Yelpers regularly make the pilgrimage to this tiny burger joint for 20 different specialty patties—including 100% Angus beef, salmon, crab, lamb, even bison—grilled to perfection and tucked into one of Melt’s house-made sourdough buns. The impressive size, stature, and quality of these half-pounders—from the top-selling Bacon Cheeseburger to Tex-Mex and Philly Cheesesteak burgers—have earned Melt a “wall full of awards” and reputation as “burger royalty.” Even monthly specials, like the Peking Duck Burger and Pizza Burger, have a devoted following.
Owners Stephen and Debbie Hancotte, both former fine-dining chefs who met while working at an upscale Virginia restaurant, brought many of their favorite dishes and techniques to Melt. Their black bean cakes became Melt’s “Veggie Burger”—crafted from beans, corn, sweet chile peppers, and smoky chipotle peppers. Their caprese salad inspired the Caprese Burger, made with mozzarella cheese, sun-dried tomatoes, and basil aioli.
