IN-N-OUT BURGER
IT WAS A DARK AND STORMY NIGHT, I HAD JUST RETURNED FROM NEW YORK CITY, A WEEK OF DINING AT LE CIRQUE 2000, LE BERNADIN, THE 21 CLUB AND THE RAINBOW ROOM HAD GROWN TIRESOME AND TEDIOUS. IT WAS TIME WELL SPENT OF COURSE, BUT A LOT OF MONEY HAD BEEN ALSO. YES, IT WAS TIME TO RETURN TO LAS VEGAS AND RESUME MY OBSERVATIONS OF THE COMMON PEOPLE AT PLAY, AND TIME TO DINE ON THE BEST OF THE WEST, IT WAS TIME TO EAT AT IN-N-OUT BURGER. AT LE CIRQUE, LUNCH FOR TWO COST--WELL LET’S JUST SAY IT WAS CLOSE TO A CAR PAYMENT. AT IN-N-OUT, IT WAS MORE LIKE A VIDEO RENTAL. IN AND OUT OF BOTH I WAS RAVENOUS, AND THEN COMPLETELY SATED--AS ONLY I CAN BE WHEN I’M AMIDST CULINARY PERFECTION. WHAT KEEPS THESE TWO RESTAURANTS SO PERFECT IS COMMITMENT. COMMITMENT TO QUALITY INGREDIENTS, IMPECCABLE PREPARATION, AND FLAWLESS SERVICE. TRUE, IT TOOK FIFTEEN COOKS AND THREE WAITERS TO DELIVER THE GOODS IN NEW YORK, AND NO ONE WILL EVER MISTAKE YOUR PUBESCENT ORDER TAKER AT IN-N-OUT FOR A MAITRE ‘D, BUT BOTH RESTAURANTS GREET YOU WELL, AND BOTH-ARE SINCERE IN SEEING THAT YOUR FOOD IS AS YOU WANT IT, AND HOW IT SHOULD BE.
EACH IN THEIR OWN WAY ARE TOPS IN THEIR CLASS, AND THE BEEF, FRIES AND SHAKES AT IN-N-OUT ARE SO GOOD, I DON’T KNOW WHY ANYONE IN THEIR RIGHT MIND WOULD EVER EAT A FAST FOOD BURGER ANYWHERE ELSE.
TO ANSWER A COMMON QUESTION: NO IT WASN’T HARD TO LEAVE NEW YORK AND ALL THAT FABULOUS FOUR-STAR DINING, NOT WHEN I HAD A DOUBLE-DOUBLE CHEESEBURGER WAITING FOR ME AT IN-N-OUT BURGER.
THIS IS JOHN CURTAS