Back to the blog... and in a new city

I can't believe it's been nearly almost nine months since my last blog. No, no, I'm not pregnant, but it has been a whirlwind. Blogging for Serendipity moved even further back on the burner when I had the chance to do some bona fide professional blogging for Menupages.com. Their blogs are great (if I do say so myself) and their service- providing menus for a wide range of restaurants in NYC, Miami, DC, and other major cities- is quite convenient. Add wedding planning, getting married, going on a fabulous honeymoon to Costa Rica, and moving to Washington, D.C. to the mix, and you have a negligent blogger to say the least. Luckily, today I was awakened from my blogging slumber by the devilish deliciousness of Ray's Hell-Burger (1725 Wilson Boulevard, no sign yet). Another restaurant by the same owner of Ray's the Steaks, Michael Landrum, this no-frills establishment serves quite possibly the best burger you have ever had. The ground beef and toppings (blue cheese, foie gras, and truffle oil, just to name a few) pay homage to the burgers steak-house older sibling, but the kitchy B-movie posters and the laid-back attitude of the staff make it a true burger joint. While you can make your own burger from Ray's extensive list of toppings, my husband and I opted for one of their signature combinations, the "Let's Get It On" (we are newlyweds afterall!). Burgers are made to order and worth the wait. Our sexy sandwiches arrived dripping in sauteed mushrooms, peppers, onions, and roasted garlic. Crisp lettuce, tomato, and a generous helping of applewood smoked bacon and swiss cheese finished it off. The panoply of flavors came together just like the harmony in a Marvin Gaye song. However, as my husband noticed, the juicy goodness of the toppings and the meat led to a one note flavor and a mushy bun by the end of the meal. (The DCfoodies also noticed this phenomenon.) We've decided that for our next visit, we'll try something a bit simpler, perhaps the basic burger au poivre with blue cheese and a slice of tomato. Or maybe, we'll really take it over the top and try the "Burger of Seville" (foie gras, mushrooms, bordelaise sauce and truffle oil).