Make mom happy this year with Lancers’ special Mother’s Day meal. All meals are served with a sumptuous soup or salad, vegetables, potato, roll and butter, and Jell-O or ice cream.

Lancers Restaurant is located at 697 N. Victory Blvd. in Burbank. Reservations are suggested for holiday meals, so call (818) 843-3433.

Brightly colored walls, smartly remodeled seating, and a bilingual, modestly priced menu with friendly, efficient service all add to a pleasant dining experience.

The cooking is straight-forward. A beef stew here is a lot like the same dish that mom prepared at home. Beans arrive whole and nutritious rather than as an oily mush. Less spicy than most Hispanic fare, the only flavor booster is a generous dash of garlic.

I ordered tasty shrimp with a mild wine and garlic sauce, $16. Various fresh fish is abundant here. Most beef and pork dishes are served at $11 and the menu offers a smaller portion and larger portion at sliding prices.

The new owners retained the counter bar with stool seating. There’s beer and wine with a liquor license pending. The Inn opens daily at 11 and serves dinner til 10 Sunday thru Thursday and til midnight Friday and Saturday. They feature takeout and limited delivery service. You may or may not enjoy the authentic background music, but it goes with the total concept. Bueno!

The new Old San Juan Inn provides ample, well lighted parking with comp valet service in the rear and can be reached by visiting oldsanjuaninn.com. This appealing venture is well worth a visit.

The occasion was brightened by my 22nd birthday dinner at the even more venerable than I Tam O’Shanter Inn where every visit is an adventure. Not only is the cuisine special but the charming olde Irish setting recapturing the 19th century provides a charming escape from the familiar restaurant aura.

Though the Tam is closely identified with nearby Glendale, it’s actually the oldest family owned dinner house in Los Angeles. Awaiting your arrival at 2980 Los Feliz Blvd. a reservation call to (323) 664-0228 will provide your passport to fine dining at sensible prices. Request a table in server Jonathan’s station for the ultimate in hospitality.

The Tam is a Lawry’s operation which assures about the best Prime Ribs you ever tasted and there’s rotisserie roasted chicken or grilled fish of the day plus my favorite side dish, the creamed spinach, a full bar, and an excellent wine list. If you must have dessert, try the made-to-order and oh-so-sweet soufflé of the day which must be ordered when selecting the main course. The Tam has adjoining valet parking and accepts all major credit cards. Lunch is in the sandwich bar but that’s another column.

The year was 1967 and I was immersed in producing a weekly dining and entertainment section called “Leisure Time” for the then thriving Glendale and Burbank dailies plus the free circulation Star which totaled more than 90,000 papers. It was an appealing circulation for advertisers and a sleep-robbing assignment for me and a skeletal staff.

I wrote my dining column mostly about full menu restaurants and was less than elated that yet another franchise chicken place was arriving on the scene and seeking some press. But I changed my attitude totally with my first delicious piece of Dinah’s Fried Chicken and I’m still a customer after 45 years. The neat little place that can is a second generation family owned success in the mini mall on San Fernando Road just off Los Feliz in Glendale and has retained its popularity despite the rise of rotisserie and grilled fowl places. Dinah’s deep fried secret is that the meaty fowl pieces are lightly seasoned and then “broasted” under pressure which cooks faster and hotter sealing flavor in and oil out. You can eat lunch or dinner in the cozy dining room or take-home boxes and even a barrel of the golden birds seven days a week. The mashed potatoes and gravy are authentic and the cole slaw is crisp and fresh though the Palate fervently wishes they’d reinstate the unique pineapple slaw which was even better.

Carl and Sara have passed on and the Dresden is now managed by their son, James Ferraro, whose mojo is plainly put: “If it ain‘t broke don‘t fix it.” The Palate enthusiastically chimes “aye aye!”

Open for dinner nitely, the dining room of sumptuous booths is set with crisp white linen and crystal glassware. Most patrons have gone casual but the service staff remains formal.

Traditional appetizers range from Mozzarella Marinara, $8, to Escargot Bourguignonne, $10, and Calamari fritti (fried squid), $9, as well as steamy French onion soup, $6, or Caesar salad (with dinner), $5.

Special dishes including Veal Marsala, Parmigiana, or Piccata are $20 treats. Savory Roast Rack of Lamb is $26 and Chicken Cordon Bleu, linguini, is $19.

There are a half dozen seafood entrees from Salmon, broiled or poached, $18, to rarely-found abalone and scallop Scalloni, $21

There are pastas, steaks, chops, and the House Specialty for six decades, Prime Ribs of Beef, $25, or $28 for the extra cut. The Palate recommends medium rare.

Don’t miss out on the elaborate dessert tray with sweets at $5 or $6. Cocktails, dinner, and fine wines are served from 4:30 p.m. Relax and enjoy the experienced service. Several of these seasoned staffers have been at the Dresden for three or more decades. There’s valet parking for $3.50 behind the restaurant at 1780 N. Vermont Ave.

Talk about durability. The musical duo, Marty and Elaine, are in their 30th year in the entertainment lounge.

A few were promising while some were ludicrous and none turned a profit within memory. But still the entrepreneurs come.

The latest venture is a dramatic vision in black called Morrison. Best described as an upscale bar with a limited menu of Scot-style vittles, the place is evidently geared to attract a youthful, affluent clientele. House cocktails are $11, featured spirits run from $13 to $30, draft beers are $8, bottles are $8 to $13, etc.

Dishes are presented “to share” but neither the portions we sampled would stretch to two. My trio of crispy cod bites was tasty but the skinny few fries were dull, $14, while my midday companion approved a rarebit tavern ham sandwich topped with an open yolk fried egg on pumpernickel, $13. Nothing on the menu would send us racing back but the list of premium Scotches is a lure for a cocktail visit.

Morrison does a Sunday brunch and a daily happy hour from 3 til 6. The female servers are personable and attractive. There’s adjoining parking.

The newest Souplantation arrived across the boulevard with the holidays. The opposing chains appeal pretty much to the same family clientele with budget self service salad bars. A $10 bill goes a considerable distance at either place.

There are some notable differences. The Sizzler is much more comfortable, less congested and noisy, while the less spacious Souper has a fast food feel – complete with plastic plates. A big TV advertiser, the Sizzler features hot entrees including steak and seafood at extra cost while limited hot dishes are part of the Souper’s regular fare.

A superior salad bar remains the Sizzler‘s claim to fame while the Souplantation scores with an array of masterful kettles. Either place has adjoining parking plus bustling, friendly staffers. Take your pick or alternate, both places represent a solid value.

Just when you thought you own all the necessary cookbooks along comes The Dead Celebrity Cookbook compiled by veteran broadcaster Frank DeCaro. Among many demised chefs included are Elizabeth Taylor, Lucille Ball, Patrick Swayze, Mae West, and Sammy Davis Jr.

Here’s a favorite dish of “Columbo” himself, the late Peter Falk: You’ll need 6 pork chops, 1 finely chopped onion, a quarter cup of olive oil, and a quarter cup white vinegar, salt and pepper to taste. One tspn thyme, 1 cup water, ½ cup of liquid from jarred vinegar peppers, 1 cup (or more) jarred vinegar peppers, 2 tblspn cornstarch. Add 1 trench coat — optional!

Pre-heat oven to 350. Brown chops in olive oil and transfer to casserole. Cook onion in same oil and transfer to same casserole. Deglaze pan by adding white vinegar to stir up brown bits and add to casserole with all remaining ingredients except vinegar peppers. Bake for 90 minutes. Add vinegar peppers and cook for another 15 minutes. Remove chops and peppers to a warm serving plate. Add 2 tblspn corn starch to pan drippings for gravy. Pour over chops and peppers and serve.

Another case solved. Devour the evidence!

The Palate’s recent luncheon at the inviting place was evidence of the exceptional cuisine and service.

It’s not a place to grab a midday bite. On the contrary, settle in and spend some time and money for a memorable meal. Bistro Classic main courses range from $12.75 to $15. Salads and appetizers range from $7.95 to $9.50 and you can have any of these for $3.75 with any classic dish. My Ahi Tuna starter was a tasty, light meal unto itself while Poached Sea Bass with saffron orange sauce and steamed veggies was totally satisfying. Consider a fine glass or two of fine vintages. The lunch menu is served until 2 p.m. and we lingered till the last minute and beyond. When I commented on the generous portions our efficient and affable server responded, “That’s what we do here — eat!”

Start your evening meal with the chef’s authentic French Onion Soup, $9, and proceed with an eloquent appetizer priced from $8.25 to $12.

Take a deep breath and plunge into generous main courses from $18 for Mushroom Risotto with shallots to $28 for Grilled Duck Breast with parsnips, veggies, and a balsamic blueberry sauce to remember long after your last sip of wine and final sweet nibble of freshly made dessert, $7.

Approach the half acre of self parking with high expectations and Bistro Provence reservations.

There’s no question of what gifts Gregg Hunter craves. My life is abundant and material needs are few. I possess all the gadgets, cell and digital phones, ample memories, DVDs, musical CDs, and biographies I can shelve and enjoy. There are ample provisions in the pantry and a bottle or three of my favorite vintages in the wine rack. The “ranch” as we call home, after 45 years of residence and renovation, is looking pretty good; Milo, the amazing Yorkshire terrier, rules the roost and is a great pal. It has been a challenging year physically but I’m healing. Sure I’m aging but I still have culinary curiosity and cultural enthusiasm. After more than half a century, I continue to welcome weekly print and broadcast deadlines. Best of all, I’m blessed with enduring affection and a fair share of faithful friends. I am a blessed being.

There remains one fervent matter to be dealt with before I hang my Yuletide stocking. The Palate avidly longs to bottle up the delectable holiday spirits bubbling over during this special season before it all vanishes for another year. We’ve known better — and lesser — times but as an observant sage declared “when the going gets tough, the tough get going.” So I’ll store my precious holiday elixir in much the manner vintners store premium wines until the inevitable morning after when the frosting is stale, once shiny pines are shedding, and this heartfelt greeting has been filed or tossed away with the dozens of Hallmark rhymes you’ll receive. Whenever headlines or deadlines attempt to overwhelm, I’ll uncork a few wondrous wafts to remind me of how warm and generous we were to one another way back in December.

So rare an essence should never be hoarded so I’ll spread the precious stuff around like a glimpse of sunshine on a dreary day or fertilizer on a barren lawn. Then we’ll get a special “glow on” and hang out together as we cling to the gleaming holiday spirit all year long.

For good measure I’ll dispatch a special scent of home to our deserving men and women overseas. We can surely spare that much for our troops who’ve sacrificed so much for the USA.

So all right already — I’m seeking to discover an invaluable treasure beneath colorful but frail ornaments. Well, far greater wonders have been wrought in Christmas past. Why crave a loaf of bread when we might own the grocery store?

We had a pleasant experience with just enough carver selection and table service. Being a Lawry’s landmark restaurant, the meats at the Tam are juicy and well roasted with a choice of roast beef, roast pork, pastrami, turkey, and the signature prime rib, carved to order and piled generously on a choice of breads. (I favor the big onion roll.)

There’s a self-serve salad tray included plus a few side dish options including the Tam’s distinctive creamed spinach. Of course the full bar is open and beverages are delivered to the table. A typical food-only lunch tab is $14 to $18. There’s parking service and reservations are unnecessary. If you must talk business during lunch, dining room seating is available.

Tipping tips… The Palate always has a stream of mail asking how to determine the server’s reward. Actually the domestic tipping code hasn’t changed in years so 15 to 20% of the food tab (excluding taxes) remains the norm. When in doubt refer to the pre-tax dining tab and divide by five. Add or subtract a bit for excellence or service frustrations. Never “stiff” a server or it may seem you don’t know about tipping. For really bad service leave a token five or 10 percent to express your displeasure.

Traveling abroad alters the rules so it’s smart to prepare before you set sail. In Europe restaurants customarily add a service charge about 15% to food and beverage tabs but for some obscure rationale a small tip is still anticipated from the American tourist — 5 or 10 % will suffice. At your hotel, tip the maid about $5 daily while bellhops expect $2 per bag. Tip the doorman a dollar or two for hailing a taxi and such. The concierge will expect $5 for restaurant or theatre reservations. If he lands tickets to a “sold out hit,” reward him with $20 or so.

The rules for tipping on cruise ships have changed of late. Passengers used to tip stewards and servers in cash on their final night aboard. Now they make it easier by adding a daily gratuity of $10 or $15 per passenger to the bill. Most lines also add a 15% gratuity to the tab. Better pack along ample cash and your platinum plastic when you sail. Check cash and valuables in the ship‘s safe….

On terra firma, most tour directors work long and hard to keep the journey smooth and should be rewarded $8 per day per traveler with half that amount also due to the coach driver. Make their lives bearable by being packed and ready on time.

Wherever you travel don’t hesitate to ask responsible parties for local tipping advice. Happy landings … HAPPY HOLIDAYS!