Miles logged: 1,527
Taste the tradition.
Situated just blocks from Ya
le University in downtown New Haven, Connecticut, Louis’ Lunch is the home of the hamburger sandwich. Today this brick doll house is recognized as a national historic landmark, but it’s what’s cooking inside that is truly historic.
In 1895, a butter dealer named Louis Lansen operated a simple lunch cart on a New Haven street corner to feed factory workers of the area. According to legend, in 1900 Lasen served a broiled beef patty between two slices of toasted bread to an impatient diner watching lunch on the run; thus the creation of an American legend, the hamburger. Four generations later, this luncheonette remains family owned and operated. Louis’ great-great grandson, Ken Lasen, can be found behind the counter carrying on the tradition.
To this point in our trip I had learned a couple of things about visiting classic eateries. One, also carry cash; many are ‘old school’. Cash is king. Two, know how to order. Even if you are a tourist, try not to show it. The line moves faster and you avoid the awkward stares by doing a little homework. When in doubt, ask some one in line. Approaching the counter at Louis’ Lunch, I felt like a natural. “Yeah, can I get two cheese works, two chip with a root and a cherry.” Translation: “May I have two cheeseburgers with onion and tomato, two bags of chips with a root beer and cherry soda, please.” The owner took my order. I recognized him from the Travel Channel.
Finding a seat in Louis’ can always be a challenge. The dining space would make a studio apartment dweller feel claustrophobic. Rebecca and I were lucky enough to squeeze into a nook next to a window. I was so excited, I could hardly hold still. I wiggled in my tiny seat, careful not to hit the wall or anyone else. I calmed down enough to look around at the customer ‘artwork.’ Almost everything of good taste has been carved into the walls. Names, initials and dates adorn table tops and chairs. My favorite etched graffiti was the initials surrounded by a heart that had been crossed out. “J.S. + M. R. 4 ever,” I guess not. Pocket knife in hand, I left my mark
. After defacing personal property, our order was up.
There’s something about being served THE original hamburger. Becca slid me the simple sandwich served on a paper plate. With one bite, I could taste the tradition. Louis’ Lunch has been hand-rolling the secret blend of five meats and cooking the burgers in the original upright gas broilers as Louis Lasen did more than a century ago. This was the essence of an unadulterated burger. You can’t even get ketchup on it. “Don’t even ask.” states the sign clearly posted above the service counter. Simplicity at it’s finest is this burger, served between two slices of white bread, cooked to a warm pink center and dressed with tomato and onion. No lettuce. Leave it for the wonderful animal that gave us this delicious burger. From day one, the Lasens have taken pride in the flavor produced by their blend of meat. They refuse to cover it up with pomp and circumstance. Dedication and commitment to surviving a tradition can be seen in every brick and tasted in every bite. I have eaten sliders and burgers of about every meat imaginable. There are good burgers and there are great ones. This one is the best.
