Caf Review: The Patty Melt

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Caf Review: The Patty Melt

Shane Shuma ’22, Life & Style Columnist

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Recently I walked into the Caf with a hankering for something familiar to me. Don’t get me wrong, I enjoy the creative side of the menu in the dining hall, but nothing is better than home cooking. The problem is that I come from Texas, so other than the occasional taco, I rarely see anything I know. As I walked up to get some food and look at the selection, I saw something I will never forget: a patty melt.

Art is the only word that can summarize that patty melt. To perfect it requires skill and a mastery of the tools (ingredients) involved. Now, the dining hall and fine art are two concepts that do not usually belong in a sentence together, but the patty melt I had in the dining hall was certainly a piece of fine art. The beef patty was cooked to perfection. 

It was moist, flavorful and added a lot to the dish. Often the beef patty in a patty melt is seen as the foundation for the sandwich, however it was so good that it seemed like the other toppings meshed with the beef instead of merely sitting atop it. Most patty melts have onions, barbecue sauce, a beef patty and a hamburger bun. The Dickinson dish kept the same basic elements but their ingredients were better.

Most of the patty melts I have had come from a magical place called Whataburger. They are fantastic, but surprisingly, I like Dickinson’s more. The barbecue sauce was more savory, the onion crisps were crunchier, and the bread was firmer. The sandwich really held together well. If I see the patty melt on the menu again, I’ll make sure to beat my personal record of four.

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