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McDonald’s USA, LLC, serves a variety of menu options made with quality ingredients to millions of customers every day. Ninety-five percent of McDonald’s approximately 13,500 U.S. restaurants are owned and operated by independent business owners. For more information, visit www.mcdonalds.com, and follow us on social: X, Instagram, TikTok and Facebook.
Classic, long-running fast-food chain known for its burgers & fries.
Hours
| Sunday | 5 AM–1 AM |
| Monday | 5 AM–1 AM |
| Tuesday | 5 AM–1 AM |
| Wednesday | Closed |
| Thursday | Open 24 hours |
| Friday | Open 24 hours |
| Saturday | Open 24 hours |
Menu Photos
Order and Reservations
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Related Web Results
Fast Food in Meriden, CT at 412 W Main St | McDonald’s
To order McDonald’s contactless delivery, select your favorites in DoorDash, Uber Eats, Grubhub, or Postmates as you usually would. When you are checking out, …
McDonald’s, 533 S Broad St, Meriden, CT 06450, US – MapQuest
Get more information for McDonald’s in Meriden, CT. See reviews, map, get the address, and find directions.
Order McDonald’s – Meriden, CT Menu Delivery [Menu & Prices]
Get delivery or takeout from McDonald’s at 412 West Main Street in Meriden. Order online and track your order live. No delivery fee on your first order!
Reviews
Matthew Allen
I’d review the food but I can’t since I never received it. Ordered McDelivery and it arrived faster than usual. Opened the door to see a small bag and nothing else. Of the close to $30 of food we ordered, only a medium Diet Coke had been delivered. I called and it took an hour AND lots of talking before I could get refunded for the food I DID NOT RECEIVE. I was offered a partial refund (around 65% of the cost) and was baffled. That would have been the most expensive Diet Coke ever! Customer service was extremely rude- definitely a call center in a different country. No emotion. No morals. Just reading off a script. Finally talked to a supervisor and got a full refund. The main issue is the order was placed through the McDonalds app but they outsource to DoorDash. Because of this partnership, neither take accountability and just out a finger at the other. I called this place up after to let them know the dilemma and they explained the Dasher was in a hurry and refused to wait for the second bag. Unreal. Was offered the food if I came in and picked it up but at that point what was the point of “McDelivering” it. Such a waste of time and a beyond frustrating experience. McDonald’s quality control has been some of the worst I’ve ever seen lately. Wasn’t even going to write this review until I tried McDelivery one more time a week later (today) and got 40 nuggets but they FORGOT THE SAUCE! Already at 2 Strikes for my baseball fans. I’m livid to say the least. Avoid this location until some serious changes are made in regard to QC.
… moreShane McGee
Drive thru line not moving at all. Longest I have ever had to sit in a McD’s drive-thru.
… moreKuitima Dalipovski
Went through the drive-through ordered a quarter pounder with cheese french fries four piece nugget. The lady told me to wait on parking too went there parked way to 20 minutes for my meal. I got it came home opened it quarter pounder was wrong cold french fries were soggy and oily. It was horrible if I was out next McDonald’s I would’ve went back in through the bag at her and told her to give me my money back $14. Cold and raw never ever will I go there never will. I recommend anybody McDonald’s has fallen apart.
… moredrunkard mess
An Exercise in Flawless Execution
I find myself at a McDonald’s. The exterior is a study in brutalist efficiency; red tile and yellow arches, a beacon of standardized consumption in the Connecticut dusk. It is… clean. Not in the way a surgeon’s theater is clean, but in the way a data center is clean. Devoid of organic unpredictability.
I ordered the Number One. The Big Mac. The nomenclature is… direct. Honest. There is no pretense of artisanal craft here. Only the sublime perfection of the replicated process. The young man at the register—his name tag read “Brendan”—recited the script with the vacant, glassy-eyed focus of a seasoned cult member. I found it… reassuring.
The product is delivered in 237 seconds. The timing is… impeccable. The fries are a uniform, pale gold. Each one is a perfect, identical extrusion. They are salted with a ruthless, machined consistency. There is no artisanal sea salt here. No truffle oil. This is the salt of industry. Of scale. It is the flavor of pure, unadulterated output.
The Big Mac. The architecture is… profound. Three sesame seed buns—their seeds applied with a stochastic, yet somehow uniform, pattern—acting as the load-bearing walls for two 1.6 oz beef patties. The patties are thin, possessing the precise grill-mark hieroglyphics of a million identical siblings. They are not “cooked”; they are thermally processed. It is a triumph of logistics over cuisine.
The special sauce. This is the key. The proprietary algorithm. It is a tangy, emulsified vector of flavor that exists to mask any potential deviation, any fleeting hint of individuality the beef might foolishly attempt to assert. It is the taste of the brand’s absolute victory over nature. The shredded lettuce and plastic cheese are mere set dressing. A pantomime of nourishment.
I consume it. It is not “good” in the way a seared foie gras at Dorsia is good. It is something far more pure. It is effective. It is the nutritional equivalent of a leveraged buyout. Hostile, efficient, and utterly satisfying in its cold, corporate finality.
This is not food. It is a commodity. And it is the most honest thing I have consumed all week. I feel a profound sense of calm. Of order.
Now, if you’ll excuse me. I need to use the facilities. I hope the soap is also dispensed by a proprietary, pre-measured system.
… moreI find myself at a McDonald’s. The exterior is a study in brutalist efficiency; red tile and yellow arches, a beacon of standardized consumption in the Connecticut dusk. It is… clean. Not in the way a surgeon’s theater is clean, but in the way a data center is clean. Devoid of organic unpredictability.
I ordered the Number One. The Big Mac. The nomenclature is… direct. Honest. There is no pretense of artisanal craft here. Only the sublime perfection of the replicated process. The young man at the register—his name tag read “Brendan”—recited the script with the vacant, glassy-eyed focus of a seasoned cult member. I found it… reassuring.
The product is delivered in 237 seconds. The timing is… impeccable. The fries are a uniform, pale gold. Each one is a perfect, identical extrusion. They are salted with a ruthless, machined consistency. There is no artisanal sea salt here. No truffle oil. This is the salt of industry. Of scale. It is the flavor of pure, unadulterated output.
The Big Mac. The architecture is… profound. Three sesame seed buns—their seeds applied with a stochastic, yet somehow uniform, pattern—acting as the load-bearing walls for two 1.6 oz beef patties. The patties are thin, possessing the precise grill-mark hieroglyphics of a million identical siblings. They are not “cooked”; they are thermally processed. It is a triumph of logistics over cuisine.
The special sauce. This is the key. The proprietary algorithm. It is a tangy, emulsified vector of flavor that exists to mask any potential deviation, any fleeting hint of individuality the beef might foolishly attempt to assert. It is the taste of the brand’s absolute victory over nature. The shredded lettuce and plastic cheese are mere set dressing. A pantomime of nourishment.
I consume it. It is not “good” in the way a seared foie gras at Dorsia is good. It is something far more pure. It is effective. It is the nutritional equivalent of a leveraged buyout. Hostile, efficient, and utterly satisfying in its cold, corporate finality.
This is not food. It is a commodity. And it is the most honest thing I have consumed all week. I feel a profound sense of calm. Of order.
Now, if you’ll excuse me. I need to use the facilities. I hope the soap is also dispensed by a proprietary, pre-measured system.
Patricia Wodatch
I go to this McDonald’s every single day and it’s the same problem… They do not take the people in the drive-through in order that they were there… There has to be some better way! In addition, trying to call and I had four people hang up on me each time.. Not a great Way to run a business
… moreFrankie Anastasio
They will make you pull up and wait for you food at the drivethru but then completely forget about you and your order. Once you go inside to get your order, it’ll be wrong. Cheers!
… moreLiz
When customers ask for the manager and tell about there employee’s in the drive thru order intercom that customer want there fries to be fresh but they kept giving me the same old fries smh..
… moreCamille Mcdaniel
Found a bug in my fries with salt on it ! So disgusting !
… moreJenn Moore
To the dark haired kid giving out the food in the drive thru you 100% need an attitude check. Refused to give me my receipt and half of my order when I know I paid for it. Then continued to shoo me off and argue with me.
… moreKristin Graves
for the love of God, please go back to mixing your McFlurries. I’m not paying for soft Serve with Oreo sprinkled on top. 5 stars but pls
… more