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Entries tagged with 'Spike Mendelsohn'

Flee The Pizza: Spike Mendelsohn's "We, The Pizza" in Washington D.C. Still No Good

Slice J. Kenji López-Alt 43 comments

Slice reporter Dave Konstantin pointed out the flaws—namely, dense dough and crusts that were too fat. I figured it'd be worth an update to see if any of the problems have been fixed in the half year that's passed since they first opened. More

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

A Hamburger Today J. Kenji López-Alt 44 comments

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.

Elaine Kouroupas 16 comments

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

Washington, D.C.: We, the Pizza Violates Your Right to a Decent Pie

Slice Dave Konstantin 31 comments

Top Cheffer Spike Mendelsohn's much-ballyhooed new pizzeria, just three blocks from the US Capitol, has a very cool vibe and is doing great business, but the pizza just doesn't stack up. Tasty toppings and a nice sauce just can't overcome a crust that's disappointingly dense and bland. More

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

Meet and Eat Tina Vasquez 13 comments

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

Serious Eats Caroline Russock 16 comments

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

Cook the Book: Village Fries

Serious Eats Caroline Russock 8 comments

In The Good Stuff Cookbook Spike explains that he uses Red Bliss potatoes for a few reasons: Their thin skin is edible and does not need to be peeled, they cook faster, and their flavor is sweeter than the traditional Russets. Still a bit skeptical, I heated up a big pot of oil and started slicing my potatoes into fries. More

Mac 'n' Cheese

Serious Eats Caroline Russock 1 comment

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

Serious Eats Caroline Russock 9 comments

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: Toasted Marshmallow Shake

Serious Eats Caroline Russock 17 comments

Judging by the comments we've had so far this week, the Toasted Marshmallow Shake at Spike Mendelsohn's Good Stuff Eatery in D.C. is one of the most beloved items on the menu. And when you think about it, how could it not be? Adding gooey toasted marshmallows to a vanilla milkshake is genius. More

Cook the Book: Farmhouse Bacon Cheeseburgers

Serious Eats Caroline Russock 6 comments

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

Cook the Book: The Good Stuff Cookbook

Caroline Russock Closed

The Good Stuff Cookbook is a collection of recipes from Spike's eatery that melds burger basics with great locally sourced ingredients and helpful techniques. Spike's method for making a prefect fast-food-style burger is a great one and the resulting burgers are some of the best versions to come out of my kitchen. Enter to win a copy here. More

Grilled: Spike Mendelsohn, Chef at Good Stuff Eatery in D.C.

Caroline Russock 8 comments

In preparation for this week's burger-centric Cook the Book featuring The Good Stuff Cookbook we sat down with Spike Mendelsohn to talk burgers, fries, and why this former Top Chef contestant decided to forgo fine dining and embrace the burger at Good Stuff Eatery in D.C. More

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

Slice Adam Kuban 24 comments

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

Spike Mendelsohn Tops the SoBe Burger Bash

A Hamburger Today Robyn Lee 1 comment

Photograph at Good Stuff Eatery by TreyDanger At last night's Burger Bash at the South Beach Wine and Food Festival, Spike Mendelsohn of Washington, D.C.'s Good Stuff Eatery won three awards: People's Choice, Judges Award, and the Best Dressed... More

NHL's Washington Capitals Players Have a Burger Cook-Off

A Hamburger Today Adam Kuban 1 comment

[Thanks, Ruttiger!]... More

Top Chef Spike to Host Inauguration Burger Ball

A Hamburger Today Adam Kuban 4 comments

Washingtonian: "For $99, you can party with the chef on while you nosh eight handcrafted mini burgers, mini hand-cut French fries, mini milkshakes, and salads. Beer and wine is included, and there will be vegetarian options available." I'd like to... More

Review of Good Stuff Eatery, Profile of Spike Mendelsohn

A Hamburger Today Robyn Lee Post a comment

Photograph by Darrow Montgomery, Washington City Paper In this week's Washington City Paper, Tim Carman profiles former Top Chef contestant Spike Mendelsohn, and reviews his DC burger joint, Good Stuff Eatery. While Carman's first impression fell flat—the patty was dry... More

45-Minute Wait at 'Top Chef' Spike's New Burger Joint

A Hamburger Today Adam Kuban 1 comment

Says Jane Black in the Washington Post: "We were starving by the time we got our food, but not so desperate that we failed to notice a few flaws. The burgers were well seasoned, sized and packaged but were cooked... More

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