Reliving the Past at Bob's in Burbank

Bob's Big Boy

4211 W. Riverside Dr.

Burbank, CA 91505

Katie and I have been together for coming up on five years now. Yes, we are moving towards a few momentous occasions within the year, but those announcements will come at a later date. There are of course many wonderful things I could say about Katie, but I do not want to bore you, and I am not really the mushy type. One thing I do love is that she has a very large family, and of course an even bigger extended family. I come from a family of four, have just one uncle that we see on a regular basis, and a couple of cousins that make an appearance every now and then. So becoming part of Katie's extended family has a real appeal to me. As an added plus, most of her extended family live in the Burbank area, and that's where we were headed on a recent Friday. We were going to her cousin Sean's wedding, but we wanted to beat the traffic, so we got up there about three hours early. Just enough time to check into our hotel and grab a bite to eat at one of my favorite places, Bob's Big Boy.

Bob's holds a very special place in my heart. It was one restaurant that we visited with great regularity when I was growing up. I can remember how we would climb all over the Bob statue while waiting for our table, reading the Big Boy comic book while waiting for our dinner, then of course having my own double decker hamburger, and if we were good we got to split a hot fudge cake for dessert. This was back when there were lots of Bob's around. There are now no Bob's in OC, and only a handful left in Southern California. My first restaurant review for this blog was my review of the now departed Bob's Big Boy that was in Orange. I miss having a Bob's close by, but it just makes it much more special when we get the rare chance to experience Big Boy, like on this day.

This was my first visit to this location of Bob's Big Boy. I did not know it, but this is a special Big Boy. It is the oldest operating Bob's still in business, opened in 1949. The restaurant was designed by renowned architect, Wayne McAllister, who designed this Bob's incorporating 40's modern style, while anticipating the free form of the 50's diner. No, I am not a student of architecture, I got this off of the plaque that is in front of the restaurant, which also proclaims that this restaurant, as of 1993, is an official point of historical interest in the state of California.

The restaurant is not the only historical part of this Bob's Big Boy. As luck would have it, we were here on a Friday afternoon, and the parking lot was already filling up with classic cars for their weekly car shows. These classic autos take over the parking lot every Friday from 5 to 11 PM. With all of these cars, and their car hop service, it's almost like you are living on the set of American Graffiti. or Happy Days. If you do not know these shows, go ask your parents about them.  Since we were pulling up in Katie's 2007 Hyundai, we were really here for the food inside. We got a booth right next to the famous Beatles Booth, where the guys from Liverpool ate during their 1965 US tour. Let's see if the food is as good as it was yesterday, (Beatles reference, if you did not catch it).

I was pretty hungry from our drive up from OC, so I could not wait to dig into my Dinner Salad before snapping a picture. Of course I ordered the Super Big Boy Combo, which includes a dinner salad to start. Bob's is known for their blue cheese dressing, which is still sold in stores. The salad is very standard, but the inclusion of the thick blue cheese dressing elevates this rather boring salad. Be advised that they are very liberal when adding dressing here, but that's the way I like my salads.

Bob's has a lot of things on their menu. I hear good things about the Pappy Parker's Fried Chicken, the Chili Spaghetti, and the Onion Rings, but when I come to Bob's, I always get the same thing, a Super Big Boy Combo ($9.49). This combo came with the aforementioned salad, a super big boy, which has double the cheese and 50 percent more meat than the original big boy burger, and of course fries. This burger is a classic. Sesame seed bun, topped with two patties, two slices of American cheese, shredded lettuce, mayo, and their special red relish. The middle bun is an integral part of the sandwich, as it soaks up a lot of the grease from the burger. The patties are not thick, and the lettuce can be easily discarded here, but this is one of my favorite burgers because it all comes together so nicely. I like their version of mayo, which is a little sweeter and thinner than regular mayonnaise. The red relish adds a nice little tang to the burger. The french fries, while frozen, are okay, but nothing above average.

We were going to be sitting through a wedding ceremony, so we were still about four or more hours away from the food at the reception, so dessert was definitely in order. When at Bob's there is nothing on their dessert menu to order, other than their famous Hot Fudge Cake ($4.29). Part cake and part sundae, this is the obvious choice so you do not have to choose between cake and ice cream. I really enjoy the rich vanilla ice cream that they use here, the thicker than usual hot fudge, and the sturdy chocolate cake. For the three of you that read this blog on a regular basis, you know one of my biggest pet peeves about desserts in restaurants is the small portions of ice cream that usually come to the table. This is not the case at Bob's. Not only is this dessert swimming in hot fudge, but there is no need to spoon fight over the ice cream when splitting this. A very good end to this meal.

Bob's Big Boy is one of my favorites because it reminds me of my childhood. I know that these burgers are not like the gourmet burgers that have popped up all over the place in the last few years. They are not using Wagyu or Kobe beef. There are not exotic toppings on them, like jalapenos, Gouda, peanut butter, or pesto. This is just a basic burger that works. Nothing fancy here. Maybe I am biased by my love of this restaurant. It is kind of like when you are dating a girl, and your friends can all see she is no good for you, but you have blinders on. Bob's is kind of like that. Someone that did not grow up with Big Boy's may think this is just average food, but in my eyes it is better than that. Bob's makes coming all the way to Burbank for a wedding on a Friday afternoon worth it. Wish there were some closer to OC, but it just makes our less frequent trips that much better.

Out of five nuggets, (which for you hard core Big Boy fans will remember as Big boy's dog in the comic books given out at the front counter), five being best to zero being worst, Bob's Big Boy gets 3 nuggets

For more information about this location of Bob's Big Boy, go to their website here: https://www.bobs.net/

Getting a Second Chance to Make a First Impression at Carmelita's

Carmelita's Kitchen de Mexico

217 Broadway St. 

Laguna Beach, CA 92651

There has been a lot of pressure on me to give certain restaurants another shot if they have gotten an average to below-average rating. I am aware that restaurants can have an off night, but with a growing list of restaurants that we want to visit, and a limited food budget, it is hard for us to get back to try restaurants we have already visited.

One restaurant that has received a lot of press as of late is Carmelita's. I read a glowing review about them in Orange Coast Magazine, they have a near 90 percent approval rating on Urbanspoon, and when my friend at work, Chad the expert meat guy, mentioned how delicious his recent dinner was at Carmelita's, I decided to make a return visit to their new location in Laguna Beach.

We had been to their location on the lake in Rancho Santa Margarita three years ago when our blog was just in its infancy. That location is very picturesque and always crowded. The service during that visit was great, but their food was another story. The chicken flautas were bone dry, my dinner looked like it was just plopped on the plate, and nothing really wowed us flavor wise when it came to our entrees. You can check out that review for yourself if you would like http://eatingmywaythroughoc.blogspot.com/2010/07/can-carmelitas-satisfy.html

Back to the present though. I was meeting my good friend Matt down in Laguna, and he suggested that we give Carmelita's a try. Now that it has turned to autumn, getting in and out of Laguna is a breeze since all the tourists have left. We got to Carmelita's pretty close to 6PM on a recent Thursday. Even with only the locals remaining in town, we still had to wait about five minutes for a table. No worries though, we never have a shortage of things to talk about.

This location of Carmelita's is smaller than their RSM outpost. The tables are pretty close together, as we had to squeeze by to get to our table. The decor is dominated by dark woods, with windows facing the busy street. The menu is what I would call upscale Mexican. Entrees range from between $15 to $25 each, and the menu has enough diversity so that almost everyone will be able to find something to eat here. Let's see if this visit to Carmelita's was better than our last one.

One of the few highlights that I remember from our last trip to Carmelita's was their Chips, Salsa, and Bean Dip. This time the salsa was a little less spicy than last time, but the bean dip was as good as always. I like that they change it up by offering bean dip as well as salsa. The chips tasted pretty fresh as well. A very good start.

You may think it is odd to order a Caesar Salad ($6) at a Mexican restaurant, but a little known fact is that this salad was invented in Tijuana, at a restaurant owned by Caesar Cardini. The story goes that Caesar had a busy weekend, ran out of a lot of things, then he slapped together this salad using what he had left in his kitchen. I'm sure there are others that claim that they invented the Caesar, but this is the most well-known version of the history of the Caesar salad. This version at Carmelita's was just okay. I liked the size of this salad, and the inclusion of the pumpkin seeds, but this salad definitely needed more dressing. I was also not a big fan of the cotija cheese used in this. The cotija was a little too bland for this salad, and I definitely prefer the standard Parmesan that goes on a Caesar. My last complaint about this salad was the supposed large crouton placed on top of this salad. I'd rather have smaller croutons, which are easier to incorporate into this salad.

When I asked the waiter what he would recommend off of the menu, his immediate response was that the Tampiquena ($23) was the way to go. I took him at his word and ordered it. I could not find a good translation as to what tampiquena means, but this plate came with two cheese enchiladas, topped with skirt steak, onions and guacamole. I really liked the presentation of this plate, which can best be described as vibrant. The skirt steak was cooked to wonderful medium rare, just as I had requested. Very tender meat, with the natural flavor of the steak coming through. The cheese enchiladas were just okay. The cheese enchilada portion of the plate was fine, but I am not a big fan of their enchilada sauce they use here. It is a little too sweet for my taste. A much better plate than what I had the last time I was at Carmelita's/.

Nice hand modeling Matt. For his dinner, Matt went with the Fajitas ($19). I could tell that these fajitas were different from others, as soon as they hit the table. There was no cast-iron skillet, no steam coming off of them, and not an overabundance of onions and peppers. I kind of liked this change of pace for fajitas. Carmelita's lets the steak be the star of the show, instead of relying on the sizzle and vegetables. Matt was pleased with his choice on this night. This was a pretty good serving size, the steak was cooked as he requested, and the tortillas came out nice and warm. Matt made very quick work of his dinner.

I had forgotten that the Beans and Rice at Carmelita's are served family-style, instead of individual servings on the plates. I like this, but they kind of get relegated to second class status. I liked the refried beans here. They are smoother than other restaurants versions. The rice was pretty good as well.

Okay, so I liked this trip to Carmelita's a lot better than my first experience. I still did have some issues with some of the items we had, namely the Caesar and the enchiladas, but for the most part, this was an enjoyable experience. When I got back to work and told my buddy Chad that I went, he told me I have to try the short rib enchiladas on my next visit. I still feel that Carmelita's is a notch below the other upscale Mexican restaurants we have been to on this blog. Sol Cocina, Gabbi's, and Cha Cha's have all been great, and this visit to Carmelita's can not match what we have experienced at those places, but we will not be so opposed to going back in the future. Service was definitely not an issue during this visit. Our waiter made sure we had everything that we needed during our stay here. Glad we could finally make it back to Carmelita's to find out what all the buzz was about.

Out of five werewolves, (because Warren Zevon sang a song called Carmelita in 1976, but his most famous song is, of course, Werewolves of London), five being best to zero being worst, Carmelita's Kitchen de Mexico gets 3 werewolves.

For more information about Carmelita's Kitchen de Mexico, go their web site here: https://www.carmelitaskdm.com/

Big Changes Going on at the Hyatt Regency Huntington Beach - CLOSED

The Californian at the Hyatt Regency Huntington Beach

21500 E. Pacific Coast Highway

Huntington Beach, CA 92648

We rarely get invited to a closing party for a restaurant. In fact, I believe this is the first time during the four-year run of our blog that we have been invited to a restaurant on one of the last nights of service. Most of the time, the closing of a restaurant is a somber affair, a decision that has been long in the making and with great contemplation. However, the good folks at The Californian were downright giddy about the closing of their restaurant.

Okay, they were excited because they are re-branding their dining space at the Hyatt Regency Huntington Beach. As of the 18th of November, the Californian would be no more. On that date, they started a big-time renovation that they hope will only last 100 days. This ambitious concept is the brainchild of John Benson, Director of Food and Beverage for Hyatt. He told us he has been working up to this moment for the better part of two years now. A lot of planning goes into these undertakings.

This is not just slapping some paint on the walls and changing the names of menu items. Instead, the people at Hyatt are developing a new concept for hotel dining. Everything about the Californian will be gone. Instead, they are getting new furniture and a new layout that will feature communal tables, private dining areas, and open kitchens that will be used as buffet staging and chef tables in the evening. Even the wait staff's uniforms will not be spared, as they will have new uniforms when the unnamed restaurant opens in the Spring.

Some of the highlights we got to experience involved the bar area of the restaurant. They are introducing bar jars, which will be filled with numerous items, ranging from almonds, dips, and a variety of pickled things. We also got to try a Pumpkin Martini, which was topped off with cinnamon and really captured the essence of the Fall season.

Bar jars will be a focus, but they are planning on having a very ambitious charcuterie program here. If our samples are an indication, this will be a smashing success. Another hit with the media in attendance was the Pull Apart Bread which will be baked fresh and offered to guests. When we tried this, it was warm, right out of the oven, and addicting. The Potato and Corn Empanada is also worth noting here. When paired with the aji sauce, these packed a significant amount of flavor into them, and I did not even miss the absence of meat. A rare thing for me to say.

Not only is the Hyatt Regency Huntington Beach going to have a new restaurant, but they also have a new chef. Executive Chef Manfred Lassahn might be new to this Hyatt location, but he is definitely not new to the Hyatt Corporation. He has been with them for 27 years, his last stint being at the Hyatt Regency Century Plaza. He and his team wowed us with some great items that might be on the new menu. Highlights for me included one of the best Scalloped Potato dishes I have had. So creamy, with a really homey vibe to it. The Deep Fried Brussels Sprouts with Walnuts and Capers gave me a tremendous new appreciation for what can be done with Brussels sprouts. So delicious. The carving stations were not to be missed. The oven-roasted pork loin was paired nicely with an autumn chutney. Very tender. I usually avoid salmon, but this Cedar Plank Skunna Bay Salmon was pleasant and cooked fabulously. The Avocado Gazpacho with Dungeness Crab and Smoked Olive Oil was as delicious as it sounds. Lastly, the Inside Out Grilled Cheese was a little light on the cheese factor, but I enjoyed the prosciutto.

There were three desserts for us to try as well. The Coppa Raspberry and Cream and the Espresso Creme Brulee were good but could not hold a candle to the Six Degrees of Chocolate. I ate two of these desserts and had to be held back from eating a third. So good, without being as rich as I expected it to be. If this is on the new menu, it better come in an extra large slice for me.

Leaving my first farewell party for a restaurant, I was as excited as the Hyatt people about what was coming next for this space at the Hyatt Regency Huntington Beach. If these little sneak peeks indicate, they will have something special on their hands. I will be interested to see how closely they stick to this new concept when the restaurant opens in the Spring. We would like to thank everyone involved in this project for inviting us to this great event and sharing their vision of what was to come. Looking forward to seeing how it all turns out early next year.

To keep up to date with the opening, and all the rest of what is going on at the Hyatt Regency Huntington Beach, go to their website here: http://huntingtonbeach.hyatt.com/en/hotel/our-hotel.html