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Jul 1, 2008 01:18 AM

The Single Best Bang for the Buck in the DC Area . . .

. . . might have been the bar specials at Ray's the Classics (see

No longer. He's topped himself.

Introducing . . . the Hell-Burger, two doors down from Ray's the Steaks in Arlington. Ten (!) ounces of the highest quality, aged in-house beef, freshly ground, char-grilled to perfection (where medium-rare actually means medium-rare). With your choice of sauteed mushrooms finished with sherry and brandy, grilled onions, sauteed peppers, charred jalapenos, tomatoes, and roasted garlic. And several kinds of cheese. Plus corn-on-the-cob. And watermelon.


Kid you not.

(Surcharge for some specialty cheeses, such as (according to Michael) Epoisse, Rogue Creamery Smokey Blue, Queen Anne Stilton, Pa Noble Cave Aged Amish Cheddar, Chimay a la biere, Taleggio, and Bel Paese.


And if today's (admittedly gratis) sample was any indication, this rivals Palena's as the best burger in town. Almost enough to ease the pain of losing Colorado Kitchen and Gillian Clark's burger. (Truth be told: This one might be better.) And have I mentioned that it's ten ounces? Enough for two meals.

Oh, and he's also serving Moorenko's ice cream, Old Dominion root beer, and Route 11 chips. (No fries.) For now, dinner only during the week; longer hours on Saturday and Sunday.

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  1. Now THAT'S a $7 burger I could deal with for lunch (and dinner). Here's hoping he'll eventually open at lunchtime.

    1 Reply
    1. re: MikeR

      Now you can enjoy a burger while you wait for a table at RTS.

    2. So is this burger at Ray's the Steaks or at some place two doors down? And if it's two doors down, what's the name of the place with the hell-burger? Is it eat-in only or could I get it as carry out? I think I might try one of these burgers this week so I just wanted to be clear on the details.

      1 Reply
      1. re: jrsmoltz

        I just saw the other thread ( with the details. "Butcher Burgers - aka Ray's Hell Burgers, in the same strip as RTS (1713 Wilson Blvd)"
        Thanks, can't wait to try one