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Cassell's

3600 W. Sixth St.
Los Angeles, CA 90020-5004
213-387-5502
Critics' Pick
Cassell's

Photo by Anne Fishbein 2/3 lb. Cheeseburger with Ranch sauce and L.T.O.P. (lettuce, tomato, onion, pickle)

Details

  • Sun.-Thu., 8 a.m.-10 p.m.; Fri. & Sat., 8 a.m.-mid.
  • Takeout
The original Cassell's was opened in 1948 by Al Cassell. Cassell was famous for a few things, most notably his burgers cooked on a crossfire broiler. For many years those burgers had the reputation of being the best in the city. Cassell served his burgers plainly, made his own mayonnaise and refused to serve french fries. Instead, he made potato salad, tingling with hot mustard (or was it horseradish?). The burger is a thing of simple beauty, served on a Parker House bun, with lettuce, tomato, pickles and onion on the plate for you to utilize at will. You can add bacon or a fried egg or even avocado if you'd like, but it really doesn't need any of that. This burger is going to make for a great few minutes of eating. The chef grinds Colorado Angus chuck and brisket daily for the patties, using the original Cassell's grinder. Maybe it's the meat, maybe it's the grinder, maybe it's the magic of that grill. Whatever — it's a damn fine burger. Read our full review.

Related Stories (5)

  • Cassell’s Is Back — and Aims to Reclaim Its Title as L.A.'s Best Burger
    Tuesday, June 16, 2015 at 6:30 a.m. by Besha Rodell

    Nostalgia is a tricky commodity to hawk. This is particularly true in Los Angeles, a city rich in establishments that are practically unchanged since 1919 or 1942 or 1982 or whenever. If you have a strong affinity for an era of the ...

  • Cassell's Burgers Opening Next Week in Koreatown
    Wednesday, December 17, 2014 at 7:02 a.m. by Besha Rodell

    Back in 2012, longtime L.A. favorite Cassell's Hamburgers shuttered their last location with a promise to reopen in Koreatown's Normandie Hotel. The restaurant was originally opened in 1948 by Al Cassell, who died in 2010 at 98. The...

  • Man, Eating Animals
    Tuesday, November 23, 1999 at 11 p.m. by Jonathan Gold

    The Arsenal Good steak houses are basically of two kinds: the ones that pass along the $15-plus per pound they pay for prime meat wholesale, and the ones that use less expensive grades but make up for it with low prices, friendly se...

  • Bun There, Done That
    Tuesday, November 9, 1999 at 11 p.m. by Jonathan Gold

    photo by Kathleen ClarkEVEN IN LOS ANGELES . . . WHERE IT IS possible to eat not only wood-fired goat-cheese pizza with duck sausage and sun-dried fennel, but also reasonably authentic Merida-style cochinita pibil and properly made ...

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