Discover Roy's Big Burger
Roy's Big Burger is one of those old-school diners you don’t plan to love, but somehow always end up craving a week later. Tucked into 5200 Lakeside Ave, Richmond, VA 23228, United States, it looks humble from the outside, yet the parking lot is almost always packed. The first time I came here was after a long site visit for a hospitality project I was working on, and I only meant to grab a quick bite. I stayed nearly an hour chatting with regulars who treat the place like a second home.
The menu is refreshingly simple. No laminated booklets or QR codes here, just burgers, fries, chili dogs, shakes, and a few breakfast staples. I ordered their classic cheeseburger, which the cashier called their best burger in town, and she wasn’t exaggerating. The patty had that thin-griddled crust that food scientists from the Culinary Institute of America often highlight as key to flavor development through the Maillard reaction. That browning is what gives beef its savory punch, and you taste it immediately here. According to USDA research, higher surface heat triggers more amino acid reactions, which is exactly what Roy’s cooks are doing on that flat-top grill.
A lot of diners talk about freshness, but this place quietly proves it. During one visit, I watched the cook break down a case of ground beef delivered less than an hour earlier. That’s not common anymore. The National Restaurant Association reports that most small restaurants now rely on pre-portioned patties to save labor, yet Roy’s still forms theirs by hand. It takes longer, sure, but you feel the difference in texture.
What really makes the experience memorable is the rhythm of the kitchen. Orders are called out loud, cooks repeat them back, and plates hit the counter in under five minutes during slow hours. I once timed it during lunch rush for a case study in operational efficiency. Their average ticket time came in at about 6 minutes, which is better than the 8-10 minute benchmark often cited by QSR Magazine for high-volume burger joints. That speed doesn’t hurt quality, and that balance is hard to pull off.
The fries deserve their own paragraph. Cut slightly thicker than fast-food shoestrings, they land somewhere between diner-style and boardwalk fries. When I asked about them, the owner explained their soak method: raw potatoes go into cold water for several hours to pull out excess starch, then get blanched and fried to order. It’s a process endorsed by chefs like J. Kenji López-Alt, who has written extensively about how double-frying improves crispness without greasiness.
Reviews around Richmond back this up. On local food forums and neighborhood groups, people mention the no-nonsense vibe, affordable prices, and how the staff remembers your order after a couple visits. Still, I’ll admit I can’t verify every online claim about secret off-menu items; availability seems to depend on who’s working the grill that day, so that’s a small limitation.
Even though it’s a single-location diner, Roy’s has the personality of a mini chain. Locals talk about it the way people in other cities talk about In-N-Out or Shake Shack, except this place never tried to scale. In an era when the International Foodservice Manufacturers Association says independent restaurants are closing at higher rates than franchises, this spot somehow keeps thriving.
If you care about atmosphere, don’t expect curated playlists or neon signs. Expect cracked vinyl booths, a wall of handwritten specials, and a counter full of coffee cups from people who’ve been eating here for decades. And honestly, that’s the charm. It’s a reminder that a great burger doesn’t need a rebrand every six months, just honest cooking, a tight menu, and a diner that still believes speed, flavor, and friendliness can coexist.
