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Burgers and boudin

Welcome to Hall and Sons Produce at 1900 Wright Avenue.

I dare you to find a better cheeseburger in the city. Walk through the produce to the back and you'll see a butcher stand. Ask for the cheeseburger ($2.29) and fries ($0.99). Sure, there's chicken, deli sammiches, and even blue plate meals, but these are for another post on another day.

This post is about the best cheeseburger in Little Rock. Big, greasy, and downright awesome - this burger can't be beat. Lettuce, tomatoes, pickles, onions, mayo, ketchup, and mustard. The patty must be 2 inches thick, if not more. The fries come in one size- huge! Shop around some and buy some duckling and boudin sausage.

This is not your typical grocery store. Reminds me of the neighborhood stores in New Orleans. To save some time, call 372-4433 and place your order.


Sorry - no place to sit and eat - take out only.

-- Belly Boy

Comments

Possibly an odd (or obvious) question, but how is their produce??

Belly Boy: To be honest, don't go out of your way for the produce. Its OK, but limited. The food in the back is where its at.

Living in fast food chain territory, I can only try to imagine.

But regarding the 2" thick burger, there's something I've only recently discovered in life. It's possible to ruin a good thing with too much stuff. There's an ideal mix.

I've discovered it's possible to put so many goodies on a pizza that it's not really as good as a more balanced one.

I've discovered that you can put too much butter in a pineapple upside-down cake and, instead of being the best ever, it's just too wet, and too rich. Imagine "too rich". But it IS possible.

Likewise, too much burger, like too much bread or any other ingredient, can throw off the balance and make things worse, not better.

That being said, I'm sure Belly Boy is right and the Hall and Sons Produce cheeseburgers are worship-worthy. With any luck, I'll get to find out some day!

OK, I'll try posting here again...

Living in fast food chain territory, I can only try to imagine.

But regarding the 2" thick burger, there's something I've only recently discovered in life. It's possible to ruin a good thing with too much stuff. There's an ideal mix.

I've discovered it's possible to put so many goodies on a pizza that it's not really as good as a more balanced one.

I've discovered that you can put too much butter in a pineapple upside-down cake and, instead of being the best ever, it's just too wet, and too rich. Imagine "too rich". But it IS possible.

Likewise, too much burger, like too much bread or any other ingredient, can throw off the balance and make things worse, not better.

That being said, I'm sure Belly Boy is right and the Hall and Sons Produce cheeseburgers are worship-worthy. With any luck, I'll get to find out some day!

th information about this wonderful place came to me on the same day as i had an attack of congestive heart failure. i will have to wait a few days but you can bet that my cardioligist and i will be there as soon as we can. there are some things in life that must not be missed and really good cheeseburgers are one of them.

I hate to whet appetites with what follows, considering that the place has since passed into the Restaurant Hereafter, but have you ever tried an Apple Burger? The Apple Burger joint used to be on MLK, just south of I-630, where MLK Elementary stands now. They proudly touted their Apple Burgers, so I ventured in to try one. The burger was fried like any other, but then was topped by sauteed apples.

Magnifico! I had half of the Features desk of the old Gazette following me to the Apple Burger place the next day.

DO try this at home!

Belly Boy was right. Best damn cheeseburger I've had in years. As he suggests, do call ahead. Takes about 20-25 minutes to have you ready.
Don't be fooled by how small the burger looks wrapped up. It IS a meal.

Went, didn't call ahead, wished I had, but gotta say well worth the wait. I have not had a cheeseburger that good in a long time. My only complaint was that I desperately wanted a second, but had already left.

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