Seasoning selections for the bodacious burgers at Ray's Hell Burger include grilled, au poivre, blackened and Diablo.
From Tom Sietsema, The Washington Post:
"The owner of Ray's the Steaks returns to where he started: Indulgent burgers that are far from routine"
Cash only. Beer and wine available. Serving lunch and dinner daily.
"Ray’s creations aren’t of the truffle-and-brioche gourmet variety à la Palena or Central Michel Richard; they’re more like great made-at-home burgers from the backyard grill, taken up several notches thanks to the quality of [Michael] Landrum’s meat."
— Sara Levine, Washingtonian
Seasoning selections for the bodacious burgers at Ray's Hell Burger include grilled, au poivre, blackened and Diablo.
From Tom Sietsema, The Washington Post:
"The owner of Ray's the Steaks returns to where he started: Indulgent burgers that are far from routine"
Cash only. Beer and wine available. Serving lunch and dinner daily.
"Ray’s creations aren’t of the truffle-and-brioche gourmet variety à la Palena or Central Michel Richard; they’re more like great made-at-home burgers from the backyard grill, taken up several notches thanks to the quality of [Michael] Landrum’s meat."
— Sara Levine, Washingtonian