DC Restaurant Week is here again, and will be running from Monday August 15th – Sunday August 21st. As promised, I’ve got a few personal picks to share. But before I dive into my list, let me briefly touch on something.

I’ve been reading and on how Restaurant Week doesn’t have the same appeal as it has in year’s past. It seems daily deal sites like LivingSocial, Groupon, and Washington Post’s Capital Dish are partially to blame, due to a $39 3-course meal not being what it used to be… But I personally think . And it looks like the DC food-media agrees.

Courtesy of Bobbysburgerpalace.com

Lovers of burgers and Bobby Flay’s Tex-Mex stylins’ can rejoice next week, when the man, the chef, the legend opens hisĀ  first DC burger joint called . From the looks of it, the restaurant has a decent selection of meats, with Angus Beef, Ground Turkey, or Grilled Chicken Breast protein options.

A few burgers that sound tasty are the spicy Santa Fe Burger, topped with pickled Jalapenos, warm queso, and blue corn chips, as well as the Buffalo Burger with buffalo sauce, bleu cheese, and watercress.

According to his , any burger can be “crunchified” with potato chips or corn chips, which gives this new burger joint some uniqueness. Sides on the menu are pretty standard — french fries with BBP Fry Sauce, sweet potato fries with a horseradish honey mustard, or Beer Battered Onion Rings. Drinks range from boylan sodas to beer, as well as house table wine, 10 different milkshakes and an awesome sounding frozen cactus pear margarita for only $5!

Look for it to open on August 16th right across the street where I took my Politics & Technology class at GW:

DC Food News – Stephen Starr and Richard Blais Bringing Restaurants to DC!

Famous Philly Restauranteur Coming to DC With Two Restaurants – After many months of speculation, Stephen Starr (probably the ) is bringing a pair of restaurant concepts to the District of Columbia. According to the Washington City Paper, Starr is very close to signing a lease at the on 14th and Q NW, after the Whisk restaurant group (no pun intended) decided not to move forward renovating the space for the third version of their popular Gastropub. The restaurant going into the run-down old laundry place will be called , just like it’s sister restaurant in Philly. If it’s anything like the other spot, look forward to a hip French Brasserie with outdoor seating, offering a moderately priced french-inspired menu serving breakfast, lunch, and dinner.

Starr’s 2nd restaurant is still in the very early stages and is yet to be confirmed. If it is – get excited – because it’s planned to be the third location for his most highly acclaimed restaurant, . When it opens, expect Modern Asian fine dining and a great track record (ranked as one of the Top 50 Restaurants in the U.S. by Travel & Leisure Magazine). Look for Buddakan at the new Marriott Hotel-space opening in Adam’s Morgan in a year or two.

Top Chef All-Star Burger Joint in DC by year’s end? – Richard Blais, the is expected to finally open his Atlanta-based burger joint - in DC by the end of the year. According to Blais, he is super close to signing a letter of intent on a new space, which is still a big secret. Sadly, it’s taken almost 3 years for Blais to get into the DC Market, but couldn’t due to problems during lease negotiations in 2009/2010 for a lot in Penn Quarter. And while you’re probably thinking to yourself, “Really, another burger place?” think again. This ain’t no run-of-the-mill pop-up burger spot. If it’s anything like his Flip Burgers in Atlanta and Birmingham, expect to see wild creations inspired by our region’s cuisine and using the best local ingredients. Some of the that stood out to me were the blackened shrimp burger, a lamburger with tzatziki & goat cheese, and a raw filet mignon steak tartare burger. He’ll also have wide variety of wacky sides, beer/wine, and shakes made using liquid nitrogen. I personally cannot wait until Blais gets down here — more so than any other burger joint that has opened in the past few years or slated to open soon.