![]() Sometimes you go places where they go big, then you loose that quality, where you're going purely for quantity. I always love breakfast for dinner when I was a kid.Īll right let's do it. So you can see they're grilling up the onions, right next to your patty.Ībsolutely. So you got grilled onions, mushrooms, and some melted cheese on top. Now they threw down some onions, 'cause we ordered yours deluxe style. The only one that would be tough is a Bob's burger. Any burger we have, you can put impossible patty on. That would be impossible burger I mean hey. No, my point, I'm a vegetarian and even I know that. Yeah and all that juice and it adds flavor, it leaks out. It pains me when I see somebody, put a burger on a grill and smash it down. So again it takes a little bit longer, but again we expect, the food to be worth the wait when you get it. Even right now, you're going to see, as it cooks, we don't use any presses, so it keeps the juice in there. Everything is prepped fresh, kept in a freezer, and when you're ready to eat it, we throw it on the grill. We wait for you to order it, before we put it on the grill. I think first fresh ground beef, good seasoning, cooking to temp, not just throw it on the grill. So what makes a burger, one burger better than another? I think you ordered it medium rare, so it wouldn't be too long. They put some Montreal burger seasoning on the top. So they take two, two patties, mash them together, so we get a big ole 10 ounce patty. It's pretty much the way I describe it, it's pretty much a mini pizza sized burger. So we're making the Bob's Big Bear burger. You get pretty much all you need for breakfast. And then, probably the volcano, 'cause you get a little bit of eggs. We're not going to, after we're done eating. The taco salad, which is like, you could feed a family of four, and then put the baby in the salad, in the taco shell, 'cause it's that big. I love the Bob's Big Bear burger, which I think we're going to let you try a little bit later. The menu's so big you can find a new favorite everyday. So, what's the, if you had to recommend the best thing to eat here, what would you recommend? So we want, all of El Cajon and anybody who walks through those doors, to feel like they're at home. The motto is, Black Bear feels like home. People of El Cajon can expect big portions, a family friendly environment, where at 6:00am to 10:00 pm., we're open 365 days a year. ![]() You'd think we started somewhere, out in Texas or Montana but, right up here in California. Our goal is drop a log cabin, in the middle of a beach town right. You really come for the atmosphere and the service. ![]() We train our staff, you can get food anywhere. I think first and foremost good food, second service is second to none. So you think it's the food or the decor or both? Took over an old diner that wasn't working out at the time, apparently did something right, and about, what is it now, 26, 27 years later, 130 stores. Yeah, so it started in '95, up in Mount Shasta, by Bruce and Bob, the founders, they just wanted a place that their friends and family, could come eat. So how did it start? I mean this is kind of a unique, decorating motif. Yeah, yeah, it started up in Northern California, and then just kind of been moving south and out east. You know I think I stopped in one of these places, when I was driving down from Sacramento one day. Today on Everything East County, we're at one of my favorite breakfast restaurants, in America, Black Bear Diner, and a special guest host, Mayor Bill Wells of El Cajon.
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