Another Duke’s is located in Foggy Bottom. The original Duke’s, which opened on 17th Street in Dupont Circle in 2013, closed Feb. Like its other locations, the menu, some of which changes daily, is what Kramer calls East London pub-inspired food. The bar has a dozen draft beers and one of the longest happy hours in town - running from 12 p.m. “This is going to be a drinks-heavy operation, and the Duke’s staples we are known for,” Daniel Kramer, managing partner of Duke’s owner Duo Group, said at the time the Navy Yard location was announced. It was originally planned to open last fall. The Navy Yard location, on the street level of JBG Smith’s Half West residential building, has garage doors that connect the inside with outside patio seating along Half Street, and the most video screens of any Duke’s location. It is the fifth Duke’s location in the District, and by far the largest. Print.ĭuke’s Grocery, whose “Proper Burger” is consistently ranked as one of D.C.’s best burgers, opened its Navy Yard restaurant at 1201 Half St. Business & Finance Click to expand menu.Umami Burger, for instance, is expanding to trendy, affluent neighborhoods such as Greenwich Village and Williamsburg in New York City, as well as San Francisco's Marina District and Chicago's Wicker Park. So it's likely that a better-burger chain will soon be coming to a neighborhood near you. "Millennials are a driving force with their entitlement and willingness to pay for a better burger," Tristano says. You can top the burger with smoked gouda, a sunny-side-up egg, or gochujang sauce, among other choices. It allows customers to build their own burgers made from organic bison, crab, or Korean barbecue, for instance. While Umami Burger says its burgers are made from mostly organic meats that are free range, pasture raised, and antibiotic (as well as gluten and hormone) free, The Counter goes a step further. Variety is part of the reason consumers are turning to better burgers. But it's keeping prices lower so that they are competitive with the fast feeders, says Chris Arnold, communications director at Chipotle. The chain launched a spinoff, Tasty Made, which serves grilled-to-order patties from fresh, not frozen, beef, raised without antibiotics or added hormones. This month, fast-casual restaurant Chipotle tried a different strategy. "It's hard to be a better burger when you are serving them in a drive-thru," explains Darren Tristano, president of Technomic. When McDonald's, for instance, debuted fancier patties like the "Angus" burger to compete with In-N-Out Burger and Five Guys Burgers & Fries, consumers generally were unwilling to pay higher prices because the restaurants' reputations were forged on affordability more than quality. It's no wonder, then, that the fast feeders have also tried to up their game, though with limited success. But last year, they spent about $5 billion at better-burger restaurants, up 16 percent from one year earlier, according to consulting firm Technomic. According to the latest data from NPD, which tracks consumer spending trends, Americans spend over $80 billion a year on burgers, with or without toppings-more than double what they spend at pizza restaurants. The average check for either meal at Cheeburger Cheeburger, the least expensive restaurant, came to $13.īut that isn't stopping Americans from seeking out better burgers. Survey respondents paid on average $17 for lunch and $19 for dinner per person for food and drinks at Umami Burger. In an earlier survey, two years ago, top scores went to In-N-Out Burger and The Habit Burger Grill.Įating a better burger, though, doesn't come cheap. Among them are The Habit Burger Grill, Umami Burger, Shake Shack, and Smashburger, as well as burger-centric full-service casual dining eateries including Bareburger and Cheeburger Cheeburger, which compete with the likes of Red Robin.Īmong the top-tier burger restaurants, The Counter and Umami Burger earned high marks for food in our survey-better than Bareburger and Cheeburger Cheeburger-though the overall experiences (menu variety, service, value, and ambiance) were largely similar. They like the option to purchase grass-fed or organic meat.Īccording to a recent Consumer Reports National Research Center survey of nearly 69,000 subscribers, Americans are increasingly turning to fast-casual restaurants. They preferred burger haunts that serve food they perceive as more healthful, with fewer ingredients or additives. While older generations still go to the familiar fast-food names they grew up with- McDonald's, Burger King, or Wendy's- younger diners are less nostalgic. ![]() There's a curious shift in where we're going to satisfy our burger cravings.
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