As an East Coaster, everyone hears the legend of In N’ Out and is always eager to try it upon a visit to the West Coast. Partly due to its limited expansion, as well as their fresh ingredients, In N’ Out has developed a cult following, with many devoted fans. After years of having In N’ Out on vacations, I never quite saw the obsession, though it was always a decent burger. However, about a year ago, one day the light finally went on.
What makes an In N’ Out burger so good is the way that all the elements blend together. A double double wedges two patties and two slices of cheese in between a pair of lightly grilled buns. Also in between these buns, there is lettuce, tomato, onions and their spread, somewhat similar to Thousand Island Dressing, but much better. The toppings add a nice cooling sensation to the warm meat, and the ingredients are so fresh that it feels as though you can taste some water splash out of the lettuce with each bite. Part of the reason that the ingredients are so fresh is that they are not frozen and each restaurant is located within a days drive of one of their regional distribution centers. Additionally, all the potatoes are sliced into fries right in customer view. The fries are unspectacular, a bit chewy and tasting much more like potatoes than at other fast food chains, but still a recommended addition for the price and to complete the meal. If you do add on fries though, be sure to use a packet of salt.
As a family owned restaurant chain that moves slowly to expand in order to ensure quality control throughout all its locations, In N’ Out does what it can to do the right thing. They treat their employees well, paying them well above industry standard, as well as offering benefits. The prices also stay respectable, making it one of the few fast food chains that does not seem to be raising prices daily. It may have taken a while, but I finally realized what I had been unable to realize was the magic behind In N’ Out and am I glad I did.
Price: 9
Food: 9
Overall: 9
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