Ready, set, gorge! D.C.’s ultimate food challenges

Like our waistlines, the number of eating challenges and gargantuan menu items on D.C. area menus is growing, from extreme hot wings and four-pound burritos to six-pound milkshakes and 28-inch pizzas. For restaurant details — including directions, hours and more — visit the Going Out Guide.

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The 9 Pounder at BGR The Burger Joint

What you have to do: Finish the whole thing. And nine pounds? That's just the beef. Add three heads of lettuce, eight onions, 10 pickles, eight tomatoes, a quart of house "mojo sauce," 60 slices of white and yellow American cheese and a four-pound brioche bun the size of a spare tire and it should be called the 25 Pounder. The prize: If one person can eat it in one sitting, it's free. Otherwise, it'll set you back about $100. (Multiple locations in D.C., Maryland and Virginia. www.bgrtheburgerjoint.com)

Deb Lindsey for The Washington Post /

The 9 Pounder at BGR The Burger Joint

While BGR owner Mark Bucher said each location serves up a few 9 Pounders per week, only one person has conquered the thing solo: competitive eater Sonya Thomas. "I had to dunk the bun in the water so I could eat fast, and then I separated meat and bun," Thomas said. She accomplished the feat in less than one hour, far better than The Washington Post newsroom, which only managed to make it through half of the burger before throwing in the towel. (Multiple locations in D.C., Maryland and Virginia. www.bgrtheburgerjoint.com)

Deb Lindsey for The Washington Post

"Man vs. Food" Challenge at Chick & Ruth's Delly

What you have to do: There are four "Colossal Challenges" at Chick & Ruth's, but the king is the "Man vs. Food" Challenge: Consume a six-pound milkshake (pictured, with owner Ted Levitt) and either a one-pound burger or a 1 1/2-pound deli sandwich in one hour. (It's named for "Man vs. Food" host Adam Richman, who was the first to complete the challenge in August 2009.) The prize: A T-shirt and your picture on Chick & Ruth's wall and Web site. (Chick & Ruth’s, 165 Main St., Annapolis. 410-269-6737. www.chickandruths.com)

Ted Levitt / Courtesy of Chick and Ruth's Delly

'Man vs. Food' Challenge at Chick & Ruth's Delly

Blame the Naval Academy's midshipmen for this contest. "We've always had big milkshakes," says Chick & Ruth's owner Ted Levitt. But about five years ago, "the mids kept saying they wanted something bigger, so we got these giant glasses. A company would challenge another company, or a mid would challenge another mid." Eventually, the giant shake made it onto the menu, with oversize sandwiches -- a three-pound burger and a three-pound Reuben (pictured, with Levitt's nephew Chase Goldstein). All of these can be conquered as separate challenges, but the Man vs. Food Challenge combines food and milkshake. (Chick & Ruth’s, 165 Main St., Annapolis. 410-269-6737. www.chickandruths.com)

Ted Levitt / Courtesy of Chick and Ruth's Delly

'El Toro' Burrito Challenge at Pica Taco

What you have to do: Eat a four-pound burrito in 45 minutes or less. The prize: A $15 gift certificate, a T-shirt and your photo on the restaurant's wall of fame.This contest is held one Saturday a month, with all competitors sitting at the same table. They each get a choice of beef, chicken or pork burrito, and the monstrous meal is wrapped with full-size tortillas. Drinking water or soda and adding extra hot sauce is allowed. (Pica Taco, 1629 Columbia Rd. NW. 202-518-0076. 1406 Florida Ave. NW. 202-518-6820. www.picatacodc.com)

Tracy A. Woodward / The Washington Post

'El Toro' Burrito Challenge at Pica Taco

The meal is free for those who finish it; those who don't have to pay up. Owner Maria Villalta says "a lot of people have tried" the challenge, which began in January 2011, "but most people don't finish." As of February 2012, there have been only 19 winners: Drew Seman, pictured, was not one of them. Check Pica Taco's Facebook page for information on upcoming contests. (Pica Taco, 1629 Columbia Rd. NW. 202-518-0076. 1406 Florida Ave. NW. 202-518-6820. www.picatacodc.com)

Tracy A. Woodward / The Washington Post

Po-boy Challenge at Black Bear Bistro & Cellar

What you have to do: You have one hour to finish Chef Todd Eisenhauer's boatlike seafood sub. Served on a 22-inch baguette, it carries 1 1/2 pounds of catfish and another 1 1/2 pounds of shrimp, topped with a salad bar's worth of lettuce, tomatoes, olives, tapenade and pickles. And if you're somehow able to stomach all of that, you're also on the hook for a pound of fries and a pound of cole slaw. Prize: If you're able to finish all six-plus pounds, it's free. No one has been able to complete the challenge in the allotted time. (Black Bear Bistro & Cellar, 32 Main St., Warrenton. 540-428-1005. www.blackbearbistro.com)

Todd Eisenhauer

The 28-inch Pizza Challenge at Family Pizzeria

What you have to do: With a friend, finish a two-topping pizza that measures 28 inches in diameter in one hour. The prize: $40 in cash, two T-shirts and the restaurant pays for the pizza and any nonalcoholic beverages. The Stafford pizzeria’s owner, Mike Cain, said that 279 people have begun the contest, but only seven duos have finished in time. If you can't finish the 615 square inches of pizza, you have to pay up, but you can take the leftovers home. Contestants are allowed to drink soda, beer or water while eating the pizza. The rules include "no bathroom breaks" and "no vomiting" clauses. (Family Pizzeria, 1924 Jefferson Davis Hwy., Stafford. 540-288-3277. www.familypizzeria.com)

Courtesy of Mike Cain

Brion's Grille Burger Challenge

What you have to do: You have one hour to down four burgers, totaling 2 1/2 pounds, and a bacon-topped mountain of cheese fries, served on a rectangular metal platter, with steak knives menacingly skewering each patty. These are no ordinary burgers: Chef Terry Walline's roster includes the Fire Burger (blackened, with jalapenos and buffalo wing sauce), the Big Cheese (topped with four cheeses and nacho sauce), the Heart Attack Burger (with onion rings, bacon and jalapeno poppers) and the BG Monster: two burgers layered between a trio of grilled cheese sandwiches.The prize: $250(!) if you go it alone. (Brion's Grille, 10621 Braddock Rd., Fairfax. 703-352-7272. www.brionsgrille.com)

Alex Baldinger / The Washington Post

Brion's Grille Burger Challenge

About 50 people have attempted the challenge since it was created in 2010 but only one has succeeded. "They'll usually eat the hamburgers and then you have a large order of cheese fries that's been sitting there for like 40 minutes. You can imagine what it's like: a big clump of cold, greasy fries with cheese on them," chef Terry Walline said. "At about 30 minutes, they really start struggling, their eyes just kind of glaze over and dull. You can just see that they've been broken." (Brion's Grille, 10621 Braddock Rd., Fairfax. 703-352-7272. www.brionsgrille.com)

Alex Baldinger / The Washington Post

40-ounce Reuben at Chutzpah Deli

Oversize sliced-meat sandwiches have long been the purview of the New York delicatessen, but there's something particularly fitting about a restaurant with the word "chutzpah" in its name serving up 2 1/2 pounds of corned beef, sauerkraut, Swiss cheese and Russian dressing on rye bread. (Chutzpah Deli, 12214 Fairfax Town Center, Fairfax. 703-385-8883. www.chutzpahdeli.com)

Alex Baldinger / The Washington Post

Bender Schmender at Roy's Place

Stacked more than a foot high with layers of corned beef, turkey, roast pork, chicken liver and brisket, the towering stack of meats must be kept upright by hand. According to the menu, it's served with "a psychiatric appointment." (Roy's Place, 2 E. Diamond Ave., Gaithersburg. 301-947-5548. www.roysplacerestaurant.com)

Alex Baldinger/The Washington Post

Flatliner Challenge at Buffalo Wing Factory

What you have to do: Eat 10 extremely hot wings without drinking anything or dipping them in sauce. The prize: Your name on the restaurant's Wall of Flame, a T-shirt and free wings. Plenty of wing places boast about having "the hottest wings in the world," but few can match Buffalo Wing Factory's Flatliner, which includes pure capsaicin, the fiery compound that gives chili peppers their bite. According to one winner on the food challenge site IBetYouWont.com, "I ate the wings, had some beers and my mouth was fine but about 3 hours later I was in the bathroom on the floor almost in tears." (Four locations in Northern Virginia. www.buffalowingfactory.com)

Fritz Hahn/The Washington Post

Three-Alarm Crunch Dog at DC-3

This habanero-stuffed take on the District's iconic half-smoke is wrapped and fried in bacon and topped with pepper relish and crushed jalapeno potato chips. (DC-3, 423 Eighth St. SE. 202-546-1935. www.eatdc3.com.)

Alex Baldinger / The Washington Post

48-ounce martini at Dirty Martini

Intended for groups rather than individuals, Dirty Martini's uber-tini (or any cocktail you feel like having super-size) is roughly the size of six to eight regular cocktails. And unlike any other martini that's worth drinking, this one's served with straws to make sharing easier. (Dirty Martini, 1223 Connecticut Ave. NW. 202-503-2640. www.dirtymartinidc.com)

/ Courtesy of Dirty Martini

Titanic at Carmine's

"I'd almost bet $100 that no diner can successfully, and single-handedly, sink the ice cream dessert," Tom Sietsema wrote of the towering sundae in his review of Carmine's. It's built from an entire flourless chocolate cake and topped with six scoops of ice cream, roasted pineapple, smokestack-shaped cookies and enough whipped cream to float a boat. (Carmine’s, 425 Seventh St.NW. 202-737-7770. www.carminesnyc.com)

/ Courtesy of Carmine's

Orca Platter at Old Ebbitt Grill

The Old Ebbitt Grill's white whale of an entree includes a one-pound lobster and a dozen each of Jonah crab claws, clams, oysters and shrimp. It's available for half-price Monday-Thursday from 3 to 6 p.m. and Sunday-Thursday from 11 p.m. to 1 a.m. (Old Ebbitt Grill, 675 15th St. NW. 202-347-4800. www.ebbitt.com)

/ Courtesy Old Ebbitt Grill

The Pitmaster at Hill Country BBQ

Loosen up the belt for this one: You're about to sit down to a quarter-pound of lean brisket, a pair of pork and beef ribs, a quarter chicken and a pound of side items, not to mention corn bread. (Hill Country, 410 Seventh St. NW. 202-556-2050. www.hillcountrywdc.com)

Melissa Hom / Hill Country BBQ

Taco-Eating Contest at District Taco

What you have to do: Eat more than 15 tacos in 15 minutes. The prize: A T-shirt and your photo on the wall of fame. District Taco's taco-eating contest began as an organized group event, but now anyone can come into the restaurant and try to break the record of 15. Four types of soft tacos are used in the challenge, ranging from the breakfast taco (egg, chorizo and cheese) to carne asada (steak, pica de gallo and cheese). All you have to do is match or break the record. If you don't, you pay up for the tacos you have consumed. (District Taco, 5723 Lee Hwy., Arlington. 703-237-1204. www.districttaco.com)

/ Courtesy of District Taco

Monster Burger at Duffy's Irish Pub

It's hard to dislike the calories-be-damned goodness of the individual components here: a pair of cafeteria-style grilled cheese sandwiches (with tomato!) and a bacon-topped half-pound burger. It also packs enough blunt force sodium to dehydrate a water bed. (Duffy's, 2106 Vermont Ave. NW. 202-265-3413. www.duffysdc.com.)

Alex Baldinger/The Washington Post

Fried Fish Sandwich at Horace and Dickie's Seafood

Adam Richman introduced this homey D.C. concoction to the masses on an episode of "Man v. Food." Served in a plastic foam take-out tray, six strips of fried fish -- usually whiting or croaker -- are sandwiched between slices of bread. Complete the meal with a bath of tartar and hot sauces. (Horace and Dickie's, 809 12th St. NE. 202-397-6040. www.horaceanddickies.com)

Fritz Hahn / The Washington Post

For more restaurant content from the Going Out Guide, check out our galleries of the area's 40 Essential Eats and Tom Sietsema's Cheap Eats as well as more on our restaurants page.

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GoingOutGuide

D.C.-area nightlife, events and dining

Ready, set, gorge! D.C.’s ultimate food challenges

Like our waistlines, the number of eating challenges and gargantuan menu items on D.C. area menus is growing, from extreme hot wings and four-pound burritos to six-pound milkshakes and 28-inch pizzas. For restaurant details — including directions, hours and more — visit the Going Out Guide.

Featured Photo Galleries