April 5, 2025 • 12 mins
Smokehouse is a Burbank staple and Bob Gurr knows it. Take a listen to some of Bob's favorites!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Another restaurant that not only is one of Bob's favorites,
but is one of mine. It is actually a gem
in southern California and here in Los Angeles and bird Bank.
Smokehouse nineteen forty six they came aboard. You can find
that even in the name of their website Smokehouse nineteen
forty six dot com. Smokehouse nineteen forty six dot com.
(00:24):
The food there is wonderful, their drink program wonderful. Bob
and I were talking about how they still serve many
cocktails sidecar style like their martinis. So you get a
little little carafe on the side. It's served over ice.
And you're not a drinking man these days, but back
(00:45):
in the day you used to have a couple of
pops during lunch.
Speaker 2 (00:48):
Yeah. I always thought the nice saying was you get
part part way down on the first martini and then
it's like, oh, I have a fresh one without having
to order it. You know it's right there and it's I.
Speaker 1 (01:02):
So Hector was nice enough from the Smokehouse. I know
they're very busy on Saturdays and Sundays. Of course, they
have an amazing brunch. It is absolutely one of the
most phenomenal brunches in the Southland and it is at
the top of the list of where I go when
I want a fabulous brunch. But he was kind enough
(01:23):
to come in. How's everything going over there at the
Smokehouse sector? Get up on that mike, will you please?
Speaker 2 (01:28):
Brother?
Speaker 3 (01:28):
Thankfully, we are busier than ever.
Speaker 4 (01:30):
You know, we're built by a community and we have
the support of the community, and we're so graceful that
we still have the support of all you guys, you know,
the media, people that live around the area.
Speaker 3 (01:42):
But Small House been there since nineteen forty six.
Speaker 4 (01:45):
We're going for seventy nine years, stronger than ever and
happy to be there, happy to be here with you guys.
Speaker 1 (01:51):
Well, it was very kind. I know that saturdays are busy,
and the fact that you came not only to come
on the four report and share such amazing food. Tell
us some of the things that you brought to help
celebrate Bob Girl.
Speaker 3 (02:04):
Well today we brought one of his favorite things.
Speaker 4 (02:06):
We have baby back of raves, we have barbecue chicken,
tried to Caesar salad and our world family is a
Guardi cheese bread.
Speaker 1 (02:15):
Oh my gosh, that garlic cheese bread.
Speaker 5 (02:17):
Is that carrot cake over there, cheeseca.
Speaker 2 (02:22):
Right, I tell you no, this show's got perks.
Speaker 1 (02:25):
Brother, it's uh you come back next week, just keep
coming back.
Speaker 5 (02:29):
And you're like, oh, oh yeah, I'm already a large man.
I don't need to be a.
Speaker 1 (02:33):
Large Oh brother, Yeah, you and I could be brothers.
But what a wonderful setup. Now this cheese bread bob.
That was the first thing I noticed. You reached for you,
so I get popped out.
Speaker 2 (02:45):
I couldn't wait. I had to reach off of there
and grab a piece of that. Yeah, right off the map.
Speaker 1 (02:49):
There's something I've tried duplicating it and making it at home.
Speaker 4 (02:54):
You just can't can I try? I did the same
thing when we start working. Well, there's something on these
on these cheesebrend and let me try it because I
love to cook.
Speaker 3 (03:04):
Yeah, and I just couldn't get it.
Speaker 5 (03:06):
But you know the secret recipe? Though you know the recipe,
but they don't tell us. I don't want to know.
Speaker 2 (03:11):
Here's the Oh.
Speaker 1 (03:11):
I try that all the time. I go what was
the secret recipe?
Speaker 2 (03:14):
Again?
Speaker 1 (03:14):
And they go, oh, what are you trying to? I
try and get it out of people all the time.
But it the heritage and the history is part of
the magic too. Has that warm feel when you go
in there. The service is warm and friendly, the food
is always on point, and the the buffet style on
(03:40):
Saturdays and Sundays for it's just Sundays, right, just Sundays
for the brunch is You're just never You're not going
to find a brunch like that.
Speaker 2 (03:49):
It just.
Speaker 1 (03:51):
Yeah, bottomless. Mimses Oh a friend of mine, she's an actress,
and she and I would I worked on Sunday mornings
and I and we meet there after I got off
the air and we would plow through. They started just
bringing the bottles of the orange juice that we would
just eat all day.
Speaker 2 (04:11):
Do you know I've been eating at the Smokehouse for
seventy seven years. Wow, seventy seven years. I started when
I was in the eleventh grade.
Speaker 5 (04:22):
Wow.
Speaker 2 (04:22):
And by the time nineteen fifty five came along, every
salesman wanted to sell a product for the things I
designed for Disneyland, they'd always take me for my free lunch,
the salesman's lunch to the Smokehouse. I have probably had
a record number of free lunches at the Smokehouse all
(04:44):
the Disney years because they're whining you. They might only
sell us ten parts for something, but I'd get the
full lunch as if we were buying a thousand somethings
from four. Because it was Disney, all the car dealers come.
We bought a out of car parts, you know, to
make make rides I worked on. So the Smokehouse has
(05:05):
been like my sort of Disney cafeteria home because it's
such a regular.
Speaker 5 (05:14):
Oh that's awesome. Well there's a documentary in that place alone.
Oh yeah, that restaurant has had just Hollywood history alone.
That used to be the hangout for anybody who worked
at Warner Brothers. Oh yeah, I still see when they wrap,
they would come over and have a drink.
Speaker 2 (05:30):
You know.
Speaker 1 (05:30):
Er when it was shot there, Clooney would come over.
I remember all that. Well, we'll come back. We'll talk
more about the Smokehouse and again. Smokehouse nineteen forty six
dot com. Smokehouse nineteen forty six dot com. We'll be
back with more. So go nowhere. This is KFI heard
everywhere on the iHeartRadio. Appen to have Hector from the
(05:54):
last name of Rocha. Yeah, they're at It's such a
classic place that the Smokehouse is your classic steakhouse style
old school. So many people have gone through there. It's
been there, been around since nineteen forty six. You can
find out more at smoke House nineteen forty six dot
(06:16):
com and see you know the food that we're talking about,
world renowned cheese bread. Our buddy Tim Conway Junior lives
here in Burbank. He goes there all the time and
he gets just the bread sometimes, you know, and it's
just a special place. You brought so much representative food,
(06:39):
some of Bobgerr's favorite. Bob is my guest for the
entirety of the show today. Bob Gerr, legendary imagineer at
Disney and Beyond. A new documentary that he has put
his seal of approval on and been a part of
is bobger Living by Design. Bobger Living by Design six
(07:00):
is the premiere in Glendale at the Alex Theater. You
can go to the Alex dot com for tickets, scroll
down see Bob smiling face and get tickets. I will
be there that night. I'd love to see you there.
I would love for you to meet Bob and to
see this film and the gentleman that put it together.
(07:24):
Two of my guests Ernie and Frank today. But also
if you buy a ticket and you go, you can
go to the will call table and say you heard
about it on KFI and they will give you a
special commemorative pen lapel pen. Then other people will have
to buy that night. So that's our way of saying
thank you. VIP tickets are already sold out, so I
would encourage you to get on it and go to
(07:46):
the alex dot com to get your tickets and I
will see you on the twenty sixth.
Speaker 2 (07:51):
Hector.
Speaker 1 (07:52):
Being at such a legendary restaurant like the Smokehouse just
down the road here in Burbank, obviously across from Warner Brothers,
you see a lot of celebrities come in. What do
you hear over and over from here everyday folks like
myself to celebrities that they love about the Smokehouse, that.
Speaker 4 (08:14):
It hasn't changed, it has like the classic old play
is that everybody loves from the They say that it's
they remember when they were little kids.
Speaker 3 (08:26):
They will come to the small house.
Speaker 4 (08:27):
It's still the same feeling when they're going now with
their grandkids.
Speaker 2 (08:31):
Is that true to you, Bob? Is it the same
after eating there for seventy seven years. Yes, yes, it is. Yeah,
it's sort of like I'm going to somebody's den. It
happen has a big bar. Yeah, if you keep walking,
if you turn right, you got a big dining room.
And then they also found out they've got them. It's
(08:52):
not like a secret room up in the attic, so
to speak, where we did a lot of Disney luncheons
up there.
Speaker 1 (08:58):
Oh yeah, I didn't even know about it.
Speaker 2 (09:00):
You mentioned it. Yeah, Well, it's because we never went
there unless the whole bunch of people got fired. And
then we'd go up there and we'd ask the whole
full room. We got the whole room at lunchtime, and
then I think we drank till three or four in
the morning. In the afternoon, Well, was it hard to
fire people?
Speaker 1 (09:18):
I mean, it always is, I get, but from Disney
was it was? Well not a fan of firing.
Speaker 2 (09:24):
Or no, it's you got to remember the theme park
industry is a series of projects one after another, and
there's a gap between when you finish one and you
decide to do the next. So you have this big
valley of nothing going on, and you can't retain an
(09:47):
extra hundred people and everybody expected. Every company that I've
been associated with, you always gott to grit your teeth
and say, well, they finished this big installation. It runs
now all the designers over period a couple of weeks,
they're all going to be finished. But the advantages like
(10:07):
Universal would say the same thing we would say at Disney,
well we got to let one hundred people go, but
we're going to have some keepers. Yeah. This meant you
have literally been working for a year or two with
some people, and the really ones that are sharp. You
make a mental note that when the time comes, well
everybody goes except them. Gotcha. Over a number of years
(10:29):
you built a big team of super people that.
Speaker 1 (10:32):
Way, I imagine It's it's rough, I get it, But
I imagine Hector. When it comes to the food, what's
the most I think I have my idea. What is
the most purchased food item at the Smokehouse? The prime rib? Yeah, oh,
that prime rab. That is just I mean a good
(10:53):
prime rim is like nothing else. You have people coming
in and you know for years celebrating their anniversaries and
things like that there that you just know the minute
you see them walk in.
Speaker 4 (11:04):
You have we still have the Disney family coming. Oh yeah, yeah,
so he's been generations.
Speaker 1 (11:09):
Wow, that's so great. It it really is one of
those gems that that I was so glad that you
guys were able under tough times like uh covid uh
to batten down the hatches and remain because it's not
like this stuff is easy to do, switch and pivot
to delivery. So but you guys managed to do that,
(11:34):
and you say that you're thriving and things are great
right now. I love hearing that.
Speaker 4 (11:37):
And then thank you to the like I said before,
thanks to the community.
Speaker 3 (11:41):
We're stealed.
Speaker 1 (11:42):
Wow that you that you have to do that. We
talked about this on the fork Port all the time.
If you don't celebrate and go out and enjoy these
places and get off your butt and actually go in
them to eat, they go away. You know that it
is on all of us to go and continue to
go to places like the Smoke Out Smokehouse nineteen forty
six dot com. Smoke House nineteen forty six dot com.
(12:05):
I will tell you what a great place to go
on Sunday brunch. It is worth every cent. It is
one of the best brunches, one of the best buffet
style anything I've ever had, and that's in and out
of the country, and it's just great. I've brought my
family there many, many times, even on Easter or Mother's
Day or any of these things. It's great, but you
(12:26):
got to get in on it early, Hector, thanks for
taking the time. I know saturdays are quite busy and
weekends are busy, and I appreciate you taking the time.
Speaker 5 (12:33):
To come in.
Speaker 3 (12:34):
Oh, it's a pleasure for us to be here and.
Speaker 1 (12:35):
To celebrate Bob Gerr and bring all this great food.
Look he's smiling.
Speaker 2 (12:42):
Yeah, he goes.
Speaker 1 (12:46):
He leaned over during the break and he goes, I
can smell the barbecue sauce from here.
Speaker 5 (12:51):
But night.
Speaker 1 (12:51):
Nice to see you, my friend, and thanks for taking
the time to come in. It's the four report on
Neil Sirvadrix
Another restaurant that not only is one of Bob's favorites,
but is one of mine. It is actually a gem
in southern California and here in Los Angeles and bird Bank.
Smokehouse nineteen forty six they came aboard. You can find
that even in the name of their website Smokehouse nineteen
forty six dot com. Smokehouse nineteen forty six dot com.
(00:24):
The food there is wonderful, their drink program wonderful. Bob
and I were talking about how they still serve many
cocktails sidecar style like their martinis. So you get a
little little carafe on the side. It's served over ice.
And you're not a drinking man these days, but back
(00:45):
in the day you used to have a couple of
pops during lunch.
Speaker 2 (00:48):
Yeah. I always thought the nice saying was you get
part part way down on the first martini and then
it's like, oh, I have a fresh one without having
to order it. You know it's right there and it's I.
Speaker 1 (01:02):
So Hector was nice enough from the Smokehouse. I know
they're very busy on Saturdays and Sundays. Of course, they
have an amazing brunch. It is absolutely one of the
most phenomenal brunches in the Southland and it is at
the top of the list of where I go when
I want a fabulous brunch. But he was kind enough
(01:23):
to come in. How's everything going over there at the
Smokehouse sector? Get up on that mike, will you please?
Speaker 2 (01:28):
Brother?
Speaker 3 (01:28):
Thankfully, we are busier than ever.
Speaker 4 (01:30):
You know, we're built by a community and we have
the support of the community, and we're so graceful that
we still have the support of all you guys, you know,
the media, people that live around the area.
Speaker 3 (01:42):
But Small House been there since nineteen forty six.
Speaker 4 (01:45):
We're going for seventy nine years, stronger than ever and
happy to be there, happy to be here with you guys.
Speaker 1 (01:51):
Well, it was very kind. I know that saturdays are busy,
and the fact that you came not only to come
on the four report and share such amazing food. Tell
us some of the things that you brought to help
celebrate Bob Girl.
Speaker 3 (02:04):
Well today we brought one of his favorite things.
Speaker 4 (02:06):
We have baby back of raves, we have barbecue chicken,
tried to Caesar salad and our world family is a
Guardi cheese bread.
Speaker 1 (02:15):
Oh my gosh, that garlic cheese bread.
Speaker 5 (02:17):
Is that carrot cake over there, cheeseca.
Speaker 2 (02:22):
Right, I tell you no, this show's got perks.
Speaker 1 (02:25):
Brother, it's uh you come back next week, just keep
coming back.
Speaker 5 (02:29):
And you're like, oh, oh yeah, I'm already a large man.
I don't need to be a.
Speaker 1 (02:33):
Large Oh brother, Yeah, you and I could be brothers.
But what a wonderful setup. Now this cheese bread bob.
That was the first thing I noticed. You reached for you,
so I get popped out.
Speaker 2 (02:45):
I couldn't wait. I had to reach off of there
and grab a piece of that. Yeah, right off the map.
Speaker 1 (02:49):
There's something I've tried duplicating it and making it at home.
Speaker 4 (02:54):
You just can't can I try? I did the same
thing when we start working. Well, there's something on these
on these cheesebrend and let me try it because I
love to cook.
Speaker 3 (03:04):
Yeah, and I just couldn't get it.
Speaker 5 (03:06):
But you know the secret recipe? Though you know the recipe,
but they don't tell us. I don't want to know.
Speaker 2 (03:11):
Here's the Oh.
Speaker 1 (03:11):
I try that all the time. I go what was
the secret recipe?
Speaker 2 (03:14):
Again?
Speaker 1 (03:14):
And they go, oh, what are you trying to? I
try and get it out of people all the time.
But it the heritage and the history is part of
the magic too. Has that warm feel when you go
in there. The service is warm and friendly, the food
is always on point, and the the buffet style on
(03:40):
Saturdays and Sundays for it's just Sundays, right, just Sundays
for the brunch is You're just never You're not going
to find a brunch like that.
Speaker 2 (03:49):
It just.
Speaker 1 (03:51):
Yeah, bottomless. Mimses Oh a friend of mine, she's an actress,
and she and I would I worked on Sunday mornings
and I and we meet there after I got off
the air and we would plow through. They started just
bringing the bottles of the orange juice that we would
just eat all day.
Speaker 2 (04:11):
Do you know I've been eating at the Smokehouse for
seventy seven years. Wow, seventy seven years. I started when
I was in the eleventh grade.
Speaker 5 (04:22):
Wow.
Speaker 2 (04:22):
And by the time nineteen fifty five came along, every
salesman wanted to sell a product for the things I
designed for Disneyland, they'd always take me for my free lunch,
the salesman's lunch to the Smokehouse. I have probably had
a record number of free lunches at the Smokehouse all
(04:44):
the Disney years because they're whining you. They might only
sell us ten parts for something, but I'd get the
full lunch as if we were buying a thousand somethings
from four. Because it was Disney, all the car dealers come.
We bought a out of car parts, you know, to
make make rides I worked on. So the Smokehouse has
(05:05):
been like my sort of Disney cafeteria home because it's
such a regular.
Speaker 5 (05:14):
Oh that's awesome. Well there's a documentary in that place alone.
Oh yeah, that restaurant has had just Hollywood history alone.
That used to be the hangout for anybody who worked
at Warner Brothers. Oh yeah, I still see when they wrap,
they would come over and have a drink.
Speaker 2 (05:30):
You know.
Speaker 1 (05:30):
Er when it was shot there, Clooney would come over.
I remember all that. Well, we'll come back. We'll talk
more about the Smokehouse and again. Smokehouse nineteen forty six
dot com. Smokehouse nineteen forty six dot com. We'll be
back with more. So go nowhere. This is KFI heard
everywhere on the iHeartRadio. Appen to have Hector from the
(05:54):
last name of Rocha. Yeah, they're at It's such a
classic place that the Smokehouse is your classic steakhouse style
old school. So many people have gone through there. It's
been there, been around since nineteen forty six. You can
find out more at smoke House nineteen forty six dot
(06:16):
com and see you know the food that we're talking about,
world renowned cheese bread. Our buddy Tim Conway Junior lives
here in Burbank. He goes there all the time and
he gets just the bread sometimes, you know, and it's
just a special place. You brought so much representative food,
(06:39):
some of Bobgerr's favorite. Bob is my guest for the
entirety of the show today. Bob Gerr, legendary imagineer at
Disney and Beyond. A new documentary that he has put
his seal of approval on and been a part of
is bobger Living by Design. Bobger Living by Design six
(07:00):
is the premiere in Glendale at the Alex Theater. You
can go to the Alex dot com for tickets, scroll
down see Bob smiling face and get tickets. I will
be there that night. I'd love to see you there.
I would love for you to meet Bob and to
see this film and the gentleman that put it together.
(07:24):
Two of my guests Ernie and Frank today. But also
if you buy a ticket and you go, you can
go to the will call table and say you heard
about it on KFI and they will give you a
special commemorative pen lapel pen. Then other people will have
to buy that night. So that's our way of saying
thank you. VIP tickets are already sold out, so I
would encourage you to get on it and go to
(07:46):
the alex dot com to get your tickets and I
will see you on the twenty sixth.
Speaker 2 (07:51):
Hector.
Speaker 1 (07:52):
Being at such a legendary restaurant like the Smokehouse just
down the road here in Burbank, obviously across from Warner Brothers,
you see a lot of celebrities come in. What do
you hear over and over from here everyday folks like
myself to celebrities that they love about the Smokehouse, that.
Speaker 4 (08:14):
It hasn't changed, it has like the classic old play
is that everybody loves from the They say that it's
they remember when they were little kids.
Speaker 3 (08:26):
They will come to the small house.
Speaker 4 (08:27):
It's still the same feeling when they're going now with
their grandkids.
Speaker 2 (08:31):
Is that true to you, Bob? Is it the same
after eating there for seventy seven years. Yes, yes, it is. Yeah,
it's sort of like I'm going to somebody's den. It
happen has a big bar. Yeah, if you keep walking,
if you turn right, you got a big dining room.
And then they also found out they've got them. It's
(08:52):
not like a secret room up in the attic, so
to speak, where we did a lot of Disney luncheons
up there.
Speaker 1 (08:58):
Oh yeah, I didn't even know about it.
Speaker 2 (09:00):
You mentioned it. Yeah, Well, it's because we never went
there unless the whole bunch of people got fired. And
then we'd go up there and we'd ask the whole
full room. We got the whole room at lunchtime, and
then I think we drank till three or four in
the morning. In the afternoon, Well, was it hard to
fire people?
Speaker 1 (09:18):
I mean, it always is, I get, but from Disney
was it was? Well not a fan of firing.
Speaker 2 (09:24):
Or no, it's you got to remember the theme park
industry is a series of projects one after another, and
there's a gap between when you finish one and you
decide to do the next. So you have this big
valley of nothing going on, and you can't retain an
(09:47):
extra hundred people and everybody expected. Every company that I've
been associated with, you always gott to grit your teeth
and say, well, they finished this big installation. It runs
now all the designers over period a couple of weeks,
they're all going to be finished. But the advantages like
(10:07):
Universal would say the same thing we would say at Disney,
well we got to let one hundred people go, but
we're going to have some keepers. Yeah. This meant you
have literally been working for a year or two with
some people, and the really ones that are sharp. You
make a mental note that when the time comes, well
everybody goes except them. Gotcha. Over a number of years
(10:29):
you built a big team of super people that.
Speaker 1 (10:32):
Way, I imagine It's it's rough, I get it, But
I imagine Hector. When it comes to the food, what's
the most I think I have my idea. What is
the most purchased food item at the Smokehouse? The prime rib? Yeah, oh,
that prime rab. That is just I mean a good
(10:53):
prime rim is like nothing else. You have people coming
in and you know for years celebrating their anniversaries and
things like that there that you just know the minute
you see them walk in.
Speaker 4 (11:04):
You have we still have the Disney family coming. Oh yeah, yeah,
so he's been generations.
Speaker 1 (11:09):
Wow, that's so great. It it really is one of
those gems that that I was so glad that you
guys were able under tough times like uh covid uh
to batten down the hatches and remain because it's not
like this stuff is easy to do, switch and pivot
to delivery. So but you guys managed to do that,
(11:34):
and you say that you're thriving and things are great
right now. I love hearing that.
Speaker 4 (11:37):
And then thank you to the like I said before,
thanks to the community.
Speaker 3 (11:41):
We're stealed.
Speaker 1 (11:42):
Wow that you that you have to do that. We
talked about this on the fork Port all the time.
If you don't celebrate and go out and enjoy these
places and get off your butt and actually go in
them to eat, they go away. You know that it
is on all of us to go and continue to
go to places like the Smoke Out Smokehouse nineteen forty
six dot com. Smoke House nineteen forty six dot com.
(12:05):
I will tell you what a great place to go
on Sunday brunch. It is worth every cent. It is
one of the best brunches, one of the best buffet
style anything I've ever had, and that's in and out
of the country, and it's just great. I've brought my
family there many, many times, even on Easter or Mother's
Day or any of these things. It's great, but you
(12:26):
got to get in on it early, Hector, thanks for
taking the time. I know saturdays are quite busy and
weekends are busy, and I appreciate you taking the time.
Speaker 5 (12:33):
To come in.
Speaker 3 (12:34):
Oh, it's a pleasure for us to be here and.
Speaker 1 (12:35):
To celebrate Bob Gerr and bring all this great food.
Look he's smiling.
Speaker 2 (12:42):
Yeah, he goes.
Speaker 1 (12:46):
He leaned over during the break and he goes, I
can smell the barbecue sauce from here.
Speaker 5 (12:51):
But night.
Speaker 1 (12:51):
Nice to see you, my friend, and thanks for taking
the time to come in. It's the four report on
Neil Sirvadrix
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Amy Robach & T.J. Holmes present: Aubrey O’Day, Covering the Diddy Trial
Introducing… Aubrey O’Day Diddy’s former protege, television personality, platinum selling music artist, Danity Kane alum Aubrey O’Day joins veteran journalists Amy Robach and TJ Holmes to provide a unique perspective on the trial that has captivated the attention of the nation. Join them throughout the trial as they discuss, debate, and dissect every detail, every aspect of the proceedings. Aubrey will offer her opinions and expertise, as only she is qualified to do given her first-hand knowledge. From her days on Making the Band, as she emerged as the breakout star, the truth of the situation would be the opposite of the glitz and glamour. Listen throughout every minute of the trial, for this exclusive coverage. Amy Robach and TJ Holmes present Aubrey O’Day, Covering the Diddy Trial, an iHeartRadio podcast.
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