It's a double-broiler. That means heat from the top and bottom seals in the flavor. The quality meat passes through the grinder every day, just like the good old days. I guarantee it. The burgers are better at Cassell's because the customers play a part in preparing them.
Patrons get to put homemade ingredients onto their own burgers.
He now lives in San Francisco. Cassell's comes in two sizes. CBS 2 News' anchor John Overall prefers the big one, and recommends that you cut it in half. Cassell's isn't as busy as it used to be because they had to move from their original location on Sixth Street. That move cost them some business.