After reading all the hype and living 50 miles away in McKinney, my wife and I were REALLY looking forward to eating at the original Kincaid's when some business brought us over to Camp Bowie.
While OK, there is really nothing special about the burger, the toppings, or the bun, or the fries, all of which sell for a premium price.
As this is a family-owned and operated place I REALLY wish I had something more positive to say but, sadly, I do not.
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Posted By
Dee Bee on
October 25, 2010 12:05 PM
If you're looking for a bland, mealy, flavorless ball of ground meat, then this is the place for you. Contrary to the Editor's review, my burger was not charred, it was not seasoned, it was not juicy, and sadly, it was not one of "America's great hamburger eating experiences." In fact, it's not hard to find a better burger.
My intention was not to visit Kincaid's and write a stinging review. But after driving 35 miles to try Kincaid's in Fort Worth, I was disappointed all around. It appears this place is resting on it's reputation.
Not much value here, either. Two cheeseburgers, one order of onion rings, and one soda = $18.00. ($3.50 for 7 onion rings. That's .50¢ a ring!) The rings were excellent, though.
My advice to Kincaid's is to buy a better quality of beef, add some seasoning, ask the customer how they want the burger cooked (not well-done by default), and continually look for ways to improve. With all the fantastic new burger places around, you cannot sit idle thinking if you build it, they will come.
Finally, I've been to Kincaid's other location 3-times and the burger was about the same.
I know they can do better.
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We used to live a couple of blocks from Kincaid's, so we ate there a lot. The burgers are simple and great, simply great: fresh, organic, never frozen, lean beef chuck, ground at the restaurant daily, and (this is important) made into half-pound patties by hand and fried on a grill. They are amazingly lean yet juicy, dripping with savory goodness.
Their fries are the thicker, crinkly ones which my wife likes, but I don't. However their onion rings and fried mushrooms (more expensive) are tasty, with wonderful, golden brown, crispy crusts. Also good: homemade deviled eggs, made fresh daily, which, sadly, often run out on busy days like Fridays and Saturdays.
The long-time manager, Morris Gardner, a retired pilot who was son-in-law to O.R. Gentry, the founding owner, died last year, and I've felt things don't run quite as smoothly. Service is slower, and the crew is not as friendly as when he was there. Morris kept the place super-clean and kept the food coming at a good clip. But the food is still terrific at all times.
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