It should be mandated that you get acquainted with this signature at RVLT - the Patty Melt. Assembled with melted cheese over a juicy medium rare Westholme Wagyu patty, sauce gribiche (mayo-esque sauce made with cooked egg yolks, capers, cornichons and herbs) and ketchup, between thick slices of toasted milk bread. Piquant and tangy, the gribiche gets its briny kick from cornichons and capers and works beautifully as part of the composition of this patty melt. Enjoyed every bite of this. Next time, I’ll think twice about sharing😛