The local establishments in Richmond are very excited to have the Redskins in town, so much so that they‚Äôre adding Redskins-inspired items to their menus, just for training camp.
Metro Grill, a bar and restaurant in the city‚Äôs Fan District, is offering a tower of meat and cheese they‚Äôre calling the “RG3 Burger.” The monster on bread consists of three patties made with a blend of wagyu beef and bacon fat, three cheeses (goat cheese, gorgonzola and gouda), three condiments (whole-grain mustard, sriracha mayo and roasted garlic spread), lettuce, tomato and bacon on an onion roll. Half of you had a heart attack just reading that description.
‚ÄúWe were sitting around one afternoon last week and we were thinking about the best way to market something specific to the Redskins facility since they‚Äôre in town,‚ÄĚ explained Kevin Mandeville, owner and operator of Metro Grill. ‚ÄúIt kind of came together pretty easily between myself and my head chef. The roasted garlic is the ‚ÄėRG‚Äô and the ‚Äė3‚Äô was the three cheeses.‚ÄĚ
Mandeville said that the $12, 14-ounce burger has been on the menu for a week and they have sold five or six a day since. It just so happened that two patrons had polished off one a piece just before I walked in.
‚ÄúMy coworkers forced me,‚ÄĚ laughed 23-year old Ryan Mallory of Richmond. ‚ÄúIt was more like a dare, but I was up for the challenge. Honestly, I kind of wanted it.‚ÄĚ
Mallory‚Äôs buddy, Matt Fillman, 31, of Glen Allen, ordered one for himself in an act of solidarity.
‚ÄúOnce he committed, I had to go all in,‚ÄĚ said Fillman, who timed the two meals and said they finished their burgers in under six minutes. Both gave the burger their seal of approval.
Just down the block from Metro Grill is Buddy‚Äôs, which sees your burger and raises you a whole page of Redskins-themed specials. There is, of course, the ‚ÄúRGIII‚ÄĚ ‚Äď beef brisket, pepper bacon, cheddar cheese, Texas-style barbeque sauce, Texas-style slaw, and jalapenos on a Kaiser roll. Then there‚Äôs the French dip named after Pierre Garcon, a two-hotdog dish called the “Fletching Fletcher,” and potato skins named ‚ÄúThe Adidas Snacker.‚ÄĚ
‚ÄúI‚Äôm not even a Skins fan,‚ÄĚ said patron Joe Kang, 37, of Richmond, who was just digging into his second ‚ÄúRGIII” in a week. ‚ÄúI just like beef and bacon.‚ÄĚ
The specials didn‚Äôt stop with food. Buddy‚Äôs is offering a “Kissing Cousins” shooter, made with cherry and grape vodka, sour mix, sprite and cranberry. And a Patron XO and Bailey‚Äôs concoction is named a “Shanahan Slammer,” for no particular reason other than the fact that it sounded catchy.
Gus‚Äôs, the establishment near the training facility offering the ‚ÄúGriffin III‚ÄĚ sub, has put together some drinks to pair with the now-popular sandwich. Like the ‚ÄúSkins Rush,‚ÄĚ made with Goldschlager, tequila and grenadine ‚Äúto make it burgundy.‚ÄĚ They also modified a Washington Apple, adding cranberry juice and calling it a “Shanahan Shooter.” Neither of those drinks had a backstory, but the “Sam Baugh,” a long island iced tea with cranberry juice and raspberry liqueur, did come with an explanation.
‚ÄúWe were told that Sammy Baugh liked to drink,‚ÄĚ laughed bartender Leah Czarnecki. ‚ÄúSo we figured nothing has more liquor than a long island iced tea.‚ÄĚ
I‚Äôm sure Baugh would be proud.
So far, none of the players who inspired these culinary delights have actually eaten them, but Bruce Allen was spotted at Gus‚Äôs recently.
‚ÄúWe tried to get him to order a Griffin III, but he said that was too much RGIII for him,‚ÄĚ said Czarnecki. ‚ÄúHe got a B.L.T. instead.‚ÄĚ
Too bad he didn‚Äôt order a Sam Baugh to go with it.