I love it when a chain does something new. So often they get caught up in formulaeic processes and make a few points of margin, then become complacent. Sometimes, however, they take risks, branch out, and do something worth noting.
This is the case with the newest offering from Thompson Hospitality, BRB, or Be Right Burger as it's known.
This location is in Reston VA, around the corner from Jackson's and American Tap Room.
I've included some pictures of the restaurant itself, and the technology they're using, because it's innovative and has a great feel.
The picture below is a shot of their great $11.95 lobster roll. I've eaten lots of lobster rolls in my day, but I've never had one this good for this little.
Crazy value for the money.
Here is a shot of a digital video wall they have put up. High def screens with ultra-thin bezels. This was done in conjunction with Unison, as are the customer activated terminals below. http://www.unisonagency.com/
These are customer activated terminals where you can order and pay without getting in line. You also have the option of ordering online and just picking up your food and hitting the highway.
Here is the website: http://eatbrb.com/
All in all, a neat concept with great packaging. Congratulations Thompson Hospitality. I think you have a winner here.
The noodles are from Sapporo, not home-made, but I'm ok with that. The toppings were perfectly cooked. The pork was very tender and nicely seasoned. The eggs were spectacular. Everyone in the place was slurping and going "MMmmm..". 
Putting together a good restaurant is hard. Putting together a great restaurant is much harder. It's the details that make the difference. Mike and his team sweat the details.
6 beefsteak tomatoes, 2 green bell peppers...smoked skin side down for 2 hours.
Puree in a blender in batches. Pour into a big saute pan. Add 1/2 a diced onion and 2 cleaned jalapenos. 3 tbsp cider vinegar, 1/2 cup dark brown sugar, 2 tsp tamarind concentrate, 1 head of roasted garlic, salt to taste, 1 tsp rendered bacon fat, cook for an hour over low heat. Puree again, strain, and you've got a killer bbq sauce. It starts savory/smoky, gets a little sweet, then finishes with heat. Awesome.
Rub your meat...let it flavorize for 24 hours or so wrapped in the fridge. Then let it come to room temp before you smoke it. Low and slow, that is the tempo. 225 for 3 hours with smoke. Start spraying it with apple juice and cider vinegar about 2 hours in...spray at 3 hours as well, and wrap in foil. Keep it in the smoker at 225 for another two hours, then wrap all of that in a towel and stick it in a cooler for another hour to rest. When you're done, you have ribs so good it'll bring a tear to your eye.
For anyone who has wondered where Smelly Salt comes from, this is it. I got 1-1/2 pounds of Malden Sea Salt and smoked it for 2 hours.
Palmer's ribs were the winner of the night. A slightly longer cook time and a saltier rub made the difference. They were kickin'.
Not only does the food look good, it actually tastes good too! This is seared tuna appetizer. The sauce was almost buttery.
A little amuse bouche from Dennis. Nice Gougeres.
This is the tuna wrap. Nicely seasoned with some good texture from the lettuce and cabbage inside. The tuna was warm, but not hot enough to wilt everything.
