The Big Guy burger has kept crowds coming back to this Euclid blue-collar joint since the 1930s — a towering two-thirds-pound stack of twin patties, American cheese, lettuce, pickles and secret white sauce on a triple-split bun. Bruce Cerne spent decades cooking them on the same well-seasoned flattop, and under new ownership in 2024, the recipe remains untouched, still cranked out on that historic grill where muddy boots stay welcome.
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