Leonardo had his Mona Lisa. Kanye, his Kim. I have last year’s cover of Sports Illustrated featuring LeBron James pinned to my cubicle wall. (Just throwing it out there)
And these days, chefs are claiming the classic patty melt as their new muse.
“The patty melt is fun to play with because it’s so simple and there is nothing to hide behind,” says Carmen Quagliata, the executive chef of the recently reopened Union Square Cafe in New York City. “The sear of the meat, the crispiness of the bread, the seasonings, the melt of the cheese. It all adds up to something truly amazing.”