You’ve probably driven past it a hundred times without even blinking. Tucked behind the Capital Auto Auction in a corner of Northeast DC that feels more industrial than "gourmet," sits a place that basically defies the laws of modern city dining. No avocado toast flights. No minimalist, Scandinavian-inspired interior. Just meat.
MGM Roast Beef & Catering Washington is, honestly, a bit of a relic, but in the best way possible. Since 2008, they've been operating out of a spot at 905 Brentwood Rd NE that looks like it hasn't changed since the 1950s. While the rest of the District chases the newest Michelin-starred pop-up, these guys are back there hand-carving top round and brisket like their lives depend on it.
The Brentwood Vibe and Why People Get it Wrong
Most people think "gourmet sandwich" means a tiny piece of prosciutto on a $22 baguette. MGM flips that. It's a diner. It's gritty. It’s tucked away across from the Brentwood Post Office, and if you aren't looking for it, you’ll definitely miss it.
The first thing you notice when you walk in is the smell. It’s heavy. It’s the scent of beef that has been slow-roasting for 14 hours. You see these massive, glistening slabs of meat sitting on the carving station—top round, brisket, bone-in ham, and turkey. They don't use deli meat from a plastic bag. They don't do "thinly sliced" in the way a supermarket does. It’s thick, hand-cut, and usually served while it's still steaming.
People often complain that the location is "off the beaten path." Well, yeah. That’s sort of the point. It’s about half a mile from the Rhode Island Ave-Brentwood Metro, and honestly, the bike ride or the walk is part of the tax you pay for a sandwich that weighs as much as a small brick.
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What to Actually Order (and What to Skip)
If it’s your first time at MGM Roast Beef & Catering Washington, don't overthink it. Most regulars go straight for the roast beef, but there’s a secret hierarchy here.
The Top Round is the star. It's usually served medium-rare—rosy pink in the middle, seasoned on the outside, and incredibly juicy. If you want the full experience, you get the "French Dip." They pile that beef onto an onion roll with sautéed onions and melted provolone, then give you a side of homemade au jus. It’s messy. You will need roughly fourteen napkins.
Then there’s the Belly Buster. It’s exactly what it sounds like, and it’s arguably one of the most aggressive sandwiches in DC. We’re talking hand-carved brisket topped with French fries, two fried eggs, and brown gravy on rye bread. It is not a "light lunch." It is a "go home and sleep for three hours" lunch.
- The Brentwood: A slightly sharper option with raw onions, banana peppers, and fresh horseradish.
- The Down South: Brisket with coleslaw and BBQ sauce on an onion roll.
- The Thanksgiving: Turkey, stuffing, gravy, and cranberry chutney. This one is a sleeper hit, especially if you’re into the "open-face" style where they just drench the whole thing in gravy.
One thing to keep in mind: it’s not just a lunch spot. They actually do a killer breakfast. The Brisket Hash is legendary among the local workers who start their shifts at 8:00 AM. They grill the brisket with potatoes and onions until it gets those crispy, charred edges that you can’t replicate at home.
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The Catering Side: The Corporate Hero
There is a reason why government offices and law firms across DC have MGM on speed dial. MGM Roast Beef & Catering Washington has basically cornered the market on "meetings that don't suck."
While most corporate catering involves sad, soggy wraps and a bowl of mealy fruit, MGM shows up with platters of overstuffed sandwiches and actual carving stations if the event is big enough. They do these "MGM Classic Box Lunches" that come with a signature sandwich, a side (the potato salad is actually made in-house), and a brownie or cookie.
I’ve heard stories of people ordering 20 extra boxes at the last minute because more people showed up than expected, and the owner, Ryan Zaritsky, just jumped in and made it happen. That kind of service is rare in 2026. They cover everything from Georgetown and Capitol Hill to the far reaches of Maryland and Virginia.
A Brief History of Survival
It hasn't always been smooth sailing. A few years back, they had to shut down for about six months because of an electrical fire. People were genuinely worried they wouldn't come back. But when they reopened, they used the downtime to tweak the menu, adding things like the Double Smashburger (made from ground top round and brisket) and a salmon Caesar wrap for the people who—for some reason—go to a roast beef joint and don't want beef.
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It’s that resilience that makes it a "neighborhood gem." It’s a family-run vibe where you might see the owners behind the counter. They have a 1950s-style diner aesthetic that feels earned rather than manufactured by a branding agency.
Real Talk: The Practical Details
If you’re planning a visit to MGM Roast Beef & Catering Washington, here is the ground truth:
- Check the Clock: They are open from 8:00 AM to 3:00 PM, Monday through Saturday. They are closed on Sundays. If you show up at 3:15 PM hoping for a brisket fix, you’re going to be staring at a locked door.
- The Parking Situation: It’s in the rear of the Capital Auto Auction. It feels like you’re driving into a place you shouldn't be, but just keep going. There’s usually space, but it can get chaotic during the auction days.
- The "Pink" Factor: Their roast beef is served medium-rare by default. If you’re one of those people who needs their meat cooked into shoe leather, you have to tell them. But honestly, just try it their way first.
- Catering Lead Times: While they’re known for helping out with last-minute requests, if you have a 50-person meeting, give them at least 24 hours. They take orders via email (orders@mgmroastbeef.com) or phone.
Why It Still Matters in 2026
In a city that is rapidly becoming a series of glass boxes and "fast-casual" chains, MGM Roast Beef & Catering Washington feels like a thumb in the eye of the status quo. It’s loud, it’s caloric, and it’s tucked away in a part of town that doesn't care about your Instagram aesthetic.
It’s about the craftsmanship of the carve. There’s a specific skill in slicing a 14-hour brisket so it doesn't fall apart but still melts when you bite into it. You can't automate that. You can't "disrupt" that with an app. You just need a sharp knife and someone who knows what they're doing.
Next time you're near Union Market or headed toward the Arboretum, skip the $18 salad. Go find the auto auction, look for the sign that looks like it's from another era, and order the French Dip. Just remember to bring a heavy-duty appetite.
Next Steps for You:
- Check the daily specials: They often have "Cakes of the Day" (like Coconut or Sweet Potato) that aren't always on the main digital menu.
- Coordinate your catering: If you're booking for an office in DC, ask about the "Giant 3-Foot MGM Sub"—it’s a massive baguette that serves about 10 people and actually looks impressive on a conference table.
- Call ahead for pickup: If you’re on a short lunch break, use their website to order ahead. The line can get long around 12:15 PM when the local crews and office workers descend.