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  • At the request of a coworker, who heard on the radio that today is "National Cheeseburger Day", I went to pick up lunch. Here is a transcript of my stream of consciousness: [pull into the parking lot at 16th Street and Osborn] Wow. This place is behind a gas station, and it looks exactly like a place behind a gas station. Gulp. Oh man, hepatitis-on-a-stick. But I can't back out now because our order is called in and Coworker is so super excited about trying this place out. Okaaay... [open the door to the shack/restaurant. It's small and nearly packed, which makes sense because there were hardly any parking spots left. There are several people working behind the counter and at the grill, and the first thing that strikes me is how jubilant and friendly they are] "Hello! You're at Lucky Boy! What can we get you today?" [Everyone is smiling. Like genuinely smiling from real happiness, not the I'm-smiling-because-management-makes-me] I'm taken aback because the staff is so happy despite having less than 100 square feet of work space, in a building that, from the outside, looks like it was abandoned. I pay for the order (cheap!), turn the greasy doorknob and go back to my car. On the drive back to work I pull out a French fry and it is HOT. Like good hot from well-cared-for oil. Not just hot because it was recently out of the fryer. Eat enough fast food, and food in general, like I do and you can tell the difference. Larger than most fast food fries, I eat the first French fry. It is crispity-crunchy on the outside and warm and potato-y on the inside. Mmmmmmmm. These are some unique fries. I take to holding one at a time in front of the a/c to before eating it slowly. Back in the break room, we enjoy "Lucky International 1000 Island" 1/4 lb. burgers and a side of mushrooms. The proportion of meat, bun, lettuce, 1000 Island and pickles was perfect. The mushrooms were good but hard to judge because I knew they were degraded from the drive back to the office. I conclude that the food is enjoyable, and it is obvious that it would be REALLY GOOD if we ate it on site. I'm excited about returning, om nom nom!
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