Top Takeout Tip: Cheeseburgers from Gott’s Roadside

Sometimes you want a super complex Bay Area cheeseburger with all kinds of crazy ingredients. Other times, though, you just want something old-school and delicious. Gott’s Roadside in Walnut Creek, California has both options.

If you’re feeling adventurous, Gott’s has plenty of burgers with newfangled burger ingredients like kimchi, griddled mushrooms and Anaheim peppers. But if you just want something old-fashioned, check out their standard cheeseburger.

An American Classic

Gott’s burger is a wonderful take on the American classic. It has a buttery bun, tasty and high-quality beef, a melted slice of American cheese, a secret sauce (I have no idea what’s in it, but I’m guessing plenty of mayo), and the traditional fixins like lettuce, tomato, and pickles.

Gott’s burgers come out fresh and delicious. They are a great option for a quick take-out meal, or to eat inside at any of Gott’s locations around the Bay Area. Personally, I usually visit their location in Walnut Creek, which is right on North Main Street.

What To Have With Your Gott’s Burger

To complete the traditional burger experience, I suggest pairing Gott’s burgers with some french fries. You should also accompany your burger with the right kind of drink to get the full experience right.

Again, you could go for something fancy and modern, like Gott’s “frose”, a frozen rose wine drink. But in this case, I recommend going with a Coca-Cola, or one of Gott’s delicious shakes. To round out the old-school feel of this take-out meal, I like to pair my cheeseburger with a traditional chocolate malt shake. All of Gott’s shakes use Strauss Family Creamery organic diary products, so you can keep good about the milkshake, at least from a sustainability standpoint.

Gott’s Roadside embodies the old-school concept of an American drive-up restaurant. If I’m heading there, I see no reason not to go with an old-school American meal, and enjoy a Gott’s cheeseburger, a Coke and a shake.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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