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  • I'm just a Fuddruckers sucker. I've been a fan since I lived in California and have visited locations in Nevada, Masschusetts and Arizona, fervently missing these succulent burgers during my exile in Seattle. Since I don't care for condiments, just vegetables, it's very important to me that the meat is well seasoned and flavored. Fuddruckers is both and that runs consistent no matter which one I visit. They get lauded for their selection of fresh toppings available at the bar and the simplicity of the ordering process. All you have to tell them is which burger, how well to cook it and what type of bun you want. The warmth of the service varies from place to place but for restaurants where you order at a counter and pick up when called, it's kind of beside the point. Another bullet point that stands them out: They offer ostrich, buffalo, elk, boar and other varieties of burgers depending on the location and season.
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