NAUGHTY PATTY’S

Origin: After Holsteins departed in 2024, the Cosmopolitan conceptualized a new cheeky burger joint to fill the void. Naughty Patty’s mischief can be found all over the menu, with servings of Side Piece fries, Dirty Dog franks and indulgent milkshakes and concretes. 

The Beef: The signature Naughty Patty features a blend of brisket and chuck with a “70/30 blend of protein to fat,” says chef Aaron Schilling. It’s also seasoned with kosher salt and cracked black pepper to give it that “nice peppery crunch.” 

Smash style: Naughty Patty’s meat has a loose and fine grind, so when it’s smashed, the muscles stretch out instead of contracting. “Then you get those really crisp edges, a nice sear on the meat and retain some of that juice inside,” Schilling says.

Special toppings: The secret Smash Sauce is tangy, tomato-based and full of umami. “Smash burgers are known to be a little messy,” Schilling says. “If you don’t have that sauce dripping out, you’re not doing it right.” The Naughty Patty comes with creamy, savory New School American Cheese, tomatoes, kosher dill pickle chips, white onions, lettuce and a soft potato bun that can handle a hefty bite. 

The Verdict: The Block 16 Urban Food Hall has acquired a winner with Naughty Patty’s. This smashburger is juicy, easy to devour and goes great with the restaurant’s house-made root beer. “It’s something unique, something different, getting away from those big, thick steakhouse burgers,” says Schilling. “This one is fun, it’s efficient and it’s fast.” –Amber Sampson

NAUGHTY PATTY’S Block 16 Urban Food Hall at Cosmopolitan, cosmopolitanlasvegas.com. Sunday-Thursday, 11 a.m.-10 p.m.; Friday & Saturday, 11 a.m.-midnight.

WITH LOVE, ALWAYS

Origin: Food influencer and Sorry, Not Sorry Creamery co-owner Drew Belcher first experimented with a homemade take on the Oklahoma-style fried onion burger during the pandemic. It fared well with friends, leading Belcher and co-owners Damian Ocampo and Kevin Whelan to launch their brick-and-mortar space in Centennial Hills last October.

The Beef: Inspired by the “great sear and taste” of heavy hitters like In-N-Out and Shake Shack, Belcher sourced similar cuts of “prime grade, never frozen” premium Black Angus chuck from an undisclosed location in the Midwest—a region he says produces the best beef in the country.

Smash style: Belcher’s key to an Okie-style burger is “super thinly sliced onions” smashed into a potato bun and seared. Purists can depend on With Love, Always’ popular S.O.B. burger for that fix, while the Classic and All-American versions opt for diced onions. All three are served on a toasted Martin’s potato roll with American cheese and pickles, plus two griddle-cooked patties with a “lacy, wired-reaction edge” and “thicker, juicier” center.

Special toppings: The Classic and S.O.B. burgers feature With Love, Always’ exclusive Love Sauce, which Belcher describes as a “hybrid” of personal favorites the Big Mac, In-N-Out and Raising Cane’s sauces. Those who prefer ketchup can stick with the All-American.

The Verdict: The no-frills burgers are generously portioned and as crispy and delicious as advertised. The S.O.B.—elevated by delectable Love Sauce and a bonus order of jalapeños—is served as a definitive highlight that pairs well with beef tallow fries. For the complete casual patio vibe, consider topping it off with some soft-serve French custard or a locally tapped Atomic Duck IPA.

WITH LOVE, ALWAYS 6441 N. Durango Dr. #140, eatwithlovealways.com. Sunday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday, 11 a.m.-11 p.m.

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