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About this Business
From Our Editors
When it gave Kenny’s Burger Joint an annual Best Of Dallas nod, the Dallas Observer raved, “this is America on a plate.” And the praise is apt. Kenny's ciabatta buns are pulled from the oven daily at nearby La Spiga bakery. The cheeses hail from Vermont and Wisconsin. Cooks get their bacon from Fort Worth; their California lettuce, sweet red onions, and jumbo tomatoes from FreshPoint. And their meat? They hand-form these half-pound slabs of beef themselves and cook them on their very own hickory-wood-burning grill. Indeed, these burgers—“thick, meaty, with a trace of smoke”—incorporate the best and freshest America has to offer. Seven types of fries complement the menu—gravy fries, Tex-Mex fries, funnel fries—as well as adult shakes such as the Easy Rider, a rich, creamy blend of Maker's Mark, caramel, and vanilla ice cream.