COEUR d’ALENE — It’s like those round barstools at the burger counter were just waiting for Ralph Kerr and his friends to be seated.

An uncharacteristically quiet Friday lunch hour at Hudson's Hamburgers was a welcoming atmosphere as Kerr, a longtime North Idaho resident, saddled up for his first Huddy Burger experience.

“I feel like I’m on an adventure," the cheerful Kerr said, surrounded by his Sunrise Rotary Club colleagues.

Kerr explained why he was a Huddy Burger first-timer.

"First of all, I’m not a big red meat eater, and my life doesn’t happen on Sherman Avenue much. That’s the only reason I can give you,” he said. "I’ve driven by it many times and my wife and I say, ‘We need to try that sometime,’ but we never did."

Kerr's friend, Sandy Emerson, shared his fondness for the social aspect of Hudson's. He said he was hoping there would be a line, "because that's part of the ritual."

"Part of it is, if we were standing and waiting for a stool, we’d be standing and reading all the stories about Hudson’s. That one in the middle there is the original Missouri Kitchen, in 1907,” he said, gesturing to pictures on the wall. "You get to sit next to everybody. It could be a judge or a doctor — everybody gravitates here."

Behind the counter, a friendly Dawson Williams took Kerr's order.

“All right my friend, we need to initiate you,” he said to the rookie.

A single, no cheese, with onion and pickle, please.

"You have the whole menu then,” said Dawson, grinning.

Kerr's friend Mike Ward, who has been a Hudson's patron for 28 years, coached him on ordering and saucing techniques.

"You have to order a 'double both,' and then you put the hot sauce on," he was overheard saying as more people began to trickle in.

The moment of truth finally arrived: Kerr was presented with his first Huddy Burger, light reflecting off its gleaming top bun.

While still working on his first bite, he said the burger was "Good! Juicy!"

"I love pickles," Kerr said. "This looks like a real genuine hamburger and not one that came from the Wendy’s truck or something."

The hand-smashed patties are made with fresh beef. The ingredients are few and simple.

“It’s a daily tradition,” Williams said. “They’re excited because they’re experiencing five generations of a family-run business. It’s the oldest business in Coeur d’Alene, so it’s a major destination. The living history of Hudson’s draws people in. And the social aspect is synonymous with the cuisine."

After washing his first Huddy Burger down with a lemonade, Kerr gave his stamp of approval.

"It's good!" he said. "I'll be back."