I love the booths that look like they were made in some high school's woodshop. They've since upgraded to a computer based register (which seems oddly out of place sitting atop the wood-paneled bar) but the joint still feels like it's sitting inside of a time bubble, isolated from the modern world of iPads, Foursquare and robots. You'd walk up to the counter to pay your tab, and a surly woman would ask "How many dogs did you have? How many beers?" Hell, up until a few years ago they essentially operated under the honor system. And as much as any place from my youth, the Vienna Inn represents a feeling of home. Truth be told, I've been going to the Vienna Inn since I was playing Babe Ruth baseball at Water's field, so I have a home-grown bias towards the place. Quaint, greasy, comfortable- there are many words to describe the Vienna Inn, but gourmet? No sir! It's a place where the decor hasn't changed in the past 30 years, and neither has the clientele. It's a place where blue collar and white collar can sit back, knock back a beer (or three), and argue over whether or not the Redskins will ever make it back into the playoffs. It's a watering hole where people can escape the pressures of their daily 9-to-5 grind. ![]() Opened in 1960, the Vienna Inn is a dive in every sense of the word. Rock and roll on a plate.Īnd you know how when you finished watching one of these episodes you think to yourself "wow, I really wish we had something like that around here!"? Located in the heart of Vienna, along a busy and congested stretch of Route 123, the Vienna Inn is not such a dive- not by a long shot. You know on "Diner's Drive-ins and Dives" where Guy Fieri walks into a "funky" little dive bar and discovers the place is doing it up gourmet style, with shit like duck confit or scratch made Beef Wellington? You know how there's always some talented young chef, usually covered in tattoos, who's decided to eschew the world of fine dining, and instead infuse his years of culinary learning with the comfort food he grew up eating? It's punk rock gourmet. ![]() We're thrilled he's now decided to wipe the grease from his mitts, put pen to paper and share his experiences with the beef. A longtime eater, Matt's been with Burger Days since the beginning, participating in just about every meat-filled adventure the Crew has embarked upon. This marks the debut post from Burger Days' Matty Saps.
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