Nestled in the Hotel Normandie, this charming burger joint serves up fresh, classic American diner fare with a side of friendly vibes and big portions.
"After a quick decline a few years ago, Cassell’s closed up its 70-year-old shop and the classic burgers seemed gone for good. Fast forward to now, and Cassell’s is operating in a retro space inside Koreatown’s Hotel Normandie and serving burgers better than they ever were before. You can add a fried egg or bacon on top if you’re feeling powerful or uncomfortably high, but this burger doesn’t need it. The patty itself is just that good." - Brant Cox
"Part of the historic Normandie hotel, Cassell's is one of the best diners in Los Angeles. Sit at the vintage bar stools or order tableside, and Chef Dante (of Dante Fried Chicken) will grill up a killer burger while you sip thick milkshakes or an egg cream. Cassell's also offers a coffee bar in the mornings to follow their breakfast menu. Ideal if you're hungry for a bite after enjoying cocktails at the Normandie Club just next door, or if old signage takes you back in time and things that are as classic as they are delicious." - The HR Dept
"The enduring reincarnation of this longtime burger restaurant is a reminder that Los Angeles, sometimes, holds on tightly to its historic past. Today Cassell’s is less of a takeout spot and more of a sit-down-and-enjoy kind of place, with breakfast options, evening drinks, slices of pie, and everything in between — and right in the heart of Koreatown." - Rebecca Roland, Eater Staff
"Cassell’s just doesn’t miss when it comes to diner-style sandwiches. Its burger and patty melt are among the best in LA. But for those really in the know, it’s all about the tuna melt. ... It’s a no-fuss tuna melt that tastes like pure nostalgia." - Rebecca Roland
"Attached to the Hotel Normandie in Koreatown, Cassell’s feels like it was plucked out of the 1950s with a lit-up pie cabinet and vintage signage. The burger here leans diner-style with its thick patty and fresh bun served up on a tray with checkerboard paper." - Rebecca Roland, Eater Staff
