The one question we always receive from friends and readers when we’re down in Arizona is, “did you go to In-N-Out?!” Of course! If we’re visiting a state that offers In-N-Out Burger — Arizona, California, Nevada, Texas, Utah — you can guarantee we’ll stop by.
So, when we were shopping at The Promenade (there’s a great Nordstrom Rack) in North Scottsdale, we popped into In-N-Out for a quick lunch. Not surprisingly, the place was packed. There were at least 20 employees working. One of the workers even verified the number and said they were actually “understaffed” for that day.
So why is In-N-Out so popular? They keep it simple by doing things the old-fashioned since 1948 — all they serve are burgers, fries and drinks. They don’t freeze, pre-package, or over-process and they don’t even own a microwave, heat lamp, or freezer.
Along with burgers and fries, we also ordered a few sodas and a thick milkshake. Their shakes are genuine because they know a real shake can only be made with real ice cream. Fries are served with napkins and salt and pepper packets resting on top.
French Fries are made with fresh hand cut potatoes shipped right from the farm, prepared in 100% cholesterol-free vegetable oil. Love ’em or hate ’em – some claim their texture is that of styrofoam or cardboard, while others love that they’re light as air.
We ordered two Cheeseburgers, one Double-Double no cheese, and one regular Double-Double. All served with lettuce, tomato and onion. In-N-Out makes every burger one at a time, cooked fresh to order. Using 100% pure beef, they are free of additives, fillers and preservatives of any kind. They takes steps (quality chuck, grind meat and make patties themselves) to completely control the patty making process and are absolutely certain of the quality and freshness of every burger they make.
The Double-Double is carefully created with two slices of American cheese, which they call “the real thing”, and they source the best onions and plumpest, juiciest tomatoes they can find. All of their ingredients are delivered fresh to their store. They even bake their buns using old-fashioned, slow-rising sponge dough.
It all sounds pretty amazing, doesn’t it? The next time you’re near an In-N-Out Burger, stop by! And stay-tuned for Eating in Vancouver‘s next In-N-Out Burger review as it will showcase “Animal Style” burgers and fries off their “Not-So-Secret Menu”.