Ray's Hell Burger
I am no expert on the D.C. hamburger front but this has to be one of the best. The owner of the famed “Ray’s the Steaks” opened this latest project and has been standing room only since. Hidden in a strip center on Wilson Blvd. they serve one thing here, farm-raised, aged and ground in house ten-ounce burgers. The list of cheeses is impressive (American, Swiss, Vermont White Cheddar, Smoked Mozzarella, Muenster, Pepper Jack, Fontina, Aged Danish Blue, Guyer, Imported Double Cream Brie, Dutch Mustard Seed Gouda, Chimay a la Biere, Rouge Creamery Smokey Blue, Queen Anne Stilton, Cave Aged Amish Cheddar, and Epoisse de Bourgogne) along with Seared Foie Gras in Truffle Oil, Roasted Bone Marrow with Persillade, and Cognac & Sherry Sauteed Mushrooms and can send a burger upwards of 17.50. I had the “Diablo” brushed with spicy chipotle marinade and the imported double cream brie and a side of seven cheese mac. I am sure I hit a monthly caloric intake. Hey if its good enough for the “Leader of the Free World” then I am up for it.

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