But I will tell you there was a lot of frying involved.
I came in, sat down in a booth and asked the waitress what a Leopard Burger was. "It's really, really big," she told me.
"A half pound?"
"I'm not sure. It has bacon."
"Ooh. Well, that's a deal-breaker."
"We can take it off. It's still really good."
It was about a 20 minute wait for the burger, but then it was delivered on a plate. And yes, my waitress was correct, it was a really, really big burger — probably a pound.
My waitress said she thought the buns came from the Mennonite bakery in Harrison, but she wasn't sure. It was soft topped, like a very wide and shallow version of a Boulevard Bread Company bun but with a very white-bread-soft center to it.
It was impressive. And I took nearly two thirds of that burger home. As I said, it was a big burger. And just phenomenal, too.
But... there is this. When I went to reheat the thing later, it just wasn't as great. That's because all that butter fried into the bun had made the bun tough. Ah well. I had a great experience with it on my initial introduction, and that's what matters to me.
You'll find the Top Rock Drive In on the east side of Alpena on Highway 62. It's open every day, and breakfast is served all the time. How about that? Monday through Saturday 6 a.m. - 7 p.m. and Sunday 6 a.m. to 2 p.m. (870) 437-5238 or check out the Facebook page.
It's pronounced "cash," I asked the executive chef about it a month or so ago.
"Cache" or "Cachet?" One is pronounced "cash" and it's about where your browser stores shit…
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