Evan D.
Yelp
Bolton's Curbside Cookery Restaurant Review
I took the scenic route from Charlotte to Mount Holly for one reason: the smashburger I've been seeing in my dreams and on my feed. Bolton's opens at 11am sharp, and by 11:38am this place was already shoulder-to-shoulder with hungry humans. Either I'm onto something or half of Gaston County had the same idea. Judging by the line that never let up while I was there, they're clearly doing something right... besides putting a giant Sasquatch in their front window (yes, that's a thing...wearing a flamingo floatie and everything).
Parking was a breeze this time, but I can imagine things get dicey when the whole neighborhood catches a whiff of sizzling beef and fryer oil.
Inside, the vibe is part industrial bar, part diner, part Bigfoot's vacation home. You've got string lights draped across the ceiling, exposed brick in the shape of continents, and a chalkboard leaderboard for burger champions. There's a full bar with 16 beers on tap, glowing blue flames under the liquor shelf, and plenty of TVs broadcasting UFC and food menus in equal measure.
I kept it simple with The Original Smashburger: beef, cheese, lettuce, tomato, and Duke's Mayo (as God intended). The beef had the signature lacy edges that smashburger lovers live for, with a perfect crust and melt. Could've used a little more salt, and the potato bun, while soft and squishy, wasn't toasted and struggled to keep up with the juicy patty. Still, it did its job.
Now, if you've ever looked at a normal burger and thought "This is cute, but I'd like 12 more of these," let me introduce you to the Bolton Burger Challenge: 13 patties, at least 3 toppings, 1 lb of fries, 30 minutes. Finish it, and your name goes on the chalkboard. Beat the record, and you get to name the burger. (I'd call mine "Please Don't Resuscitate Me.")
Because I don't hate myself, I also got a couple of chicken tenders, absolutely massive, like someone deep-fried a chicken breast and said "close enough." Crispy, juicy, and seasoned like the fryer staff is out here with Michelin stars. I got Buffalo and BBQ sauces they are both solid, with a 50-cent charge if you want extras.
And of course... crinkle cut fries. You can't serve these without people having strong opinions. Thankfully, these were textbook: crispy, golden, lightly salted, and not a limp one in sight. Lawry's seasoning is an option, but I stuck with the classic.
Bonus points for having Cheerwine on tap. If you're from NC, you already know the deal.
If you're sweating through this heatwave like I am, you might want to hold off on their award-winning chili or chicken and dumpling soup until it's not surface-of-the-sun weather outside. But when fall hits? I'm coming back with a spoon and zero shame.
Will I be back? Absolutely. Next time, I'm repeating those tenders and trying some soup when the temp drops.