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  • look at that flapper Great, Just rad.

  • The classic roadside burger is what gave L.

  • A.

  • It's burger identity, but in my book we don't give enough credit to the patty Melt.

  • The crunch from the Tosa dry and the sweetness of the caramelized onions makes it one of the most delicious and underrated burgers.

  • Today I'm going on a Patty Melt tour and I'm teaming up with the undisputed champ of Patty Melts Chef Christian page to see the best of what l.

  • A has to offer.

  • I love burgers by equally love Patty most It's the same.

  • Yeah, there's to me.

  • It's like it's a burger.

  • They're both our Children.

  • You gotta love.

  • Yeah, exactly.

  • So what is it about the part about you love when you get that outside toast on the fun read and then you have the soft inside.

  • I like to see the inside.

  • Oh, yeah, I'd like to see the meat and the temperature that the meat is good and see, like a beautiful grind when you have some rare on the inside and have some crispy meet on the outside To me, I look at that.

  • That's what makes it patting.

  • Not so beautiful.

  • Yeah, exactly.

  • And that's like we eat with our eyes first, right?

  • Like that's that's the whole thing.

  • Makes me hungry.

  • Especially what it's cut on a bias.

  • And it has a perfect point.

  • There's something about that, like move when you eat it Just like sets it off for me.

  • What about Brett?

  • Does it have to be right?

  • Do you need it like a bread that has some good structure to it?

  • Because when you when you spread whatever you're gonna spread on, you know we're brush on it, whether it's clarified or it's the male like you got the onions, you got the cheese, you got the by the wrong ones, like you need bread that has some structure Patty melts and tuna melts.

  • Turkey mounts those.

  • That's the food of the diner, you know?

  • So that's why today we're at the one of the most classic diners.

  • Iconic diners in Los Angeles Do fart Biff Naylor, who is the owner of Du Pars.

  • Patty Melt Royal.

  • Oh, yeah, humanity.

  • Let's see.

  • Wait.

  • Here you go.

  • Thank you, sir.

  • Pleasure to meet you.

  • Here you are, Patty Melt royalty telling stories of value.

  • There is a little bit of a legacy to this.

  • Goes all the way back to 1924 in Pasadena.

  • Okay, at a place called the Right Spot Cafe and the young fellow.

  • But I have a little stern burger was working there for his father, and he actually burned one side of the hamburger patty.

  • So you put a piece of cheese on it to cover it up.

  • Send it out to the customer who loved it.

  • And that was the first cheeseburger.

  • Lionel's murder and my dad were good friends.

  • My dad's name was Tiny Naylor.

  • He was 63 £320 stick.

  • They was tiny.

  • My dad took that cheeseburger.

  • Puts have grilled onions on that, and then he grilled bread.

  • So it's sour dough bread.

  • Originally, years later, when he moved out of Southern California after World War two, the Patty Melt then served on rye bread.

  • He was a pioneer in the restaurant business here in California, and that's why we honor him with this on the menu, calling it tie.

  • These fatty melt is the originator at a great restaurant tour.

  • We grind this meat fresh every day.

  • We just use choice.

  • Chuck granted course the first time in medium the second time is what cheerier, juicier, And I know you're a busy man.

  • But before we dig in and I'll let you do your thing, is this a burger or is it a sandwich?

  • Uh, no, it's a patty will.

  • This is what we've been talking about all day.

  • Let's just have at it and see what see what's really good.

  • All right.

  • There is a nice, coarse grind to the meat I like when you're grilling onions and you get that little bit of char on them, too, right?

  • It was a little more depth.

  • Classic is Swiss, right?

  • I would like to use two different kinds of shoes I throw American, and they're just like the feel melty.

  • So let's have that nice sweetness and compliments.

  • Onion?

  • Yes, definitely.

  • I'm a good friend of mine who judges a diner by how good their patty melt is.

  • Do you have a type of Gage like that?

  • Whether it's there, whether it's their burger there, Patty Melt, Yes, but I think the Patty Melt is probably a better indicator, right, because you're basically seeing all of the short order cook skills right rolled into one.

  • You got the fries, right?

  • Right.

  • You got the crispy bunch of grilled bread.

  • You got the meat, How?

  • They cook the meat and then you got there.

  • Reason Plus how they did the onions.

  • That's a great scale on how great.

  • Yeah, How everything else will be in the Russia, Ron.

  • Yeah.

  • This Patty melt carries the DNA of the the original pattern.

  • Pick up Tiny Naylor Tiny nail around.

  • So we've had the historic patty melt.

  • But you're known for, like, the baddest Patty melt in the city right now, so I can't wait to go over to your spot.

  • Try it out.

  • Let's go check it out.

  • Chef, we're here.

  • Pack your cells.

  • I've seen this all over my feet.

  • I've heard David Chang calling this like the best thing he's ever eaten.

  • E think like you nominated you like Pellegrino's like tough todo How did that happen?

  • I don't know how it happened, but I tell you, we've been buying a lot more rye bread ever since it did happen back before we dig in, you took over this legendary burger brand.

  • You know, cells have been in what's now pretty.

  • It found since 1948.

  • Alka sell very well known and well written about food press from basically, you know, having a product that was, you know, very craft driven and ground his own need as we still do today.

  • Anybody?

  • About five years ago, we moved a couple blocks down the street out.

  • Cassell, rest in peace.

  • We try to keep his spirit alive and everything that we d'oh.

  • Tell me, step by step, how this thing gets done.

  • First, you're cooking your patty, and it's like coarse grind.

  • So you get that steak year.

  • Do tear to your meat.

  • You're searing your paddy beautifully.

  • You got your bread rush with clarify Luger butter So you're Crispin that up in the cheese goes on when you overlapping slices until it's hanging off the edges a bit.

  • Then, as it melts, it hits the grill and starts to crisp up.

  • Throw your scoop of onions on one's.

  • Your bread's ready right?

  • Put the holding together, and then we're always about sauce on the side here.

  • So if you just want to go Pierre and no sauce, you can.

  • I like dipping better.

  • Anyway.

  • I can control the sauce for booth crispy cheese was like one of those lucky mistakes.

  • I'm always, like, very specific about putting the cheese on a sandwich.

  • Goes all the way to the edge of a second.

  • Every bite.

  • Yeah.

  • And I think my sue ship was like, uh, like, putting it on that I kept telling him time and again, like, it's gotta go on every side.

  • So you just threw it at the thing.

  • So there's cheese all over and melted on the decides like that.

  • Do it like that.

  • Enough talk.

  • You know, I can't wait to dig into this.

  • Look at that flapper.

  • Great.

  • It's rad.

  • Comparing it to do pars the thickness of the brightest, thicker, So it absorbs it more.

  • The onions are low and slow.

  • Super sweet.

  • Is that Swiss cheese freak?

  • Oh, Chip, Right there.

  • Whoa, that taste like choose your own.

  • Yeah, it's exactly.

  • And you have one of those, like the Maserati of riddles, right?

  • It's a griddle underneath the griddle, that crossfire broiler.

  • So that was from a San Francisco broiler restaurant brought in like the fifties increases throughput time, so you essentially have two drawers.

  • They move up and down.

  • There's a flame across the top.

  • There's flames underneath.

  • You're always eating it from both sides.

  • Not only is it pretty, Yeah, but it's fucking powerful.

  • Yeah.

  • Want to dupe ours?

  • Learn the history of it.

  • Came to your joy all together.

  • This is probably the best idea I've ever had in my life.

  • You get is delicious.

  • I've had a lot of burgers on the show, but you know what I like All those aside, there's definitely room for the Patty Melt, and it holds its weight.

  • You'd like it is a burger, and it's a fantastic one at that.

  • And, you know, I commend you for just making such an amazing product, man.

  • Thank you, man.

  • It's been a pleasure toe.

  • Go through it with you.

  • The rest.

  • I might call you spot pumping if you got crushed ice in a Styrofoam cup with the rebuild.

  • Right.

  • So homey.

  • Order your mounted to the next police show.

  • Amount on the streets looking for something to eat.

  • Like some guys have a column for the burger show.

  • Thank you for watching.

  • Hit the like button.

  • Hit the subscribe button.

  • If not for me.