"Pasadena institution Pie ‘N Burger has one thing going for it: nostalgia. Walking into the wood-paneled space feels like a portal to when the place first opened in 1963, with a long diner counter that takes up the whole restaurant, old-fashioned menu boards with antique fonts, and servers that only accept cash. Unfortunately, you’ll probably need to bring more cash than you’d expect, because a single cheeseburger and fries comes in at the very un-nostalgic price of $18 (with no drink). The price would be easier to swallow if it were a great burger, but the patties at Pie ‘N Burger are underseasoned and tend to crumble apart at the slightest touch. The pies, on the other hand, are just fine, and you’ll likely be much happier getting your old-school diner fix from a slice of Dutch apple a la mode. Either way, don’t be surprised if you walk out of Pie ‘N Burger thinking about how cute it is inside, and not much else. Food Rundown photo credit: Jakob Layman Cheeseburger People come to Pie ‘N Burger for a taste of the past. With its huge wedge of iceberg, tomato, raw onions, thousand island, and american cheese, this classic burger looks the part, but it doesn’t hold up—literally. The soggy bun and loosely packed patty start to give out after the first few bites, leaving you with a rapidly disintegrating mess. photo credit: Andrew Ryce Patty Melt This is a better option structurally, and the caramelized onions and melted cheese add some needed oomph. But it shares the same core issue as the cheeseburger: a crumbly overcooked patty that’s in desperate need of salt. Boysenberry Pie This is like a pop tart converted into a fortified wall of jammy fruit filling—satisfying, but a little too sweet. photo credit: Andrew Ryce Dutch Apple Pie This is the best order at Pie ‘N Burger. It’s a solid slice of apple pie with a spiced crumble topping, and like most desserts, it tastes better with a scoop of ice cream on top. A heads up though: on our last visit we were asked if we wanted our slice warmed, but it still arrived cold from the microwave." - Andrew Ryce
