But some people do bring out of town guests to Matt’s or the 5-8 Club, to give them a “only in Minneapolis” experience. Since I grew up in the northeast part of Minneapolis, I’m not quite as passionate about the debate as my southside brethren. To me it’s just two hamburgers with melted cheese in the middle. (Shhh…..do you hear that? That’s the sound of south Minneapolis tumblrs unfollowing me,)

Sounds like the kind of guy who says his kids could draw that when he checks out modern art. Merrill needs some palette sensitivity training.

Looks like paired with Rainier Beer, which seems like an appropriate local choice in the Pacific Northwest.

via Ang Dezelske

The newly reopened Brookside in Marine has introduced a Jucy Lucy on their menu. I’ll leave the rating for your discretion. They have pizza now as well. I tried the vege. They probably get the fresh ingredients for both at the Gen. Buy local.

Sounds like it’s road trip time.

Doing what?

A Jucy Lucy version of The Julie/Julia Project.

It looks like there have been some challenges to date, including a blow-out during an attempted bacon Lucy.

Tune in for more exciting Jucy Lucy action.

revrev points us to a Juicy Lucy out in Burbank, California. Based on his review of the Lucy at hambur.gr, it sounds like they’re still working out the details:

It wasn’t necessarily bad, it just wasn’t good. The American cheese inside is, of course, the whole point of the Juicy Lucy, but it really just tasted artificial. They did manage to cook my burger rare, which I’m always pleased with, but the rest of the sandwich was just your average food-service buns and unripe sliced tomatoes.

One way to solve the unripe tomatoes issue is to leave them off the burger.

It’s good to hear that the Lucy love is spreading.

via the good folks at Heavy Table

And what is that signature food? Shefzilla left that up to his commenters to decide, but the overwhelming response to date has been the Jucy Lucy.

The spinach option looks intriguing. Vegetables other than onions are a bit of a reach from the original, but I’d certainly give it a try.

Cheeseburger eating challenges are hardly sustainable, but Shamrock’s sources their buns from a local bakery, P.J. Murphy’s in St Paul, and burger joints selling the Twin Cities’ famous Juicy Lucys could boast more local charm if they sourced local beef and cheese for the burgers.

It’s an interesting point, considering that many Jucy Lucy enthusiasts are also eco-conscious foodies who enjoy jucy lucys and also would like to know more about where their food is coming from. However, it’s also a blue-collar bar food item where such conversations would be ridiculed. How should one reconcile this?