{"id":19001,"date":"2014-11-17T16:30:02","date_gmt":"2014-11-17T22:30:02","guid":{"rendered":"http:\/\/www.thelocalvoice.net\/oxford\/?p=19001"},"modified":"2018-02-06T11:31:11","modified_gmt":"2018-02-06T17:31:11","slug":"wtf-news-john-currence-opens-new-mcdonalds-to-rave-reviews","status":"publish","type":"post","link":"https:\/\/www.thelocalvoice.net\/oxford\/wtf-news-john-currence-opens-new-mcdonalds-to-rave-reviews\/","title":{"rendered":"WTF News: “John Currence Opens New McDonald\u2019s to Rave Reviews”"},"content":{"rendered":"

\"WTFNewsWider\"<\/a>WTF News by Sherman Smithers<\/strong><\/span><\/p>\n

Oxford, Miss. (WTF) – Only weeks after transforming Lamar Lounge <\/strong>into Oxford\u2019s most talked about BBQ joint, Chef John Currence <\/strong>has done it again by pleasing his loyal Foodie followers with the opening of McDonald\u2019s<\/strong>; a classic American diner with a modern and sophisticated twist.<\/span><\/p>\n

McDonald\u2019s is open 24 hours a day, seven days a week and also features a breakfast menu. Currence hopes all Oxonians will enjoy his latest endeavor.<\/span><\/p>\n

\u201cThis didn\u2019t happen overnight. Without local support, I\u2019d be nowhere. You gotta eat local to keep this type of dream alive,\u201d Currence said as he meticulously examined a small kid\u2019s toy as it was placed in a Happy Meal.<\/span><\/p>\n

The restaurant is located on South Lamar <\/strong>across from Baptist Memorial Hospital <\/strong>and has a gated outdoor patio, a dazzling play- ground and a drive-thru for those hurried and hungry. Inside Oxford\u2019s newest treasure, patrons can quickly order with assistance from the giant glossy menus angled ever so slightly for their convenience. The walls are adorned with photographs from the \u201cgood \u2018ole days\u201d of Oxford and even include wacky animated characters such as a red-headed clown and an anthropomorphic purple blob.<\/span><\/p>\n

The menu, meanwhile, is focused on honesty and integrity. Instead of overwhelming your senses with nuanced and excessively calculated options, Currence\u2019s McDonald\u2019s keeps it simple – burgers, chicken sandwiches, fish sandwiches – and does it right. For example, the clientele won\u2019t be burdened with choosing between waffle fries or seasoned fries. Currence rocks the boat with boldly salted potatoes sliced perfectly, served in a petite cardboard box.<\/span><\/p>\n

McDonald\u2019s reintroduces the burger by crafting several variants with weight in mind; but not your <\/em>weight. For those wanting a light meal with an invigorating blend of red meat and undisclosed meat, try the Quarter Pounder. Needing an extra push? Try the Double Quarter Pounder. Want to try Currence\u2019s signature entree? The Big Mac is where it\u2019s at.<\/span><\/p>\n

\"JohnCurrenceMcDonalds\"<\/a>\u201cThe intoxicating juices seeping from the Big Mac will sucker punch your salivary glands,\u201d gushed John T. Edge<\/strong>, director of the Southern Foodways Alliance. \u201cPlus, the casual, kinetic vibe of McDonald\u2019s completely gels with the flavorful food Currence is so famous for dishing out.\u201d<\/span><\/p>\n

Tourists from all over have already descended on the restaurant as numerous national media outlets continue to praise the dining experience.<\/span><\/p>\n

\u201cThis\u2028 isn\u2019t just extraordinary,\u201d writes Sam<\/strong> Brownnoser <\/strong>of the Huffington Post. <\/em>\u201cThis is extraordinary with a dash of sweet tea pudding wrapped in a fried grit apple pie whiskey drink.\u201d<\/span><\/p>\n

\u201cFirst there was food,\u201d begins Brett Anderson <\/strong>in a recent The Times-Picayune <\/em>review. \u201cThen there was John Currence\u2019s McDonald\u2019s.\u201d<\/span><\/p>\n

\u201cI think I see a Beard in the near future,\u201d writes New York Magazine <\/em>food critic Gael Greene <\/strong>in a recent tweet after visiting the restaurant. \u201cAnd it\u2019s not just the curly hairs sticking out of my McFlurry. It\u2019s as if Currence can do no wrong.\u201d \"The<\/a>
\n<\/span><\/p>\n

\n

–<\/span>
\nThis article was originally printed in The Local Voice<\/em> #140 (published September 22, 2011).<\/span><\/p>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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