Say hello to fresh
We hope to bring Good Stuff across the nation!
Good Stuff Eatery® was inspired by Cathy Mendelsohn's vision for a place where people can enjoy the nostalgia of eating the best of their American favorites: handcrafted burgers, handcut fries, handspun shakes and farm fresh salads made with the highest quality ingredients.
A little history
More than a restaurant...it’s an experience
The pilot store of Good Stuff Eatery® opened on Capitol Hill in Washington, D.C. in July 2008. This is a family operation - with Spike, Cathy, Harvey, Micheline, Suzie and Peter Polatos! After 3 generations of food being their life's work and passion, the Mendelsohns offer Americans their favorite foods made with delicious farm fresh ingredients, respecting our environment and sourcing products from the local farming community.
All of our delicious food is made in-house, using the highest quality ingredients, from recipes created by our talented chefs.
Chief Operating Officer
Catherine Mendelsohn, daughter of renowned Montreal restaurateur Sunny Nakis, has experience spanning 35 years in the food service industry. Her knowledge encompasses a wide scope of concepts: from retails to fine dining and World Exposition Fairs. Catherine served as a restaurant consultant for major worldwide events, giving her an in-depth understanding of restaurant operations from top to bottom.
Chief Executive Officer
Harvey Mendelsohn is the financial wizard behind the Sunnyside Restaurant Group. With 40 years of corporate financial management under his belt, Harvey knows how to open, operate and maintain profitable and successful restaurants. His backgrounds in wealth management and global tax provides him with a comprehensive understanding of business and finance- a true asset to the brand.
Micheline Mendelsohn Luhn
Deputy Chief Executive Officer
Micheline Mendelsohn Luhn brings her unparalleled marketing and communications expertise to the Sunnyside Restaurant Group. Her education in journalism and Master’s degree in International Relations from The University of Chicago prepared her to launch Good Stuff Eatery into the limelight with her public relations and social media plans. Micheline plays a major role in the expansion of the brand across the globe. She serves on the Board of Directors for DC Central Kitchen.
Spike Mendelsohn graduated with honors from the Culinary Institute of America. As a celebrity chef, Spike has appeared on international media outlets, including Bravo TV’s Top Chef, the Food Network’s Iron Chef America and The Rachael Ray Show, bringing continual media attention to the Good Stuff Eatery brand. Currently, Spike serves as the Chairman of the D.C. Food Policy Council, Chef Ambassador to CARE International and Chef Contributor to DC Central Kitchen.
Director of Operations
John Renninger retired from eight years in the White House Presidential Food Service and brings 20 years of culinary experience to the position. As Director of Operations, Renninger oversees the Sunnyside Restaurant Group’s three restaurants on Capitol Hill and aids with the brands' s domestic and international expansion. Renninger is an American Culinary Federation Certified Executive Chef.
Max Albano, a graduate of the Culinary Institute of America, sharpened his knives working in prestigious restaurants in Miami, Florida including Zuma. Chef Albano attended the Florida International University Chaplin School of Hospitality & Tourism Management and was a Culinary Lead for the Food Network South Beach Wine and Food Festival.
VP of Business Development
Jordyn Lazar, a graduate of The George Washington University’s Elliott School of International Affairs, spearheads the marketing and business development initiatives for Sunnyside Restaurant Group. Jordyn creates and executes marketing strategies to maximize sales and maintain Good Stuff Eatery’s luster and relevancy. Her focus is on developing franchise opportunities in the United States and Internationally.
Courtney Battista graduated from the University of South Carolina with a degree in Hotel, Restaurant and Tourism Management. She honed her skills while managing restaurants for The DC Restaurant Group in Delaware. Courtney joined the Sunnyside Restaurant Group bringing with her a wealth of operations knowledge to help in the global growth of the Good Stuff Eatery brand.
Director of Project Management
Darrell Greer, a 2009 graduate of the Culinary Institute of America, attended Florida International University to study hospitality management. After joining the Good Stuff Eatery team and completing the management training program, Darrell moved into his current role to oversee the design and construction of new projects.
Karina Wilkey combines her vast experience in hotel, restaurants, and retail industries to bring in depth knowledge of financial systems and controls to the group. As controller of the IK Retail Group, she strengthened the infrastructure of the company, assisting in the expansion from 28 retail stores to over 75 stores in three years. Karina assures timely and accurate financial statements and analysis reports that assist the management team in their decision making process.
Fresh Means Fresh
Good Stuff Eatery is all about farm fresh nutrition – it’s in our name. We make sure all our guests enjoy the “good stuff”, local and organic food cultivated by farmers and finished by our seasoned Chefs for you. We want to provide an exciting new culinary experiences through American’s favorite foods – handcrafted hamburgers, handcut fries and handspun shakes.
Our meat is a proprietary custom blend from the middle of America with all natural ingredients. Flavor and texture are our trusted guides when sourcing raw materials. Whenever possible, we buy local to support our community. Our Chef at each location makes sure the ruby red tomatoes meet our standard.
Every morning our custard is made fresh at each location using organic milk and eggs. We use our organic custard to spin the over 30 flavors of our delicious milkshakes. Toasted marshmallows, organic fresh strawberries, homemade pumpkin pie are among some of the flavors. We never use syrups or artificial enhancers.
We’ve sourced our potatoes from a 4th generation family of farmers. You’ll find a slight change in the potatoes with the seasons based on the crop but our fries are consistently good while keeping our commitment to our community. Our Mayo Dip Bar includes sriracha, chipotle, old bay or mango mixed in allow guests to really select their favorite flavor.