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"Transformed and perfected the classic patty melt, I found Cassell’s builds theirs from ground brisket and chuck into a thick, marbled patty cooked medium-rare, topped with slightly crispy Swiss and beautifully caramelized onions on toasted rye; Chef Christian Page’s masterful touches make it a juicy, decadent, and deliberately messy throwback—wear clothes you don’t care about." - Eater Staff