Though we've been in DC for four months now, Alex and I haven't spent that much time checking out places in our neighborhood. We went on a walking tour one time, and found some cool places, but we never went back. For some reason, we always end up meeting people downtown or in their neighborhoods. We are getting to see lots of neat places around the city, but we also haven't found our neighborhood bar yet making me home sick for the Silhouette, People's Republik, and Bukowski's. Last night we decided it was time.
Alex and I met our friend Chantal at the Black Squirrel in Adam's Morgan, a bar Alex has had on his list for some time now. In addition to only being a 10 minute walk from our house, we read that they had an extensive beer list and their burgers were some of the best in DC. So far, the Black Squirrel fit our favorite neighborhood bar criteria to a T.
We started with a round of Black Squirrel White Ales. It was both tasty and refreshing, especially with a lemon. Next it was time to order our burgers.
I went with a classic hamburger with cheddar and homemade pickles and a side salad.
Alex went with a classic hamburger with cheddar and a fried egg and French fries.
To our surprise, Chantal, the vegetarian, went with a class hamburger with sautéed mushrooms and caramelized onions and French fries.
To be fair, Chantal's reasoning behind vegetarianism stems from eating healthy and eating in a way that is not bad for the world around her. So she asked me to stick in this:
Our burgers are made of hormone-free Hereford beef ground in-house. Hereford beef is an ancient breed of cattle that has not been genetically engineered. The result is a mouth-watering, natural-beef flavor. Hereford is an all-natural, hormone-free beef raised strictly on corn. It is allowed to mature naturally without the use of drugs, which results in a higher price. Those familiar with prime beef prefer Hereford to the more well know Black Angus. Chairman Gene Sohn, The Black Squirrel’s chef, does not trust the ground beef available in stores today, which is why he grinds the Hereford beef used to make our burgers.
The hamburgers were delicious. They were super juicy, super flavorful, and perfectly packed. The bun was soft and toasty and the fries, which I sampled from Alex's plate, were crisp and salty. My salad was fresh and tasty too. Not sure these are the best burgers in the city, but so far, they are leading the pack.