'Spike Mendelsohn' on Serious Eats

Washington, DC: Crushed Spirits and Crushed Burgers at Good Stuff Eatery

It might have been that I stopped in D.C. during the bottom half of a long day of driving and eating. It could have been that I'd already been to a half dozen family-owned, personality-packed, awesomely tasty pizza and sandwich shops in Trenton, Philadelphia, and Baltimore earlier in the day and the bar was set high. It could also have ben that I expected more from a burger concept run by former Top Chef contestant Spike Mendelsohn, a guy who seems to be seriously into this kind of food. Whatever the reason, Washington, D.C.'s Good Stuff Eatery was at once promising, tasty, and soul-crushingly, maddeningly, frustratingly terrible. More

Sixth and Rye, Spike Mendelsohn's Kosher Deli Truck in D.C.

As Good Stuff Eatery fans, we were curious about Spike Mendelsohn's recently launched kosher deli food truck, Sixth and Rye. Considering the dearth of Jewish delis in D.C. and the delicious-sounding menu, it was no surprise that Sixth and Rye opened to 30-minute lines when it first hit the streets. After patiently waiting, we ordered the corned beef sandwich, challah loaf, black and white cookie, pickles, cous cous salad, and seltzer lemonade. More

Meet & Eat: Chef Spike Mendelsohn, Owner of Good Stuff Eatery and We the Pizza

Chef Spike Mendelsohn is arguably one of the strongest personalities and toughest competitors to emerge from the Top Chef franchise. Anthony Bourdain recently called him "the craftiest motherf***er" that Top Chef All Stars has ever seen. I'm not sure if that's a dig or high praise, but Mendelsohn seemed pretty pleased with the comment. We caught up with him about his two D.C.-based eateries (Good Stuff Eatery and We, the Pizza), his strategy on Top Chef, and the challenges of working with family. More

Cook the Book: The Prez Obama Burger

The year that Spike Mendelsohn opened Good Stuff Eatery in D.C. just happened to coincide with a pretty exciting presidential election. Spike decided to hold his own race to the White House pitting the Obama burger against the McCain burger. The Obama burger ended up beating out the McCain burger four to one. Politics aside, I'm pretty sure the toppings were the ultimate deciding factors in this burger race. More

Mac 'n' Cheese

The following recipe is from the June 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! There are certain dishes that an eager home cook can pull off and then there are... More

Cook the Book: Classic Wedge Salad

At Good Stuff Eatery in D.C. Spike has a variety of wedge options but I think the Classic Wedge is the best place to start the iceberg comeback. Basically a quartered head of iceberg lettuce, the Classic Wedge is topped with a fantastic Blue Cheese Dressing, chopped red onions, crumbled bacon, and even more blue cheese. We all know that adding bacon is an easy way to amp up the deliciousness factor but in this case it's the homemade blue cheese dressing that really makes the salad. More

Cook the Book: Farmhouse Bacon Cheeseburgers

Spike Mendelsohn's Farmhouse Bacon Cheeseburgers from The Good Stuff Cookbook possess all of the elements of my holy grail burger— thin patty, squishy potato bun, American cheese, iceberg lettuce, tomato, pickle, red onion, and a secret sauce, oh, and bacon. Spike's concept throughout the book is to keep it simple. And I went into the kitchen with fingers crossed, hoping that not over-thinking it would lead better burgers. More

Top Chef's Spike Mendelsohn Opening D.C. Pizzeria

By way of Grub Street's New York Diet feature, we learn that former Top Chef contestant Spike Mendelsohn plans on opening a pizzeria in Washington, D.C.: After falafel I had a little bit of a siesta, and then dinner at Grimaldi’s. I love my pizza. I’m opening a pizzeria in D.C. in the next three or four months. I just took over the building the other day. I’m researching pizza, so I’m trying to hit up all the spots. They do a great coal-fire pizza. I had pepperoni and green peppers on it and a pitcher of beer. I love... More

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