Because of that, I have what might be considered inordinately fond memories of working atWendy’sas a teenager.
Next thing you knew, we were whistling while we worked.
But I’ve long wondered… is it good?
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It was oxymoronically distinct in a flavorlessness so strong that it actively diluted the taste of the biscuit.
But what weighs it down more than its dense heft is its textural homogeny.
What I got was better: a sandwich with similarities to an iconic New York memory.
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A strong start… that then went off the subway tracks.
Finally, although the roll was an exciting discovery, this punch in of bread can get stale quickly.
On its own, it felt watery and tasted too light.
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This is likely because it leads with sharp pepper versus smoky salt.
You’ll love it if you’re a fan of oatmeal raisin cookies.
But you’ll sure want to find out.
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They weren’t greasy-tasting, either.
This bun is soft and plump with a bit of a sheen, as expected.
But between them is where things get wild.
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Every distinct texture was clear; you could fully taste every element.
Me on the other hand?
Like the bacon version, it’s a mini and unseeded Viennese (or New York!)
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style Kaiser-like hard roll dusted with crunchy, coarse semolina for interest.
In no other sandwich was the bacon’s hardwood flavor this pronounced, nor its shatter this preserved.
The chicken was the front note, well-seasoned, crunchy, and thick with juicy meat.
Courtesy of Wendy’s
None of that was surprising, since the same fillet was used for the rest of the breakfast chickens.
you’re free to taste the intention as much as the attention.
From corner to corner, there aren’t weird bites where ingredients feel missing.
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Where they fall short across the board isironicallythe bacon that set Wendy’s apart in the first place.
READ MORE:We Tried 7 Fast-Food Cheeseburgers & This Is the Best
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
Courtesy of Su-Jit Lin
