This is why I will never win a Pulitzer Prize. When I tell someone about how great Apple Pan burgers are, I say they taste great and the tillamook cheddar is just incredible. When LA Weekly's Jonathan Gold describes it, he says:
The top and bottom buns of an Apple Pan burger are crisped and slightly oily, crunchy at the edges, working toward a near-complete softness at the middle; the pickles are resilient dill chips; the sheaf of fresh iceberg lettuce provides a dozen-layered crispness at the core. The beef, generally cooked to a perfect, pink-centered medium, is juicy and full flavored; the cheese, half melted to a kind of sharp graininess, is good Tillamook Cheddar. And come dessert time, no matter how many waiting people may be crowded in behind you, no matter how hungrily they stare at your enormous slice of pie, the veteran countermen will always draw you another cup of coffee from the gas-fired urn and hand it over with a dram of fresh, heavy cream. My family has been regulars at least since Lew Alcindor played freshman ball.
Now that's writing. The Apple Pan was selected as one of Jonathan Gold's 99 Essential Restaurants in Los Angeles. Read the other 98 here.