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    McDonald's

    2.3 (37 reviews)
    Closed 5:00 am - 12:00 AM (Next day)

    McDonald's Photos

    MCDONALD'S ATMOSPHERE

    What's the vibe?
    Moderate noise
    Good for kids
    Good for groups

    Recommended Reviews - McDonald's

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    Hair on Quarter Pounder in 2 places! Slow service. Dirty restaurant! Drove too far for a refund! Bathrooms were dirty too! Horrible. Order #656! Junction City at I-10 intersection!

    Front entrance...
    Ken S.

    Upon walking in it was standing room only and there was a good crowd as well. I did not order as I decided to pass due to the obvious long waiting line.

    two cars parked in front of a mcdonald's
    Kat B.

    It's a McDonald's attached to the busiest gas station in Junction. The drive-thru can get full but moves quickly. We ordered inside at the clean counter with friendly staff. We got two double cheeseburgers and a large unsweetened tea. The fresh-brewed tea was perfect with lots of ice. The burgers were consistent McDonald's neatly packed into a bag. The buns were not crushed and had just the right amount of everything. A great all-around experience.

    a receipt for a mcdonald's hamburger
    UncleBill S.

    I wasn't going to say anything until I realized the store seemingly retaliated against me for a complaint I made to management... I ordered 4 McDoubles, no ketchup, no mustard, add Mac Sauce, add shredded lettuce... I was upcharged $1.80 for the shredded lettuce. I paid then asked for management: pointed out most McD's don't charge for shredded lettuce and produced two different receipts proving such. I told the mgr that I wasn't upset with her personally but lettuce doesn't cost that much and truckers spend enough money in this truck stop restaurant to afford a few shreds of lettuce. I thanked her for listening and I thank the girl who handed me my order... As I was getting on the freeway with my semi I dug out a sandwich and found no lettuce on any of them, and the special order receipt was taped to each one plainly stated add lettuce... I can only assume that this was done in retaliation to my complaint... What say you Ronald?

    the front of the restaurant at night

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    1 year ago

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    11 months ago

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    2 years ago

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    11 months ago

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    2 years ago

    Lots of flys. Place was very busy as always they were running a little bit behind. I always expensive too.

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    3 years ago

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    2 years ago

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    1 year ago

    Waited 40 minutes still our order wasn't ready ended up just getting a refund! Used a shop vac to clean a spill super loud

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    1 year ago

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    2 years ago

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    2 years ago

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    2 years ago

    All I am going to say is there was no option for sweat tea on the virtual menu so it's just shitty

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    4 years ago

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    4 years ago

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    8 years ago

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    14 years ago

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    12 years ago

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    14 years ago

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    9 years ago

    The restaurant is ok I guess. But this place has the filthiest bathroom between Austin, TX and El Paso.

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    10 years ago

    Very dirty place. Counters were nasty. Bathroom was nasty. Slow with getting the food, then the hash browns were cold.

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    13 years ago

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    Ask the Community - McDonald's

    Review Highlights - McDonald's

    Attached to a gas station, so a good stop to get things done while traveling.

    Mentioned in 4 reviews

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    Lum's - Two meat plate

    Lum's

    4.3(468 reviews)
    0.9 mi
    $$

    Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

    There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

    Photos
    Lum's - Pretty much just BA Barracus

    Pretty much just BA Barracus

    Lum's - 2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

    2 Meat Plate - Brisket, Turkey, Mac & Cheese, and Spicy Spaghetti

    Lum's - Welcome to Lum's!

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    Welcome to Lum's!

    McDonald's - hotdogs - Updated July 2026

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