Jack In The Box has reintroduced the Bonus Jack burger, which is a sandwich made of two beef patties, special sauce, lettuce, cheese and pickles on a triple-decker bun.
For some reason, that ingredient listing is prompting a serious case of deja vu. Where in the world did they get the idea for such an unorthodox hamburger?
According to information from the company, the burger came out in 1970. That's two years after the Big Mac was rolled out nationwide--which we're sure is a complete coincidence. Eventually, the Bonus Jack went the way of the 8-track.
However, "with the nation's economy now floundering and Americans in need of a hearty gastronomic stimulus package, Jack is bringing his Bonus Jack and serving it with the Secret Sauce that made it so deliciously famous."
Whatever "deliciously famous" means.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Also going on this week...
Cowboy Chow has opened a second location in Roanoke, next door to its sister burger joint Twisted Root, at 101 S. Oak St. in the historic downtown. Along with the restaurant's signature brisket tacos, mashed potato (we're not country enough to say "tater") parfait and Dr Pepper-braised beef ribs, the updated menu also includes new items like chorizo corn dogs, buffalo hot dogs and a Lamburger. That last one doesn't sound baaad at all...sorry.
Good Morning Texas will broadcast live from Pluckers at Lovers and Greenville 9 a.m. to 10
p.m. a.m. Wednesday as contestants compete at downing the joint's ultra-spicy Fire In The Hole wings. Three Observer employees, including a couple of City of Ate contributors, have agreed to compete. Keep them in your thoughts.
Carolina Herrera will show off new designs at a Fashion Tea Party 3:30 p.m. to 5 p.m. Saturday at La Duni NorthPark Center. Savories and pastries will be served with exotic teas as well as Montaudon Grande Rose Brut Champagne. Cost is $38.50 plus tax and tip. Reservations (required) are at 214-987-2260.