Like the song proclaims, “Everything old is new again.” Having recently marked a landmark birthday myself, I hope it’s so. As for the recent 52nd anniversary of the popular Tallyrand landmark family restaurant at 1700 N. Olive Ave. in Burbank, co-owner Karen Ross insists the occasion was “just another busy working day.” Beyond familiar coffee shop fare from 6 a.m. ‘til mid-evening —breakfast anytime — daily, the Tallyrand serves fresh fish and steak specialties. All at very sensible prices. It’s not unusual to find three generations at the same table.
Let’s go Retro at the Greek American family owned Jan’s & Astro Family Restaurants. The menus are the same but the Palate’s preference is for Astro, the Silver Lake location at 2300 Fletcher Dr. in Silver Lake. Open around the clock, Astro has a broad, creative menu and serves breakfast anytime, including some of the best omelettes anywhere. The Palate’s favorite breakfast special is the #1, a half order of golden brown French toast with a pair of cooked to order eggs and the choice of two strips of bacon or sausage links, $8.95.
From the Astro “chicken coup” comes a dozen innovative fowl recipes from $12.95. Complete main dish favorites are priced from $11.95 for a big Country Fried Steak. Broiled New York $19.95 or Filet Mignon $17.95 are top dollar dinner dishes. Pasta meals are $9.95, Mexican specialties go from $10.95 and portions are generous.
The service staff is A-1, maintenance at these well used restaurants is meticulous, booth seating is comfy and self-parking is free and convenient; Jan’s sister location is at 8424 Beverly Blvd. in LA.
Particular palates savor Morton’s Key Lime Pie.
Try your sweet skill at making the delicacy at home. At $10.50 per cut at the restaurant, it’s worth your time and talent.
Here’s what you’ll need.
- 1 Keebler 10 inch graham cracker pie crust
- 1 oz. egg whites
- 2 cans (14 oz. each) sweetened, condensed milk
- 6 tblsp sugar
- 1 cup pasteurized egg yolk
- 8 oz. Real Time lime juice
- 2 ½ tblsp powdered sugar
Heat oven to 375. Remove plastic from pie crust and brush inside with egg whites. Bake crust five to seven minutes. Remove and set aside. Keep oven on.
Combine milk, sugar, egg yolks and lime juice in a mixing bowl. Whip by hand til smooth and sugar is dissolved.
Pour mix into pie crust. Fill to rim but don’t spill over. Place pie in oven and bake approximately 30 minutes or til center is firm. Remove from oven and place in refrigerator.
Meanwhile, place cream and powdered sugar in mixing bowl. Electric mixer to whip at high speed until very stiff to scoop onto sliced, cold pie.
“How sweet it is!”