Jane & Michael Stern

"Having read about Louis Lunch for years, I was concerned it might not live up to the hype. This incredibly juicy, beefy burger with a slice of fresh tomato and a barely caramelized onion far exceeded my expectations."

Alan Richman

"The 20 Hamburgers You Must Eat Before You Die: Louis' Lunch - An elderly woman in elastic-waist slacks makes the toast, forms the patties, broils the meat, assembles the burgers (with a schmear of something like Cheez Whiz, a tomato slice, and raw onion), slices them in half, sets them on the counter. There are no buns, no fries, no ketchup."

Dan Myers

"The 101 Best Burgers in America: Louis' Lunch - A flame-broiled burger made in a vertical hinged-steel wire gridiron that cooks the burgers on both sides at the same time; a hamburger sandwich supposedly made from a blend of five cuts of ground steak."

Leah Bourne

"The 12 Best Burgers In America: Louis' Lunch - This restaurant advertises itself as the first restaurant to serve hamburgers, so for burger lovers, this is a must stop on the burger tour. Burgers here are made from ground steak and five different cuts of beef and served on two square pieces of toasted white bread. A little bit unusual, but you’ll hooked at first bite."

Mackensie Griffin

"More than a century later, little has changed. Their burgers, made fresh from a five-cut blend, are cooked on Industrial Revolution-era cast iron grills and continue to be served on white toast. The result is a slightly charred yet juicy burger, with the toast nicely absorbing any errant juices."