— Weekender, VA
— City Pulse, MI
Our family has grown a bit since we first opened, but the recipe remains the same.
We take pride in every hamburger we craft. That’s why we only use the best ingredients, hand-prepared daily, and why our cross-trained crews strive to be grill gurus. No timers, no freezers and no gimmicks – we’re committed to ensuring you receive a great burger each time you visit.
— RFT, MO
— DC North, DC
Our potatoes, most of which come from Idaho, are grown north of the 42nd parallel.
Northern potatoes grow slower than those in the south, creating a denser, higher-quality potato that, in our opinion, results in a better fry. Next time you visit, look for our potato board to discover from which farm today’s potatoes are from.
— Alexandria Times, VA
— The Daily Cardinal, WI
The Patrick Cudahy smokehouse hasn’t changed much since the 19th century. We like it that way.
Patrick Cudahy bacon is smoked for 15 hours over natural Apple-Wood chips in the original, five-story rotary smokehouse built in 1888. It’s a tradition-rich process that we love, one that ensures one-of-a-kind quality and flavor. Best-in-class bacon may cost more, but when it tastes this good, it’s well worth a little extra.