Comments on: Hot Plate

By: Is This the World’s First $15 Veggie Burger? - Young & Hungry - Washington City Paper

Tue, 20 Oct 2009 00:29:37 +0000

[...] an even higher price-tag on a veggie burger. Still, it wasn’t that long ago people were bitching about paying $15 for a real hamburger. When will this madness [...]

By: grace

grace — Wed, 14 Nov 2007 16:02:37 +0000

It ceases to amaze me that people are so cruel, so quick to judge and be judgmental. Clearly the critic was out for " blood". It's almost unethical to critique a new kitchen only opened for a couple of weeks. I hate mean people. If you want a cheap hamburger without too much bun, I hear McDonald's is pretty consistant!! Don't know how much grocery shopping anyone does, but Angus beef isn't free; neither are chantrelle mushrooms, butter, etc. Criticism is important and necessary; it's just the way people choose to give it that seems so nasty. Perhaps one thinks that a person responds better to cruelty than kindness. Everyone should spend a day in a kitchen; you would change your toon pretty quickly.

By: Jamie

Jamie — Fri, 02 Nov 2007 20:54:43 +0000

This whole fancy bun thing boggles my mind. I've seen so many a good burger in this town ruined by a massive, overly-organic-homemade-wholefoodsian (read: hard, dense, and too big) bun around this town. I don't want to choke down a giant piece of bread, and probably have all the toppings squeeze out the backside because it's so hard. I just want something to keep my hands clean when I pick up a 1/2 pound of juicy meat and cheese! And it's amazing that even given the warning up front, they still produced such a lame looking (and overcooked) burger. Your criticism doesn't even mention that pathetic-looking dollop of cheese that's barely larger than a half dollar!! Ah well, you can bring a horse to water... So a message to would-be burger creators everywhere: Don't mess with the damn bun! A lowly Nissen backyard barbecue style bun is better than any 7-grain, stone-ground, preservative-free (and likely very dry and stale tasting) bun when it comes to wrapping a hunk of meat.

By: julie

julie — Fri, 02 Nov 2007 20:46:42 +0000

@BooBoo, yep, dragonfly's closed. They're supposed to be opening a new still-Asian themed bar there soon.

By: BooBoo

BooBoo — Fri, 02 Nov 2007 20:36:25 +0000

Dragonfly is no longer around right? Or did they move to a new location?

By: Inaudible Nonsense

Inaudible Nonsense — Fri, 02 Nov 2007 16:56:09 +0000

Maybe there's no money in running a restaurant in DC. But I've had the same burger with almost identical ingredients (actually even more earth friendly and organicy) for about $6 less. He's but a big mark up on that. Or the price of raw ingredients has tripled. Why do DC restaurants think that in order to serve quality food, you have to have to pay high prices? Good food made well with low prices is the ideal and a whole host of foodies in the rest of the country -- who actually want to spread the love of good food -- have been on the tip for 10 years or more. Perhaps its money+power = status equation that permeates everything that DC holds dear.

By: Prince Of Petworth » Blog Archive » Marvin’s $15 Burger Reviewed By Washington CityPaper

Fri, 02 Nov 2007 04:45:01 +0000

[...] Looks like the burger needs some work. Read the article here. [...]