Ray’s Hell Burger in DC
By now everyone knows that President Obama loves hims some Ray’s Hell Burger. Recently POTUS even took Russian President Dmitry Medvedev over to Arlington for a sampling of his favorite comfort food. Medvedev simply said it wasn’t healthy.
Despite the President’s endorsement (or perhaps because of it), DC doesn’t share Barrack’s affinity for Ray’s. Sure every time USA 1 rolls up outside business booms but in a recent fan poll by Washington’s WTOP FM, Ray’s came in fifth out of ten contestants with 4% of the vote; first place went to burger chain Cheeburger, Cheeburger with a whopping 44% of the vote. Incidentally Ray’s 4% is the same percentage of Americans who genuinely believe the President is doing a good job.
Back in 2007, before any Presidential accolades, the staff at DC Foodies did a group review of Ray’s Hell Burger. Here’s a taste:
For our inaugural group review, we decided there was no better place to start than with a first impressions review of Ray’s Hell Burgers. I’d be lying if Michael Landrum’s other restaurants (Ray’s the Classics and Ray’s the Steaks) don’t hold a special place in all of our hearts, so we’ve made a good attempt, I think, to keep this objective.
Ray’s Hell Burger is a natural addition to the Michael Landrum’s D.C. beef empire. Burgers are the only thing on the menu (which means no fries), but you’d be surprised at how large the menu can be. Between the large selection of cheeses (including some artisinal selections which no doubt Mike will like) and the list of others high quality ingredients, much like those that you can get on your steaks a few doors down, the combinations are endless.
Instead of fries, the burgers currently come with sides of juicy watermelon and corn, but I imagine that’s only for the summer. Look for the sides to be seasonal and fresh. I wonder if the lack of French fries is because the kitchen couldn’t get the fries just right, or if it is Michael’s attempt to make up socially for the portion size of the burgers which are a massive 10 ounces of the same aged prime beef used at the other Ray’s establishments (ground fresh throughout the day according to Mr. Landrum). Cooking methods are similar as well and you can get your burger blackened, cajun, or just plain grilled.
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ICA: Mendholson vs Symon – Outcome
Iron Chef Michael Symon was triumphant in Battle: Prosciutto.
ICA: Mendholson vs Symon
I think this week’s challenger, Spike Mendholson put it best when he Twittered, “This sunday dvr the oscars and tune in live for Iron Chef America, what will the secret ingredient be???” Mendholson is the talented young chef at Good Stuff Eatery in Washington, DC. Waiting for him in Kitchen Stadium is the Iron Chef with best winning percentage, Michael Symon.
Spike began his culinary matriculation in 2004 at the esteemed Culinary Institute of America in Hyde Park, NY where he distinguished himself among his peers. Mendholson was one of 10 CIA students to accompany Chef-Instructors Michael Pardus and Michael Huynh on a culinary adventure to Vietnam. Since then Spike’s style has had a definite Vietnamese influence.
For his externship at CIA, Mendholson did a turn at Les Crayeres in Reims, France. Les Crayeres is a three Michelin star restaurant under the direction of Chef Gerard Boyer. After school Spike worked at landmarks like Bouchon and Le Cirque. Eventually he found himself working for his former teacher, Chef Huynh at the Drew Nieporent venture Mai House in Tribeca.
Today Spike Mendholson is not only the force behind Washington DC’s Good Stuff Eatery but he is also a celebrity host of Food 2, the Internet alter-ego of The Food Network. There he is the co-host of Kelsey & Spike Cook with the should-be winner of the Next Food Network Star 4, Kelsey Nixon. Spike came to national prominence when he was a contestant on Top Chef: Chicago.
Click HERE for the mystery ingredient and outcome.
