Bone Marrow? Foie Gras? Epoisse? Yes, those are the kind of toppings that you can get at Ray’s Hell Burger. You have as many options as you can dream of here because they have a stock of everything that anyone has ever tried on a burger. I think they have three types of bacon here. And you know me and bacon. We had the Big Poppa Burger. I don’t know why they called it the Big Poppa, but I think Mr. Wallace would have liked it more with bacon. They must have been going for a “black and blue” style on this one with the blue cheese and sauteed onions. Did we like it? You decide.
Ben was skipping this one: his stomach was turning a bit and he didn’t need it agitated by Bed-Stuy’s finest. Ray’s Hell Burger takes is runner up in the I Finished All That category and wins the Best Buzz award for 24 in 24: DC. I had to say that as far as low-budget places go, this was the stop I was looking forward to the most, due in part to the meteoric rise to success the Ray’s had seen in the last year and part to the conversation I had with Michael Landrum. That guy is a pro.
We actually got in the car to go to Pho 75. My bad, Scotty.
|Ray’s Hell Burger
1713 Wilson Blvd
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