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.
Serving broiled burgers and zestful french fries within a large, '50s-designed time capsule, Bob's Big Boy Broiler cooks all-American eats that pledge allegiance to filling unfilled stomachs. Those sniffing around the menu for spicy stews can send tongues swimming through Big Boy's famous chili ($4.29). Erase painful memories of living a single-stacked life by equipping yourself with Big Boy's original double-decker hamburger ($6.99), two patties of juicy ground beef, seasoned with a tangy special sauce. Other classic entrees include the bacon, lettuce, and tomato supreme ($7.99), unexpectedly topped with avocado, and the chicken parmigiana ($9.99), an Italian-seasoned chicken breast partnered with melted mozzarella. Remind yourself how good "I Like Ike" buttons used to taste by capping the meal with an old-fashioned dessert such as a thick ice-cream shake ($3.99) or a banana split ($4.59).
Former owner and current namesake Joe Filkosky is responsible for many of the hearty breakfast platters still on the menu at Eat at Joe's. But it's John Wayne who gets the credit of one of the most famous. When the icon sidled in one day and asked Joe to cook him a special breakfast, the meal quickly landed on the regular menu—a belly-warming combination of two eggs over-medium with cheese, home fries, and a tortilla, all slathered with Spanish sauce and sausage.
Clientele aside, the interior of Eat at Joe's has barely changed a bit since it was founded. Much of the menu comes packaged in red plastic baskets, and the simple white tables are still laden with home-cooking classics such as burgers, chicken-fried steak, meatloaf, and roast turkey with stuffing. In the morning, diners start the day with hearty omelets and fresh-squeezed, decaffeinated orange juice.
The large, red sign outside Jack's Whittier Restaurant looks like something out of the '60s or '70s. In reality, the eatery's roots formed much earlier; signs throughout the recently remodeled interior remind visitors that the it has in fact been in business since 1933. The throwback coffee shop and diner serves a medley of classic American food throughout the day, including burgers, fried chicken, and breakfast dishes such as three-egg omelets and buttermilk pancakes. To cap off the sense of Americana, servers also man an ice cream parlor where they scoop out frozen treats to make milkshakes, sundaes, and banana splits for dessert.
When Ronn Teitelbaum opened the first Johnny Rockets location in 1986, his goal was to create a restaurant where people could escape the postmodern blues of everyday life and experience a taste of time-honored Americana. The name itself is a nod to this ideal. It combines the star of a classic American fable, Johnny Appleseed, and a classic car, Oldsmobile’s beefy Rocket 88.
That explains why during dinners at the famous burger joints, you’ll see signs of simpler times, starting with the cooks and servers—dressed head to toe in white, including white paper hats, they look like they’ve fallen out of a wormhole from the 1950s ready to sling shakes and cook up some eats. Behind a stainless-steel bar lined with red leather stools they tend to their traditional diner fare, including burgers and melts with sides such as chili-cheese fries and onion rings. Riding sidecar to each meal is a collection of hand-dipped and hand-spun floats, shakes, and malts topped with whipped cream.