Like most of our contestants, it uses only choice USDA chuck. These are the closest you will find that remind you of well-grilled backyard burgers. The half-pound patty leaves plenty of room for degrees of doneness, so specificity is a must. Most of the time, the cooks here get it just right, although there have been occasions of slight undercooking. Not to worry, though, the wait staff and kitchen at both locations give an unconditional guarantee and gladly remedy any flaw.
Fries are real, but frozen.
At Wimpy's, the meat was ground fresh in front of you, and the owner baked the buns daily. Now I've scratched the meal off my list altogether after two poorly cooked entries. Bill and Doris Fong have been dishing up serious lunch-counter Cantonese for decades. The setting feels like you've entered a faded Happy Days time warp. It gives a good glimpse of how Las Vegans lunched in the '40s and '50s.