A Hamburger Today
Dear AHT: What's the Story Behind Jumbo and Jimbo's Burger Chains in New York City?
Clicking in to the AHT inbox recently, we've got this bit of juicy intel. Eat up!
Do you folks know what the story is with the Jumbo and Jimbo's burger chains in Harlem and the Bronx? There seems to be a Jimbo's or a Jumbo every few blocks north of 116th Street. The two restaurants are virtually identical in every way: menu, awning, signs, decor, fonts, cooking technique (grill then steam), etc. I've eaten at one of each. The burgers and fries were decent, the staff was friendly, and each was well-kept and clean. They aren't destination locations but they make for a good neighborhood burger shop.
Are they the burger equivalent of Ray's Pizza or might they have the same owner? If the same owner why the different names? If different owners why go through the trouble of looking exactly like a competitor? There seems to be more Jimbo's than Jumbos.
I've got pictures and locations of four of them here. There are at least four more locations.
Anyway, just curious if you knew more about this.
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Dear Joe,
Unfortunately, neither Adam nor I have ever been to or heard of Jumbo or Jimbo's so we can't give any insight into their identical twin-like relationship. Does anyone have any insight into these two burger chains? My search for Jimbo on Citysearch came up with 11 results, but I only found two for Jumbo (the other locations don't seem to exist on the Internet).
Eating In Translation has a photo and blurb about Jumbo's burger. Joe says that Jimbo's and Jumbo use the "grill then steam under an aluminum bowl" cooking technique. And how do they taste? "The burgers were juicy and plump and tasted fine. Not a gourmet burger but also not dreck. The fries were likewise decent." Joe adds that Jimbo's and Jumbo also serve breakfast, salads, chicken tenders/wings/nuggets, gyros, and fried fish.
--Robyn