L.A.'s Legendary Restaurants. George Geary

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      Robert Taylor and Barbara Stanwyck at Ciro’s.

      In the 1940s, dance halls and music venues sprung up to cater to those with less cash to spend. With the growing prevalence of automobiles, the arrival of carhops made dining that much easier. The 1950s brought a television into every house, and with the popularity of hamburgers and sandwiches, dining began to take less time. In the 1970s, new celebrities appeared in the form of chefs. Ma Maison had Wolfgang Puck, L’Ermitage had Jean Bertranou, and Michael’s had Michael McCarty. These star chefs began building personal empires, which often resulted in locations around the country and their brands in grocery stores.

      L.A.’s Legendary Restaurants reveals the architects who created the legendary locations, from the famous Paul Revere Williams to the movie studio craftsmen who plied their trade outside the walls of the film lot. Architectural styles ranged from the refined elegance of Perino’s to the Polynesian theme of Trader Vic’s. In this book, you’ll feel the textures of the restaurant designs and meet the chefs and owners. You’ll rub elbows with the famous stars who dined there and learn what their favorite dishes were and which booths were their favorites. You’ll discover the memorable events that took place there. Perhaps best of all, you’ll savor the flavors of the dishes that were prepared in the kitchens.

      Many of the stories in this book have been told again and again over the years. But which ones are a hundred percent true? Was Lana Turner really discovered at the Schwab’s Pharmacy soda fountain counter? Did Elizabeth Taylor actually have Chasen’s chili flown to the Cleopatra set in Rome? Was Hamptons really backed or owned by Paul Newman? I know some of these stories are true because I saw them with my own eyes (I witnessed Mr. Newman working at Hamptons myself; I believe he was a secondary partner). For the others, I carefully researched the reports, and did my best to separate fact from fiction.

      My research led me all over the country: from the Hollywood and downtown Los Angeles library branches, all the way to Texas, and even across the country to Rhode Island. Throughout it all, the various former employees and owners of the restaurants were gracious, helpful, and incredibly supportive that a book was being created that would celebrate their legacy.

      The patio at the Tam O’Shanter Inn, 1933.

      Make these recipes for your family and friends. Enjoy the feast, read the stories, and dine like a star. Bon appétit!

      GEORGE GEARY CCP

      P.S. Throughout the years, some of the restaurants’ addresses have changed, sometimes because the street names themselves have evolved. In 1963, zip codes came into play, and in 1984, West Hollywood became its own city, changing the addresses of many establishments once again. The addresses included in this book are the most up-to-date for their respective venues.

      Additionally, for each restaurant, both the original and current (if the business is still in operation) phone numbers are included. Starting the 1920s, phone numbers contained both numbers and letters. The letters told you where the venue you were dialing was located. It was not uncommon for a business to have more than one number. In the 1980s, some of the exclusive restaurants had a separate number for their A-list patrons. These numbers are also included in the book. Today, we have phone and online reservation systems to bypass all of this.

      Ben-Hur actress Haya Harareet pouring C. C. Brown’s famous chocolate sauce on her sundae, 1959.

       C. C. Brown’s

      OPEN: 1906–1996

      LOCATION: 7007 Hollywood Boulevard Hollywood, CA 90028

      ORIGINAL PHONE: HO 4-9755

      CUISINE: Dessert

      DESIGN: Meyer & Holler

      BUILDING STYLE: Renaissance

      CURRENTLY: Clothing Store

      FROM 1906 TO 1918, CLARENCE CLIFTON BROWN WORKED ALONE, MAKING HIS RAGTIME CHOCOLATES AT 715 S. FLOWER STREET IN DOWNTOWN LOS ANGELES (NOW MACY’S PLAZA) WITH A LARGE COPPER KETTLE THAT HE HAD BROUGHT WITH HIM FROM OHIO. C. C. Jr. joined his dad in the business in 1918 and began experimenting with the chocolate mixtures, trying to create a sauce that would not harden when exposed to air the way typical candy coatings did.

      In 1929, the duo moved their business to 7007 Hollywood Boulevard, next to the newly opened Grauman’s Chinese Theatre and across the street from the El Capitan Theatre and the Hollywood Roosevelt Hotel. It took nearly ten more years before the Browns thought their C. C. Brown’s Hot Fudge Sauce had reached perfection, finally debuting the concoction in 1938.

      To cash in on the Olympic fever of 1932, Clarence opened a C. C. Brown’s Candy Store at 3834 Wilshire Boulevard, about two blocks from Western Avenue. It only stayed open for one year. The C. C. Brown’s on Hollywood Boulevard, however, became a popular hangout for locals, tourists, and celebrities alike. The shop always had an intense, captivating aroma of chocolate and caramel. Its chocolate-colored booths were thoughtfully elevated to create a sense of private space, a subtle filter so tourists could glimpse—but not intrude upon—the celebrities seated nearby.

      Without a doubt, the place had a star-studded following. A teenaged Judy Garland was a server there. Marilyn Monroe called it her favorite date spot. Marlon Brando savored his ice cream in his limo parked out front while his family ate inside, so he wouldn’t be bothered. Clark Gable, Mary Pickford, Joan Crawford, Art Linkletter, Bob Hope, and Elvis Presley were regulars. One frequent customer would eventually become president of the United States: Ronald Reagan. (After Hinckley attempted to assassinate President Reagan, C. C. Brown’s shipped a case of their famous hot fudge sauce to the White House as a tribute. Mr. Reagan’s gracious thank-you note was displayed in a case by the cash register.)

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