"The Washington Post’s Tim Carman weighs in on Mount Vernon Square’s the Capital Burger, which he calls “a steakhouse for burgers, without the tablecloths and the tufted, black-leather booths.” He’s conflicted on the upscale take on the humble burger, but he’s into the steakhouse burger itself. The restaurant stands by its patty so much that diners need to ask for lettuce and tomato. “The ground-beef patty, all by itself, is a thing of beauty: thick, luscious and reliably cooked to your preferred temperature,” Carman writes, but there can be an issue with too much salt." - Adele Chapin
