The AP says DC, "fertile ground for ground chuck," is capital of the country's "better burger" trend, where burger joints are grinding up "higher-grade beef" and topping them off with "fresher or more creative toppings." The evidence includes the success of Va.-based Five Guys, which the AP says is the country's fastest-growing restaurant chain. Pipón has not totally missed this development, commenting on the bison burgers at The Reef in Adams Morgan, the "Uncle D's Chili 'N Cheddar" burger at the Good Stuff Eatery in Capitol Hill, the "Campfire Buffalo Burger" at the The National Museum of the American Indian and the 8 oz. burger at Luna Grill & Diner in Dupont. Plus, I've been thinking long and hard about posting something short and soft about the grass-fed beef at brgr in New York City (287 Seventh Avenue, NYC) and its Thousand Island/Horseradish Sauce/Herb Mayo topping options.
Still, are hamburgers (however sustainably raised) topped with funky ketchup stand-ins (however tart the roquefort) really the most creative U.S. chefs can get?
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