Notes From All Over, Part 3 -- December 18, 2019

First things first: best burger in America. Link here.

Kincaid’s Hamburgers, a 75-year Ft Worth, Texas, landmark, was once named “Best Burger in America” and was the topic of a book, “The Perfect Hamburger.”

Long before chefs made veggie “burgers” or added brie or truffles, Kincaid’s butcher O.R. Gentry was simply grinding fresh beef trimmings and making thick, hand-packed hamburgers the old Texas homestyle way — with lettuce, tomato, pickle, mustard and optional American cheese.

It was Gentry who came up with the idea of selling burgers in 1964, just as a meat-market sideline for the long-established Kincaid’s Grocery, 4901 Camp Bowie Blvd, Ft Worth, TX.

Kincaid’s quickly took hold and went on to become an all-time Fort Worth legend, along with Angelo’s Barbecue (1958) and Joe T. Garcia’s Mexican Dishes (1935).

In the 1960s, Kincaid’s was named one of America’s two best hamburgers by Life Magazine (along with Cassell’s in Los Angeles) and again in a 1980s chefs’ poll (along with Perry’s in San Francisco). In the 1970s, when both Texas Monthly and the Star-Telegram launched best-burger polls, Kincaid’s came out on top.

The burgers are as good as ever. They start with hormone-free and antibiotic-free beef, freshly ground in-house and patted onto the flat-top griddle behind what used to be the grocery store meat counter.

Let's do it again:

Let's Do It Again, Brian Wilson