Restaurant Review, Primo Burger 12 in Lancaster, California
A pause on the varietal restaurant is my time
when it doesn’t change. Lots of burgers
fill the menu like special decisions, choices that go off the hook, whenever I’m
seated to a nice table for one person on the drive against weather that’s quite
akin to Bullhead City’s. Just to put the
desert heat in perspective, consider this little fact- after I go to Farmer’s
Wife, an antique store with homemade scents, I return to Primo Burgers and have
a sweaty head which doesn’t go away for more than 15 minutes even if the
restaurant’s atmosphere isn’t too bumpy or hot as a rock. I’m trying to think of plentiful idioms to
describe Primo’s pile of coffee mugs being next to a blue soda fountain or
those abstract pictures that hang in the top left corner across from the
beverage section. Maybe I’m off the hook
or someone else is. By that, assume I’m
drifting near rows of benches to see cushions on plastic chairs, although a
registered worker gets confused by my pronunciation of “gyro”, basically a
Greek sandwich with lamb, before leaving me with a thank you receipt. To be alone so often at this combinational
restaurant, as I get my paper cup full of Pepsi when thinking about the burger
mascot on levels of glass in window and frame, is only a cause to my figurative
perfection, but Primo is the dining spot where various basic foods- burritos,
gyros, deli, fast food- become the freshly made items which are cooked so well
that I don’t just imagine steam from hot iron.
Honesty is casual routine for the alluring restaurant crew as they
switch positions and locations to represent fine cooking under the roof, fine
cooking as such (yum yum yum) yet I’ve crossed the borderline between fine
steam and nice smells of food constantly.
And Primo thinks they’re the best in town? Well, I mean variety! It’s nice to choose wisely between a couple
of gyro varieties; however, to comment on the food’s steaming quality is to
represent the vast enterprise of Primo’s local, or practical, treatment to
nearby citizens of Quartz Hill. An
enterprise as vast as Primo’s simply demonstrates their greatness rather than
leave promises broken and get exorbitant in craftsmanship. May I suggest this restaurant is compact,
beautiful, and wild? Mentioning these
restaurant characteristics is not the equivalent of giving partial
evidence. Primo has excellent craft and
discipline in their representation of wild cooking and it’d be a shame to
ignore such magnificence or to try dividing up parts in a less-than-fair
analysis. Primo has to be excellent
because they exhibit brilliance in the scope of an involved vision or a
breathing atmosphere where social traits become partly the mood workers fail to
postpone for just any basic factors.
Primo has brilliance in execution, tremendous work ahead, lots of mouths
to feed, and the dine-in lobby gets more provocative and interesting in its
effects.
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