Bruce Bilmes and Susan Boyle
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Photos (4)
"We've encountered a style of hamburger cookery in the Midwest that we rarely see in the East. Many of these places use fresh, coarsely-ground beef and smoosh it down hard on the cooktop, resulting in a thin, irregularly-formed patty with crisp edges and the chaw of ..."
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"Although the food is good, the service can be a bit trying early in the morning. Their drive-up window menu states that they are open at 630am everyday when in reality they do NOT open on the weekends until 700am. I have lost count of the mornings that I have arrived ..."
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