Whisler’s Drive-Up restaurant in Carthage, Missouri, this year has entered into the rarified air of marking its 70th anniversary.
The eatery at 300 N. Garrison Ave. sits on an alignment of Route 66 on the north side of town, before it was decommissioned in that area in 1972.
Joplin Globe food columnist Cheryle Finley recently took note of the milestone:
One reason for Whisler’s success is the employees — Peter Frost, Cindy Sunday, Ashlynn Dorsey, Maddie Barr, Lynn Tatum Croin and Michelle Perry. Dylan, Bianca and Anthony Evans, children of the owner, occasionally liven things up when they work a shift. Charged with keeping up quality and consistency, the six regular employees learn every aspect of producing the famous burgers, which, as Peter explains, makes for a “well-greased machine.” […]
The current grill, the third one for the location, has been in operation for 15 years and is four times bigger than the original. During busy times, employees place the raw burger on the left side of the grill and by the time it makes it to the right side, it is ready for the bun. While producing double cheeseburgers is its No. 1 task, this well-seasoned grill also fries up a pig ’n’ bull (hamburger with ham), a sow ’n’ cow (hamburger with bacon) and a farm (hamburger with ham and bacon).
Whisler’s offers chips but no fries with its burgers, as it has for seven decades. The burgers never are frozen. Children still receive candy.
Finley also said customers can buy jars of bacon grease from Whisler’s as a special seasoning. Whisler’s for years kept a jar of the grease near the grill.
In 2015, Whisler’s Drive-Up sued a Whisler’s restaurant in Springfield, Missouri, for trademark infringement. Both parties reached a settlement, and the Springfield eatery changed its name.
(Image of a Whisler’s Drive-Up sign)