Excellent | Worth a Detour
Kincaid’s
Review by: Michael Stern
What to eat at Kincaid’s
A full-size Kincaid’s burger is a half a pound of beef, charred and well-seasoned, lean yet drippingly juicy, sandwiched between thick halves of a big warm bun that oozes a surfeit of condiments, onions, tomato slices, and shreds of lettuce.
The ambiance of Kincaid’s in Fort Worth, TX gives these hamburgers extra pizzazz. You see, Kincaid’s started as a grocery store and is still configured that way. The old grocery shelves have been cut down to approximately chest high and surfaced so customers can find a convenient place to stand and eat lunch.
Many years ago when we first came across Kincaid’s, we saw one old couple arrive with their own folding chairs, wait in line at the counter, get their burgers, find an unoccupied length of shelf space, tuck napkins into their collars, and dig in with gusto. They told us they ate lunch at Kincaid’s at least three days every week. Since then, tables and seats have been added so people can dine more normally, but somehow it’s more fun to stand in the aisles and eat the old-time way.
Dangling from above is what must be called interior decoration: a menagerie of inflatable anthropomorphic hot dogs, Cheetos bags, mustard squirters, and other pop-food symbols.
See their website for more locations.
Directions & Hours
Information
| Price | $ |
| Seasons | All |
| Meals Served | Lunch, Dinner |
| Credit Cards Accepted | Yes |
| Alcohol Served | No |
| Outdoor Seating | No |
What To Eat
Hamburger
DISH
Kincaid’s Recipes
Discuss
What do you think of Kincaid’s?
2 Responses to “Kincaid’s”
Jim Hainer
February 6th, 2011
After reading all the hype and living 50 miles away in McKinney, my wife and I were REALLY looking forward to eating at the original Kincaid’s when some business brought us over to Camp Bowie.
While OK, there is really nothing special about the burger, the toppings, or the bun, or the fries, all of which sell for a premium price.
As this is a family-owned and operated place I REALLY wish I had something more positive to say but, sadly, I do not.
Marc Rogers
June 23rd, 2009
We used to live a couple of blocks from Kincaid’s, so we ate there a lot. The burgers are simple and great, simply great: fresh, organic, never frozen, lean beef chuck, ground at the restaurant daily, and (this is important) made into half-pound patties by hand and fried on a grill. They are amazingly lean yet juicy, dripping with savory goodness.
Their fries are the thicker, crinkly ones which my wife likes, but I don’t. However their onion rings and fried mushrooms (more expensive) are tasty, with wonderful, golden brown, crispy crusts. Also good: homemade deviled eggs, made fresh daily, which, sadly, often run out on busy days like Fridays and Saturdays.
The long-time manager, Morris Gardner, a retired pilot who was son-in-law to O.R. Gentry, the founding owner, died last year, and I’ve felt things don’t run quite as smoothly. Service is slower, and the crew is not as friendly as when he was there. Morris kept the place super-clean and kept the food coming at a good clip. But the food is still terrific at all times.