The Fat Elvis turned out to be a glorious case of getting my cake and eating it too. Executive chef and general manager Joshua Bushnick has been working in restaurants for over 30 years. He’s picked up a few tricks, like using a proprietary beef grind of chuck, short rib and brisket in a 78 to 22 ratio of muscle to fat (typical is 80/20). Bushnick says that extra 2 percent makes a big difference in retaining juices while the patties are caramelized on a flat top griddle. Bananas too are caramelized crispy on one side and then drizzled with peanut butter that runs down the patty in hot, creamy ribbons. Add in the bacon, and it’s a gooey mess of salt on salt and fat on fat that warms your inner child, while laying down a satisfied opiate-like trance on your stomach and your soul.