Try as they might (for a whole three minutes on that there internets) ELV’s staff couldn’t track down the origin of the patty melt sandwich, or the genesis of the name.
Wikipedia and Saveur simply state the obvious: it is a griddle-d sandwich of ground beef, caramelized onions, and melted cheese on buttery, crispy, fried rye bread. Neither makes mention of how the whole becomes so much greater than the sum of its parts in the hand of a seasoned fry cook.
Du-par’s has just such a cook or two behind its counter — whose names we’ll probably never know — but who know how to properly grind beef, season it, place it between fresh rye with healthy slices of Swiss cheese, and griddle the whole enchilada into crispy, melted perfection. (We wish the onions were a bit more caramelized, but the beef is so good, we won’t quibble.)
It costs $9.50.
Just thought you’d like to know.
In the Golden Gate Hotel and Casino
1 Fremont Street
Las Vegas, NV 89101
14 thoughts on “Eat This Now – Patty Melt at DU-PAR’S”
Seriously??? $9.50 for a patty melt at the Golden Gate? One would think that they would have better prices than that, just to get you to walk in the door!
It also looks to be undercooked.
Way too rare for a melt. A little more time and the meat and onions would have been done. Went to Du-Pars a month ago and had the worst strawberry rubarb pie of my life. The old cafe was much better.
ELV responds: I they cooked it just the way I asked for it. To quote Fred Durst: We are all in agreeance — the onions needed more time.
A rare steak is fine. All the bacteria is on the outside.
Ground meat is different. The bacteria is mixed all the way through.
IMHO. I hate diarrhea, nausea & vomiting while in LV.
Not true. All burgers should be cooked mid-rare so long as the meat warrants it.
It took me two minutes to find this: “FWIW. In the Jan/Feb ’01 Saveur Magazine (The Saveur 100), #84 on the list is the Patty Melt. According to the blurb, it was invented by Tiny Naylor of Tiny Naylor’s coffee shop chain.
They provide Tiny’s granddughter’s recipe, which she serves at Granita for Sat/Sun brunch.”
DC-here are the facts.
I could care less about facts. Chefs and restaurateurs and food people in general cringe when a customer who order their well done burgers with great meat, especially if the meat is ground in house. You basically are cooking the flavor out of your burger.
Medium at the very most.
You are also not supposed to eat raw eggs due to salmonella, yet raw egg yolk is a classic ingredient in steak tartar which is all raw along with the meat. I guess Joel Robuchon should take his burger appetizer off his menu then since he cooks all of them med rare.
Daniel Boulud should take his burger off the menu too, served med rare.
There is always a disclaimer at the bottom of the menu about eating undercooked food……wonder why?
arm53 sounds like a bit of whiner. Maybe they should just serve him cheese to go with that whine. I agree with John C, that is a fine sandwich, and rare is nice with any fresh ground meat. If you cant handle it then go eat saltines on your rocking chair. Also Earache702 $9.50 for a sandwich? Thats a gift anywhere in this country for quality food. Can afford that? Hit the breadline or stick to Mickey D’s.
ELV responds: @Old LV has hit the nail on the proverbial head. Complaining about a $10 sandwich? Made of quality ingredients? Come on already!!!
The road to obesity (and biological hell) is paved with cheap protein…and ELV will take one, good ten buck burger over a three e-coli-threatened cheap sandwiches any day.
To @arm 53 we say: When good cooking is outlawed by bureaucrats, only bureaucrats will be cooking.
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