny patties. However, his first move when you get to the counter is not only having you specify how you want your burgers cooked but also what kind of beef you’d like them made from.

Source Washingtonian

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