Chow Time: Bob's Big Boy Broiler

Bob's Big Boy Broiler - Downey, CA

In the heart of Downey, CA now stands a monument to true "California Cuisine," namely, Bob's Big Boy Broiler.  Bob's "Big Boy" hamburger was the creation of Glendale's own Bob Wian in 1936.  After changing hands a few times over the years, the Big Boy corporate headquarters are now located in Michigan.  Bob's Big Boy restaurants are franchised, but the owners of the Downey location have done it right by acknowledging the history of the chain and the history of it's location - including all of the brilliant neon!

The BBB Broiler originally opened in 1958 as Harvey's Broiler.  In the 60's, the restaurant was sold and became the original Johnie's Broiler (subsequent Johnie Jr.'s opened around Southern California).

Harvey's Broiler
Compare this late 50's view of "The Broiler" to the new image at the
end of the post; they truly did a thorough and thoughtful restoration.
(Source)

Johnie's Broiler
In a nod to the restaurant's past, BBB has saved the Johnie
from the sign and has it displayed at the entrance to the parking lot.
(Source)

For decades, the iconic broiler signage heralded both savory and sweet delights for drivers on Firestone Boulevard.  In sadder days, the building languished as a car dealership and eventually, was partially demolished by an unscrupulous landowner before preservationists and concerned citizens intervened to save the landmark.  Fortunately, the BBB corporation stepped up and did a faithful recreation/expansion of the original building.  We're happy because the finishes are attractive, comfortable, and steer away from the ubiquitous red/white or magenta/aqua color combinations that plagued "retro" diners for so many years.

Beautiful signs abound!

The California landscape surrounding the restaurant is
beautiful but clearly, they need to do some weeding.

One of the early BBB uniforms.
In my opinion, the atmosphere could only be helped
 by having the wait staff wear these again.

I love those cantilevered, button-tufted barstools
almost as much as I love terrazzo floors! 

Cool light fixtures

Mr. Tiny is still on his crummy diet, so you'll have to be satisfied
 with a picture of Mary attacking her monster burger!

In terms of the food,  Mary thought it was better than the Burbank location.  The soda fountain treats must've been delicious because EVERY table in the whole joint ordered a brownie, fudge sundae (with the one exception ordering a banana split)!

BBB did a great job at restoring the broiler
building and maintaining the period details.
Heck, even the litter outside is old-timey! 

Our Downey adventure didn't begin or end with Bob's, we decided to drive throught the surrounding neighborhoods and check out more of what Downey had to offer.  After our New Year's experience, with the people and the parade float of Downey, it should not have come as any surprise that I liked what I saw.

I would never have guessed that my dream house would be found in Downey.
My favorite houses have always been ones that look like a child's drawing
of a house.  And while I have absolutely no political aspirations whatsoever,
 I dream of living in a white house.  True, the landscaping could stand a little
 revision and a walk up to the front door, but the basic symmetry, quaint
charm, and green roof really send me. 

We also caught a glimpse of this mid-century modern house that was painted
the most golden of goldenrod hues.  The garden was a beautiful mix of
tropicals and succulents.

In our travels we came across some sweet civic art in the City of Paramount.
I am a sucker for primary colors, but the undulating form of skewered pennants
 is what really sold me.

Bob's Big Boy Broiler

7447 Firestone Blvd

Downey, CA

(562)928-2627

www.bigboy.com

Bob's Big Boy Broiler on Facebook

Oops,  I almost forgot to include our Big Boy!

Cheers!

Mr. Tiny

Kitsch-en Kounter: Pineapple Upside-Down Loaf

What is it that makes the tropics so alluring?  Elvis knew the secret.  Is it the gently swaying palms, the lilting melody of the ukulele, the lapping of crystalline waves of the purest blue, the swishing of grass skirts as wahines hula into your heart?  Yes.  But for Elvis and me, it is also the delicious tropical food.

"Aloha Oe" - Elvis Presley (1961)

It has been a while since my last "Kitsch-en Kounter" post because while I regularly pore over vintage issues of Collier's and McCall's looking for fun and strange recipes, it is really tough to find one that is not just funny but actually tasty.  I hate waste and it is important to me to find a recipe worth the investment of time and the cost of ingredients.  It has happened to me many times over - that moment when I am completely overcome with the brilliance of an entirely-original idea only to do a quick search online and discover that I had been bested by people much smarter  - or at least quicker on the draw.  Well, the idea for Teriyaki Pineapple Upside-Down Meatloaf has been brewing in the back of my mind for quite some time and I finally found the motivation to make it today.  I searched for any incarnation of a pineapple upside-down meatloaf and was pleased to find that none existed!!!  So here, in its world premiere, I introduce to the universe, TERIYAKI PINEAPPLE UPSIDE-DOWN MEATLOAF!

Truthfully, I am not one who really follows a recipe very closely.  I love to cook but half the fun is in the spontaneity.  So, in true wacky tacky fashion, here is a vague indication of the things you will need for a Teriyaki Pineapple Upside-Down Meatloaf.  If you're the type that needs a detailed recipe, I encourage you to let it go and just get wacky!

1  17oz. Bottle Prepared Teriyaki Glaze
1  Can Pineapple rings
Maraschino Cherries
Your Best Meatloaf Recipe

In a greased pan place as many pineapple rings as will fit comfortably (I used an angel food cake pan which to fill even halfway takes an unholy amount of meatloaf mixture and the results will leave you eating meatloaf for the next week).  In the center of each ring place a maraschino cherry.  Using about one third of the teriyaki sauce, cover the pineapple rings/cherries (this will create a glaze).  I used the rest of the teriyaki sauce inside the meatloaf mixture (usually, I would make my own out of soy sauce, garlic, honey, ginger, etc. but in the interest of keeping it simple, I used prepared).  Fill the pan with the your favorite meatloaf (we grew up on ground turkey) and bake until cooked through.  Remove from the oven and allow the loaf to rest.  Turn it out onto a serving platter and garnish as desired.

Like a true Hawaiian plate lunch, I think it is best to serve your Pineapple Upside-Down Loaf with steamed rice and macaroni salad.

As delicious as a Pineapple Upside-Down Loaf may be, it is only as good as the table on which it is served.  So, I decided to bring a few tropical delights out of storage and set the mood by setting the table.

A vintage, tropical-print, tablecloth.
This was the first cloth in what has developed into a greater collection.
(stay tuned for a future post on that)
As you can see, I did a rather perfunctory
 job at pressing out the creases.  I refuse to over think it because
 once the whole table is set, the wrinkles are barely noticeable.

I placed some leaves down and topped them with bamboo placemats,
highlighted by yellow, cotton placemats (folded in half lengthwise),
bamboo-handled flatware, and plain white porcelain dinnerware.

The finished placesetting.
Who's ready for some PUDL?!

Mary said it looked a little naked without rice in the middle.

I think that was actually a pretty good call.

So there it is.  An island of meatloaf amidst a sea of fluffy, white rice. 

PUDL is just one more thing that is NOT included on Mr. Tiny's current diet, but if the sounds of joy coming from the diners in the next room are any indication, PUDL is a hit!  If you decide to make your own PUDL for Sunday dinner or your upcoming Valentine's Day festivities, please let me know how it turns out.  Good luck and good eating!


Cheers & Aloha!

Mr. Tiny

What Were You Doing New Year's Eve Eve? Yodel! Yodel! Yodel!

What in the heck is this?

Is it a Vistavision spectacular from Paramount Studios come to life? Nah.

A treacherous, snow-capped, mountain peak that would intimidate
even the most accomplished climber?  Getting warmer.
(Source)

If you guessed "Matterhorn Cake Pop," you'd be right.  Cake pops are so very au courant, and usually I am anything but, but when our friends Kevin and Jody hosted a Matterhorn-themed fete for their New Year's celebration, I knew I needed a wacky tacky treat that teamed with the theme.

The Abominable Snowman is a little camera shy
but he held the cake pops so I could take a quick photo.

Charles Phoenix and Kevin Kidney show off their Matterhorn cake pops - an honor to say the least.
Apparently, Mary disapproves of cake on a stick.

The real story here is not about cake pops, however; the parties held in the home of Kevin Kidney and Jody Daily are truly magical.  Kevin and Jody are extraordinary hosts and the wonderful variety of people that surround them are creative, gracious, brilliant, and generous.  Moreover, the earnest desires of the wacky tacky heart are fulfilled around every corner.  Two words - "player piano."

The fun always begins with a sing-along around the player piano.
Rolls included "Edelweiss" and "Thoroughly Modern Millie" and a Christmas medley.
The best part came when we got to play Swiss bell ringers with a children's handbell set.

Other alpinists took a turn tickling the ivories.

One of our amazing hosts, Kevin calling everyone's attention with a handbell.
He is wearing traditional lederhosen and holding one of the
 three, 16mm reels to Walt Disney's Third Man on the Mountain
starring James MacArthur and Janet Munro - the evening's featured entertainment

Third Man on the Mountain (1959)

(Source)
To learn more about the history of this movie, please
check out this article from the Walt Disney Family Museum Blog.

The backyard movie theater.
 The film was projected against the wall of their barn/studio.  Guests huddled (and cuddled)
around glowing fire pits and sipped warm cider, mulled wine, and hot cocoa, while snacking on
popcorn, pretzels and other Swiss taste sensations - Yodels & Swiss Cake Rolls not included.

The most spectacular part of the evening was getting to meet Fred Burri, the original Matterhorn Yodeler at Disneyland.  At 85 years old, he still has major yodeling chops and everyone at the party was enraptured by his performance.

Fred Burri on the Matterhorn in 1963
(photo from davelandweb.com)

First Man on the Mountain
Another image of Fred on the Matterhorn
(photo provided by Dave at davelandweb.com)

We were only able to capture a tiny bit of one song (sorry for the poor video quality).

Rest assured, it was amazing!

Mary with the evening's guest of honor, Fred Burri.
His voice is still heard everyday in ride's the recorded music.

He still wears the exact same outfit from over 50 years ago!

An auditory E-Ticket for sure!

This was without a doubt one of the best parties of 2011!  It began what is one of the best weekends, and certainly the best New Year's celebrations, I have ever enjoyed!  Thanks Kevin and Jody and thanks to Mr. Burri!

Cheers!

Mr. Tiny

p.s. Mr Tiny's New Year's resolution is to get a better camera and become a better photographer so the pictures and videos brought to you in this blog will be worthy of your readership.  Any tips on a good camera are welcomed and much appreciated.  Thanks!

Chow Time: Angelo's & Vinci's

I know our last wacky tacky culinary adventure left you perfecting your pasta twirling technique and it may seem a bit redundant to feature another Italian restaurant so soon.  Nevertheless, we are certified, spaghetti fiends and we just couldn't stay away from one of our favorite Italian grub hubs, Angelo's & Vinci's.

Angelo's & Vinci's Ristorante - Fullerton, CA

Opened in 1972, Angelo's & Vinci's is a wacky tacky masterpiece.  Located on bustling Harbor Boulevard in historic, downtown Fullerton, even the entry to this mecca of manicotti is festooned with with all things wild and wonderful from the old world. 

A detail of Angelo's & Vinci's front door

Miniature suits of armor stand sentry

I have no idea what activity is being depicted in the figure on the left, 

but I don't think the cherub approves.

We're serving dessert first in this addition of chow time and showing one of the best parts of the restaurant immediately.  Angelo's & Vinci's has a basement (trust me this is pretty unusual and exciting in Southern California)!  Lurking in said basement is a collection of aberrations so peculiar, so dangerous, so horrible that they must be locked in cages. 

Spooky!

Demented clowns and caged monsters are not really the scariest part of the basement;

the scariest part is the smell - sort of old refrigerator meets moldy carpet. 

Frankenstein's monster & dismembered bodies

Gorillas & Vampires - Dracula, you don't have to put on the red light!

The best part of the basement is the fact that the space is dedicated to such a silly exploit.  Our favorite A&V pastime is to lead the uninitiated down to the basement and hide around the corner so we can jump out and scare them.  Juvenile?  Uh-huh.

As frightening as the basement might be, the centerpiece to the entire restaurant is the main dining room known as the Piazza Fantasia.

The Piazza Fantasia

The Piazza Fantasia really is a fantasy of color, light, soaring ceilings and a truly-wonderful assemblage of junk!  Aerialists and acrobats swing from the ceiling.  Cured meats, pirates, Santa Claus, Italian poster art, The Phantom of the Opera and twinkle lights are only small parts of the larger wacky tacky equation.  There is so much visual stimulation that I see something new every time we go.

Dinner guests enjoying the atmosphere

Sometimes it is difficult to tell which part of the building is the scariest.  

I'm not so sure the basement would win.

Just one small corner of the room includes street lamps, puppets, a pirate and Pinocchio!

A wall of faux food helps recreate the atmosphere
of food stalls in an old Italian Piazza

Taking a page out of The Godfather, "The Family" is given a place of honor.

Speaking of family, the place is usually packed with hungry families.  Moreover, there is almost always a wedding reception being held; there are multiple banquet areas and the absence of a private party or wedding reception is an exception to the rule.  The first time I saw that people were hosting their reception at Angelo's & Vinci's, it seemed to me rather odd.  The regularity with which these celebrations are held there has me questioning my initial judgment.  Apparently, A&V's knows how to throw a party and the revelers seem to leave the festivities happy and full.

What does it all mean?

I'm not sure if we mentioned, but the food at Angelo's & Vinci's is pretty good too.  Their Italian dressing is amazing and every meal is served with delicious homemade rolls.  Pasta can be eaten many places but why not eat it in the under a tightrope walker?  Why not masticate your mostaccioli with monsters?  Why not slurp spaghetti where Santa Claus can see that you're being nice this year?  Why not go to Angelo's & Vinci's?  You'll be glad you did!

Angelo's and Vinci's Ristorante
550 North Harbor Blvd.
Fullerton, CA
(714)879-4022

Hours of Operation
Sunday-Thursday: 11am-9pm
Friday & Saturday: 11am-10pm

www.angelosandvincis.com


Cheers and Ciao!

Mr. Tiny