|BratBurger at Birch and Barley|
The platter looked mouthwatering. A well-grilled patty glistening with melted Swiss cheese and sauerkraut, was showcased in a golden, housemade bun. Crispy fries and tiny cornichon pickles added colorful touches. A trio of condiments - ketchup, grainy mustard and aioli - completed the picture.
Chef Kyle Bailey uses a sausagelike blend of veal, pork and beef, flavored with ginger and nutmeg, for the patty. Beer-and-bacon-infused kraut and rich cheese complemented its crusty char. The bun was fresh, airy and properly toasted. Although no further condiments were needed, we couldn’t stop adding dots of the mustard. It would make cardboard taste good. As for the fries, they are addictive.
Since the restaurants offers an ever-changing roster of hundreds of beers, ales and ciders, we asked our server for recommendations. He offered tastes of several ales.
1337 14th St. NW; 202-567-2576