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Red Carpet 'Grand Opening' at Good Stuff Eatery

It has been a little over a week since Good Stuff Eatery opened and the hoopla surrounding Capitol Hill's newest burger joint has been monumental. Last night, owners Spike Mendelsohn and his family celebrated the official opening with a red carpet ribbon cutting and - a treat for D.C.'s reality TV fans - a mini-reunion of his fellow Top Chef contestants.

Cooking compatriots Stephanie Izzard, who won Top Chef, Lisa Fernandez and Antonia Lofaso took time away from their own kitchens - Stephanie and Antonia with their own restaurants and Lisa with her executive chef position at Mai House - to join Spike for a night of ribbon cutting and champagne drinking.

When asked about Spike's choice to open in D.C., the answers were immediate. "Spike can schmooze with the best of them. He'll do well in D.C.," said Stephanie. As for his decision to open a burger spot with his family, despite his expertise in Asian cuisine, Lisa was not surprised. "He's really dedicated and family-oriented."

After a few minutes with Harvey Mendelsohn, co-owner of Good Stuff and Spike's father, it was easy to see that Good Stuff is really a family operation. Spike may act as the face of the restaurant, but Harvey is thoroughly ingrained in the operation and expansion of the business. According to Mendelsohn, who has a number of restaurants under his belt, last night's opening was the most exciting he has ever had. But perhaps more surprising is the positive response he has gotten from Good Stuff's customers, which have tallied up to more than 7000 in its first week of burger slinging. Mendelsohn is already looking to expand countrywide, but without opening at least half a dozen shops in D.C. first.

A large part of his success in promoting Good Stuff Eatery has come from effectively utilizing the internet and blogosphere.

"The internet is everything. We couldn't have gotten the publicity if it weren't for the power of the web," said Mendelsohn.

Which will come first from Spike, a line of burger sauces or trendy hats?

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