October 30, 2026

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A Burger A Week: Cask & Ale

You can call her Patricia. But she’s still a Patty at heart.

🤔 Is the Patricia Melt really just a fancy “Patty”? My real name is Lawrence. There are about two people in the world who call me that. One is my friend in Chicago (who is also a Larry). And everyone at every doctor’s office that I’ve visited. That is it. I’m Larry to most of the rest of the planet.

There is something that lurks beneath the surface of a name. Sometimes there’s an implied meaning. A nickname usually means things are more casual (Larry). The proper name gives off that air of importance or formality (Lawrence).

It’s true for people, and I think it’s true for food. If you’re having Eggs Benedict, you might think fancy brunch. If it’s Eggs Benny, you’ll probably get a paper napkin instead of linen.

Some things are known almost entirely by their nickname. I can’t remember the last time I had lunch with someone who went with the full Bacon, Lettuce, and Tomato Sandwich for their order. You can just order a BLT and get on with your life.

That brings us to the subject of today’s piece. Patricia. Or, more formally, the Patricia Melt.

Back in 2017, Cask & Ale made its Sarasota debut in a Main Street storefront. The space had previously been considered for a Taco Bus location, but that plan never materialized.

When Cask & Ale opened, it was a gastropub concept. At the time, that was a pretty cutting-edge thing for Sarasota. Its menu included Gastropubby dishes like Trout Schnitzel with Yuzu Pimento Butter. And Bison with Parsnip Purée and Leeks Fondue. Pretty fancy stuff.

In 2019, a group that included Mike Quillen (yes, one of the Gecko’s Mikes), Chip White, John LaCivita, and David Sessions reportedly acquired Cask & Ale. The partners later considered turning the space into an oyster bar. But you know how even the best plans sometimes hit an unexpected snag.

Fast forward to today, and the closest thing to bison on the menu is the Yellowstone Burger. It’s not a bison burger, but hey, there are bison in Yellowstone! 🦬

Cask & Ale is a “shotgun” space. Super long and narrow.

They have a beautiful bar that can accommodate a crowd for happy hour. And they have a pretty good one! (SEE MENU HERE!)

They have a couple of professionals who’ve been around long enough to know a Manhattan from a Rob Roy. 🥃

They make some pretty creative cocktails here.

Drinks are great and all. But we’re on a burger mission here.

The smash burger is probably my preferred burger cooking method right now. The patty melt is my favorite “style” and has been for a while.

I love all of the components of a good patty melt. Butter-grilled rye bread, burger patty, Swiss cheese, and sautéed or caramelized onions. Simple, yet perfect! 😋

📝 Tiny Naylor really knew what he was doing when he “invented” it back in the mid-20th century at his namesake California drive-in restaurant! Or maybe it was just a happy accident…

Cask & Ale puts their own mark on this iconic burger. The Patricia Melt pairs traditional patty melt ingredients with a few you might not expect.

🍔 Let’s take a look at the Patricia Melt…

RESTAURANT: CASK & ALE (1548 Main Street | 941-702-8740)

DATE OF VISIT: October 22, 2026

STOP #: 58

BURGER TASTED: The Patricia Melt

📒 OUR TASTING NOTES

🍔 This burger is described on the menu as: Double smashburger with caramelized onions, stoneground mustard, Swiss cheese & bacon on Texas toast ($16)

• When you read through the ingredient list, you will quickly realize that this IS NOT a traditional patty melt. And that’s part of what makes this so intriguing (at least for me). I went into this with an open mind (as usual), so it worked for me.

• I was a little concerned about the Texas toast as this burger’s carrier. But those worries were unnecessary. There weren’t two giant slabs of bread as I had feared. The thickness worked great for the amount of beef it had to handle.

• The burgers themselves were perfectly smashed. Great crust on both patties. They weren’t huge burger patties, which is fine. This is a burger you can still get your mouth around without having to unhinge your jaw to eat it. 😐

• My burger was under-seasoned. I’m not sure if that’s the way the kitchen intended it or if they just missed mine with the S&P. The beef was good and “beefy.” It just needed a little dash of something.

• The onions on this melt were expertly grilled. Caramelized, but not burnt. They had a great, deep, savory flavor. These are a definite upgrade from any patty melt version where the onions are just sautéed. Big thumbs up! 👍

🍟 THE FRIES! OK, here we go. These were not the highlight of my burger meal. They were just kind of “passable.” They almost seemed like an afterthought. I have nothing against a frozen French fry (the crinkle cut is one of my favs, and they are almost always frozen), but just don’t treat them like they don’t matter. They do! OK, time to get off my French fry soapbox! 😄

📝 Attention restaurant owners and GMs. If you’re considering switching fries and you’re thinking about holding a French fry focus group, I’m your man. You know how to get in touch! 😉

📸 Let’s check out how all of this looked when I ordered it.

🍔 BURGER TAKEAWAYS: The Patricia Melt is a step up from the diner-style patty melt. The grilled Texas toast is perfectly suited to be a “bun.” The $16 price is a deal for this type of burger. Especially when it’s served in this type of upscale setting. If you’re a fan of the smash AND the patty melt, the Patricia is calling your name!

~ LH

📝 END NOTES –

Cask & Ale is a great place for a private party. As a matter of fact, my first attempt to sample the Patricia Melt was foiled by the restaurant hosting a private group. The holidays are coming up. If you want to book Cask & Ale, plan ahead.

I almost never eat the pickle unless it’s on the actual burger. I love pickles, and I eat them (all the time)! But restaurant pickles served alongside the burger usually leave me a little disappointed. They’re limp or flavorless or both. Not here! This was a super crunchy and flavorful spear. I could have eaten two!

When I was there, the place was pretty lively (4-5pm). It was a crowd that spanned the age groups, and I loved the 70s soundtrack that accompanied my Patricia Melt! 🎶

Cask & Ale owner Mike Quillen was named the Florida Restaurant and Lodging Association (FRLA) Restaurateur of the Year in 2025. A well-deserved honor for someone who has been a fixture in our local restaurant community for decades. Congrats, Mike!

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