Melting Point

Photo by Rachel Valley
patty melt

The month of July conjures thoughts of all-American burgers sizzling on the grill. But some of us have a hankering for the burger’s sexier cousin: the patty melt. Nobody does it better than Sacrament Brewing. There, the kitchen grills a half-pound of Niman Ranch 80-20 ground beef, tops it with cheddar and serves it between two slices of Village Bakery’s sourdough bread that have been lavishly buttered and browned on the griddle. Sliced tomato and caramelized onions, along with a slick of Thousand Island dressing, finish off this bad boy. It’s crispy on the outside, soft and gooey on the inside. God bless America!

Sacrament Brewing,
1616 J St.;
(916) 492-2850