Originally founded in 1936 in Glendale, California, Big Boy?s flagship location initially bore the name Bob?s Pantry after owner Bob Wian. At a diner?s request, Bob piled two beef patties onto a bun to create the Classic Big Boy?an original double-decker hamburger that would become so popular that the small burger stand would eventually grow into a franchise of more than 100 U.S. locations. Legend has it that Bob named the creation after one of his most loyal customers: a 6-year-old boy in droopy overalls who would one day ascend to mascot stardom.
Though the menu has since expanded to include sandwiches, homestyle dinners, and breakfast, the eatery still serves its namesake burger stacked high with two patties, american cheese, shredded lettuce, and a special sauce. A large, overall-clad statue stands guard at every location, reminding patrons of the restaurant?s humble beginnings and that children will turn to stone should they not eat enough cheeseburgers.
The cooks at San Pedro Cafe whisk, flip, and mix, relying on their instincts and the caf?'s specially curated ingredients to create dozens of diner-style classics. Most of the exhaustive menu's breakfasts, lunches, dinners, and desserts represent timeless American favorites?think mile-high stacks of pancakes, loaded triple-egg omelets, and juicy burgers buried under mountains of toppings.
When your recipes are this classic, the only way to truly shine is to select the best ingredients possible. That's why San Pedro Cafe uses free-range eggs and top-quality meats and produce in all of their sandwiches, salads, and entrees. But the good times don't necessarily stop at the food?every Sunday, Vinny "The Godfather of Magic" Marini performs live, complementing meals with his confounding brand of entertainment.
Cool cats and hip chicks are kept well fed in this 1950s-inspired car-hop restaurant that boasts weekly live entertainment and an extensive menu of traditional diner cuisine dutifully delivered by servers on roller skates. Sustenance-seekers can cozy up in the brightly colored booths made from classic cruisers and nibble on far-out fare such as the Frisco bacon avocado burger on sourdough, soulfully stacked with jack cheese, thousand island dressing, and a side of french fries ($9.95). Frisco's also features a variety of Greek, Mexican, and salad-centric dishes. Slurp up a classic root-beer float (up to $3.95) and watch squares, hexagons, and squiggly lines shake a tail feather to the sounds of Tony and the Carhops during weekly performances of timeless 1950s tunes.
In 1947, owners Mel Weiss and Harold Dobbs assembled a staff of 14 carhops to serve passing motorists at the first Mel's Drive-In. For the next two decades, customers partial to automobile dining flocked to the chain’s 11 California locations, eager to wash down grass-fed half-pound burgers with thick milk shakes. As fast-food outlets outpaced the drive-in's once-speedy service, its popularity declined, and it was eventually scheduled for demolition. The building got a temporary reprieve, however, when filmmaker George Lucas decided to use the drive-in's original location on Lombard Street as the colorful backdrop for his film American Graffiti. As bulldozers destroyed the last remnants of the historic drive-in, American Graffiti opened in theaters.
A decade later, though, Mel's son Steven reopened Mel's Drive-In in an attempt to carry on his father's dream. Steven restored the drive-in's multiple locations to mirror their original motif by stocking each with midcentury must-haves such as illuminated marquees, jukeboxes, and Elvis-themed WiFi passwords. The drive-in’s menu, meanwhile, balances period-appropriate fare, such as hot dogs and burgers, with healthy options, such as the Haven’s Famous vegetarian sandwich, two slices of nine-grain bread topped with avocado, sprouts, and tomatoes.
Food and nostalgia are synonymous at Dinah's Family Restaurant. Whether it's oven-baked apple pancakes, saucy ribs, or the restaurant's signature pineapple coleslaw, Dinah's team has made everything look?and taste?warmly familiar since 1959. Even the decor has barely changed since then. Its long marble bar, red-backed booths, and a retro-Sixties facade would not look out of place as an establishing shot in a Mad Men episode.
The real star at Dinah's has also stayed the same since day one: the fried chicken. In the decades since they debuted their fried chicken bucket, the cooks at Dinah's have spiced, breaded, and fried its poultry pieces for some 20 million customers?all the more impressive considering only 500 people lived on Earth in the 1960s.
Attentive waiters keep Cha Cha Cha?s colorful tablecloths stocked with contemporary Caribbean small plates, heaping dishes of paella, and pitchers of brandy-infused sangria concocted under the supervision of expert chef Toribio Prado. Open for more than 25 years, the original location's brightly colored fa?ade crowned by corrugated tin leads into a heated patio area lit by strings of chili-shaped lights and swarms of fireflies trained in flamenco dance. There diners can tuck into Cha Cha Cha?s lauded Jamaican jerk chicken or sip freshly muddled mojitos amid the quiet murmur of overhead fans.