[Pigging by Wilfrid: July 11, 2016]
It all started with the NYT Hungry City column. Rumors of a king among fast food burgers--if you felt like dragging almost two hours to Mill Basin by public transit for something you'd eat in five minutes.
The remote truck is no more, but Hard Times Sundaes has fetched up at UrbanSpace Vandberbilt, a food court with the look--but not the distinctive offerings--of Philadelphia's Terminal Market. HTS is tucked in a corner, next to Dan Delaney's chicken sandwiches. Single, double or triple burgers: you need at least a double. Or a hot dog.
The double with cheese (the pickle was my idea) came as two smashed patties. All chuck, says burger make Andrew Zurica. A good, smoky char. A potato roll. That's it: a good enough fast food burger.
"In the end, the greatness of a burger lies not in the quality or provenance of its ingredients, but in the touch, care and God-given talent of its make," said Ligaya Mishan in the Times. Mm. I've been told that the burgers at the truck were better; that it wasn't just the romance of the open road. It's hard to know how they might have changed.
And the double is $10 plus tax, before fries or a drink.