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"slug": "an-apple-pancake-as-big-as-a-pie-at-this-50s-l-a-diner-its-true",
"title": "An Apple Pancake as Big as a Pie? At This '50s L.A. Diner, It's True",
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"content": "\u003cp>\u003cem>Editor’s Note: Classic Los Angeles diner Dinah’s closed its doors at its original location on April 30, following news that a developer with ambitious plans for new construction bought the site near the LA airport that the restaurant had rented for nearly 65 years.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week, Dinah’s reopened as “Dinah’s Kitchen” in Culver City, without the original \u003ca href=\"https://www.smithsonianmag.com/history/googie-architecture-of-the-space-age-122837470/\">Googie architecture\u003c/a> and some of the 1950s menu classics. The owners are revamping the dinner menu to focus on fresh, locally sourced produce. But they’ll still serve up their famous apple pancake for breakfast.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This story originally ran in August 2019 as part of The California Report Magazine’s Hidden Gems series. We’re re-airing it this week to mark the end of Dinah’s long tenure in its original location, which served as a backdrop for a number of films and TV shows.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Original story, Aug. 10, 2019:\u003c/b>\u003c/p>\n\u003cp>[dropcap]I[/dropcap] grew up just a mile from Los Angeles International Airport, and for 40 years, my family has been guarding a neighborhood secret.\u003c/p>\n\u003cp>One that involves a giant scoop of butter melting across a crispy, cinnamon-sugar crust.\u003c/p>\n\u003cp>I’m talking about the apple pancake at \u003ca href=\"http://www.dinahsrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Dinah’s\u003c/a>, a family diner right under the LAX flight path, just off Sepulveda Boulevard.\u003c/p>\n\u003cp>It opened in 1959, with Googie-style architecture. Think “The Jetsons” — big stucco orbs jutting from the ceiling, fake rock walls and vinyl booths.\u003c/p>\n\u003cp>My little brother, Akash, and I have been fighting over what to order here for decades. The breakfast menu is endless: chicken and waffles, chocolate waffles, even a bacon-and-cheese waffle. But in the end, I win out, insisting that we order our family staple: the apple pancake that’s more like eating a giant apple pie for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_11766323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766323\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1920x1439.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sasha Khokha and her family at Dinah’s, with longtime server Carla Maraveles and “Uncle Salome” the apple pancake chef, standing behind their booth. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It takes 20 minutes, but it’s worth it,” warns our server. “You can’t find it anywhere else, and it makes your day better!”\u003c/p>\n\u003cp>Twenty minutes is a long time to wait at a diner where everything else arrives in minutes: eggs, toast and even decent coffee.\u003c/p>\n\u003cp>While we’re waiting, I chat with owner Teri Ernst. She started here as a waitress in 1972, wearing a white dress with a red apron, and a “funny little hat.”\u003c/p>\n\u003cp>“I had never worked at a place that was so busy. On Mondays, we had all-you-can-eat chicken, and there would be a line out the door,” Ernst says.\u003c/p>\n\u003cfigure id=\"attachment_11766502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg\" alt=\"\" width=\"250\" height=\"388\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-800x1242.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-773x1200.jpg 773w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu.jpg 1000w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">The apple pancake is the star of Sasha Khokha’s heart, but many come here for another beloved dish, the fried chicken. \u003ccite>(Courtesy of Dinah's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After that came the ’70s polyester bell bottom pantsuits. But the all-you-can eat chicken special continues to this day.\u003c/p>\n\u003cp>Eventually Ernst married the son of the owner, and she’s been managing the place since 1989. I ask her where Dinah’s got its name. She says her in-laws were looking for something that sounded Southern, and got the idea from the song “Someone’s in the Kitchen with Dinah.”\u003c/p>\n\u003cp>“This is definitely a place where time has stood still,” Carla Maraveles says. Like many of the staff here, she’s worked at Dinah’s for decades. “I mean we have food here, lots of the traditional plates that nobody makes anymore. Meatloaf. Imagine that! Who makes liver and onions nowadays? Fried chicken gizzards?”\u003c/p>\n\u003cp>Maraveles says everything here is made from scratch, from the Southern-style gravy and mashed potatoes to the biscuits. She knows all the regulars, and where to seat them in their favorite booths.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>People like Ellis Smith, who eats here three or four times a week.\u003c/p>\n\u003cp>“My wife and I usually come to breakfast, and my uncle and I, we come to breakfast, and dinner every Thursday evening,” Ellis says.\u003c/p>\n\u003cp>Thursday is chicken night. The fried chicken is what draws many regulars to Dinah’s. It’s breaded the day before, and \u003cem>broasted\u003c/em> in a special machine that seals in the flavor, called a Henny Penny.\u003c/p>\n\u003cp>Dinah’s has a big chicken bucket up on a pole outside its takeout department. Ernst says the guy who pioneered the design went on to take the idea to Kentucky Fried Chicken.\u003c/p>\n\u003cp>Their ’50s decor has been used as a Hollywood backdrop in shows like “Modern Family” and “Malcolm in the Middle.” Its signature red-and-white chicken bucket was also featured in the film “Little Miss Sunshine.”\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=tZ561uh3tSA\u003c/p>\n\u003cp>Hollywood has helped draw in a new generation of customers looking for a hip, classic diner. People like Pete Giovine, who drives here many mornings from West Hollywood.\u003c/p>\n\u003cp>“I’m from New Jersey originally,” he tells me. “If there’s one thing we take seriously, it’s diners. This building was almost like a siren, calling to me. It reminds me of all these old-school diners back in Jersey.”\u003c/p>\n\u003cp>Pete’s nursing a cup of coffee and a Denver omelet at the counter, writing in a notebook. He’s a comedian working on his routine. He says he gets way better material here than sitting at a Starbucks.\u003c/p>\n\u003cfigure id=\"attachment_11766319\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766319 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Comedian Pete Giovine comes to Dinah’s to write. He says he gets better material here than at a Starbucks. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“You actually get to the realest people,” he says. It makes him think of when presidential candidates tour Iowa during the state’s caucuses. “They always go to these small-town diners and you get that feeling of like, ‘Oh, this is where the community gathers.’ Dinah’s actually is that. It just happens to be in the center of a major city.”\u003c/p>\n\u003cp>Back at my table, my brother Akash is telling my 8-year old about eating at Dinah’s when he was the same age.\u003c/p>\n\u003cp>“I used to have tee ball practice down at the park. I hated sports and I hated practice,” Akash grins. “But your grandmother would bribe me with a fried chicken box if I finished practice. It was my favorite thing — this delicious-smelling red-and-white box. Like opening a Christmas present. Fried chicken with a biscuit and a side. I’d start digging into the box before we even got home.”\u003c/p>\n\u003cp>After hearing stories like this, we are ravenous. And after the 20-minute wait, the apple pancake is finally here.\u003c/p>\n\u003cfigure id=\"attachment_11766327\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766327\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Dinah’s apple pancake is made from scratch, in a cast iron skillet. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as I’m biting into the hot layers of apple and cinnamon, Maraveles invites me into the kitchen to see how they are made.\u003c/p>\n\u003cp>“You get to meet Tio [Uncle] Salome,” she gushes. “He’s amazing. He’s been here 47 years. Everybody loves him, everybody calls him uncle. We just adore the dude.”\u003c/p>\n\u003cp>I head to the kitchen to see a tall man in a tall chef’s hat pouring pounds of peeled and sliced apples into a skillet of sizzling butter.\u003c/p>\n\u003cfigure id=\"attachment_11766330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766330 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each apple pancake involves pounds of peeled and cored apples, sizzled in butter. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salome Jimenez is 73 years old. He’s from Jalisco, Mexico, and he comes out of retirement on the weekends to whip up the apple pancakes for the crowd. He’s faster than anybody else.\u003c/p>\n\u003cp>In Spanish, he tells me that this is the only place in California that makes these pancakes individually — each the size of a pie, baked in a cast iron skillet. Dinah’s makes 4,500 each month. I watch as Jimenez pours a flour and egg mixture over the apples, then sprinkles huge scoops of cinnamon and sugar over the top.\u003c/p>\n\u003cp>He slides it in the oven for 10–15 minutes. When it comes out, he flips the pancake so the apples sit on top of the cinnamon sugar dough.\u003c/p>\n\u003cp>I am ecstatic. I am watching the apple pancake master reveal the secrets of my childhood comfort food.\u003c/p>\n\u003cp>In line to pay our bill, I’m practically gloating to all the other customers about my behind-the-scenes tour.\u003c/p>\n\u003cp>“Wow! I would have loved that!” Gail Galanter says. She’s at Dinah’s to celebrate her wedding anniversary with her husband, Dennis, over a chile relleno and an apple pancake.\u003c/p>\n\u003cp>“Are you going to be able to make those delicious pancakes now that you’ve seen how it’s done?” Gail asks.\u003c/p>\n\u003cp>“Oh no,” I tell her. “It’s more complicated than I ever imagined. The chef makes each one of those apple pancakes by hand.”\u003c/p>\n\u003cp>“A national treasure!” she exclaims.\u003c/p>\n\u003cp>This summer, Dinah’s marked its 60th anniversary with a blast-from- the-past event where they lowered all their prices to match the menu from 1959. No apple pancakes, but you could get a breakfast special — bacon or sausage, eggs and two regular pancakes for $1.25.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"title": "An Apple Pancake as Big as a Pie? At This '50s L.A. Diner, It's True | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Editor’s Note: Classic Los Angeles diner Dinah’s closed its doors at its original location on April 30, following news that a developer with ambitious plans for new construction bought the site near the LA airport that the restaurant had rented for nearly 65 years.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This week, Dinah’s reopened as “Dinah’s Kitchen” in Culver City, without the original \u003ca href=\"https://www.smithsonianmag.com/history/googie-architecture-of-the-space-age-122837470/\">Googie architecture\u003c/a> and some of the 1950s menu classics. The owners are revamping the dinner menu to focus on fresh, locally sourced produce. But they’ll still serve up their famous apple pancake for breakfast.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This story originally ran in August 2019 as part of The California Report Magazine’s Hidden Gems series. We’re re-airing it this week to mark the end of Dinah’s long tenure in its original location, which served as a backdrop for a number of films and TV shows.\u003c/em>\u003c/p>\n\u003cp>\u003cb>Original story, Aug. 10, 2019:\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp> grew up just a mile from Los Angeles International Airport, and for 40 years, my family has been guarding a neighborhood secret.\u003c/p>\n\u003cp>One that involves a giant scoop of butter melting across a crispy, cinnamon-sugar crust.\u003c/p>\n\u003cp>I’m talking about the apple pancake at \u003ca href=\"http://www.dinahsrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Dinah’s\u003c/a>, a family diner right under the LAX flight path, just off Sepulveda Boulevard.\u003c/p>\n\u003cp>It opened in 1959, with Googie-style architecture. Think “The Jetsons” — big stucco orbs jutting from the ceiling, fake rock walls and vinyl booths.\u003c/p>\n\u003cp>My little brother, Akash, and I have been fighting over what to order here for decades. The breakfast menu is endless: chicken and waffles, chocolate waffles, even a bacon-and-cheese waffle. But in the end, I win out, insisting that we order our family staple: the apple pancake that’s more like eating a giant apple pie for breakfast.\u003c/p>\n\u003cfigure id=\"attachment_11766323\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766323\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1920x1439.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/family-pic.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Sasha Khokha and her family at Dinah’s, with longtime server Carla Maraveles and “Uncle Salome” the apple pancake chef, standing behind their booth. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It takes 20 minutes, but it’s worth it,” warns our server. “You can’t find it anywhere else, and it makes your day better!”\u003c/p>\n\u003cp>Twenty minutes is a long time to wait at a diner where everything else arrives in minutes: eggs, toast and even decent coffee.\u003c/p>\n\u003cp>While we’re waiting, I chat with owner Teri Ernst. She started here as a waitress in 1972, wearing a white dress with a red apron, and a “funny little hat.”\u003c/p>\n\u003cp>“I had never worked at a place that was so busy. On Mondays, we had all-you-can-eat chicken, and there would be a line out the door,” Ernst says.\u003c/p>\n\u003cfigure id=\"attachment_11766502\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766502\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg\" alt=\"\" width=\"250\" height=\"388\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-160x248.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-800x1242.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu-773x1200.jpg 773w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/Dinahsmenu.jpg 1000w\" sizes=\"(max-width: 250px) 100vw, 250px\">\u003cfigcaption class=\"wp-caption-text\">The apple pancake is the star of Sasha Khokha’s heart, but many come here for another beloved dish, the fried chicken. \u003ccite>(Courtesy of Dinah's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After that came the ’70s polyester bell bottom pantsuits. But the all-you-can eat chicken special continues to this day.\u003c/p>\n\u003cp>Eventually Ernst married the son of the owner, and she’s been managing the place since 1989. I ask her where Dinah’s got its name. She says her in-laws were looking for something that sounded Southern, and got the idea from the song “Someone’s in the Kitchen with Dinah.”\u003c/p>\n\u003cp>“This is definitely a place where time has stood still,” Carla Maraveles says. Like many of the staff here, she’s worked at Dinah’s for decades. “I mean we have food here, lots of the traditional plates that nobody makes anymore. Meatloaf. Imagine that! Who makes liver and onions nowadays? Fried chicken gizzards?”\u003c/p>\n\u003cp>Maraveles says everything here is made from scratch, from the Southern-style gravy and mashed potatoes to the biscuits. She knows all the regulars, and where to seat them in their favorite booths.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>People like Ellis Smith, who eats here three or four times a week.\u003c/p>\n\u003cp>“My wife and I usually come to breakfast, and my uncle and I, we come to breakfast, and dinner every Thursday evening,” Ellis says.\u003c/p>\n\u003cp>Thursday is chicken night. The fried chicken is what draws many regulars to Dinah’s. It’s breaded the day before, and \u003cem>broasted\u003c/em> in a special machine that seals in the flavor, called a Henny Penny.\u003c/p>\n\u003cp>Dinah’s has a big chicken bucket up on a pole outside its takeout department. Ernst says the guy who pioneered the design went on to take the idea to Kentucky Fried Chicken.\u003c/p>\n\u003cp>Their ’50s decor has been used as a Hollywood backdrop in shows like “Modern Family” and “Malcolm in the Middle.” Its signature red-and-white chicken bucket was also featured in the film “Little Miss Sunshine.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/tZ561uh3tSA'\n title='//www.youtube.com/embed/tZ561uh3tSA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Hollywood has helped draw in a new generation of customers looking for a hip, classic diner. People like Pete Giovine, who drives here many mornings from West Hollywood.\u003c/p>\n\u003cp>“I’m from New Jersey originally,” he tells me. “If there’s one thing we take seriously, it’s diners. This building was almost like a siren, calling to me. It reminds me of all these old-school diners back in Jersey.”\u003c/p>\n\u003cp>Pete’s nursing a cup of coffee and a Denver omelet at the counter, writing in a notebook. He’s a comedian working on his routine. He says he gets way better material here than sitting at a Starbucks.\u003c/p>\n\u003cfigure id=\"attachment_11766319\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766319 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/RS38429_comedian-qut-536x402.jpg 536w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Comedian Pete Giovine comes to Dinah’s to write. He says he gets better material here than at a Starbucks. \u003ccite>(Sasha Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“You actually get to the realest people,” he says. It makes him think of when presidential candidates tour Iowa during the state’s caucuses. “They always go to these small-town diners and you get that feeling of like, ‘Oh, this is where the community gathers.’ Dinah’s actually is that. It just happens to be in the center of a major city.”\u003c/p>\n\u003cp>Back at my table, my brother Akash is telling my 8-year old about eating at Dinah’s when he was the same age.\u003c/p>\n\u003cp>“I used to have tee ball practice down at the park. I hated sports and I hated practice,” Akash grins. “But your grandmother would bribe me with a fried chicken box if I finished practice. It was my favorite thing — this delicious-smelling red-and-white box. Like opening a Christmas present. Fried chicken with a biscuit and a side. I’d start digging into the box before we even got home.”\u003c/p>\n\u003cp>After hearing stories like this, we are ravenous. And after the 20-minute wait, the apple pancake is finally here.\u003c/p>\n\u003cfigure id=\"attachment_11766327\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11766327\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apple-pancake.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each Dinah’s apple pancake is made from scratch, in a cast iron skillet. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just as I’m biting into the hot layers of apple and cinnamon, Maraveles invites me into the kitchen to see how they are made.\u003c/p>\n\u003cp>“You get to meet Tio [Uncle] Salome,” she gushes. “He’s amazing. He’s been here 47 years. Everybody loves him, everybody calls him uncle. We just adore the dude.”\u003c/p>\n\u003cp>I head to the kitchen to see a tall man in a tall chef’s hat pouring pounds of peeled and sliced apples into a skillet of sizzling butter.\u003c/p>\n\u003cfigure id=\"attachment_11766330\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-11766330 size-medium\" src=\"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1200x900.jpg 1200w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1920x1440.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1832x1374.jpg 1832w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1376x1032.jpg 1376w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-1044x783.jpg 1044w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-632x474.jpg 632w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1-536x402.jpg 536w, https://cdn.kqed.org/wp-content/uploads/sites/10/2019/08/apples-1.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Each apple pancake involves pounds of peeled and cored apples, sizzled in butter. \u003ccite>(Akash Khokha/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salome Jimenez is 73 years old. He’s from Jalisco, Mexico, and he comes out of retirement on the weekends to whip up the apple pancakes for the crowd. He’s faster than anybody else.\u003c/p>\n\u003cp>In Spanish, he tells me that this is the only place in California that makes these pancakes individually — each the size of a pie, baked in a cast iron skillet. Dinah’s makes 4,500 each month. I watch as Jimenez pours a flour and egg mixture over the apples, then sprinkles huge scoops of cinnamon and sugar over the top.\u003c/p>\n\u003cp>He slides it in the oven for 10–15 minutes. When it comes out, he flips the pancake so the apples sit on top of the cinnamon sugar dough.\u003c/p>\n\u003cp>I am ecstatic. I am watching the apple pancake master reveal the secrets of my childhood comfort food.\u003c/p>\n\u003cp>In line to pay our bill, I’m practically gloating to all the other customers about my behind-the-scenes tour.\u003c/p>\n\u003cp>“Wow! I would have loved that!” Gail Galanter says. She’s at Dinah’s to celebrate her wedding anniversary with her husband, Dennis, over a chile relleno and an apple pancake.\u003c/p>\n\u003cp>“Are you going to be able to make those delicious pancakes now that you’ve seen how it’s done?” Gail asks.\u003c/p>\n\u003cp>“Oh no,” I tell her. “It’s more complicated than I ever imagined. The chef makes each one of those apple pancakes by hand.”\u003c/p>\n\u003cp>“A national treasure!” she exclaims.\u003c/p>\n\u003cp>This summer, Dinah’s marked its 60th anniversary with a blast-from- the-past event where they lowered all their prices to match the menu from 1959. No apple pancakes, but you could get a breakfast special — bacon or sausage, eggs and two regular pancakes for $1.25.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
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"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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