From fish to pot roast, Cul­ver’s is per­fec­tion

Serve Daily - - FOSTERING GROWTH - By Amy Baird

One word: But­ter­burger. Two buns, but­tered and grilled to per­fec­tion, topped with a juicy, fla­vor­ful beef patty. So sim­ple, yet so ad­dic­tive. Monty, the manager, filled me in on what makes the Cul­ver’s But­ter­burger so per­fect. Each patty is hand­made right be­fore it hits the grill. The burger is 40 per­cent ground sir­loin and is fresh, never frozen. When they put the patty on the grill, they sear it, seal­ing in all that juici­ness. Top it with a slice of cheese and some pretty de­li­cious thick-sliced ba­con that is the per­fect crispi­ness and you are set. You can­not go wrong with any of Cul­ver’s burg­ers.

My pre­vi­ous ex­pe­ri­ence with Cul­ver’s was all about the burg­ers. But this time I de­cided to branch out and try some­thing new. I de­cided to be dar­ing and try the fish filet. I have been dis­ap­pointed by fish filet sand­wiches at other es­tab­lish­ments: three fish sticks on a bun or so pro­cessed that you can’t even tell that it was once fish. My sand­wich at Cul­ver’s was a whole filet and it was cooked to per­fec­tion. I could taste and see the qual­ity (flaky de­li­cious­ness, no pro­cessed food here). When I want a fish filet or fish and chips, I know where I am go­ing from now on.

I or­dered mashed pota­toes and gravy with my sand­wich. Th­ese aren’t your typ­i­cal fast-food mashed pota­toes that are al­ready made, re­heated and scooped out. Th­ese were made fresh (think Sun­day din­ner at grandma’s house) with some pretty de­li­cious gravy. There were even chunks of potato in there; none of that “just add wa­ter” mashed potato im­poster stuff here. I have to ad­mit that I did sneak a few fries from my fel­low diner’s plates. The fries are sim­ple; crin­kle cut, crispy, hot and yummy. My meal was made com­plete with some of Cul­ver’s sig­na­ture diet root beer. I am a big fan of root beer but diet root beers typ­i­cally can’t quite cap­ture the icy creamy good­ness of a mug of root beer. This diet root beer cap­tured it and ex­ceeded my ex­pec­ta­tions.

Cul­ver’s also makes a pretty mean Rueben with thin-sliced corned beef served with Swiss cheese, Thou­sand Is­land dress­ing and sauer­kraut. It was pretty de­lec­ta­ble. The Grilled Chicken Sand­wich was a full chicken breast grilled and topped with let­tuce, pickle and tomato. My per­sonal fa­vorite sand­wich was the beef pot roast sand­wich. There are some places that say they of­fer a roast beef sand­wich, but it seems more like deli meat. Cul­ver’s has the real deal. I’m talk­ing about pulled beef from a per­fectly sea­soned pot roast. This is not some­thing you can nor­mally get at a burger joint. But Cul­ver’s re­ally isn’t your typ­i­cal burger joint, it is more of a home­cooked, fresh, qual­ity-food type of place. Cul­ver’s also of­fers din­ners which in­clude fried chicken, fish and chips, but­ter­fly shrimp and beef pot roast (re­mem­ber that de­li­cious beef pot roast sand­wich?). Din­ners come with two sides and a roll. Sides in­clude green beans, mashed pota­toes and gravy (my per­sonal fa­vorite), crispy fries, coleslaw and onion rings.

Oh, and did I men­tion that they have some in­sanely de­li­cious frozen custard that is rich, creamy per­fec­tion and that they have a new fla­vor each day? I am kind of a big fan of frozen desserts. It frus­trates me when I go to a fast food restau­rant and the ice cream cone tastes more like frozen skim milk than ice cream.

Cul­ver’s isn’t just about mak­ing de­li­cious food. They also care about the com­mu­nity. Any church, non-profit or­ga­ni­za­tion or school is wel­come to sched­ule a fundraiser at Cul­ver’s. Cul­ver’s is lo­cated at 943 N. 700 East in Span­ish Fork. They are open Mon­day through Thurs­day and Sun­days from 10:30 a.m. to 10 p.m. and on Fri­days and Satur­days from 10:30 a.m. to 11 p.m.

Take your burger to an­other level with ba­con and cheese.

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