Have I been over looking Culver’s?
By Brad Shawgo
Now, I didn’t go wild in preparation and binge as much fast food as I could. I have actually had only one Quarter Pounder this year. A personal milestone for me. Instead, I just simply looked into what I liked. What I knew. Due to this, my draft ultimately featured five very familiar fast food joints: McDonalds, Arby’s, KFC, Wendy’s, and Burger King.
I know, it’s an extremely mainstream list but there's a reason they are all so common. They do a lot of things well. From burgers to desserts and everything in between, there are some absolute mammoth classics to be had. I think as the draft goes I highlighted some great fast food products (along with throwing out a controversial take about the Big Mac being a salad).
I'm happy with my picks but what the podcast, What We’re Thinking, has done thus far is challenge my perspective. I drafted McDonald’s prize fighter, the king of cheese burgers (or what I believed was), the Quarter Pounder with Cheese (QPC). Then I got a bit of schooling and you know what? I think I’m better for it or I at least hope I will be.
Immediately after I finished drooling over the QPC and how it’s hot and fresh approach put it into another stratosphere of fast food, Casey took Culver’s Double Butter Burger. This where I knew I could be in for a mind expanding draft. While I was playing the hits, these boys were going for the hidden gems (and quite possibly the real American classics).
Now I quickly went on the defensive and briefly proclaimed that an issue with the Culver’s burger was that it was sub par from a temperature standpoint. That’s really not all that fair. I haven’t had it enough to hold that claim against it (Hardee’s also caught some shade from me with the same complaint. It’s not off the hook though. I’ve been to Hardee’s hundreds of times. It needs to do better.)
The truth is, I have been to Culver’s in some form or fashion less than five times in my life. The closest Culver’s to me is over 60 miles away and the closest I’ve ever lived to one is around 30 miles (This is no excuse for my lack of Culver’s trips. The other guys drafting have had a similar experience). One explanation for how I drafted could have to do with the location of the restaurants I did pick. Out of the 5 that I selected products from, there are currently 10 combined locations within a 35 mile radius of where I live.
With that said though, I am not confined to a 35 mile radius. I wouldn’t consider myself a traveling man but I have had plenty of opportunities to eat at other fast food establishments like Culver's. Sadly I just haven’t given it a fair shot. I’ve had the double butter once, a couple concrete mixers and that's about it. I need to explore more of the menu. I’ve heard countless praises about Culver’s cheese curds but I have never even set eyes on them. For someone that considers himself a fast food fan, this is unacceptable. However, there is always time for change and I plan on doing just that. It is on my radar and I truly want to rediscover it.
The draft ultimately saw 2 items drafted from Culver’s menu. Sonic actually took home the most picks with 3 items selected. With each of these picks, the guys sold me with not just how good these items are from a food stand point but what these restaurants are accomplishing with their approach.
After Casey’s pick, Jack gave a brilliant Culver’s comparison to some of America’s finest fast food restaurants such as In-N-Out and Shake Shack. He stated that Culver’s has laid claim to the midwest and has an elevated approach to fast food and leaning into its mid-America roots. I’m sold.
To validate their comments and picks even further, when some of the spouses to the guys on the podcast did their own version of a fast food draft on an episode last week, Culver’s headlined the draft. In that draft, Culver’s double butter burger was taken number one overall and the cheese curds went fourth overall. You can check that episode out below:
Culver’s has not just an American classic feel to it but it embraces its midwest popularity. It’s different from the coast to coast, ultra-commercialized establishments. It looks and feels, from the outside looking in, to have a real organic approach to what a classic, simple American diner-like approach can be in fast food form. I haven’t fully appreciated this. I made quick, unfair observations about their food and forgot to look at the bigger picture. Because of this, I’m convinced I may have missed out some solid fast food. I’m also hopeful, as my eyes are now open and I’m ready to broaden my approach to this particular culinary industry.
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