Errata: Cassell’s Hamburgers

There is a line in Sophocles’ Antigone that has stuck with me.  It is a scene in which Creon seeks Teiresias’ advice regarding whether or not to free Antigone.  Teiresias tells the ruler, “All men make mistakes, but a good man yields when he knows his course is wrong, and repairs the evil.  The only crime is pride.”  Now, I haven’t imprisoned my niece to reinforce gender roles or intemperately deployed the power of government in the context of familial conflict.  Nor have I forsaken the bonds of marital and paternal love to preserve an imagined or preferred political order.  But I like to think Teiresias’s advice is more generally applicable.  Because, you know, parables.  Right?

Anyway.  As I’ve accrued some modicum of experience in my life, I’ve had occasion to look on my past with a more critical eye.  By an large, I’m proud of the way I conducted myself.  But there are exceptions.  When one cannot or does not act to rectify past errors – to “repair the evil” – those exceptions have a way of blooming into regrets.

Having just hit a milestone, agewise, I think the time is right to come clean about an error I made early in this project.  I went with Greg and Lemi to Koreatown’s Cassell’s Hamburgers, a bustling diner nestled in the first floor of the Hotel Normandie.  I talked about how I didn’t feel as though Christian Page was reaching his potential with the burger he offered.

 

That review is, quite literally, the only one I look back on and regret.  I like to think (perhaps self-indulgently) the evaluations presented on this Project range anywhere from eminently fair to downright authoritative.  The Cassell’s review marks the lone occasion where I deviated from basing my judgment on the food on the plate.  So, in the spirit of not committing the only crime, I went back to Cassell’s with Kelsey, Kristen, Nikhil, and Tracy.  And now, I’m back before you with my proverbial hat in hand, to give Cassell’s the reconsideration it deserves.

The Burger
The chuck-brisket patty was even better than I remembered.  Flavorful, tender, and rich, it burst with juicy personality, courtesy to that nearly 70 year-old crossfire broiler.  The garnishes were as fresh as I remember.  Everything was as it was on my prior visits.  I won’t regurgitate here what I’ve written before.  If you want to read it, follow the link above.  Besides, it’s not really my sense of the burger’s quality that has changed, per se.  There are a couple of things about that review, though, that bother me.

The first problem is that I docked the burger for not “hitting its potential.”  In addition to being a maddeningly vague and subjective feeling that I struggled then (and struggle now) to justify, it’s just kind of irrelevant.  There’s not a dish that’s been cooked that couldn’t be improved somehow.  We can’t judge dishes (or anything, for that matter) on the basis of what it could have been.  We have to look, first and last, a what a thing is.  That matters more.  And what Cassell’s is, is a delicious burger–one of the best in the city.

The second problem isn’t one I could have anticipated as I penned the review initially, but it’s a problem nonetheless.  Cassell’s stacks up much more formidably than I expected against the other burgers I’ve had since.  When people ask me what the best burgers in the city are, this one always comes to mind.  That’s got to count for something.

I get it.  It’s not like I’ve imprisoned one of my nieces.  There has been no mortal sin committed here.  It’s not as though I got drunk on power and perpetrated some monstrous act of megalomania.  I just docked a burger a couple points unfairly.  But a mistake is a mistake, and if this Project is to be worth relying on, you all have to know you can trust me to recognize my mistakes and correct them as they arise.  The only crime is pride.

The Ratings
Flavor: 9.60 / 10.00
Freshness/Quality: 9.50 / 10.00
Value: 9.10 / 10.00
Efficiency: 9.40 / 10.00
Creativity/Style: 7.50 / 10.00
Bun: 9.50 / 10.00
Patty: 9.70 / 10.00
Toppings: 9.50 / 10.00
Sauce: 8.00 / 10.00
Balance: 9.40 / 10.00

Total: 91.20 / 100.00

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The Top Ten (So Far…Again)

All right, it’s been a while since I told you the best spots to grab a burger in this town of ours, and there have been some changes in the interim. So, here they are again. The ten best burgers I’ve eaten so far on this journey of mine (mind you, I’m only just now nearing the 20% completion mark, so take this with a grain of salt):

  1. In-N-Out (93.00 / 100.00)
  2. The Bowery (91.90 / 100.00)
  3. Super Burger (90.00 / 100.00)
  4. The Flintridge Proper (88.70 / 100.00)
  5. Badmaash (88.10 / 100.00)
  6. Pie ‘N Burger (87.10 / 100.00)
  7. Belcampo Meat Co. (85.20 / 100.00)
  8. Father’s Office (84.90 / 100.00)
  9. Cassell’s Hamburgers (84.80 / 100.00)
  10. Tie: Eggslut and the Spicy Chicken Sandwich at Chick-Fil-A (both received an 83.70 / 100.00)

Okay, so now you’ve got some hot new spots to try, and you know which burgers from the previous installation stood the test of time. Go forth and get ’em.

Cassell’s Hamburgers

IMG_3183Al Cassell founded Cassell’s back in 1948. The idea was a hamburger stand that stuck to the basics; the original menu consisted of nothing but burgers, a patty melt, and a couple sandwiches. Since reopening in Koreatown less than a year ago, Christian Page has expanded the menu a bit (now you can get breakfast, some pie, a house-made soda, or a cocktail). For the most part though, this place has stayed true to its founder’s vision: a focus on burgers and a commitment to quality.

I went with Greg and Lemi to check out the new, hipster-friendly, mod-diner iteration of Cassell’s on the ground floor of the Hotel Normandie, and see how this burger stacked up.

The Place
Cassell’s
3600 W. 6th Street
Los Angeles, CA 90020

The Order: Cheeseburger (Swiss Cheese, tomato, lettuce, pickle, red onion, nitrate free bacon, avocado, cooked medium rare (server recommendation)); Saint Archer IPA, Vanilla Coke (I was at a diner; how could I not?).

The Price: $13.49 (burger); $3.50 (Coke); $7.00 (IPA).

The Burger
Process matters at Cassell’s. So does tradition. That’s why they use the same grinder to grind the meat every day, the same press to make the patties, and the same crossfire broiler that Al Cassell himself used to fire up burgers all those decades ago.

Besides that, the burger’s personality hasn’t really changed, even if it’s been updated for modern usage. This is, at bottom, a diner burger. The base model comes with nothing more than meat on a bun (with cheese, if you order it). Lettuce, tomato, pickles, onion, and Thousand Islands dressing are included on the side – add as much or as little as you want – and you can (for a fee) add nitrate-free bacon, avocado, a fried egg, or grilled onions. Mine came to me with avocado (because I’m Californian) and bacon (because I’m a human being). I added one (perfectly-sized) piece of lettuce, three pickle chips, one slice of tomato – deep red, firm and juicy – and three concentric rings of red onion, as well as a thin glaze of Thousand Island on the top bun.

There’s an important point to be made here. Cassell’s has some (not all) of the options (bacon, avocado, fried eggs) that have become standard fare at gourmet burger shops across the city. They are aware of and attentive – if perhaps a touch resistant – to the fact that people like to put lots of deviant shit on their burgers (deviant, that is, from the pre-Loving v. Virginia perspective of Al Cassell, so take it with a grain of salt). And sure, they’ll let you add the frills if you must (and I must), but those frills decidedly are not what they’re selling.

So what are they selling? Like I said, this is a diner burger. They’ve taken Al Cassell’s old formula and updated it in subtle ways. Some things haven’t changed – there’s only so much you can do to lettuce, tomato, pickles, and red onions. But there are other areas where things have changed, and it’s pretty evident that these are the things about which Cassell’s is proudest – specifically, the bun and the meat.

This bodes well. Practically, it means Cassell’s doesn’t depend on novel toppings to prop up an otherwise shitty burger. They don’t want you saying, “Wow, this patty tastes like cardboard and raw quinoa, but is that kimchee?” You might say these are burger purists. They focus on the components that matter. The Parker House buns were crisp on the outside, but milky and buttery on the inside, a rich complement to the crunchy, fresh garnishes, and a worthy counterpart to the bold, juicy patty. They are light but hardy. They stayed dry without being heavy, and they were firm without being tough.

As for the patty, it’s pretty obvious that this thing is Page’s baby. It’s a 1/3 pound suspension of Colorado Angus chuck and brisket that makes Shake Shack look like Burger King. It was flavorful and bold, with the different meats imparting subtle differences in flavor and tone. At medium rare, it was perfectly cooked: delicately charred on the outside, with enough juicy personality inside to keep things interesting without making a mess.

A couple things stick out when you eat this burger. First, everything on it is absurdly fresh. The meat tastes like it was ground today. The lettuce is crisp and cool. The tomatoes are explosively juicy. Even the onions, had a sassy, crunchy tang. The pickles, sadly, got a little lost in the shuffle. They weren’t particularly sharp or sour, and as a result, ended up tasting more like cucumber on which someone had spilled vinegar. The Thousand Islands was similarly unexceptional. This may have had something to do with the fact that I didn’t add enough, but I tasted a bit off the blade of my knife, and it was insipid even outside the context of the burger.

The optional toppings were excellent. The cheese was a thin slice of Swiss that delicately melted over the patty. It added depth of flavor without being intrusive or sharp on the palate, and it had maintained enough solidity that it wasn’t stringy or stretchy. The bacon was thick cut and crisp, exactly how burger bacon should be. The avocado was generously portioned and perfectly ripe – which means it was firm, not flabby, smeary quasi-guacamole.

The interplay between bacon and avocado was, predictably, wonderful, especially since the former was perfectly prepared. The other garnishes were fresh and crisp enough to impart some actual gustatory interest, rather than just being “those things that are not meat and also slightly less hot than everything else.” The freshness of all the ingredients allowed their respective tastes to shine through, which gave the burger’s flavor profile layers, which revealed themselves in every bite. Presenting the garnishes on the side means you have total control over how dominant any one flavor will be – a pleasant intermissio from the presumptuous, peri-fascist paternalism of other burger places.

On the whole, the flavors in this burger balance well, but that’s to be expected when you employ such a tried and true formula. It’s hard to credit Cassell’s with executing a precarious balancing act with aplomb. They didn’t do that at all. Instead (and by design, mind you), they did a simple thing well. Rather than trying to buck convention, they embrace it. This is a unapologetically classic American hamburger. It is the kind of thing you would buy your tourist friends when they ask to eat American food.

Having said all that, here’s my gripe. I said before that these are burger purists. Maybe that’s true. The other possibility is that they’re a little risk-averse. I couldn’t shake the feeling that this place is holding something back. The quality of the preparation led me to wonder if maybe the whole “mom-and-pop” schtick isn’t really just a cop-out, an excuse to not get creative and take risks. Because some decidedly modern culinary flourishes (most notably the patty) notwithstanding, this burger is a period piece. There is untapped creativity here. Page clearly is talented and inventive, but his burger, though very good, felt as though it was as unchallenging for him to conceive and execute as it was for me to eat and enjoy.

Now, part of me appreciates that. In a scene where everyone seems to be trying to do something shocking, it’s refreshing to eat a burger that’s just concerned with doing things right. But still, I feel like Page is capable of more that “just” a great diner burger. And as unfair as it may be, I think he could make a burger that is truly something special. This isn’t it. All this one is is really damn good. Which I guess I’m willing to settle for.

The Ratings
Flavor: 9.10 / 10.00
Freshness/Quality: 9.50 / 10.00
Value: 7.40 / 10.00
Efficiency: 9.40 / 10.00
Creativity/Style: 6.70 / 10.00
Bun: 9.00 / 10.00
Patty: 9.40 / 10.00
Toppings: 8.70 / 10.00
Sauce: 7.20 / 10.00
Balance: 8.40 / 10.00

Total: 84.80 / 100.00