It’s almost impossible to sit down at Anthony Rose’s Dupont diner without ordering the signature patty melt. The sandwich—an epic, buttery grilled cheese stuffed with juicy house-ground beef chuck and caramelized onions—is a gooey, glorious mess. Look beyond the patty melt, however, and you’ll find a kitchen with serious skill. Chef Chris Sanderson’s dishes are deceptively sophisticated, like the fried chicken club: peppery, buttermilk-battered white meat stacked with sweet back bacon (cooked sous vide in a kicky Dr. Pepper marinade), good sour pickles and tangy house-made ketchup on a buttery challah bun. The room—a retro greasy spoon with communal booths and the drink list scribbled on the mirrors—is a madhouse at brunch, but mellows into a cozy, casual local come dinner.
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