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| - You have probably driven past this joint a dozen times without even thinking about it. Next time, make the stop.
The Mustache loves a good greasy spoon, and this is a prime example. It's a tiny shack with a charcoal fire roaring at one end. A condiment counter sits in the center of an eating area that is little more than boxes turned sideways for sitting, and tables left with "gifts" from the folks who sat there previously. You see, the place gets so busy with seats at such a premium that there isn't time for staff to clean tables in between when folks leave and you sit down.
The burgers are juicy and flavorful, with that "dusty" charcoal flavor incorporated within them. The buns are thick and over-the-counter, probably Aunt Hattie's or similar. Fries are tasty and thrown at you piping hot. There are also options like fried zucchini or fried mushrooms, but who wants vegetables?!
This brings up a pair of side points...vegetarian options are a no-go here. There are plenty of places in Tempe that will offer vegetarian or vegan meals, this should not be seen as one of them. In related health news, the smoke from the charcoal pit frequently overwhelms the smoke-ejection system and backs up into the restaurant itself. If you have respiratory problems or are otherwise fearful of breathing in occasionally-thick barbecue smoke, you can choose outdoor eating or just take your food to go. A member of my party reported stinging eyes from the smoke, though to me it just felt like a fun backyard barbecue with all of the smoky aromas included.
The ordering process is old-school. You enter and immediately form a line to your right, which snakes in front of the cooking area. Your order is shouted at whomever is behind the counter, he in turn shouts it to the cook, who shouts something back to him, he then shouts to you to walk to the register and stop holding up the line. Yeah, it's a bit daunting for a newbie. All the shouting and confusion take you back to your first baseball practice as a child.
You'll quickly snap out of it at the register, where you'll pay in cash and then go about the business of finding a seat. At lunchtime, this is a very difficult task. Note that seats by the door offer you better ventilation from the aforementioned smoke problem, but will crowd you with folks lining up to order their food. Condiments are sitting at a central counter, you can load up on them to your palate's delight.
Fifteen minutes later you are fat and happy, and your arteries are begging for mercy. But that's what a good burger joint is all about, isn't it?
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