Andrew Zimmern

"We Minnesotans love to debate who does the best Jucy Lucy (or is it a Juicy Lucy). Matt’s is the quintessential dive bar."

Aly Weisman

"We tried Minnesota's famous cheese-stuffed hamburger — and it was delicious. Be careful not to burn yourself when biting into the cheesy center."

Jess Fleming

"The menu includes a completely unfancy Jucy (their spelling, not mine) Lucy on a completely unfancy bun in a divey neighborhood tavern. But the burger is very Minnesotan, and everyone should eat it at least once."

John Doyle

"The grill behind the bar, seasoned beyond imagination from thousands of Lucys, grills up a great burger. Add fried onions and a PBR tall boy and you’re set."

Daniel Zemans

"The molten cheese might be key to the style of burger, but the beefiness of the meat and the skill with which it's cooked has to be the deciding factor."

Mike Mussman

"I strongly do believe it to be the "Original" and the atmosphere is South Minneapolis perfection! Plus you get to watch them make them!"

Kristi Sauer

"The Jucy Lucy at the famous Matt’s Bar, is only about 1/3 lb, but a whole lot of goodness is packed into this smaller package."

Alex Lodner

"Nine Essential Juicy Lucys of the Twin Cities: Matt's Bar and Grill - Matt’s Bar’s General Manager Paul Rees explained that it is this precise ratio of cheese to patty that makes for molten perfection. Matt’s Bar also uses a milk-based cheese so it fully melts into a volcanic liquid instead of coagulating in the center."

Eric Henderson

"Matt’s Jucy Lucy (they said if it’s spelled wrong, it’s the right “Jucy”) is a marvel of burger engineering. Whatever it takes to keep that cheese inside its chamber and not seeping into the surrounding meat, they do it perfectly!"

Clara James

"That Jucy Lucy from Matt's Bar tasted like heaven. A subsequent Jucy Lucy was almost as good - the meat is cooked until almost charred on the outside, and it's tender inside from the almost vaporized cheese."