Arby's in York

“I’ve been an Arby’s enthusiast since the moment I first locked eyes with a Beef ‘n Cheddar under a heat lamp. The meats. The sauces. The curly fries that spiral like edible golden springs of joy. But nothing, and I mean nothing, could prepare me for the day Logan Brilhart saved my Meat Mountain from certain doom and secured his place as the undisputed hero of fast food. It started like any other glorious day. I rolled into my local Arby’s with a hunger so fierce it could humble a linebacker. I ordered the Meat Mountain—Arby’s greatest culinary creation, a skyscraper of sandwich engineering containing roast beef, smoked brisket, turkey, ham, chicken tenders, pepper bacon, Swiss, cheddar, and enough beef to make a Texas BBQ pit weep. I paired it with curly fries and a large Jamocha shake, because moderation is for cowards. I could already feel the protein surging through my veins. I pulled into a parking space to admire this meaty monument before devouring it. But fate had other plans. As I reached for a fry, tragedy struck. The Meat Mountain shifted in its wrapper like a tectonic plate. In slow motion, I watched it tumble from the passenger seat, do a full somersault mid-air, and explode onto the car floor like a deli-flavored grenade. Brisket on the brake pedal. Bacon wedged under the seat. A rogue chicken tender slid into the cup holder. My life flashed before my eyes—and it was all sandwiches. Just as I began to descend into a despair so deep Arby’s sauce couldn’t reach it, the restaurant door flung open with a dramatic WHOOSH. Enter Logan Brilhart. Hair tousled from the wind, visor tilted at a confident angle, name tag gleaming like a badge of honor. Logan didn’t walk—he strode across the parking lot like an action hero late to a meaty showdown. He assessed the situation instantly. With one look at the sandwich carnage, he nodded solemnly and said, “I’ve trained for this.” What happened next defied physics, logic, and several known sandwich safety guidelines. In one smooth motion, Logan leapt into the passenger side, scooped up a fallen tender mid-roll, caught a sliding slice of Swiss with his bare hand, and reassembled the entire Meat Mountain with the precision of a brain surgeon and the grace of a ballet dancer. I blinked, and the sandwich was back in its wrapper—intact, warm, and somehow even more majestic than before. But Logan wasn’t done. He noticed I was frozen in shock and gently handed me the Jamocha shake with a reassuring smile. “Drink. You’ve been through a lot,” he said. Then, as if guided by divine beefy forces, he pulled a fresh packet of Horsey Sauce from his pocket like a cowboy draws his six-shooter. “You’re gonna need this,” he whispered. As I took my first bite of the restored Meat Mountain, I swear I heard angels sing—low, smoky voices harmonizing in meaty reverence. I looked up to thank him, but Logan had already returned to the Arby’s kitchen, likely to wrestle a fryer into submission or mentor a young sandwich apprentice. Word has it he once defused a barbecue sauce explosion using only a pickle spear and a napkin. Another customer claims Logan memorized the entire Arby’s menu by scent. One kid even insists Logan slow-roasted a brisket using the heat of his own charisma. All I know is this: Logan Brilhart is no ordinary employee. He’s the Chuck Norris of cheddar melts, the Indiana Jones of au jus, the guardian angel of sandwiches. If the Meat Mountain is a monument to flavor, Logan is its fearless protector. To anyone reading this: run, don’t walk, to your nearest Arby’s. Order the Meat Mountain, extra sauce, and a large dose of destiny. And if you’re lucky—really lucky—ask for Logan. If he’s working, your day will be saved, your sandwich will be sacred, and your faith in humanity (and horseradish) will be fully restored. Arby’s has the meats. But Logan? Logan has the magic.“

“The dining area was clean, cool and fun. There was a Hawaiian theme and each table had crayons/ cards/ word cross puzzles and cute things to do a you waited for your food. The staff was extra friendly and Shaun, the manager, was a pleasure to talk to. He was upbeat and paid special attention and care for the guests. The food was hot and quick and very tasty.“

“From the moment I placed my order until I picked it up the team members were so friendly. That's hard to find these days. Meg carried on meaningful conversations and expressed how much she loved the environment. Just by observing you could tell they were a cohesive team. It was a refreshing sight.
As always, food at Arbys is fresh and tasty. :)“