"There’s cola waiting in the wings with beef wrapped in foil. We savor breakfast sauce and soft tacos, paired with a bite of Western bacon, all under the weight of our morning calorie count, while driving through this bustling road at Tenth and R, which is as exhilarating as those brave visits to the drive-thru. “I love these fries! They’re so salty and I’m really enjoying this,” I say. "Have we been that quick, Dad?"
It's during this early morning break that my father's opinions about Mexican drinks seem to shift, as we take a seat at a brightly lit table. The pleasant atmosphere carries us away into colorful experiences. “I’m not sure if there’s a beverage store around here, Alex,” Dad muses, his mixed feelings about our meals making themselves known as we indulge in these quick bites that vanish just as quickly when our appetites surge.
Today shines with a sense of satisfaction, especially when Dad sprinkles some unusual pepper on our plates, enhancing the experience of our “stars”—the bigger, delicious sandwiches that, despite their size, are beautifully complemented by Carl’s BBQ sauce filled with intriguing flavors. “Let others flock to the Bear Pit in the north hills; these stars are aging well, and I can’t say enough good about them. This restaurant feels so right on a rainy day like this!”
“Have you taken your medication?” Dad jokingly asks before he takes the salsa to the next level, watching it fly with bits of tomato that soften the bacon just right. I feel there’s a serious need for the restaurant’s food, which my father anticipates with enthusiasm as he makes quick decisions, especially when ordering the beans—fried, though a little late—because Carl’s Jr. specializes in serving cold cuts with precision.
“If I may say, those barbecue hashbrowns are pretty crispy. We’ve had the freedom to roam this culinary desert, and Carl’s Jr. has these double cheeseburgers that look nothing like the advertisements,” I admit. “Dad,” I say, confessing the truth, “sometimes a restaurant needs to put out the imagery to let you know what’s really in a burger, and that definitely requires a touch of artistry.”"
