Sometimes you're just craving chicken tenders and a drive thru.
but most of those pricey so-called gourmet burger chains that have cropped up around the country in recent years? Their services aren’t so much needed in the, which since 2004 have been enjoying the effort put forward by this homegrown company, where if it fits in the bun, you can have it on your burger, pretty much, a policy encouraged/enabled by the rather quirky monthly specials.
, where another chain — Frosttop — was thriving, serving up root beer and chili dogs. Frosttop franchisees at the time, the brothers had an idea—why not put the chili on the burger?. A fine idea, turned out — now, there’s only one Frosttop left, and there are a whole lot of Ward’s restaurants.
. Known around these parts as a cheese frenchee, perhaps in reference to its passing resemblance to the croque monsieur, the thing is batter coated and deep fried, and the results are exactly what you might expect them to be — perfection.
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