- Nathan Myhrvold born (1959)
Sigh. Deep breath. A conversation about Louis’ Lunch is never simple. Is it the birthplace of the hamburger? Supposedly, one day in 1900, a gentleman hurriedly told proprietor Louis Lassen "he was in a rush and wanted something he could eat on the run" resulting in a blend of ground steak trimmings between two slices of toast being sent with the gentleman on his way. But is it a "burger," or is it a "sandwich"? Some argue that historically and semiotically speaking, the "original burger" is a sandwich and not a hamburger because a hamburger is technically a ground-beef patty on some form of yeast bun. It’s a smart conversation, one it would be fun to get Chicago’s deep-dish lovers to take on (theirs is a casserole, not a pizza). But because of the "it’s a burger" answer that comes from 99.995 percent who answer the "what-is-this" question, and because, well, give us a break, it’s a place in the pantheon of hamburger sandwiches (how is a burger not a sandwich anyway?), Louis’ Lunch made this list.
Sandwich, hamburger, whatever. So what do you get? A flame-broiled burger made in a vertical hinged-steel wire gridiron that cooks the burgers on both sides at the same time. That’s what. It’s a hamburger sandwich supposedly made from a blend of five cuts of ground steak. If you want condiments, you’ll have to ask. The extent that your burger is going to get tricked out is cheese, tomato, and onion. No mustard, ketchup, or mayo. But do you really need all that? You can practically taste the nostalgia. And that never disappoints. — Arthur Bovino