Tin-ceilinged bar near Studio Theatre with microwbrews & bites, including a grilled cheese sandwich.
"The Texas burger at this DC institution takes a second to grow on you. That first bite of crispy bacon, creamy coleslaw, and tangy barbecue sauce just don’t seem to go together, much like you and your freshman year roommate. But if you give it a chance, much like your now best friend, your life will be infinitely better. It’s the same crispy bacon, creamy coleslaw, and tangy barbecue sauce that make this burger our Logan Circle go-to. Plus, Stoney’s serves food until midnight, even during the week, and you never know when you’ll need to pull a great late-night burger out of your back pocket." - tristiana hinton, omnia saed
"The “super” grilled cheese — filled with bacon, tomato, and onion and served on thick pieces of liberally buttered white bread — is a D.C. classic that has survived several rounds of menu tweaks at the neighborhood sports bar." - Tierney Plumb, Eater Staff
"This neighborhood hangout may have built its reputation on grilled cheese, but its wings are exactly what they should be: spicy, while retaining their crispiness." - Missy Frederick, Tierney Plumb, Travis Mitchell
"The Texas burger at this DC institution takes a second to grow on you. That first bite of crispy bacon, creamy coleslaw, and tangy barbecue sauce just don’t seem to go together, much like you and your freshman year roommate. But if you give it a chance, much like your now best friend, your life will be infinitely better. It’s the same crispy bacon, creamy coleslaw, and tangy barbecue sauce that make this burger our Logan Circle go-to. Plus, Stoney’s serves food until midnight, even during the week and you never know when you’ll need to pull a great late-night burger out of your back pocket." - Tristiaña Hinton
"This no-frills watering hole has a whole grilled cheese sandwich menu starting at $12 that can be customized to suit just about any taste. One of the most popular versions is the “super grilled cheese” featuring tomato, bacon, and onions on challah. For an even heartier option, the “Boss Hog” piles barbecue pork and gouda between sourdough." - Vinciane Ngomsi, Tierney Plumb, Tim Ebner