Going Down the Rabbit Hole - Burgers in Burbank - myBurbank Talks

Episode Transcript
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Speaker 1 (00:00):
It's time for another edition of Down the Rabbit Hole
, where the staff of my BurbankTalks, discusses topics from
Burbank's past or dives deepinto the history of the city.
Now let's see what's on theagenda today as we join our show
.

Speaker 2 (00:18):
Hello, Burbank, Craig Sherwood, here of course again
with Ross Benson.

Speaker 3 (00:25):
Wow Down the rabbit hole.

Speaker 2 (00:28):
Down the rabbit hole we go.
And here's a little treat foreverybody too.
I'll give you a little storyhere.
A couple weeks ago we weredoing an Ask the Mayor show and
we started talking burgers afterthe show and our mayor, nikki
Perez, started talking burgerswith us and we were pretty much
impressed.
Now, in case you, yeah, she'sthe mayor of the city Our mayor,
nikki Perez, started talkingburgers with us and we were
pretty much impressed.
Now, in case you, yeah, she'sthe mayor of the city, but she's

(00:50):
also a lifelong resident.
So we decided that we're goingto do a go down the rabbit hole
and talk about burgers and we'dbring in a special guest.
And we want and today she's notthe mayor, so don't take what
she says as official citybusiness.
It is 100% Nikki Perez andNikki Perez only.

Speaker 4 (01:11):
So Nikki, welcome to our show.
Hi Craig, hi Ross, happy to behere.
Yes, like you said, craig,today my qualifications are
lifelong Burbank resident,lifelong foodie and a very
pregnant lady who wants burgersat 3 am.

Speaker 2 (01:26):
That's great, okay.
So let's start off this way.
Now.
I have the perfect burgeralways in mind.
Okay, Ross, I'll let you gofirst.
Give us your perfect burger.
You went to a restaurant andthey have every ingredient and
everything you want in the world.
What would you tell them tobring to you as a perfect burger

(01:46):
?

Speaker 3 (01:52):
Wow, that can be difficult if you think of
different places around town.
Start with a decent-sized bun.
No little tiny, you know, small, I got big hands, got to fill
them.
Good patty, fresh patty, freshpatty.
I like.
You know I can't do onionsanymore because of my age, but I

(02:14):
used to like onions but I gottahave pickles on them, sliced
lettuce, dill or sweet Dill,dill, love dill, love pickle.
Important distinction, and it'sfunny because I like my dill
pickle sliced instead of theround part by, like quarters I

(02:34):
come sliced long so they fit onthe burger a little better.
Cheese I love sharp Americancheese but I prefer cheddar
Condiments I'm a Thousand Islandtype guy or mustard or ketchup
if I'm forced to it, and I'll bereal happy with that for a
couple of days.

Speaker 2 (02:54):
Nikki, give us your perfect burger.
You can go to anywhere.
Every ingredient's available toyou.
How do you want it?

Speaker 4 (02:59):
That's hard because, okay, if I'm feeling classy,
classy then I have to say, andalso, I'm not partisan to any
burger in Burbank.
I love them all equally, butbut my favorite burger is my
husband's burger.
Oh, blake makes a mean burgerand he'll like, like.
The things that I love about itis it is on a nice baroche bun,

(03:22):
a nice thick baroche bun.
Like Ross said, it is a thickpatty, which is important.
I really like a nice thickpatty and I like my, my burger
medium rare, which I can't doright now, but that's okay.
It's okay.
And always for the seasoning,you gotta have your garlic and
your onion.
Those are my go-tos, althoughI'm starting to get there, ross,

(03:45):
where the onion is slowly goingaway.
But yeah, that's my favoriteburger, just really simple,
really thick, well-seasoned meat.
It's all about how you seasonthe meat first, and so that's my
go-to.
And he always makes it withgruyere cheese.
It gives it a nice hint reallyI've never.

(04:06):
I've never tried that before.
It's really good, really good.
So if we're going like we'regoing sophisticated, fancy,
that's the burger.
If it's 3 am, I'm pregnant, I'mbeing a trash panda.
I want a chili cheese burger, Iwant it loaded with chili and I
want it with mustard.

Speaker 2 (04:25):
Okay, yeah, absolutely.
I find sometimes they put atomato on chili.
I never understood that.
Why do you put a tomato onthose burgers?

Speaker 3 (04:33):
Well, it's funny you say that because whenever I go
to order a burger I usually sayeasy lettuce, no tomato.
That's my normal line.
I mean, you hate the tomatoessliding out when you're about to
take a big bite of a goodburger.
But you guys, you brought up agood one there.
Chili you know some people likeit with the burgers, some don't

(04:55):
.
I once, I will admit, very many, very, very many years ago, I
was in a contest at Tommy's andI put away 13 Tommy chili
burgers.
Don't think I wasn't sick thenext day and hours later, but I
was.
But it was a contest and I didwin.

(05:16):
I still like their chili.
That deserves some claps.
That.
Or you know, across townthere's other chilis.
But can you beat Larryry'schili dog?
I mean on their hot dog or ontheir burger he uses the same
chili.
Um, I know the recipe ratherwell.
It happens to be rc provisionalwho has made their chilies,

(05:39):
made right here in burbank.
They make the chili for tommy'sand add some tises to it and so
forth, but that chilioriginated right here in the
city of Burbank.
They also do pastrami andcorned beef and all that.
But I don't like it drippingand messy.
I don't like a messy burger, Idon't like it on me, I like it

(06:00):
in my mouth, and so forth.

Speaker 2 (06:03):
Well, my perfect burger no doubt about it is
going to be I can go with broastor I can go with sesame seed
bun.
Either one, it's got to betoasted, it's got to be a
toasted bun.
Okay the patty, handmade,medium rare, absolutely.

(06:23):
Pickles, pickles, sweet or dill.
I'll take either one raw whiteonions and either chopped I
rather prefer chopped I'll takethe, the full onion.
Also, it's got to be cheddarcheese, sharp cheddar cheese.
It's got to be sharp cheddarfor me.
I'll try other things, but tome sharp, sharp cheddar is the

(06:45):
way to go.
Then, depending on the on themood, add some avocado once in a
while.
Ooh, I love avocado on theburger.
Once in a while, a littlesplurge for the avocado, and
then you know, as far as thespread goes, yeah, usually a
thousand Island, that a thousandisland, that's usually a good,

(07:07):
good spread.
I mean, it's funny.
When I was a kid I hatedanything that had to do anything
extra on a burger.
I just wanted the cheese, themeat and the bun.
And only catch, I hated mustard, really hated mustard, and as I
got older I love mustard.
Now there's so many things Ilove now that I wouldn't even
try as a kid and my whole thingin the last, you know, 20, 30

(07:28):
years has been.
I always try new things.
I gotta try it.
I gotta see if I like it or notyou know I was the direct
opposite, craig.

Speaker 4 (07:34):
I've always loved mustard.
I was that kid that would putjust mustard on my hot dog,
nothing else now that's funny.

Speaker 3 (07:41):
You say that because just last week I was looking at
some different, you know, menuitems and somebody, um, diet
items.
Somebody put mustard on cottagecheese.
I can't visualize it and Ican't get that taste.
But I don't know if I likemustard that much that I'd put
it on my cottage cheese.

(08:02):
Have you tried it?
That's beyond me.
I haven't, but I want tobecause it must add something to
it.
You know I'm not one to putchilies on a burger, meaning
jalapenos or anything.
I kind of like it plain.
But then, you know, we kind oftalk about a little chili.

(08:22):
I love chili dogs.
I can stop at Larryry's chilidog and get two chili cheese
dogs to go.
John knows how to make them the.
The hot dog has a snap to it.
The chili is just, it's notgreasy, puts a little mustard on
the hot dog first.
Um, he'll ask if you wantonions.

(08:44):
That is a perfect chili cheesedog.
Excuse me, so well, I tried toduplicate it.
Two days ago I went out, boughtthe whole thing of chili that
RC provisioned.
I got it at Smart and Final.
That's where John gets his.
I got the I forget what brandhot dog, but it has to have that

(09:06):
snap.
And he taught me how you getthat snap is you let your water
boil, then you put your hot dogin for just enough time so it
gets brittle.
So you get that snap, put it onyour bun, put some chili over
it.
I was in seventh heaven.
I have one sitting in my room.
I made two yesterday and couldonly eat one.

(09:27):
I got one sitting in my iceboxright now.
Okay.

Speaker 2 (09:30):
So let me ask you this Nikki, I let you go first.
Is that because she's pregnant?
No, it's because you went firstlast time.

Speaker 3 (09:40):
We're all rustling at the end of the night, so let me
ask you this.

Speaker 2 (09:44):
we're all rustling at the end of the night, so let me
, let me ask you this what isyour first remembrance of ever
having a burger?

Speaker 4 (09:51):
first remembrance of ever having a burger, I have to
say probably mcdonald's happymeal.
It's the 90s.
We're pulling up to thedrive-thru with my parents and
they ask me, what do you want toeat?
And I say I want toy.
And and you know they'resitting there going like no, no

(10:14):
eat.
And I'm like toy and they'relike no food and I'm like happy
meal.
They're like which one?
So it was chosen for me.
Okay, and that's my firstmemory of having a burger.
I think, like most kids, it'sjust like the plainest thing,
like the small bun, the littlepatty and the cheese.
So that's my first memory okayross.

Speaker 3 (10:37):
well, you know, you say the we.
We used to travel our family.
Every summer.
We'd get in the car my, my dad,would have the stuff on the top
of the car, you know, and a bagof red and white pistachio nuts
in the back seat.
And the reason we had red andwhite is we could only eat white

(10:58):
when we left.
And if we ever got lost my dadalways told me we could just
look for the white shells and wecould be eating our red
pistachio nuts.
But I remember going on vacationafter vacation after vacation
and every restaurant we wentinto hamburgers, french fries
and coke.
What would you like?
Hamburgers, french fries andcoke.
What would you like Every time?
Hamburgers, french fries andcoke.

(11:19):
A the first burger I can thinkof, because I'm walking distance
, was probably Bob's Big Boywith their combo or a big boy,
and even before that A&W rootbeer.
Those burgers have a taste tothis day.
If you can find an A&W, thereare some around.

(11:43):
It's funny.
My brother used to ownrestaurants and people.
You'd go into a restaurant fora taste A&W, because maybe the
root beer you know, the ice coldmug, frosty cold mug, but that
A&W burger they just made itright and then going through

(12:05):
high school.

Speaker 2 (12:07):
What burger?
Was it a mama burger?
Was it a papa burger?

Speaker 3 (12:10):
Oh, probably a papa burger.
I'm a pretty big guy, but thengoing through high school, I
don't think he could top Clint'syeah Well we'll get to that.

Speaker 2 (12:20):
We'll get to that.
We're going to get to all thatin a second.

Speaker 4 (12:22):
You unlocked a core memory for me, because I'm
thinking now okay, every kidremembers the McDonald's
drive-thru, but what was thefirst distinct experience of
sitting and eating a burger?
Yeah, johnny Rockets.

Speaker 2 (12:35):
Really.

Speaker 4 (12:36):
Yeah, that was popping when I was a kid and
you'd go to Johnny Rocketsbecause it was that vibe of the
50s and you had your burger, butyou couldn't have it without a
milkshake and I remember thatdistinctly.
I remember playing with thelittle mini recorder they had on
the tables, having the burger,the shake, oh, that was
everything.

Speaker 2 (12:56):
I'm going to actually use both of your things,
because my first memory wasMcDonald'sdonald's along with
bob's big boy, but back then wehad the mcdonald's over on olive
and uh and verdugo, yeah.
And back then there was noinside, it was only outside.
You had to walk up to thewindow and and there there's

(13:18):
some tables out there, but therewas no inside seating, there
was just there was not.
That it's not there.
They have the big arches, thebig arches, but on the arches
they always had how manymillions of burgers had been
sold, and every few weeks they'dgo from 4 million to 5 million
to 6 million.
Now some of them just saymillions and millions, but you
could always watch the millionsnumber go up every couple weeks,

(13:40):
wow.
And then of course there wasalso Bob's Big Boy couple weeks.
And then of course there wasalso Bob's Big Boy, but once
again, with my weird taste as akid, and that's back when Bob's
Big Boy now once again, a longtime ago, the front door was out
toward Riverside Drive.
They actually remodeled it atone time and it was either going
to Bob's Big Boy inside orgoing to the car hop service,

(14:06):
and back then we actually wentthrough a you'd drive up and go
all the way around inside theparking lot in a long line and
that's before they did theremodel, and it had all the way
around it.
They had car hops.
So it was a lot of car hops,but remember, but no relish.

(14:26):
I hated the relish when onceand now I love the relish, but
when I'm a kid, no relish.
So it was a very I.
I have no idea why I was such aplain jane back then.
I I was just I didn't likeanything with was relish on it.

Speaker 3 (14:42):
You know you talk about that drive-up service and
what I remember.
I mean, I remember havingspelling words.
My dad was out of town, my momand I drove to Bob's Big Boy and
sat out there in car hopservice and the one spelling
word I could not spell and shewouldn't let me.

(15:04):
My mom wouldn't let me eatuntil I could spell the word
milk correctly.
I could not spell, am I okay?
She wouldn't let me bite intomy Bob's Big Boy until I could
spell.
And to this day, you know, Istill remember that, like it was
yesterday Wanting that burger,so bad.
But talking about Bob's's bigboy, that relish they use it

(15:28):
today.
I've tried to buy it separately.
You can't, it's a red relishtoo right, it's, it's ketchup.
Some ketchup relish, uh, someother spices used to buy it over
there.
When you check out you can'tget it anymore, because I've
wanted it.
It it's sweet, it's it just hasa they put on the burger.
They also put mayonnaise, youknow, or you know.

(15:50):
You can order it different ways, but they use a shredded
lettuce.
Their burgers are pretty wellknown people.

Speaker 4 (15:59):
I got to tell you, craig, I agree with childhood.
You not a relish person.
It's not for me, I don't know.
I like the, I like the onionlike by itself.
You know the big slab of onions.
Relish not for me, but for mebobs.
Obviously bobs is a staple, butit was my teenage years that
were the bobs years.
I was a marching band, so afterevery football game we're going

(16:23):
to bo's.
They don't do that anymore,which is crazy.
That was the best part.
You go to bob's after and I hadoh, I remember my order from
bob's.
I'd always get my burger with apeach coke because they can do
your cherry vanilla.

Speaker 2 (16:39):
I love vanilla coke I always get.
I have never heard of peachcoke before, so good, good, tell
me about.
How would you find that?
How'd you find they had that I?

Speaker 4 (16:47):
think it's because I used to get cherry Coke, which I
love me a cherry Coke.
But I'd always go in and andand you know you're talking to
the servers.
They're super nice Cause theyknow the rowdy Friday and
Thursday crowds are always thefootball game kids.
They knew when we were comingdown yeah, they knew when we
were coming down, yeah, um, and,and you know they'd sort of the
whole table and you'd ask forcherry coke and I think one of
them one time was like you know,we have chocolate coke and I

(17:08):
was like, yeah, I've had it.
It's like, have you ever hadpeach coke?

Speaker 3 (17:11):
and I was like no, intrigue me well, it's funny you
talk about where I know bob'sis kind of a staple for us that
live right around this area.
But I saw their phone numbermemorized 8439334.
Wow, now there's some triviainformation.

Speaker 4 (17:31):
There's a real loyal customer right there.

Speaker 3 (17:37):
But I remember when I grew up that's when the 134 was
built and Vaughn's Market andall the apartments I lived on
Toluca Park Drive, which wasright down the road, and when
the line on a Friday night aftera football game would go
through the car hop service outthe alley down at Pass Evergreen
to Pass Avenue, down PassAvenue, and my parents, I

(18:00):
remember, would only let me goif the line was up to the
freeway because I couldn't passthe Vons parking lot entrance.
That's when there was asecurity bank there.
But talk about it and peoplethink in and out lines are bad.
Now, exactly, you knew when youwere in that line when you were
on the 134, it was going to bean hour before you get car op

(18:21):
service.
You know, and it's so funny, wehave these vivid memories
growing up, we've all eaten atBob's.
I mean there's other things onthe menu.
Like we said a minute ago,chili spaghetti.
Somebody turned me on to thatrecently.
It's delicious.
I mean they just, but, yes, abig boy combo.

(18:44):
But there's other places intown that you know you go to and
you just have in your mind thattaste.

Speaker 2 (18:52):
I consulted with the burger dude a little bit and
asked him to give me a list ofyour best burgers in Burbank.
Now some of the ones he came upwith are interesting, such as
BB's Cafe over on Pass AvenueNot the BB's on uh burbank and
and uh buena vista.
This is a bb's been for a longtime and even though it's kind

(19:12):
of known as a breakfast place,pancake place you love the
burgers there right there in thesame plaza as that vans and do.

Speaker 3 (19:20):
Should I really date myself?
When I had air and I justlearned how to take a milk crate
, put it up to the engine andcheck the oil when you had full
service car service, jim tilly'sunion it was a 76 station was
where bb's is now handles icecream.
But I remember them teaching mehow to check the oil.

(19:41):
That was when you had fullservice.
You'd put, put the gas pump in,pump it real slow, you'd clean
the windows, you'd check the oiland the air and all that stuff.
That's what was there whereBeebe's is now.
I'm really dating myself, folks.

Speaker 4 (19:54):
You know, having the handles in Beebe's is not a bad
trade-off.

Speaker 2 (19:58):
Yes, he also mentioned Granville, up on San
Fernando Road.
Different type of place, whichis interesting Olos Bistro.
You know where Olos Bistro is?

Speaker 3 (20:13):
Yeah, that's now the new Right, but they changed the
name of the hotel.
It was the Coast Hotel, right,it's now called it used to be
the Annabelle, now it's calledthe Coast Hotel.
I forget.

Speaker 4 (20:28):
I know there's a name change involved.

Speaker 2 (20:30):
Right, so it's the restaurant on the side there, so
I was surprised by that.
Now, this is one that is.
I don't.
It's not there anymore.
Burbank Pub, which is nowsomething else.

Speaker 3 (20:45):
It's a pirate place, or something not Pirates Cove
that was here in Burbank but noBuck and Arrows yeah, it's on
Burbank around Keystone in thatarea it's a new.

Speaker 2 (21:01):
It used to be Burbank pub now.
What's it right?
It's called something else nowand I think it's the same owners
.

Speaker 3 (21:07):
Yeah, and they just redid the model, so I don't know
.

Speaker 4 (21:10):
It's a pirate theme.
I wonder if they have the sameburger.

Speaker 3 (21:14):
Ooh, well, that's going to be an investigation,
isn't it?
Ooh, that is.
We're putting that top of yourlist.
When you drive the tour bus,you're taking us.
That's our first place.

Speaker 2 (21:25):
You don't have to tell me twice.
Here's another great one foryou, the New Deal.
Ooh, have you ever had theirs?

Speaker 3 (21:34):
Yes, new Deal.
There's a couple along MagnoliaBoulevard.
Having trekked MagnoliaBoulevard for a long time, you
got Morrison's along there.
That has a good burger, but nowlet's go back up the block a
little Clint's.
Do you remember Clint's?

(21:54):
I?

Speaker 4 (21:54):
don't.
That was a little before me.

Speaker 2 (21:56):
Let's do the best ones, and then we'll go back and
do a reminiscent.

Speaker 4 (21:59):
There's a lot of reminiscing we need to do here,
craig has to stop us, becauseRoss and I can reminisce all day
.

Speaker 2 (22:05):
Yes, we can.
We're going to start heavyreminiscing in a second Finney's
Craft House.
That's up on, isn't it?
That's on.

Speaker 3 (22:15):
San Fernando, san Fernando, they do make a good.
We've been in there, yep, I'vehad burgers there, brews
Brothers.

Speaker 2 (22:23):
Yeah, yep.
And then the other one he didis a morrison right now.
Morrison, have you ever had themorrison, the morris gucci
burger there?
I beg your pardon, it's like 30dollars.

Speaker 3 (22:36):
You had a?
What burger?
There's a 30 dollar burger, agucci burger.

Speaker 2 (22:39):
It's a gucci burger, gucci burger and they use colby
beef in it and all sorts ofburger, gucci burger and they
use colby beef in it and allsorts of uh and everything is.

Speaker 4 (22:48):
It's good.
Oh, it's damn good.
Morrison is a good time for youand your puppy.
They have full service menu foryour dogs.
They're amazing now wait.

Speaker 3 (22:57):
Do they have gucci things for your pet, like they
do they have a gucci burger?

Speaker 4 (23:03):
you know I wish but I wouldn't put it past them to
add it on the menu soon yeah,you'll pay for it too, probably.

Speaker 2 (23:09):
Oh man, okay, well, let's you.
You brought up clint's, solet's, that's.
That's it for the.
He said we're the very, verybest.
He gave me a list of other onesalso.
Um, again, let's give me a listof all the ones that are not in
business anymore either.
So we'll go back wonder ifthat's because of their burger

(23:30):
who knows?

Speaker 3 (23:30):
well, that's interesting.

Speaker 4 (23:30):
I know I did ruin one burger place at one time.
Oh, I do recall that.
So wait are so those are ourtop five.

Speaker 2 (23:33):
You were saying burger dude's top five or six
right now, but the list is alittle bit old I will say that,
though that's a surprise to me Ihaven't had bb's like burger.

Speaker 4 (23:42):
I've had granville, for sure it's a good burger, but
I haven't had a bb's or um,what was the third one on the
list?
Um granville oh, then thesecond one let's see.

Speaker 2 (23:54):
Uh, bb's, we had granville olives bistro yeah, I
haven't had all the bistro.

Speaker 4 (23:58):
So bb's and I'll be sure not the first place I think
of when I think burger, right,so I'm definitely heading over
there right now, because when Ithink BB's, I think matcha
pancakes.

Speaker 2 (24:08):
Okay, and that's just it.
When you're trying to do adifferent place, like every week
, you're starting to find placesyou wouldn't probably think of.
But the rule was, if theburger's on the menu, they get
judged.

Speaker 3 (24:18):
Well, you know what I'm throwing a challenge out
there.
I don't have my challenge coin.
Our mayor happens to be in theroom.
I know her real well.
Her name's Nikki Perez.

Speaker 2 (24:29):
Not tonight though.

Speaker 3 (24:30):
Not tonight.
I'm going to go to the mayor ofthe city of Burbank and
somebody told me, I don't know,some birdie told me she's
pregnant, so she has all theseweird cravings for burgers.
I want people to email us andthe mayor, craig, and I, will
join you for a burger at one ofthese crazy places.

(24:53):
In fact, I'll make it, I'll,I'll make this deal real good.
My burbank will cover the costof it.
How do you like that?
I must pay you too much.
We'll cover the cost of it.
How do you like that?
I?

Speaker 2 (25:06):
don't want to pay you too much, okay, madam.

Speaker 3 (25:08):
Perez and you know what you can bring your husband
with you, because he knows howto cook a good burger.
We're going to have to make himgo to work for you.

Speaker 4 (25:17):
You know he's the real judge.
I'm always like, oh, I love ourrestaurants and he's out here
like this is my list of the topfive.
I'm about to, like craig said,destroy some restaurants on the
list.

Speaker 3 (25:27):
Well, you guys might get to meet her husband, which,
uh, we happen to know real well,but he is an aficionado when it
comes to the kitchen he's aphenomenal cook.

Speaker 4 (25:37):
I always like to tell people our first date.
He said I'll cook for you and Isaid okay, you know when a guy
says I'll cook for you, you'relike what kind?
Ok, you know.
When a guy says I'll cook foryou, you're like what kind of
chicken?
Stale chicken am I going to getout?
Of here.
Kind of rubber chicken, kind ofpasta hamburger helper, am I
going to get here?
And he said, what are youfeeling?
And so I was trying to be sillyand I said seafood.
He was like, what's yourfavorite seafood?

(25:57):
And I was you.
That man made me the bestlobster tail I've ever had, with
a lobster bisque reduction likea soup.
It was delicious.
I felt like I was eating at aMichelin star restaurant.
Never questioned him again andI knew that I had to lock that
down.

Speaker 2 (26:17):
There you go.
Well, let's get back to ourolder places that are no longer
around, like our Clint's.
Okay, and now?
Did you ever make it to clint's?

Speaker 4 (26:27):
I did not.
What years was it around?

Speaker 3 (26:30):
um, it's um back in the 70s because it was there
when we were in high school.
It was on magnolia.
Right now it's the firedepartment union office.
Um, on magnolia, between, uh,myers and keystone, and I had a
print shop teacher, gordon rouse, that if you had his class

(26:52):
during lunch and you cleaned upreal well, he'd let you go 10
minutes early or 15 minutes andI made sure my work area was
always clean because I want, Ithink, clients would only see 10
, 12, 12 people.
Yeah, very small seating.
And if you didn't get in therequick enough and you wanted to
get that first burger and again,that's where I learned the

(27:13):
sliced pickle and his chili wasjust perfect how he wrapped it
you were in seventh heaven.

Speaker 2 (27:21):
And if you were there regularly he would know what
you wanted before you got there.
Wow, kind of like John atLarry's Larry's yeah.
You know you stay in line.
He started making it right awayand, oh my goodness, it just
you know back then so hard andat Burroughs days you only had
30 minutes for lunch, wow.
So you had to get somewherequick off campus.

(27:42):
So it was either Clint's orwe'd go to Puffin Taco on the
corner of Olive and Buena Vista,or we'd go to Pizza Pie on
Reese and Magnolia.

Speaker 4 (27:52):
I think I lucked out because I had 45 minutes back in
my bros days.

Speaker 3 (27:55):
Yeah, no, yeah.
So we lost a lot of greatburger joints in Burbank over
the years and you say your listis uh, you still have quite a
few on your list.
It's a bummer that, yes,restaurants don't make a lot of
money selling burgers.
Come on, let's admit it, it'snot, uh, where you're going to

(28:17):
make your most money, but we'vehad some great places in this
fine city of burbank for burgers.
You know I mean over the years.

Speaker 4 (28:25):
You know one time somebody was they were trying to
be a little cheeky and theywere like oh, you're the mayor
of burbank.
Oh, that's like hamburger townand I'm like you bet yourself it
is.
We have the meanest burgers intown.
I don't take that as an insult,that's a compliment.
Wow, yeah that's amazing.

Speaker 2 (28:44):
Um yeah, here's a few , a few burgers that are no
longer around.
How about the hot dog show?

Speaker 3 (28:54):
you remember, right down here on the corner of of uh
yeah rose.

Speaker 2 (28:58):
It was a river sign.
What is it now?

Speaker 3 (29:01):
it's um what is it now?
It's a vegan, vegan being alonely, or vegan v something
yeah, isn't it like veggie,veggie grill there?
We go see.
Now.

Speaker 4 (29:15):
This lady knows her city, I tell you um, although I
will say I'm I'm very much, uh,it's hard to get me to eat my
veggies, especially now.

Speaker 2 (29:26):
How about Buchanan Arms?
Oh wow.

Speaker 3 (29:31):
Boy, uh, we kind of uh um no no, no.

Speaker 2 (29:35):
Third and Palm.
No, this was on BurbankBoulevard.

Speaker 3 (29:42):
Oh, okay, that's the one that is now the pirates, the
pirates restaurant.
That's what it is.
No, pirates Cove was down thestreet a little.
The one we're thinking of beCanada.
You can't, oh, we better drive.

Speaker 4 (29:56):
You're driving the bus, man we gotta go take a tour
.
It sounds like an excursion itdoes, doesn't it?

Speaker 2 (30:03):
okay, where else do I have?
We have one here.
We had a oh Frank's, which hasnow been reduced to being a
movie prop set.
Yeah, there's a little funnystory about that.
It's on the front.
On the front they have the bigsign out there and we went there

(30:26):
for lunch one day and on theside it says pies.
Oh, I always have a good piefor dessert.
So I go well, what are yourpies?
He goes, oh, we don't have any.
I go, well, but you're, it'sjust oh, one of the movie.
People put that at the timethere we like, so we just kept
it up there the prop sign I saw.

Speaker 4 (30:43):
I was like on, I forgot what social media was
either facebook, reddit or oneof them but somebody made a post
and it went a little viral andthey just made a joke saying the
other day I almost walked intofrank's on the movie set and
they had video of them likeliterally walking into the movie
set.
They were like I ran intozendaya and tom holland not
knowing it was a movie set.
I just wanted a pie well,here's one for you.

Speaker 3 (31:06):
You know, we just lost norm from back cheers.
What about Dalts?
Everybody remembers Dalts.

Speaker 2 (31:15):
Oh, what about Dalts?
Were you a Dalts person?

Speaker 3 (31:19):
You remember Dalts Riverside and Olive Olive Inside
.
There was a McCormick Schmitzthere.

Speaker 4 (31:26):
Yes, I remember that Dalts was the original
restaurant down there.

Speaker 2 (31:31):
Oh, tons of celebrities.

Speaker 3 (31:32):
They had good burgers .
Oh, they did Fish and chips,good shakes.
Now we learned a secret.
There's another one, craig, andI learned Gary Brick, and I
wouldn't drop his name like anex-mayor or anything, but he had
a restaurant out there onHollywood Way, just outside of
Burbank, outside of Burbank,outside of Burbank.

Speaker 2 (31:54):
People think that Burbank the zip code does not
make you into the city.

Speaker 3 (31:57):
Who did we have an argument with just three days
ago about not being in Burbank?
But we used to go in there.
He had a good burger, a greatburger, one of the best burgers.
But he told us the secret ofhow to construct a burger.
You take the bun and you putthe mayonnaise on it first yeah,

(32:17):
that way.
And then you put a piece oflettuce and your tomato.
That way your juices from yourburger don't infiltrate your bun
on the bottom so that firstbite, you bite into the bun.

Speaker 2 (32:30):
The worst thing you can have is a soggy bun.
Oh yeah, I always know thatsoggy buns do oh, excuse me.

Speaker 3 (32:39):
So back to burgers.

Speaker 4 (32:40):
First we're talking about having large buns, now
soggy buns.
Come on, Ross, this is a familyshow.

Speaker 3 (32:46):
This is true, but he told us and he stayed up on the
burgers dudes list for a longtime.
We learned.
So now when I make burgers Ithink a gary brick.
I don't think of him just forthat, but he did have a great
restaurant that is now justcalled the ramp, I think.
But that's what craig and Ilearned when we used to go in
there and it was only like four,four, ninety, five or five

(33:09):
dollars.
Good price, good price.

Speaker 2 (33:11):
So what about Public House?
Nowhere, ooh.

Speaker 3 (33:16):
That one, I don't know.
Oh, public House, san FernandoRoad at Palm, nope, nope, no, no
no Public House, nowhere.

Speaker 2 (33:23):
Now it's an Italian place, mariposa and Burbank,
little red building on thecorner.
Oh, now it's what is it callednow?
It's an Italian restaurant.
It's called Public House.
Nowhere At one time, you'reright.

Speaker 3 (33:44):
How about the Office Ooh On Burbank Boulevard at
Keystone?
Nope Victory and all the way.

Speaker 4 (33:56):
Right next to Kentucky Fried Chicken.

Speaker 2 (33:58):
Now it's a game place .
Yeah, now it's a guild hall.
Guild hall absolutely.
What else do we have on here?
California Eatery.

Speaker 4 (34:10):
I can picture it.
I remember this.
I like their food.

Speaker 2 (34:17):
And what's there now?

Speaker 3 (34:18):
California Eatery.
I can visualize it.

Speaker 2 (34:24):
What was there before it?
Let me try that.

Speaker 3 (34:26):
A florist shop.

Speaker 2 (34:27):
Yes, you're right, it was Conroy's.
Conroy's that's right, and nowit's BB Cafe.

Speaker 4 (34:35):
Oh my gosh, that took me back like a few years.
I don't go back to gas stationyears, but that took me back a
few iterations.

Speaker 2 (34:42):
Yeah, you should probably have that one.
That's in your.

Speaker 4 (34:44):
Although I keep telling people like, oh, I'm
young, I'm young.

Speaker 3 (34:59):
And then the other day I said to my brother, can
you pick me up something fromLucky's?
And he was like what's aLucky's?
And I was like Albertsons.
He was like what?
And I was like smart and final.
Oh my god, now you, you want tothrow him a real wrench someday
.
Lucky's Market, where theoffice building is at Pass and
Alameda.
That used to be a food giantand then they tore it down and
built a Lucky's and it hadmosaic, blue mosaic, on the
outside, the whole place.
You entered off in the from theparking lot and that was a

(35:20):
lucky's market.
Yeah, how many lucky's marketdid we have in the city?
There were two or three, butthey.

Speaker 4 (35:28):
They were like the big chain and then it was
albertson's and now it's not.
It's crazy, crazy.

Speaker 2 (35:34):
It's funny how things keep changing.
The longer you're around, themore things change.
Here's one for you Andre's Cafe.
We're talking about seven oreight years ago now.

Speaker 4 (35:52):
I was going to say this was more downtown, right?

Speaker 2 (35:54):
Yeah, andre's was at.
I want to say up in the hill,though I was gonna say this is
more downtown right, yeah?
Yeah, andres was that.
Um, I want to say providenciaand glen oaks, there's a little
shopping center there yeah Iremember the one of the best
salad bars.

Speaker 3 (36:08):
We don't have salad bars in this city anymore.
There was a sizzler atprovidencia and glen oaks.
There was also one at hollywoodway in chandler that's not the
dentist office.

Speaker 4 (36:18):
I remember that's right oh good, salad bar.

Speaker 3 (36:23):
We don't have a salad bar in burbank, oh man, because
after covid they had to takeaway that good you know, glass
thing, you know, and everybodywas afraid of anybody touching
their own salad.

Speaker 4 (36:36):
I gotta tell you this for all my millennials out
there soup plantation,heartbreaking.

Speaker 2 (36:43):
Didn't we have one where Flappers is.
I beg your pardon, flappers wasa soup plantation.
Was it?
Was it when they first builtthat town center?
Wow, wow, I'm pretty sure itwas a soup plantation.

Speaker 3 (36:57):
See you got both Nikki and I.

Speaker 2 (37:00):
I could be wrong, but I think it was.

Speaker 4 (37:02):
I did not appreciate them enough.
When I was a kid, I used to goin there, stack up my plate with
everything, and then thedessert was all of the ice cream
you could want.
There was anything you couldwant.

Speaker 3 (37:20):
And now I just get to see like the sad, like signs
and the remnants of them.
Well, you just talk about likesmorgasbord.
There was one on magnoliaboulevard called smorgasbord yes
, there was, and you'd walk inone way.
It was cafeteria style you getyour tray and your plate and
you'd walk down this way, andthen this way, then this way,
but you could put a thousandthings and the best part is you
can go back 10 times you knowwe're post-covid folks like
let's bring back those buffets.

Speaker 4 (37:41):
If you're listening and you want to start a buffet,
come to burbank.

Speaker 2 (37:46):
We lost a buffet up on um, uh, right by burbank, by,
uh, by next to the, with themarket up there, uh, um's,
there's a buffet up there.

Speaker 3 (37:56):
There are Asian Asian buffet.

Speaker 2 (37:59):
We lost that one too Closed.
How about Steve's Char-BoiledBurgers?

Speaker 3 (38:05):
Brighton and Victory Boulevard.

Speaker 2 (38:08):
It's now called it's got three renovations, since
it's a.

Speaker 3 (38:14):
Mexican restaurant Habanero has a drive-thru.
The owner is the nicest guy youwill ever meet.
You want anything special.
It is convenient because it's adrive-thru, and yeah, steve's
Burger Steve's was pretty darngood itself.

Speaker 4 (38:32):
You ready for another one?
Now I'm having burger FOMO.
All the burgers I wish I wouldhave tried.

Speaker 2 (38:37):
Better fresh burger.

Speaker 4 (38:40):
Oh, I remember this that is on it's Olive and
Victory there you go.
It's now a catering service,isn't?

Speaker 3 (38:50):
it.

Speaker 4 (38:51):
Nora's Catering or something.
But I remember, oh I lovedthose burgers.
We'd go with my family all thetime after any kind of game we
had.

Speaker 3 (39:00):
I was just going to say they offered a special.
They were very close tosomebody at Burroughs I think
they had a kid on one of theteams.

Speaker 2 (39:07):
Well, they always had a fundraiser.
You can always do a fundraiser,Exactly.

Speaker 4 (39:11):
Oh yeah, that's why we'd go Banded fundraisers there
, baseball fundraisers there,and that's why we would head
over there whenever we got thechance, yep.

Speaker 2 (39:18):
Okay, I'm going to give you another one now.
Uh-oh, I know you're going toprobably know you ready, okay?

Speaker 4 (39:24):
Now I feel like I'm in high school and about to get
a test and study.

Speaker 2 (39:28):
Sardos.

Speaker 4 (39:30):
Oh, I do remember this.
Where was this?

Speaker 3 (39:33):
next to a big market, oh, am I throwing it off next
to a bank, next to a californiadonut.
What was it called?
Donut california?
Don't.
California, don't say that,yeah, california donuts, come on
, come on, nicky, it's in yourhood and they're parking at the
outside place called gilGilbert's.

Speaker 2 (39:55):
Was that next to Dana ?

Speaker 3 (39:55):
Drugs.
And was that next to what wasthe ice cream place at the end?
Curry's Ice Cream at the veryend.
Oh man, oh my god.

Speaker 4 (40:08):
No, yeah, I'm stumped .
I remember Sardo's.
I do remember the place.
I can't tell you where it was,you sure?

Speaker 2 (40:14):
Bank of America, right next door to it.

Speaker 4 (40:17):
Oh my God, was that by the?
Oh my God, now it's the chickenplace.

Speaker 2 (40:23):
Now it's the chicken place.
Yeah, now it's the chickenplace.

Speaker 4 (40:26):
Oh my God, I'm forgetting the chicken place
Pregnancy brain.

Speaker 2 (40:29):
What's it called now?
The chicken place.
That's good for me, Right?
Ding ding ding, you win.
I'll take the chicken place, noproblem.
I thought you'd remember that,though I remember.

Speaker 4 (40:41):
It was definitely there when I was around the
borough's time.
We had very select places wecould go eat at that time.

Speaker 3 (40:48):
Yeah, that's true, I'll throw one at you.
I'll give you 10 points.
If you don't remember, becauseI don't think you were even,
I'll show you the points.
If she gets it, yeah, but Idon't know if she was even
conceived yet.
Okay, juicy harvey's.

Speaker 4 (41:04):
Oh, easy one, come on now oh, I think that was before
my time.
Really juicy harvey's.

Speaker 3 (41:09):
Yeah, you know where that studio called nbc was.
Yeah, right across street.
It's now called wienerschchnitzel.
Thank you very much.

Speaker 4 (41:17):
Oh wow, really there's something there.
See, the Wienerschnitzel hasbeen there my whole life, that
is I remember, because I used tohave the incorrect opinion that
Wienerschnitzel just soldalcohol.
That's just here in Burbank.

Speaker 3 (41:31):
Now there was another .
I always call it a DellWienerschnitzel and everybody
said it's not DellWienerschnitzel, it's just
Wienerschnitzel.
There was another one inBurbank.
Do you know where it is?
It is still a famous burgerplace.

Speaker 4 (41:45):
Is it where the Tommy's is there?

Speaker 3 (41:47):
you go.
You can tell by the shape ofthe building.

Speaker 2 (41:50):
And of course I don't think they did burgers there,
but it was next door to JuicyHarvey's on the corner.

Speaker 3 (41:58):
A great bar, oh no, chattanooga's Orange Julius.
Orange Julius.

Speaker 4 (42:03):
Oh my gosh, there was an Orange Julius, yes.
Yeah, oh, there were two, theone by the mall is the only one
that I know.

Speaker 2 (42:10):
Oh no, there was the one across from the Orange Juice
is now called the studio thing.
They serve muffins and stuff.
Studio Cafe.

Speaker 3 (42:18):
Or Coffee Studio.

Speaker 4 (42:20):
Commissary, commissary, oh Coffee,
Commissary.
I love throwing these out there.

Speaker 3 (42:23):
Okay, but there was another Juicy Harvey's in town.
Not Juicy, no, no, orangeJulius, orange Julius.
There was another one.
You can tell by the buildingMaine and Alameda Teriyaki
Burger used to be Orange Julius.
I didn't know that.

(42:44):
And here now.

Speaker 2 (42:46):
And, by the way, what's the place called the
Teriyaki Burger place?
What's that called Yaki Burger?
It was called Yaki's.
I said they got their namebecause their burger there is
yucky.
You would taste teriyaki in theburger.
They'd cook it with all theteriyaki stuff.

(43:07):
All of my friends, it wasterrible.

Speaker 4 (43:09):
Because we had a high school stomach.
All of my friends after school,we could walk to Yaki's stomach
.
All of my friends would.
After school, we could walk toyaki's.
And this also happened aftermiddle school because I went to
uh dolores huerta, which wasjordan at the time.
All of us would walk down thereto yaki's and they would get
this abomination that was like acorn dog that was fried and had

(43:29):
cheese on the outside.
To this day I'm like, if I everhave like stomach problems,
that is that's why like that was.
It was bigger than our facesand at the time we loved it.

Speaker 3 (43:39):
I don't know that I could tolerate it now okay, now
it is a commercial burger place,but they make the best tacos at
2 am and we used to have two ofthem in burbank.
There's only one remaining.
Where do you buy your tacos at2 or 3 am, and we used to have
two of them in Burbank?
There's only one remaining.
Where do you buy your tacos at2 or 3 am?

Speaker 4 (43:59):
Where do I get my tacos?
At 2 am I go to, yes, a tacotruck which is right outside of
Burbank, but that's so.
Nobody can see me.
None of my lovely constituentscan see me sneaking around at 2
am eating tacos.

Speaker 3 (44:14):
Let's just say jack in the box.
Okay, and we did used to havetwo.
Do you know?
Remember when there was oneacross from saint joe?

Speaker 2 (44:22):
yeah, that, I remember this in alameda alameda
, I thought you were gonna sayuh, del taco, oh yeah, we used
to have?

Speaker 4 (44:29):
we had, we had three del tacos and now we're down to
two del tacos I would love tosee what the burger guy thinks
about this, but actually this isa like a deep web opinion, but
I I agree with it fully.
So the del taco burger is sogood okay, thank you, I have, I
have.

Speaker 2 (44:49):
I have called it the best 3am burger there is it is
amazing yeah, you go there 3, 3am and have the double del the
place is selling.
It's amazing.

Speaker 4 (44:58):
The place is selling tacos.
They advertise it.
It's like it is there on themenu, like that thing, that like
.

Speaker 2 (45:04):
It was number nine.
I'm not sure what it is now,but it's down there.

Speaker 4 (45:07):
It's one of those things that people just don't
they closed the one here by usthat had drive-thru.

Speaker 2 (45:12):
I can't drive to the airport anymore.

Speaker 4 (45:14):
I remember the Del Taco was where the Starbucks is.
Back in my day, because that'swhere I grew up, that was my
corner.
So that was the Carl's Jr andthe Del Taco next door.
So you had choices.

Speaker 2 (45:31):
And I never went to Carl's Jr for one simple reason
no drive-thru Really.
Why?
For one simple reason nodrive-thru, really.

Speaker 4 (45:36):
I would have a drive-thru in that location see,
I lived so close that I couldwalk, so we Halloween vertigo.

Speaker 3 (45:44):
Yeah, yeah, I opened that save on drugstore when they
opened.
I I was, yeah, the for one ofthe first employees there.
In fact, I photographed everythe manager, Jim reef has had me
as I was, yeah, one of thefirst employees there.
In fact, I photographed every.
The manager Jim Reif has had mebecause I was into photography
every item and he had a notebook, so when you were doing
stocking you could look in thisnotebook and know exactly what

(46:06):
went where.
But that Carl's Jr.
Before there was a Del Taco outthere, which is now a Starbucks
.

Speaker 4 (46:13):
Yeah.

Speaker 3 (46:13):
But I remember when I tell my grandkids this, a guy
had come in and bought liquor atsavon and we refused to sell
them liquor.
He got into his car, put it inreverse, drove through carl's
junior into the sidewall, thenput it in park and we thought he
was coming into savon drug andhe and he hit that there's a

(46:35):
hydrant.

Speaker 4 (46:36):
Yeah.

Speaker 3 (46:36):
And there's one of the poles.
So you look at it, it's stillbent and I thought they were
going to come in and get me forselling them liquor.
And he didn't buy any liquorfrom us, but I worked there.
I was a Santa Claus thereduring the holidays.

Speaker 2 (46:52):
Craig used to protect our Christmas tree yeah, you
got me a job there when krista'sjust watching trees all night
in their parking lot well, thatpole is definitely now on the
tour stop that was your.

Speaker 3 (47:03):
I didn't know you because I live right down the
street.
I, before that del taco wasthere.
I used to park, I had a mailtruck and then a cadillac on
Verdugo, so from the photocounter inside of CVS I could
watch my car, and so you knowthat corner well.
You remember it was a um oh,the pizza place and then there

(47:24):
there was a jeweler's garlandjewelers and then a couple other
places it's.
I watched that whole place.
It used to be part of the ranch.

Speaker 4 (47:32):
only place that hasn't really changed is the
Popeyes.
That's, I think, the longeststanding place there.
But yeah, that Carl's Jr.
It was funny.
We'd always joke with myfriends because who lived in the
same area, you know it waswalkable for all of us and so
we'd always joke around and say,okay, let's go to Carl's Jr Del
Taco, because some of us werefinicky about wanting del taco,

(47:58):
but I was a like committeddisciple of that del taco burger
.

Speaker 3 (47:59):
it was the best thing on the menu double dell.
Years and years and years ago,when before that 7-eleven was on
that other corner where theshell station is now, there used
to be a oh a corner liquorstore before 7-elevens.
And I'll forget because I livedon the other side off of Pass.
An airplane took off from theairport and crashed right into

(48:21):
that store and I remember yearsand years that.
I remember seeing the smoke andall that.
That was before I chased policeand fire calls.

Speaker 4 (48:30):
Geez Ross, you were witness to how many accidents on
that corner.

Speaker 3 (48:33):
Oh, quite a few.
In fact, Craig and I remember,on Cordova a helicopter crashed
into a Budweiser truck duringour school years.

Speaker 2 (48:43):
No, I was 76.
I have pictures of that I was76.
That was my first ever newsassignment.
I shot for the Daily News.

Speaker 3 (48:53):
In fact it was eight houses south of Ron Howard and
Clint Howard's house.
They lived at Cordova and Oakfor many, many years.

Speaker 2 (49:03):
First from the Burbank.
That's where they lived.
Yep Wow, A block from Stevenson.

Speaker 3 (49:08):
We're talking about that rabbit hole, aren't we?
Oh yeah.

Speaker 2 (49:11):
Okay, now we're going to see how brave Nikki really
is.
I'm going to give you twolocations that were given to me
as the two worst burgers inBurbank.

Speaker 4 (49:21):
Okay.

Speaker 2 (49:22):
Okay, so if we don't hear a lot from you, I
understand, I understand, butyou know you volunteered for
this, the first being Ribs USA.

Speaker 4 (49:33):
You know, I've never had a burger from ribs USA,
because duh ribs.

Speaker 2 (49:40):
I've had ribs from ribs USA the burger was
absolutely terrible there, likeeat rubber never had it well
when ribs USA, when they openthe original loaner.

Speaker 3 (49:51):
I remember I thought it was good, I remember
photographing his, all his whatyear was?

Speaker 4 (49:57):
that oh, 90s, in the mid 90s, I think because I
remember mid 90s it was like theplace my dad.
My dad was like we're gettingribs and that's where we go.

Speaker 2 (50:06):
He had one here and he had one on van nuys boulevard
, and I remember shootingphotographs of both and he sold
it and it fell off the cliffyeah, it really did it just uh,
just absolutely horrid no,that's the second one.
There you're going to besurprised.
Once again.
You don't think it was a burgerplace, but they have burgers

(50:27):
corner cottage you know what'sfunny?

Speaker 4 (50:30):
I was about to make a comment about corner cottage
because when, when theyobviously again breakfast
burritos, like that's what yougo to corner cottage for a lot
more potato than they used toyeah, yeah and I used to.
We know, we know and I, thoseare my go-to, honestly corner
cottage breakfast burritos.
Oh, you wanted them beforeschool.

(50:51):
You want they were like hefty,like back in the day one of
those could hold you like thewhole day.

Speaker 3 (50:56):
It weighed you weighed as much as a baby.
You got that.
That drum roll thing you gotover there.
I still got it for you, youready?

Speaker 2 (51:01):
yeah, okay, I didn't hear it.

Speaker 3 (51:08):
There it goes corner cottage.
It'll be open on sundays,starting I think I saw June 1st.
I just saw posting on socialmedia that first time since
they've ever been in business.

Speaker 2 (51:22):
The problem with the burger there is it's the size of
a McDonald's cheeseburger.

Speaker 4 (51:25):
Now is it still the same though, Because I was going
to mention Corner Cottage,because we're talking about
restaurants that had greatowners and then were potentially
going to shut down and somebodyelse picked them up.
I gotta say, with CornerCottage, I'm glad that somebody
bought it when it was at thebrink and that the new owners
seem to want to really take careof it.

Speaker 2 (51:43):
I will say we'll make sure we get back for another
look at them, because that'sabsolutely true.
I'll give you a quick storyabout how we nearly ruined it I
wish we would have now lookingat how history went, but back in
the day we're talking, oh, backin probably 2000, and I want to
say eight.
In that area we were doingburger reviews all the time and

(52:06):
we went to a place called oh mygod, the name just escaped me no
, no.
Wait a second.
It's a place that we all hate.
What is the place that gave usall the problems?
Magnolia?
Ooh, you got me Tinhorn Flats.
Tinhorn Flats, oh Tinhorn, ohmy God, I can't believe I got it

(52:29):
.
I'm trying to get that out ofmy mind.
It's just so bad.
Speaking of places that werepicked up by new lovely owners,
we went to St Arnold Flats andthe burger was just absolutely
horrendous.
Huge, terrible review.

Speaker 3 (52:43):
And they had a five star his wife or his fiance.
The gentleman that owned it,who probably will listen to this
His wife was a five star chefCame out and I thought I was
going to watch Craig gag.

Speaker 2 (52:59):
Well, we got a note later saying please, please,
please.
We saw your review.
Our business is going down.
Nobody's coming in anymore.
We've completely changed ourburger menu.
Would you please come back?
And so I waited like a month.
And then when we go, we don'ttell her there, we just go in
video and like what it wasactually became one of the best,

(53:21):
and it's just because I willsay though, craig, you told me
how brave am I?

Speaker 4 (53:26):
not brave enough to eat there?
Well, not net, no.

Speaker 3 (53:29):
I mean well, it's funny because I've gone in there
after that and, yeah, wewouldn't go back.

Speaker 2 (53:36):
But what she did is Nothing.
That happened there surprisedme.
Let me put it that way Exactly.

Speaker 3 (53:41):
She had told us after we went back and the burger
dude redid it, she went toHandymart, had meat ordered
daily, so it was fresh groundbeef that she would only,
instead of using frozen hockeypups, you know, on the grill,
and she changed her whole burgerin the review.
We gave a great review and wehad one other place I thought

(54:05):
you were going to bring up.
We watched Dears up there andwe watched guys hit little golf
balls up there.
Oh yeah, what's it called?
The Castaway Restaurant?
I'm not Castaway up there.

Speaker 2 (54:14):
Oh yeah, what's it called the Castaway Restaurant?
I'm not Castaway.
What's our golf course calledDeBell?

Speaker 3 (54:22):
DeBell.

Speaker 4 (54:25):
Is that the burger place?
Debell has their own restaurant.

Speaker 3 (54:31):
Well, we went in there and do you remember what
they said?
The burger guy ordered a burger.
I think the bread either cameout from last week or they just
found it in the freezer.
Oh no, he wrote the review.
Because we don't tell themwe're coming in.

Speaker 2 (54:46):
We're Joe customer, as you should.

Speaker 3 (54:48):
Yes, and he bit into it and the bread was so stale
and he wrote that.
And the bread was so stale andhe wrote that.
And they said they wrote aletter saying that you guys, the
burger guy, ruined our business.
Our order, our bread order,didn't come in that day, so we
sent somebody to Smart and Finaland they bought the wrong rolls

(55:09):
so we had to serve our burgerson wrong rolls.
Oh no, not my fault, but we didgo back and I will say the
garlic bread was pretty good.

Speaker 2 (55:18):
Yes, because they stole Smokehouse's recipe.

Speaker 4 (55:24):
Oh man, I've taken the recipe.
We can make a mean cheesy breadat home.

Speaker 3 (55:28):
Oh.

Speaker 2 (55:28):
Macaroni and cheese Cheese right.
Oh yeah, there you go, craigknows, Back in the 80s, when I
was at Burroughs, I actuallycoached the son of the chef at
the smokehouse.

Speaker 3 (55:43):
Oh, now that's the ticket and then he moved up to
when they originally offered thebell or whatever it was called.
He took his recipe up there,right.
And all his food was the same,and then he sold it and the city
took it over and a bigconglomerate owned it.

Speaker 4 (56:01):
Yeah, the city has it now.
So that's why I'm like, oh no,I don't want to hear bad things
about DeBell, like that's ourproperty right there.

Speaker 2 (56:07):
We've not been there for a while.
We've got to give Talk about afew corporate burgers such as
Foster's.
You know, I was going to sayFoster's is a good burger.
As a corporate burger, yeah,it's that frozen patty and all
that stuff, but the way they putit together it's a good burger.

Speaker 3 (56:26):
Now you want to know a secret.
What's the secret?
I worked at that Foster Freezein 1976.

Speaker 4 (56:32):
I think you told me that one.

Speaker 3 (56:36):
I remember making plenty of those burgers.
All the police officers used tohang out there because they got
free coffee and I'll neverforget they had a the family
that owned it, the haddad family.
They were in trouble with thelaw all the time so everybody
thought the police officers werethere because they were in
trouble, but they actuallyserved good coffee.
But I worked there with some,uh, cheerleaders from burroughs

(56:58):
and that's the only reason Iapplied, because I knew the
cheerleaders.
But talk about great ice creamand how to make all those.

Speaker 4 (57:05):
You know the triple and everything that's what I
think of when I think foster.
I think the ice cream.

Speaker 3 (57:09):
Their burgers are still a good and we had another
foster freeze in Burbank.

Speaker 4 (57:14):
You know where it was and probably no, that's the one
I know, the one that's still upthere, if you watch old
episodes of Emergence here.

Speaker 2 (57:23):
I don't know You'll see it.

Speaker 3 (57:24):
On Magnolia at Florence.
It's across from Nami's.
It's an office building.
It used to be owned by MikeCunningham.
There was a foster freeze thereand where that parking lot is
was a pitch and putt.

Speaker 4 (57:39):
Yeah would have never known, given how it looks now
pitch and putt, remember, Iremember, yep what do you?

Speaker 3 (57:46):
did you ever get?

Speaker 2 (57:47):
that's what northwest park was before it became a
baseball field and a library.
I was a pitch and putt theretoo.

Speaker 3 (57:53):
Do you remember going up over the hill?
When we say, say over the hill,it means over the freeway right
.
Right when we're the CornellTheater.
Well, cornell Drive is.
There used to be a great bigslide there that you used to
climb up and you know thosemetal slides you see at fairs
and all yeah, yeah.
And they had a little tinypitch and putt.
Six-hole pitch and putt.
Six hole pitch and putt theretoo.

Speaker 4 (58:13):
Oh, that's so cool.
That's one of those things I'dlove to still see around.

Speaker 2 (58:17):
Let's see here.
Let me throw another burgerplace out here.
How about, believe it or not,the Smokehouse.
Now you don't go there for theburger, but they have a pretty
good burger at the Smokehouse.

Speaker 4 (58:29):
Everything there is eclipsed by their cheesy bread.

Speaker 2 (58:32):
Yeah, absolutely, and the prime rib on a monday
special.
I know this monday special isthere, trust me there's another
one now.

Speaker 3 (58:42):
Everybody, there's quite a few places that offer
prime rib smokehouse.
Um tally ran um.
There's a place, uh, garybricks used to offer uh all
these places at prime Rib.
But yeah, for local Smokehouseyou kind of can't beat yeah.

Speaker 2 (58:59):
Now, how about this place?
This is a very interestingstory.
Champs Sports Bar.
Oh yeah, they were not verygood.
Bar Rescue went in there anddid a Bar Rescue episode in
there and right after Bar Rescueleft, the guy threw everything
out that a Bar Rescue episode inthere and right after Bar
Rescue left, the guy threweverything out that the Bar
Rescue did.
And I went there before BarRescue and the burger was

(59:21):
terrible.
I went back there probablyeight months ago.
Burger, the food was fantastic.
So I think he figured out.
Okay, it's about the food, yeah.

Speaker 4 (59:31):
It really is.

Speaker 2 (59:32):
I mean, if you go to a sports bar, you go anywhere.
It really is.
Yeah, I mean, if you're asports bar, you go anywhere.

Speaker 4 (59:36):
It really is about the food.
My biggest like Knowledge ofchamps is really just like it
was the bar from the GeorgeLopez show.
They changed the name and I wasjust like wait, I know this
place and they just changed theleg colors, the name.
That's how I always knew champs.

Speaker 2 (59:52):
Now we know, we know about all of the famous shooting
of Bob's Big Boy, right, ohyeah, and the celebrities such
as the Beatles being there.

Speaker 4 (01:00:00):
They have a lot of celebrities on their wall,
including a picture of the mayorof the city of Burbank.
That's one of my trivias.
If you look at the wall atBob's, I am in one of the
pictures Really In full marchingband uniform.
Really there's a back part,I'll tell you where you go find

(01:00:20):
it.

Speaker 2 (01:00:20):
Yeah, we're gonna.
We're gonna do the rest ofgetting there, aren't we?

Speaker 3 (01:00:23):
trivia.
We're adding to our trivialisthere.
Blake, can I ordered lobsternow with a little lobster bits.
Maybe I'll pick it up aboutfive o'clock tomorrow, lobster,
we were told your lobster isdelicious.

Speaker 2 (01:00:38):
Okay.

Speaker 4 (01:00:39):
So Makes me lobster mean burger.
What doesn't he do?
How about this place Kids?

Speaker 2 (01:00:44):
How about this place, hill Street Cafe?
Oh, oh, I remember this.
Yeah, it's still there and thatwas a.
Originally it was a what?

Speaker 4 (01:00:56):
I don wait really.

Speaker 2 (01:01:02):
Yeah, it was a bob's sure, if you look at it, you'll
see the bob's architecture andbefore that there was another
one down on san fernando road atprovidence.

Speaker 4 (01:01:13):
Oh that I knew.

Speaker 3 (01:01:14):
That one I knew I did not know the hill street one it
was a hill street or it wasbob's, and then it was um a
coffee shop.

Speaker 4 (01:01:24):
Uh, I'm trying to think the name of it, I think
yeah, caro's, and then somethingelse, and then juan bought it
and now it's hill street youknow how people get basically
married to their neighborhood inburbank, right like like you
tell me about the media districtor magnolia park and I can tell
you where everything is.
I've been to every restaurantthere.
The minute we start talkingabout downtown, I'm like, oh,
that is, that is foreignterritory, even though it's not.

(01:01:46):
It is 10 minutes away.
Well, for my family, we went.
We usually were went to church,at saint finn bar, other places
.
I forgot what happened thatweek.
We ended up going to church, uh,uh, up, up there at um saint
francis xavier, yeah, so wehadn't gone up there, and that
was the novelty of going upthere.
My dad was like oh, there'sthis place called Hill Street

(01:02:07):
Cafe.
That's how we ended up there.
And I gotta tell you remember,didn't get a burger.
My brother got a burger.
He loved it, but I had achicken pot pie and I loved it.

Speaker 2 (01:02:17):
Their food is very, very fresh and the soups it's
hearty soups are amazing.
They do a tomato bisque onMondays.
I Love to go to tomato bisque.
I just love one.

Speaker 3 (01:02:28):
Fantastic.
We've got some pretty darn goodrestaurants in this town, and
anybody that listens to this.
Now you know.

Speaker 2 (01:02:35):
How about Story Tavern?

Speaker 3 (01:02:37):
There you go Now it's Story.
Tavern, Now tater tots.
Aren't they the home of tatertots?
Yes, they are.
I think we need to do find thatother rabbit hole, either the
squirrel or the gopher hole, andI want to talk to her about
burritos and breakfast burritos.

Speaker 4 (01:02:54):
Well, you know.

Speaker 2 (01:02:56):
That is one of my staple foods, Ross, we can
always do another show here youknow I could talk about food all
day.

Speaker 4 (01:03:06):
I want to do the burrito burrito episode, but we
have to do an ice cream episode.

Speaker 3 (01:03:07):
that is now.
You're in trouble.
Yeah, you are in trouble.
Walking distance to an icecream store, I don't think I'd
have to move.
I would.

Speaker 2 (01:03:16):
I'm sorry you are too close to an ice cream store so
if, if they said right now, okay, the rest of your life you're
gonna have one dessert and onedessert you know cake, a pie,
ice cream, what what are yougonna have?

Speaker 4 (01:03:30):
well, first of all, I would like destroy that person
because I am not eating onedessert the rest of my life.
But what would dessert be?
Oh my goodness, that's so hardI have you know to me that's
easy.

Speaker 2 (01:03:42):
To me it's ice cream, easily ice cream I have one of
the biggest sweet tooth.

Speaker 4 (01:03:47):
I have a huge sweet tooth.
That's so hard.

Speaker 2 (01:03:50):
So says the skinniest person in the room.
Not right now?

Speaker 4 (01:03:57):
Oh, that's hard.
Well, when everybody asks me,you know everybody will ask you
run a lot, you love to run, Doyou really like to run?
I do like running, but I runnot because of health.
I run so that I can eat what Iwant.

Speaker 3 (01:04:10):
Well, that's nice, you know, having somebody in
this room a lifelong Burbankresident.
You know restaurants in and out.
You know it's kind of like whenyour family wants to go out,
it's, you know you know, whereyou're're gonna go, or you have
your certain choices.
You know you have berrigan's oryou have tequilas.
You know you have morrison's.

Speaker 4 (01:04:30):
That are new and we, we, we have a ton and you have
your staples and you remembereating with your family
everywhere.
Obviously, my family has somany memories of bob's los
amigos.
We love it.
It's right down the street.
What was it before los amigos?
I don't know what was it oh, itwas occasion food.

Speaker 3 (01:04:49):
We have a friend of mine.
That was michael seafood right,michael's.
And before that it was perinosarena seafood.
That was across the street fromchad knees that I remember chad
knees, um, and now you want toknow a secret.
Now these people are learningthings about this rabbit hole.
You know why you can't doanything on that Chadney's
property?

(01:05:10):
Why there is a river that goesbelow it the LA stormwater yeah,
that travel and also the powerlines are overhead.
You can't build up, you can'tbuild down.
So that's why Chadney's is asmall restaurant the size as it
is, which is now Brews Brothers,right, wow, so you're going to
learn a lot from this show,can't you?

(01:05:32):
Let's throw out there Well,wait, if you're living over
there Alvin's Drugstore, is thatbefore your time?

Speaker 4 (01:05:37):
That's before my time , but I know, I know what you're
talking about.

Speaker 2 (01:05:42):
How about Vandy Camps ?
This was an interesting.
Well, yeah, vandy Camps was.
You don't remember Vandy Camps?

Speaker 4 (01:05:48):
There's no way.
No, that was before.
I was even a thought yeah.

Speaker 2 (01:05:54):
Olive and.
Victory oh really yeah, it hada big windmill and everything.

Speaker 3 (01:06:00):
And what was the place Right behind it After?
It's where Centinelli Sent them.
Centinella sent them.
Centinella the pet food store.
No, no, no Again, it was acafeteria sale.
They had a prime rib in thewindow.
The guy would carve it rightbehind.
Oh, chef's Takeout, chef'sTakeout, chef's Takeout.

Speaker 2 (01:06:23):
Chef's Takeout yep, how about?
Well, the Castaway has a decentburger too, of all places.
Now, who goes to the burger?
I don't know.

Speaker 4 (01:06:35):
But I was going to say I've never had a burger at
Castaway.

Speaker 2 (01:06:39):
And also Talley Ranch .
We haven't talked about TalleyRanch or Coral Cafe.

Speaker 4 (01:06:44):
Oh, I've had a burger at Coral for sure.
Yeah, we all have.

Speaker 3 (01:06:50):
But you know we've talked about a ton of places
that have come and gone.
Can you just picture the amountof food places that we have now
Riverside Drive?
Aren't there like 10 differentrestaurants?

Speaker 4 (01:07:05):
Oh yeah.

Speaker 2 (01:07:06):
There's 20 restaurants in a three block
area with no parking.
Seriously, I mean, we countedit one day and that's why they
keep going out of business.
You got to have people walk inand the buildings are all empty
now.
So how do you go to arestaurant when you can't park
in the area?

Speaker 4 (01:07:24):
I know it's hard.
It's getting harder and harder.
With like Priscilla's.

Speaker 2 (01:07:27):
I love their coffee Now do you know where
Priscilla's was originally?
I don't, ooh, come on.

Speaker 3 (01:07:34):
It used to be a gas station.
It was Atlantic Richfield to beexact.
Yeah, and it was next to aDale's Jr.
Not next to a Dale's Jr, notnext to him, really, or one
intersection over.
Guess who worked at that Dale'sJr.
Was it you?
No, it was him.
That was me, oh look at that.

Speaker 2 (01:07:51):
One day I actually even bought it and changed the
name to Tuca Mart.

Speaker 4 (01:07:54):
Yep, wow, my gosh.

Speaker 2 (01:07:57):
And then no money in that, so off I went.

Speaker 4 (01:08:03):
So Priscilla's.

Speaker 2 (01:08:05):
Oh, I love Priscilla's.
Oh, I love priscilla's.
Okay, and it was on, it was um,on the corner of um riverside.
It's where the marsh theater isyeah, that was priscilla's.

Speaker 4 (01:08:14):
If you haven't had a blueberry iced coffee, you
haven't lived.

Speaker 3 (01:08:18):
You have to try a blueberry iced coffee really,
and I will say you know, givingyou know, we have star Starbucks
on every corner, inside ofevery store.
I'm not a coffee drinker, Idon't drink, I'm not.
I like iced coffee, but think ofPriscilla's, where it was,
where it is now.
Shannon and her husband aredoing a great job in there.

(01:08:40):
They have a clientele.
She sits on the Toluca LakeChamber of Commerce because I
work with her, I do theirphotography and they have a
clientele that is so religiousto them.
Yes, even with a Starbucks 30,40 feet across the street,
people still love.

Speaker 4 (01:08:59):
Priscilla's.
They've kept.
I don't know how they do it inthis economy, but they've kept
their prices reasonable.
They're so nice, it's awelcoming space and their menu
is so good their coffee too.
I'm a huge coffee person, ross.
We could do that, that episode,and I'd be all over that.
We got a lot of episodes to do,don't we?

Speaker 2 (01:09:16):
We'll use a food segment, we'll go on and I think
we have a new third partner onour shows here.
I am all game what I just seehere.
I just saw a place, uh, Iwanted to bring up oh courtside

(01:09:40):
cafe.

Speaker 3 (01:09:40):
Oh yeah, oh really, yeah, you've been there.
Yeah, I think uh, you played.
Uh, what did I see you playthere once?
Uh wasn't a paddle ball or whatuh, pickleball, it was tennis,
I think I yeah I haven't hadtheir burger, though.

Speaker 4 (01:09:50):
It's interesting because every time I go they're
so nice, they're like you'reunder the rush, you're always
like coming in and out, do youwant something?
And nine out of ten times I'llget a croissant or something
like very quickly.

Speaker 3 (01:10:00):
Next time I'll be like so your burger there you go
good to know, you know and youlook, if you somebody that has
been around this city for aslong as I have, how, that tennis
court, you know it's runprivately, yes, through the city
, it's city property but theyhost so many things for they

(01:10:23):
host so many things forpara-athletes, for the mentally.

Speaker 4 (01:10:29):
So they're, amazing.

Speaker 3 (01:10:30):
They are.

Speaker 4 (01:10:31):
They work with so many groups, steve Starleaf is
phenomenal, steve and his wifejust.
He, oh my gosh.
I hope I have as much energy asSteve one day, but he's
wonderful.
He does so many events.
He works with Acing, aut, withum, now with our adaptive sports
, doing the first adaptivetennis.
Gotta have a big shout out todara, who's an amazing tennis

(01:10:53):
player, this young woman fromburbank here who wants to be in
the paralympics, and I thinkshe'll get there.
She's phenomenal, you know.
So they, they do so many greatthings and I did not know that
their burger was one of them.

Speaker 2 (01:11:05):
There you go.
I'll give you another place,too, that you probably don't
think about as a burger place,and I did.
I will say this I did have onethe other day after practice,
and it wasn't what it used to be, so I'm a little bit.
I wanted to have a new ownerthere now, but their breakfast
burritos people have alwaystalked about and but their

(01:11:26):
breakfast burritos people havealways talked about and that's
apollo's apollo magnolia andglen oaks.

Speaker 3 (01:11:28):
So I'm seeing that's the thing when you have they do
have new owners, I know, andthey change the landscape and
all um.
They're known for theirbreakfast burrito uh yeah apollo
, it's right.
Like you know, larry's is knownfor chili dog or chili burger.
Yeah, I mean absolutely Chilicheeseburger.
Where is that?

Speaker 4 (01:11:47):
Larry's lives bread free in my dreams Somewhere.
I mean.

Speaker 3 (01:11:54):
Cheeseburger, cheeseburger, cheeseburger, but
you know these other people thathave taken over, like for
breakfast burritos, and then youknow they're known for that.
Don't try to do a burger, folks, you can't sometimes.

Speaker 2 (01:12:05):
Well, I just think, if you're going to do a burger,
no matter who you are, whatever,if you're going to do a burger,
that's great, but have somepride in it.
Yeah, have some, you know,serve something that you want to
eat yourself, that you'd beproud to serve to your family.

Speaker 4 (01:12:17):
Hamburgers are so American that it's one of those
things where people know whenyou do it right, people know
when you do it wrong there's awrong way.

Speaker 2 (01:12:27):
You know, and and we, that's our staple food we yeah,
if you can't get a burger,right, then what makes you think
you can get anything else?

Speaker 3 (01:12:34):
you know how about we didn't ever list uh?
Hamptons oh yeah, littlehamptons remember and do you
know what Hamptons was before itwas Hamptons?
Do you know where Hamptons?

Speaker 4 (01:12:45):
was no.
Where was it it?

Speaker 3 (01:12:47):
was at.
Moe's.

Speaker 4 (01:12:49):
Oh really, yes, oh my gosh, I did not know that and
before.

Speaker 3 (01:12:53):
That.

Speaker 4 (01:12:54):
I'm like learning a whole new landscape of Burbank
before my time.

Speaker 3 (01:12:57):
Before that.
No, it was House of Pancakes.

Speaker 2 (01:13:03):
And not only the House of Pancakes and not only
the House of Pancakes, the veryfirst one ever.
The original made in 1959.

Speaker 4 (01:13:11):
Really, Huh, I did not know that.

Speaker 2 (01:13:15):
It's funny it was after Moe's shut down.
You still see the steeple kindof in the very front.
That's funny Because that wasthe way it was set up.
But I actually sent an email toIHOP's headquarters and said
this is now empty.
This was your first everlocation.

(01:13:37):
Burbank is a happening city.
It's a great area.
You should come back here andredo that place, because you had
the third Bob's Big Boy ever.
Now you'll have the firstpancake house ever right there.
Didn't return my email.

Speaker 4 (01:13:51):
Man, they still have the one that's up in San
Fernando, right Like on San.
Fernando yeah.
You know what?
Ihop is one of those places forme where, like you know, you
said you went back and you triedsomething and it wasn't as good
.
I got to tell, tried somethingand it wasn't as good.
I gotta tell you that that'swhat I remember.

(01:14:11):
Post-prom, we all went to ihopbecause it was one of the few
places that was open that lateand had breakfast food and it
was, you know, close to thefreeway and so, you know, got
off the freeway, went there andI still remember these are my
favorite things.
Talking about desserts, they hadthe double chocolate chip
pancakes.
So it was chocolate pancake.
The actual dough was chocolatewith chocolate chips in it,
chocolate sauce in the middle.
It was probably like a sugarnightmare.

(01:14:33):
It was so good.
I went back as an adult andordered the chocolate chip
pancakes, thinking they were thesame ones.
It's just regular pancake withchocolate chips on it and I
don't know.
It's just regular pancake withchocolate chips on it and I
don't know.
I feel like they could see likelike five-year-old and
15-year-old me's disappointmentin my eyes because I just looked
at them like, oh, thank you,that's.

Speaker 3 (01:14:54):
That's well one of the things that I want to bring
back, and again, I probablybefore your time.
Um, there used to be a place onburbank called baron's baron's
coffee shop and it was uh, theywere known for their pancakes
and connie baron.
There used to be a place onBurbank called Barron's Coffee
Shop and they were known fortheir pancakes and Connie Barron
, who we know.
She works for the schooldistrict.
She still has her dad's recipeand she does it for the

(01:15:15):
Burroughs Choir all the time.
That's one of the things I'dlove to get her if we'd put
Burbank on parade back and do agood old pancake breakfast with
her cooking her dad's pancakes.

Speaker 2 (01:15:28):
I'm going to give you another place, though, that you
don't think of as a burgerplace.
I think it was as a breakfastplace We've talked about before
you.
Ready Eat in park.

Speaker 4 (01:15:42):
Eat in park.

Speaker 2 (01:15:43):
Huh with some burger, yeah Huh.

Speaker 4 (01:15:45):
With some burger.

Speaker 2 (01:15:46):
Yeah, huh, because they do lunch there.

Speaker 4 (01:15:47):
Yep, they do, that's true, I don't think I've ever
been for lunch.
Definitely had breakfast, butnot lunch.

Speaker 3 (01:15:52):
Should I tell her?

Speaker 2 (01:15:55):
You tell her.
Okay, what was it Ross he's?

Speaker 3 (01:16:02):
got a story that's going to.
That had me baffled also for awhile.
Burbank police officers theyhave to check off where they go
to lunch all the time.
So this one officer, frank roththey used to call him casper
because he, you know, real lightblonde hair and kind of white
skin and all called him casper.
Casper, where are you checkingoff for code seven?
Eaton park, eaton park.
So one day after a month or two, or three, or four, maybe five.

Speaker 2 (01:16:26):
Hold on before you go any farther.
When you think of Eden, whatelse do you think of when you
think of Eden?

Speaker 3 (01:16:35):
I drove up and down.

Speaker 2 (01:16:36):
Come on now.
You are a Burbank person.
What else do you think besidesEaton Park?
What else do you think besidesEaton?

Speaker 3 (01:16:44):
I literally drove up and down Eaton Drive ten times
looking for Eaton Park.
What else do you think besidesEaton?
I literally drove up and downEaton Drive 10 times looking for
Eaton Park.
I went up to this officer and Isaid, hey, frank, where the
hell is Eaton Park?
And he says it's a restaurantin Buena Vista.

Speaker 4 (01:16:58):
Greg, you underestimate how much of a fat
kid I am.
I would have never thought thatI'd be like Eatonon park.
He's having a breakfast us.

Speaker 2 (01:17:07):
I was, because we we always do, you know ran all the
calls.
So our job was always know allthe streets in burbank.

Speaker 3 (01:17:12):
So you say, eaton, oh , I know where he did this, you
know I went up there, I wentdown, I went up, I looked in
everybody's driveway.
We thought it was up on.

Speaker 2 (01:17:20):
You know how they have the uh, what's the field up
?
There us on the very end likebrace.
There's one that's farther downthough, near station 16.
It's a little little park withone little baseball field there
or something.
Anyhow, we thought it's one ofthose kind of places Like a
Santa need a play lot.
You know, I literally want toeat in.

Speaker 4 (01:17:42):
Park park.
The first thing I hear is eatin park he looked at me like
eaton park.

Speaker 3 (01:17:49):
We eat at eaton park.
I was so embarrassed abouteaton park.
There's no eaton park up oneaton drive like I, I am food
based.

Speaker 4 (01:17:59):
If you say the word corral, I say cafe yeah well,
you know, we've touched onplenty of burgers.

Speaker 3 (01:18:09):
We got to enjoy some tater tots.
Before we indulge in this, I'mgoing to break the code of
silence here.
Oh, you know.
But yes, burbank has a ton offantastic eateries.
There's brand new ones everysingle day.
Magnolia park I just saw a cafe, 1986 I think, or cafe um, it's

(01:18:32):
a brand new.

Speaker 4 (01:18:33):
Oh, cafe 86.
Cafe 86 ube latte.
Have an ube latte there.

Speaker 2 (01:18:39):
They're delicious everybody's telling me you want
to serve food also, or yeah,okay, sweets vietnamese or um I
believe it's vietnamese, butthey, they.

Speaker 4 (01:18:50):
So, um, one of the popular coffees that like took
over la.
You know, it was all aboutmatcha for a little bit and then
it's all about, you know,pistachio coffee.
You know, there's alwayssomething new.
When the ube craze hit, theyopened up and they.
They have one in northridge too, which which I used to go to,
so I'm happy that I don't haveto drive all the way to
northridge now, but they have anube latte.

(01:19:10):
For folks that don't know, ubeis that purple root?
And if you ever have like taro,is it?

Speaker 2 (01:19:15):
sweet or it's sweet.

Speaker 4 (01:19:17):
It's sweet, it's definitely it's it's potato
based, but it doesn't taste likepotato.
It's sweet, it's.
It's a very nice like soft,like sweet taste and if you've
ever had like boba, there's ubeboba oh my goodness there we go
okay, we just did our best ofburbank show and we did our 2024
edition and face called 25.

Speaker 1 (01:19:39):
no, we did a 2024 division right and there was the
boat.

Speaker 2 (01:19:42):
What's it called all about?

Speaker 3 (01:19:44):
time Boba, all About Boba or something, Anyhow it was
.

Speaker 4 (01:19:47):
We have a few.

Speaker 2 (01:19:48):
And everybody went to it.
I said no, and this year, ofcourse, we get to the Boba place
again.
They go.
Well, you bet I go.
No, I have to go have Bobasometime the next month.

Speaker 4 (01:20:00):
Let's get in the tour bus.
That's part of the stops.
I have no idea what it is.

Speaker 2 (01:20:03):
Oh, I love Boba, this new place on Magnolia.

Speaker 3 (01:20:08):
It's kind of about Lima.
It's on the north side of thestreet, it's brand new.
They came to a mixer that wehad in Magnolia Park Yummy,
yummy food.
I mean great people.
Right next to it is Bone Juiceyes, another place.
You know, we talk about burgersand we talk about fantastic

(01:20:29):
eateries.
In town there's a lot of tinylittle businesses that
restaurants are very, very hard.
As Gary Brick would say, if youdon't own the land, you're
working for somebody.
Yeah, but I'll tell you ourrestaurants restaurants.
It's nice to see in our economywhere people are dying, people
are coming to burbank to open uprestaurants it is nice to see

(01:20:51):
and we want more restaurantshere in burbank.

Speaker 4 (01:20:53):
We want, I really think quality of life is also
that right, and I say thatsomebody who loves to eat.
But I don't want to see astarbucks on every corner.
No hate to starbucks.
I don't want to see a chain onevery corner.
I want options.
I love having that ability totry different mom and pop things
, because, guess what, when I goto magnolia, maybe sometimes I
want a strong coffee fromporto's, maybe sometimes I want

(01:21:16):
that ube latte because I'mfeeling something sweet.
Another time I'm going to go toromancing the bean.
I love having the option tosupport all the local businesses
there.

Speaker 2 (01:21:23):
The palm I was there the there the other day.
You go to Larry's the DeluxeChili Cheeseburger and then you
walk right next door to thatSliders Right to Sliders for
your dessert.

Speaker 4 (01:21:31):
Don't tell me about Sliders.

Speaker 2 (01:21:33):
And.

Speaker 4 (01:21:34):
I will say.
I'm going to say this, thoughas a pregnant lady, I have one
bone to pick with Larry's.

Speaker 2 (01:21:39):
Uh-oh.

Speaker 4 (01:21:40):
Why is he not open at 3 am, when I'm craving chili
cheese fries?

Speaker 2 (01:21:44):
That's correct.
Why is he not there at 4 in theafternoon?
Even I get out for practice andI go.
Oh, I could really use Larry'sright now.

Speaker 4 (01:21:51):
If you're listening to this 3 am.

Speaker 3 (01:21:56):
John is in there at 6 am and I've shared this.
My son works in the lightingindustry in the studio.
My son will call John he hashis personal phone number at 5
in the morning and tell John Ineed 30 breakfast burritos at
6.30.
John will go in and prepeverything, have them ready in a
heated container.

(01:22:17):
My son will take them toAmerica's Got Talent or Dancing
with the Stars.
He is the most loved employeethat brings breakfast.
They all know and john knows if.
If my son is um has dietaryrestriction, yeah, john will
make it exactly how he wants.
People don't understand youwant something or you need
something, ask john.

(01:22:39):
But he will get up.
He will be there at six in themorning cooking 30 breakfast
burritos for guys and see ross.

Speaker 4 (01:22:46):
Ross and I were talking a little before the show
and one of the things I didn'tknow and if anybody else out
there is like me who loves abreakfast burrito with tater
tots, they make their breakfastburrito with tater tots, so I
will be there tomorrow morningif you want to find me well,
john, you know he and talk aboutyou.

Speaker 3 (01:23:05):
You know restaurant owners, it's hard, it's really
hard.
You got people complaining.
I look on social media andpeople will make one comment
about oh, I went here to eat andit wasn't this perfect.
Everything isn't perfect, folks, and you know, when you jump on
that bandwagon, oh, I didn'tlike something.
Everybody has this social mediaand they think, oh, I can

(01:23:26):
answer this, blah, blah, blah.
Think about the families thatthose restaurant owners employ,
all those employees.
And so John's been there, oh, 25years.
Oh, yeah, and it's him and hiswife.
I remember his daughter whenshe came out of high school, she
worked there and now she'sgoing to college.
Wow, when she came out of highschool, she worked there, now
she's going to college.

(01:23:47):
You know, and that's the thing,little businesses like that.
So my, my take on this is lovethese tiny places.
We now have handles.
Ice cream sliders is still.
Is this, I'll still go intosliders.
You know he makes customflavors, but handles I got it.
I got to tell you this.
You know, nikki Perez here toldme, I got to tell you this.
You know, nikki Perez here toldme I got to try their Bing

(01:24:08):
cherry or their cherry ice cream.
I was in there a couple weeksago and got to taste that it's
their black cherry.

Speaker 4 (01:24:17):
Let me tell you if, okay, If we're going about.

Speaker 2 (01:24:20):
We're off the burger.
That's okay.
That's okay, people, this isdown the rabbit hole, right?
You know what If you don't?

Speaker 4 (01:24:28):
have to have dessert after your burgers, so you gotta
try a little ice cream.
You gotta have dessert, unlessyou drink your milkshake with
your burger.
Either one is acceptable, buthandles.
I gotta tell you, I tried thatfirst scoop of black cherry ice
cream and if you grew up aroundhere, it took me back to
thrifties.
Oh yes, back in the day,thrifties, when they would give
you that cone the round cone,yes, the round cone.

(01:24:50):
Oh my God, it tasted likethrifties from like 1990.
So that actually took me back.

Speaker 3 (01:24:58):
I'll break the silence here the mayor, who
happens to be also in the roomtoday for another show that she
did, but she and I did a ribboncutting at.
Handles and I let her lick thescoop.
Oh, I wasn't supposed to saylick the scoop, was I?
Oh well, she did have a.
Did you have three on that, orfour?

(01:25:19):
Then you had a cup, then youhad.
No wonder that kid didn't fitwell.

Speaker 4 (01:25:26):
May have been the equivalent of an entire pint of
ice cream on a cone.

Speaker 3 (01:25:28):
But I will tell you they gave me a pint to go home.
It didn't all.
It didn't make it all the wayhome.
Almost they are the nicestpeople running that it's a young
couple.
She's eight months pregnant.

Speaker 4 (01:25:40):
She is also expecting we are around the same timeline
.

Speaker 3 (01:25:44):
But you talk about great.
I love to see a new youngcouple take over a business like
this and their employees andall were bright and chervy.
I drove by last night atquarter to 10.
And there's still a line aroundthe place.
Oh yeah, nightly.
How late are they open?
Until 11 usually, wow yeah.
And think of all thoseapartment dwellers.

(01:26:05):
Um, a lot of people that fromlakeside and uh, what's the
school here in?
new york may not be one of thoseapartment dwellers well, new
york film academy uh, a lot ofpeople live there, talk about it
.

Speaker 4 (01:26:18):
A great place to put an ice cream store when, when we
went for the ribbon cutting day, there were folks waiting in
line around the block overnight,it was free ice cream for a
year.
There was part of me that wasvery upset that I didn't do it.
There was another part of methat was like well, you'd
probably be dead in a yearbecause I would make use of that
well, like I said uh, used tobe another ice cream in that, in

(01:26:41):
that shopping.

Speaker 2 (01:26:42):
yeah, curry, back in the day, right in the corner
where the Starbucks is.
Wow, I didn't know.
We used to have an ice creamplace here on Riverside Drive
too.
I can't remember what the nameof it was.

Speaker 3 (01:26:53):
Where Dale's was.

Speaker 2 (01:26:55):
Yeah, ah, what was it ?

Speaker 3 (01:26:58):
Ooh, there's one now.
They tore it down to buildDale's Right Now.
Now there's one that one of ourpeople that might listen from
toluca lake might be able tocall or email us and share with
us.
But don't forget you're drivingthe bus.
Olive bistro you're, that's oneon your list.
We're going to try there andthen maybe the next show you and

(01:27:19):
I and craig will share aboutbreakfast burritos, and and then
I want to check the lobsterbisque.
Oh no, that was at your house,that's right.

Speaker 4 (01:27:30):
Oh yeah, You're both welcome to lobster bisque back
at my house.

Speaker 3 (01:27:35):
Well, blake, you know , if you listen to this, I know
you're going to be dyinglaughing.
You're going to listen to it.
You're going to die laughingwith your other half.
Enjoys FoodWise and Burger-wise.
This has been a great show, Itell you.
We reminisce, we've gone downthe rabbit hole.

Speaker 4 (01:27:50):
We've gone down some Burbank history tonight.
Yes.

Speaker 2 (01:27:53):
I'll tell you what.
If you looked at our otherrabbit hole shows people gave us
all kinds of.
You forgot this, you forgotthis and you know what?
If we forgot this, put it downhere in the comments below.
Us, guys, let us know, let usknow what we missed, because
we'll talk about it next timewhat is the best burger burger
in burbank to you like?

Speaker 3 (01:28:14):
I want to know, first person that goes up to the dais
and talks about some type offood item to our mayor.
We will will take you over toLarry's and I will personally
buy you a chili cheese dog.

Speaker 4 (01:28:28):
If you come to the Dias and your public comment is
to let me know the best burgerin Burbank, bless you, I will
love you forever.
You might even give an extraone minute right.

Speaker 2 (01:28:38):
I can imagine that.
Okay, well, I think we've doneit.
I think we've gone down thatrabbit hole for a while.
And I think we've done it.
I think we've gone down thatrabbit hole for a while and I
know we missed places.
I know we missed places.
Put it in the comments, let usknow.
Okay, right after you hit theLike button, right after you
subscribe.

Speaker 3 (01:28:53):
Those are important things to do, but sometime on
one of our next shows, like yousaid, the tater tots, to make a
burrito with tater tots insteadof shredded potatoes.
If people on one of our nextshows the different things that
you suggest write to us, tell usyou know, because we'll
investigate.
She's driving the bus.

Speaker 2 (01:29:14):
We will go out there.
Well, send us an email to newsat myburbankcom and say in the
subject line put breakfastburrito and we'll I'll forward
them to everybody else and we'lllook it over.
Right, you know, we want toknow too.
We want to learn.

Speaker 3 (01:29:30):
Oh yeah, I've been here 69 years.
I will say last week 69 years.
I don't think I was eatingbreakfast burritos the first
couple of years, but I'll tellyou I've tried a lot of burritos
in this town, a lot of burgers,a lot of food.
I didn't get up to this weightjust eating oatmeal and milk,
you know.
But I'll tell you this is a funshow to do.

(01:29:52):
We all eat, I don't care whatyou say.

Speaker 4 (01:29:55):
Listen, I got two mouths to feed right here.
If people have suggestions, I'mall ears.

Speaker 2 (01:30:00):
There you go All righty Well once again for Nikki
Perez and for Ross Benson Boy.
I'm tops to you, Craig Sherwood, saying thank you very much for
listening.
We really appreciate it.
If you're only doing this inyour car and listening to the
podcast, keep two hands on thewheel, Everybody else.
We'll see you next time, Bye.

Speaker 5 (01:30:22):
Thank you for watching our my Burbank video.
Please consider a channelmembership to support us.
Bye.

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