The house specialty, a Jucy Lucy (Matt’s spelling), is served with a warning. “Don’t burn your tongue,” the waitress says when she sets down the paper-wrapped cheeseburger. Good advice, because the glistening, crisp-edged patty of beef fully envelops a large pocket of molten cheese. When teeth cut through the meat, cheese flows like hot lava. Potential burn notwithstanding, it is a fun concept that Matt’s claims to have invented and is now served at several Twin City eateries.
The burger itself is an old-fashioned sort: plenty fatty with good crunch to its outsides, cooked enough that degree of doneness is not an issue. Combined with cheese, either inside, Jucy Lucy style, or in a more traditional way, on top, it delivers wicked satisfaction very different from a high-end hamburger.
Despite having gained some media fame for its unique invention, Matt’s remains a dark corner bar with a menu limited to burgers and French fries. Seating is at booths and tables and on a few stools at the counter. Cash only.