Had a nice comfortable seating area, very much like classic new york burger joint. I ordered a large crispy chicken burger combo with onion rings. The chicken burger itself was well crumbed, cooked well and the name speaks for itself, being very crispy. The fillet wasn't too dry and was actually very tasty. The only downfall with the burger was there wasn't alot of that sauce on it, and often you would have to add more on yourself. The combination with the lettuce added a whole fresh element to it that worked well.
The onion rings were generous in size and were fresh and crispy. The only negative is that they stuck together when you ate them (as if they got stuck together during the frying process). A lack of seasoning on the onion rings meant that dipping sauce was necessary.
The price was very reasonable compared to other fast food outlets, but what you pay is what you get.

I had just finished and tasted the double cheeseburger they had in their menu. To be honest I never really had an "American" burger before. Let alone a cheeseburger that had perfectly fit what it would call a cheeseburger. There was a maccas next to this restaurant and I almost went to buy a quarter pounder and a big mac, but I turned my head and saw the label "the flavor of New York" under Nathan's title.

It was at that instance that I had to try out what American beef burgers were like. At the time I was hangry and I didn't have adequate meat to eat during the past couple of days. A cheeseburger that was filling and lived up to the staple of what a "cheeseburger" should be like was 100% correctly executed by this restaurant. This cheeseburger was distinct from the cheeseburger from maccas because 1. The tomato/ketchup sauce accompanying the cheeseburger was not too tomato-y as the one in maccas. Whenever I had a maccas cheeseburger the things that stand out were the strong sweet tomato-y taste of the cheeseburger and the sourness of the pickles but the beef patty itself was pale to the strong overwhelmingness of its cheeseburger companions. The maccas cheeseburger meat was always dry, and there was almost no fat to taste in order to call it as beef.

However, at Nathan's Famous their cheeseburger (and to top it off I had a double cheeseburger) was satisfying to my palette since the beef patty they used was juicy and filled with the fattiness of beef . The rich fatty juiciness of the beef glossed out from the burger but it did not overwhelm the accompanying tomato sauce nor the pickles but its juices were in harmony with them. I believe the main ingredient that calmed the two opposing flavours of tomato sweetness and sourness of pickles was the double cheese they added to the double cheeseburger. The double cheese assumed it's ultimate form - "the glazed meltness" aka. The diary canary. It pacified the overwhelmness of the tomato and pickles and tamed them. Along with the fatty juiciness of the beef, the double cheeseburger became a vessel in which American cuisine was spearheaded by its commander and chief Beef. I could properly call this a cheeseburger!

But yeah, I rate the experience a 4.5 because whenever you're in want of a genuine beef mince patty experience then I suggest u come here. I have not tried the other dishes in their menu however I look forward to it.


Sincerely,

Andrew