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  • Top 10 Burger Joints in the US

    Do you like your burgers made by a celebrity chef? Served with fancy toppings like foie gras or truffles? Or, do you enjoy the classic version with ketchup and a side of fries? Whether you like your patty beef or turkey, well-dressed or naked, you are sure to find something to your liking on’s list of the Top 10 Burger Restaurants in the United States.

    #5  Good Stuff Eatery -Washington, DC

    "Top Chef" alum Spike Mendelsohn is behind DC's Good Stuff Eatery, where hungry Hill staffers and locals crowd in for the overstuffed burgers and hand-cut fries.

    More here

  • The Ten: Marvelous Milkshakes

    So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.

    We’re finally getting into the swing of spring. To celebrate, we’re throwing calorie counting to the warm breeze and binging on milkshakes. Here are ten sippable stars – some kid friendly, others for the 21+ crowd only.

    Toasted Marshmallow
    Sour cream, vanilla ice cream, milk and charred mallows are spun together to create this stellar shake at Good Stuff Eatery. To further sweeten the deal, it’s capped off with two more flame kissed marshmallows.


  • Digesting News a la Spike Mendelsohn

    By Warren Rojas

    Roll Call

    Restaurateur Spike Mendelsohn doesn’t just make headlines in this town, he now also serves them up to those plugged into the gastro-themed feeds he’s created for news-sharing upstart Trove.

    The media aggregating service tapped the reality-TV-star-turned-culinary-empire-builder — Good Stuff Eatery, We, The Pizza and Béarnaise have all taken root on Capitol Hill — to serve as one of its featured curators. Mendelsohn has, so far, carved out three dedicated channels:

    • Hidden Food Destinations: lots of updates on fellow “Top Chef” alumni, as well as tips about noteworthy eats from north of the border (he was born in Canada, after all)
    • Farm to Table: observations about how we treat food, and vice versa
    • Food Regulations: reports from food policy watchdogs

    According to a Mendelsohn aide, the globe-trotting toque learned about the fledgling project from consulting pro Marc Adelman. Once on board, Team Trove showed Mendelsohn how to flag his preferred content — “Those troves were all topics that Spike was interested in and wanted to follow,” Team Mendelsohn asserted — and then let him do his thing.

    “With Spike’s busy schedule, there is a huge value in being able to source his favorite news sources and the topics that he personally cares about from his cellphone or iPad,”  a spokeswoman said of the mobile-friendly application.

    Meanwhile, the budding new guru maintains that he still has much to learn.

    “I think that [award-winning restaurateur and Union Square Hospitality Group CEO] Danny Meyer does a great job of keeping up with what is going on in the industry. He has built a successful restaurant group based on listening — to his customers, to trends and to other entrepreneurs,” Mendelsohn said.

    He also greatly admires experimental-chefs-turned-award-winning authors Aki Kamozawa and H. Alexander Talbot. “Those two just are full of ideas and know how to push boundaries,” Mendelsohn said.

    Craving more?

    Mendelsohn urged voracious readers to devour everything they can about local sourcing, environmental sustainability, children’s dietary health and food security issues. “We all need to pay attention to food on a global scale,” he counseled.

  • Spend or Save?

    Spend or Save? Pricey Burgers, Affordable Steaks

    By Rina Rapuano

    This town is full of excellent go-to spots where you can eat very well at middle-of-the-road prices. But for those days when you're feeling either slightly broke or extra flush, we've rounded up some high-dollar and low-cost ways to eat and drink deliciously. Because of course you need to know where you can spend $1,776 on a tasting menu - and the ultra-cheap places where you may be forced to dine after spending that amount of money on one dinner.


    Spendy: Sure, 2941 scaled back to a bistro a while back - but chef Bertrand Chemel has fine dining in the blood, and we're more than okay with that. His decadent Daffy burger is legendary, a patty of freshly ground duck topped with seared foie gras and served with frites and housemade onion agrodolce ($19). 

    Budget: With so many amazing choices, it's like picking a favorite child. Five Guys, Shake Shack, BGR - we love 'em all. But as we consider all of the outstanding burgers on the DC landscape, we suddenly find ourselves craving a $7 sloppy Spike's Sunnyside topped with cheese, bacon and egg from Good Stuff Eatery. The only downsides here can be the waits on weekends and the inconsistent fries. 

    More Here

  • Meet D.C. chef Spike Mendelsohn

    Meet D.C. Chef Spike Mendelsohn

    Spike Mendelsohn is the chef and owner of Good Stuff Eatery, Béarnaise and We, The Pizza in Washington D.C. Mendelsohn's newest restaurant, Béarnaise, opened in Washington's Capitol Hill neighborhood in the summer of 2013. Chef Spike, a graduate of the Culinary Institute of America, trained under icons such as Gerard Boyer in Reims, France; Thomas Keller of The French Laundry and Bouchon in Napa Valley, California; and Sirio Maccioni of Le Cirque and Drew Neiporent's Mai House in New York City. At Béarnaise, Mendelsohn returns to his roots of classical French cuisine with a nod to the quintessentially French steak frites. Chef Spike debuted on television as a contestant of Bravo's hit series Top Chef Chicago. He's also appeared on numerous other shows, including Bravo's Life After Top Chef and Top Chef All Stars, Food Network's Iron Chef America and Spike TV's Bar Rescue.

    We ask Chef Spike about his work and travels.

    What's your favorite food destination?

    Vietnam. I've spent a lot of my time traveling and cooking in Vietnam. The food is always French, vibrant and delicious. The street food is among the best in the world.

    Where and what was the best meal you've ever eaten?

    La Cabane à Sucre Au Pied de Cochon. Everything on the menu at the Sugar Shack is epic and playful.

    Where is one place that's specifically influenced your cooking and how?

    France. I spent a year cooking for Chef Gérard Boyer in Reims at Les Crayères. The classic training gave me structure and an appreciation for French cuisine. It heavily motivated me to open up my new French bistro Béarnaise in Washington, D.C.

    Do you have a favorite hotel?

    Hotel Le St-James, Montreal

    What's the strangest thing you've ever eaten?

    I cooked, and reluctantly ate, a rice paddy rat in Vietnam. It is traditional, but not my kind of thing.

    What's the one thing people need to experience in your city?

    D.C. is full of amazing markets. Spending an afternoon strolling through Eastern Market is a must for anyone in D.C. It is full of great local finds.

    What do you never leave home without?

    I never leave home without my passport and green card. Unfortunately, I have forgotten those before and I have vowed to never experience that headache again.

    What's your go-to drink?

    Red Stripe beer.

    What's the most unexpected place you've traveled to and how did you wind up there?

    I spent some time in Hong Kong. It was due to an unexpected layover. Thirty-six hours there gave me a tiny taste of what Hong Kong has to offer. I am excited to return.

    Where's the coolest place you've served a meal?

    I had a shockingly delicious meal on a train in the Swiss Alps. You never know where you might find great food and service.

    What's your best "lost in translation" where things went horribly or comically awry?

    Every conversation with my father turns into a "lost in translation" scenario.

    What's the most indulgent thing you've ever treated yourself to while traveling?

    I am a spa junkie. I'm more than happy to find a spa, escape and indulge. Restaurants are stressful, so having time to unwind is a gift.

    What are you picky about when traveling?

    I'm picky about my hotels. I'll splurge on the right place to stay.

    What would we be surprised to find in your suitcase?

    A knife -- it is an occupational habit. Sometimes TSA is surprised, too.

    What's left on your travel bucket list?

    My big dream trip is the Galapagos. I'd love to go on the National Geographic expedition tour and see the natural wildlife and beauty.

  • Mark Turgeon created a milkshake that will now be sold for public consumption

    Mark Turgeon was 14 years old when he first started working at the Baskin-Robbins in Topeka, Kan. He remembers earning somewhere around $1.85 an hour and was so small that serving ice cream over the sneeze guard required standing on his tippy-toes. Obviously, Turgeon has since moved onto a more lucrative profession. But he retained the talents learned inside that particular parlor, which somewhat informs what transpired Friday afternoon along M Street in Georgetown.

    It took Turgeon an hour to drive from College Park to the Good Stuff Eatery, owned by former Top Chef contestant Spike Mendelsohn, so by the time he ducked inside and walked upstairs, his two competitors had already advanced scouted the peppermint bark, multicolored sprinkles and marshmallows destined to be heated by blow torch.

    George Mason Coach Paul Hewitt, George Washington Coach Mike Lonergan and Turgeon all came to participate in the BB&T Classic milkshake contest against each other. The winner’s creation would be sold downstairs at the counter for the next month, with partial proceeds donated to children’s charities. The losers would presumably return to their regular lives, unable to — ahem — shake the immense disappointment.

    Turns out, Turgeon’s wife Ann offered up the idea for his creation, appropriately named the Turtle Shake*. It would have caramel, chocolate chips, cookies and red sprinkles, Maryland-themed, of course, and all that milkshake-making experience of his formative years probably gave him the mixology edge. Of course, having a stacked judges panel — among them former Washington Redskins player and Maryland graduate Stephon Heyer and BB&T Bank’s Brian Meenaghan, who chairs the alumni board at the Maryland business school — might have helped, too.

    Lonergan, whose 7-1 Colonials face Maryland on Sunday at Verizon Center, whipped up a strawberry, cookies and cream milkshake. Hewitt, who faces Oklahoma in the doubleheader’s early game, went with mint chocolate chip, malt, green good dye and tried to write “GMU” in butterscotch.

    “It looks like GW,” Lonergan said.

    Turgeon stood in the back while the four judges tasted each creations. He did the“Turge Surge” when former Redskin Derrick Dockery said he liked the cookies. Lonergan delivered the afternoon’s best one-liner — “I fear the turtle will mess up your taste buds” — but later lamented his obvious deficiencies in dessert chemistry. Turgeon, meanwhile, was confident and the judges’ decision was ultimately unanimous. A sample, obtained by the Washington Post via an open-beverage request, confirmed the ruling. It was good.

    *This name fit nicely, but Turgeon really missed several opportunities for Maryland-themed pun names. Among them:

    >>Peppermint Bark Turgeon
    >>Spencermint Barks
    >>Evan Smores-trycz
    >>Lefty Drizzle of Fudge
    >>Nik Candy Caner-Medley
    >>Varun Rum Raisin
    >>Shake-ille cleare
    >>Coffe’eShon Howard
    >>Roddy Rocky Road
    >>Cake (or Shake) Layman
    >>Jon Graham Cracker Hot Fudge Sundae
    >>D.J. Strawberry

  • Turgeon Wins BB&T Milkshake Creation Contest

    WASHINGTON, D.C. – Maryland men’s basketball head coach Mark Turgeon, George Mason head coach Paul Hewitt and George Washington head coach Mike Lonergan faced off in a milkshake creation contest at Good Stuff Eatery in Georgetown Friday afternoon as a prelude to the upcoming BB&T Classic Sunday.

    Turgeon’s creation – the “Turtle Shake” – was unanimously selected by all four judges as the winning milkshake. The winning ingredients included turtle chocolate, caramel vanilla and frozen custard.

    Turgeon’s “Turtle Shake” will be on the Good Stuff Eatery menu for the entire month of December.

    The competition was hosted by owner and celebrity chef Spike Mendelsohn. The panel of judges included former Maryland Terrapin and Washington Redskin lineman Stephon Heyer, former Washington Redskin Derrick Dockery,  vice president of BB&T Bank Brian Meenaghan and Guy Lambert, radio personality on WPGC-FM.

    Turgeon credited his wife, Ann, for naming the shake. After receiving the news his shake won the competition, he jokingly asked the judges if they could referee the Terps’ game on Sunday.

    All proceeds from today’s competition as well as the BB&T Classic will benefit the Children’s Charities Foundation.

    Maryland will host George Washington in the BB&T Classic on Sunday at 3:30 at Verizon Center. Tickets are available on or by calling 1-800-IM-A-TERP.

  • Hungry Hippo: A juicy, round burger fit for the Oval Office

    Hungry Hippo: A juicy, round burger fit for the Oval Office

    by The GW Hatchet

    This post was written by Hatchet reporter David Harvey.

    When you get sick of eating the Whole Foods hot bar, try one of these dishes you brushed past while you were dining out. The Hatchet sets out to find the dishes every GW student should try before they graduate.

    Dish #2: The Prez Obama Burger at Good Stuff Eatery

    While New Yorkers at GW might moan that D.C. lacks in quality pizza, they fail to realize that D.C. is not a pizza town: It is a burger town. Five Guys and BGR The Burger Joint got their start in here, and now Spike Mendelsohn’s D.C. burger project – Good Stuff Eatery – has turned into a District favorite.

    The best burgers are all about the quality of meat, and Good Stuff Eatery’s is grown locally and always fresh. Mendelsohn created the Prez Obama burger ($6.98) was created by Mendelsohn during the 2008 election to compete with the McCain Burger.

    The Prez Obama burger fashions smoked applewood bacon cut it up perfectly so it doesn’t poke out of the burger (unlike Bobby’s Burger Palace) or fall out (unlike Burger Tap and Shake), red onion marmalade, Roquefort Cheese, a kind of blue cheese made from sheep’s milk, and a house-made horseradish mayo.

    “We chose the toppings for the Prez Obama burger based on what we thought a Chicago guy might want,” Mendelsohn said, adding that his favorite topping is the red marmalade.“It gives the burger the sweetness and tanginess that takes it from ordinary to good stuff.”

    To make this an amazing burger experience, try the Spike’s Village Fries ($2.49) which are topped with thyme and rosemary. These fries are perfect for dipping in their many flavored mayonnaise, like my personal favorite, the chipotle pesto mayonnaise.

    Still hungry? The Milky Way Malt ($5.45) milkshake has a little chocolate nougat crunch inside, so every few sips you get a pleasant surprise.

    While you can’t beat the magic of their original Capitol Hill location, a new location opened in Georgetown – and as an added bonus, will soon start accepting GWorld.

  • The Casual Chef

    November 2013 Issue: The Casual Chef

    Cathy Mendelsohn, owner of Good Stuff Eatery, explains why she hires a culinary school graduate to work in every one of her restaurants. 

  • A Conversation with Chef Spike Mendelsohn is very proud to welcome Chef Spike Mendelsohn to the latest edition of “A Conversation.”

    This accomplished Washington, D.C.-based chef runs three popular eateries in our nation’s capital: Good Stuff Eatery, Béarnaise and We, The Pizza.

    His skills as a culinary master were put to the test as he squared off against several of his peers in two seasons of Top Chef and faced the tedious challenges of the Chairman in two seasons of The Next Iron Chef.

    Besides his television appearances and running his family’s restaurants, Chef Mendelsohn also co-wrote "The Good Stuff Cookbook" with his sister, Micheline, which showcased several of the restaurant’s signature dishes that ranged from burgers and fries to shakes and desserts.

    In this edition of A Conversation, Chef Mendelsohn talked about his experiences on both shows, the most important qualities that he looks for in employees and shared his creative process behind creating a dish.

    Jacob Elyachar: When did you get your first taste of the culinary world?
    Chef Spike Mendelsohn: The first time I got to experience the restaurant industry was when I was 12-years-old. I washed dishes for my parents’ restaurant. It was a handful too because all the servers dumped their dirty trays right on top of me pretty much. It was not necessarily the job I wanted, but it was the one I got.

    JE: What were some of the important lessons that you learned that helped you solidify your career?
    CSM: One lesson that I learned was that if you do not know how to do the job yourself, then how are you going to teach someone that job? For example, if I did not wash dishes or mop floors at some point in my career, then how was I going to expect my employees to do the same? It is very important to do everyone’s jobs both inside and outside of the kitchen.

    JE: How has your experiences on “Top Chef” and “The Next Iron Chef” helped you grow as a culinary master?
    CSM: It was an honor to compete amongst some of the chefs and to have the chance to learn from them. In this business, there is always something to learn. That is a very honorable thing that both of those shows bring to the table.

    JE: Did you have any favorite challenges?
    CSM: My favorite challenge has to be when I competed on the original Chicago season of Top Chef. I had to masticate these huge beef ribs into three small cups of meat and it was the most rewarding time being on the show. The challenge also reminded me where I came from because both of my grandfathers were butchers and I have always been around it.

    JE: When you are not on TV, you help your family with their three different restaurants: Good Stuff Eatery, Béarnaise and We, The Pizza. What are some of the similarities and differences between all three restaurants?
    CSM: I think that the similarity for all three restaurants is the philosophy of food: simple menus but done very differently and locally. We have fun with our concepts and we do not take ourselves too seriously. The major differences are the themes of each restaurant. We, the Pizza is a pizza joint, while Béarnaise focuses on classic French food and the Good Stuff Eatery focuses on the nostalgia of American favorites.

    JE: Some of my readers are aspiring chefs and are looking to go into the restaurant industry. What are some of the most important qualities that you look at when you hire employees?
    CSM: When I hire employees, I look to see if they have a great work ethic and look to see if they have a great attitude. I think anyone can step into a kitchen as long as they are willing to work very hard. They also need to be able to not take themselves so seriously and learn how to have fun.

    JE: Could you share how you create a dish from conception to table with my readers?
    CSM: I get inspired throughout the day. When I am not cooking, I am spending a good majority of my time coming up with new menu items. It is always a fun process. For instance, I just came up with a special involving pig’s feet. All three restaurants had a different dish highlighting pig’s feet. I thought about the texture of pig’s feet and thought that making it crispy would be a great idea.

    To the dish, I added sautéed leeks, more pork and bacon plus some mustard, which has some tanginess to cut down the fat of the crispy pig’s feet. Then, I wanted to play off of all of the richness in the dish, so I served it with pickled vegetables. I always try to use balance when coming up with a dish. If I had a dish that is fatty, it will always be paired with something acidic or pickled.

    JE: You collaborated with your sister, Micheline, on “The Good Stuff Cookbook.” How important was it to showcase your diversity in your cookbook?
    CSM: The cookbook’s main purpose was not really about showing off our diversity as chefs, it was about showing what the Good Stuff Eatery was about. We touched on the family aspect of the restaurant and the meaning that Good Stuff Eatery has to us. There are a lot of family recipes that used to belong to my uncles and my grandfathers. Our family’s past helped me reunite with my family after years and years of doing our own thing to come together. All of us combined our expertise on fine dining and fast food together to create something that was easygoing, and we had a lot of fun with it. To be able to have a cookbook that gave readers…an inside look into my family’s creative process was probably the most meaningful accomplishment in my career.

    JE: If you had the chance to meet with aspiring chefs who want to go into the restaurant industry or the culinary world, what advice would you share with them?
    CSM: My advice to aspiring chefs is before they do any culinary school and spend a lot of money is to get a job in the business. Whether it is in one of your favorite restaurants or a restaurant that peaks your curiosity, work for a year straight before you commit your life to the industry. This is a very grueling business and people like to fantasize that it is not. I want to make sure that they know what they are getting themselves into because it is not glamorous as they imagined it would be.

  • Discover the Food Scene in Washington DC

    Carrying the prestigious title of the capital of the United States, Washington DC is home to many of the country’s treasured monuments, memorials and buildings. However, right alongside these impressive structures is Washington’s dynamic food scene. Bursting with creative cafes, lively restaurants and good old fashioned eateries, it seems Washington has embraced a culture of feasting. From American staples to the sweetest of treats, Washington DC will delight foodies of all ages.

    Here is our list of top spots in Washington DC to satisfy those hunger pains.

    Committed to freshness, fellowship and friendliness, the Good Stuff Eatery celebrates true American fare. This is the place to go to enjoy handmade burgers, hand cut fries and hand spun ice cream shakes. The restaurant’s farmhouse burgers are served with red tomatoes, onion, crisp lettuce and pickles topped with a spoonful of Good Stuff Sauce, on a freshly baked Pennsylvania Dutch bun. However it’s the signature shakes that keep people talking, in particular the popular Toasted Marshmallow Shake. This creamy drink combines the taste of campfire s’mores with custard, a hint of sour cream and vanilla, finished off with a delicious charred marshmallow. Other milkshakes flavours on the menu include the Milky Way Melt, Salty Caramel Kiss and Vietnamese Coffee.

  • 5 Adult Milkshakes to Try Now

    So far, this summer has seen the freedom of Lindsay Lohan, the return of Breaking Bad (thankgodthankgodthankgod), Anthony Weiner (seriously, we are done with you) and the birth of a child on the platform at L’Enfant Plaza.

    Add to the frizzy hair, forehead acne, pit stains, and all-around sweaty dishevelment that we endure annually, we totally deserve a treat (or five).  And those treats are called milkshakes. With booze.  They make everyone feel better. Celebrate the end of summer with these shaketails around the District:


    And for those of you who just want an unadulterated milkshake in its virgin state because they-are-just-fine-the-way-they-are-meant-to-be-damnit, there’s the heavenly Toasted Marshmallow and Red Velvet ($5.45, pictured) milkshakes from Good Stuff Eatery.

  • New noms to beat the Leo’s blues

    With summer over, Hoyas will descend on campus ready to figure out how best to avoid Leo’s while also avoiding starvation. Lucky, Georgetown restaurateurs provided a solution. M Street boasts an ample selection of Zagat-rated restaurants that you can explore, but, for those looking for a quick meal (and maybe some munchies), many new selections made their way in over the summer.

    Hillterns are already familiar with the Good Stuff Eatery, which has a location on Capitol Hill. Newly opened this summer, the M Street location of Good Stuff is looking like a force to be reckoned with. They have a sizable selection of burgers, including a gloriously unhealthy vegetarian choice that comes with a deep-fried, cheese-stuffed mushroom patty. They’ve also got some delicious fries, seasoned to perfection, with dip options from ketchup to Sriracha mayonnaise. Then, of course, there are the shakes. Handspun and topped with a scoop of homemade whipped cream, the shake may just be worth the $6 you drop for it. Among their quirky flavors are the Toasted Marshmallow, Soursop Hop Strawberry, and Salty Caramel Kiss.

  • The People’s Burger: Good Stuff Eatery’s toasted marshmallow milkshake

    Washington Post

    Of all the items on the menu at “Top Chef” veteran Spike Mendelsohn’s Good Stuff Eatery, the one that inspires the most rabid devotion isn’t the Roquefort-topped Prez Obama Burger ($6.98). It’s the toasted marshmallow milkshake ($5.45), which blends childhood memories of campfire s’mores with custard, topped with a perfectly charred marshmallow. It could have been totally cloying, but the genius of the toasted marshmallow shake is a touch of sour cream, which cuts the sweetness of the marshmallow and vanilla – and brings people back for more of Washington’s most slurpable dessert.

    Good Stuff Eatery, 303 Pennsylvania Ave. SE. 202-543-8222; 3291 M St. NW. 202-337-4663; 2110 Crystal Dr., Arlington. 703-415-4663.

  • Neighborhood Spotlight: Georgetown

    The eateries will amaze you. Good Stuff Eatery is serious about quality: upstairs, they have their own creamery, where they churn the custard daily for use in their coveted shakes (this month’s special is the Mango Coconut Paradise shake). Talk about fresh!

    See the full article. 

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