Chef Christian Page and his partners at Hotel Normandie helped to revive a Koreatown classic in 2015. Version 2.0 houses vintage signs, an open kitchen, and the restaurant’s original cross-broiler, which imparts a historic sear on both sides. Patties weigh 1/3 lb. or 2/3 lb. and feature a house-ground blend of chuck and brisket. For their patty melts, they pair patties with caramelized onions and a choice of Cheddar or Swiss on griddled rye.
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