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  • David Connolly

Louis' Lunch, CN



Louis’ Lunch in New Haven, Connecticut. Fourth generation owner Jeff Lassen talks about the history of the restaurant, the story behind the birth of the hamburger, and saw how they make it.


Instead of buns, Louis' Lunch uses toasted sandwich bread. The burger patties are cooked to a medium-rare, no exceptions.


Every morning, Louis' Lunch's patties are freshly ground with a special blend of beef. As for customization, Louis' Lunch has a strict ordering policy: Absolutely no condiments. Lassen says they still cook in the same original stoves that Louis' Lunch cooked in from day one.


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