Two stars only and this is why. I love fries since I was a child. Sometimes I had fries for lunch and dinner all by itself. As to Five Guys, on two different occasions I tried the fries in this Dublin branch. I must say, fries were really bad. Very soft. Very dark. Very greasy. I had these same Five Guys' bad fries in Seekonk , Massachusetts, equally very disappointing. Really bad. Five Guys brand does not have the know-how, knowledge, and competence to make good fresh fries, crispy and golden. Any previously un-blanched, and un-processed fresh fry will end up looking like the ones I had at Five Guys, dead looking zombie fries. Moreover too much fries were served as a small order portion forcefully pressed into a paper cup. Who in the world has told Five Guys to press fries into a cup. Why can't they just place the fries in a paper bag, or paper tray? Anyways it was impossible to finish all the fries. I had to get rid of rest of mine as I had no one to share it with. Anyways those who say the Five Guys' fries are good obviously do not know what a good fry should be like. A good fry should be very light in color, crispy, any should have from one to two millimeter crust, and not soggy at all. The fries at Five Guys have too much reducing sugars, enzymes, darkness, and bitter tasting. They are simply instruments for consuming peanut oil. First, russet potatoes used at Five Guys and million other places, are a test less entity for making fries. What a waste of life eating russet potatoes. Anyone had been in Europe, New Zeeland, Australia, and the rest of the world who use yellow or deep yellow mealy, not so called Yukon Gold, fries and tasty potatoes for fries. Any one heard of Agria, or Bintji or other varieties of potatoes. Well the farmers in Idaho don't care as long as McDonalds and Burger King keeps buying those tasteless russets. Irrespective, we Americans are consuming lot of cardboard tasting Idaho russet potatoes. Regret Five Guys and the like are not capable of making even those cardboard tasting russets into a decent fresh fry anyways.
As to the beef patty, it tasted slightly better than In-N-Out patty. Not that I believe Five Guys uses better cuts of meat, but because they griddle the patties to hell, creating a lot of brown fry crust, so called Millard effect, however a crust full of nice tasty acrylamide cancerous compounds. In-N-Out, and other good old burger boys such as Burger King, McDonald, try to avoid future class action lawsuit as to these acrylamides compounds, something our health conscious nuts have forgotten all together. So they do not create so much crust on their griddles. Five Guys does not know any better. The Five Guys family running the show have no idea about these issues raised here. Anyways the burger at Five Guys is nothing extraordinary and not worth the money, particularly these days that we all have to pay five box for gas to our beloved, all mighty, all powerful, all controlling, war causing, oil companies. The patty I had was overdone. Dry and not seasoned well enough. There is no way for a line cook to griddle a patty juicy particularly when the cook has to make so many patties. The griddle technique sucks anyways as you have to rely on the line cook to manage a dozen of burgers concurrently. Patty missed other beefy notes that could have easily and cheaply been incorporated into the meet. There is a science and art into patty making and cuts of meat, just like a good wine maker, and I do not believe Five Guys knows anything about beef science.
The Franchisor who is running the Dublin Five Guys must be happy to see the long lines. Certainly the public wish him success. However the place was so noisy, loud, peanuts shells everywhere, and hard to find a table to sit and eat that made my burgher experience really awful. Perhaps the franchisor should soon open another store nearby to direct some of the traffic that loves those fries. Five Guys brand is hype and that is all. In-N-Out outperforms Five Guys and provides better value and service. read more