I almost couldn't believe the place when I saw it from my car. It's a tiny building, maybe around 600 sq ft. When you walk in there door, there is a griddle in the center of the room fenced off by a counter. At max capacity, you can't fit more than maybe fifteen people. There are two employees, the grill man, and another person taking care of fries, drinks, and the register. To order, you must wait until the grill man makes eye contact with you, and then, you tell him your order. The menu is small, but that doesn't matter, because the look no further than the double cheeseburger.
When you order you double cheeseburger, the grill man will take two small wads of meat and flatten them on the griddle. He'll top it with american cheese and onions. And then you'll see his meticulous work while he manages the griddle filled with upwards of twenty burgers. The bun is set on top to steam and soak up the grease and onion flavor. And once it's cooked, he expertly slides the spatula under the patty, grabs half the bun, and uses the bun to pull the whole thing off the spatula. The result is a messy, gooey concoction of beef, onions and cheese. It doesn't look pretty, but it tastes amazing. Pickles, mustard, and ketchup are on the side, and like traditional cheeseburgers, this tastes best with pickles and mustard. The double cheeseburger is highly recommended as it offers the perfect bun-cheese-meat ratio.
The decor is also great. The joint was designed after the 1939 World's Fair Diner of the Future, and it doesn't look like much has changed since then. Everyone converges here, from travellers, to business men, to highschoolers. It's fun.
Bottom Line: Eating at White Manna is an experience. From the ordering, to cooking, to decor, this place stands out. And to top it off, you're going to have some of the best cheeseburgers you will ever eat.
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