Show 61, February 15, 2013: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.

The Grill on the Alley30 years ago dining history was made in Beverly Hills (a tough city for restaurant longevity) with the launch of The Grill on the Alley which is better known as The Grill. It soon evolved into a high profile business destination for lunch for the power brokers of Hollywood. Where your table was signified your status in the Entertainment Business. No one arrived before 1:00 p.m. At night it became a destination for affluent locals with a very loyal following. Unusually for the time pretentiousness was never part of the gameplan. It also was the start of a significant restaurant company with three successful concepts.

To this day the signature Cobb Salad (a faithful homage to the iconic Brown Derby) is the most popular menu item. Bob likes to feel it’s a true recreation of this classic dish from the long departed heritage restaurant in Beverly Hills that was a forerunner of The Grill. The most popular dessert is the house rice pudding, a perennial favorite.

Grill Concepts, Inc. continues to flourish to this day. Public School (“an education in the art of food and beer”) is the newest concept (with a sense of humor) with locations in Downtown Los Angeles, Culver City and Thousand Oaks. Northern California (Mountain View) and Sherman Oaks are next, and more locations are on the horizon. It’s a bar & restaurant gathering spot.

Founder Bob Spivak, a second generation restaurateur with a love for the hospitality business, joins us to share the fascinating story.

“We are so fortunate to have been in business for 30 years,” President, CEO, and Co-Founder Bob Spivak said. “In the ever changing restaurant industry, we are proud to say that we were vintage before it was trendy. And we will continue to maintain the tradition of exceptional service and timeless cuisine that guests have come to count on.”

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April 6: Gustavo Arellano, Musso and Frank Grill, Scott Leibfried

Podcasts

Segment One: Chef Jet Tila
Segment Two: Gustavo Arellano, Editor of The OC Weekly & author of Taco USA – How Mexican Food Conquered America Part One
Segment Three: Gustavo Arellano, Editor of The OC Weekly & author of Taco USA – How Mexican Food Conquered America Part Two
Segment Four: Mark Echeverria, the General Manager & Proprietor of the Musso & Frank Grill in Hollywood
Segment Five: Chef Scott Leibfried, Gordon Ramsay’s sous chef on Fox TV’s “Hell’s Kitchen” for the past 10 years. Executive Chef of Arch Rock Fish is Santa Barbara Part One
Segment Six: Chef Scott Leibfried, Gordon Ramsay’s sous chef on Fox TV’s “Hell’s Kitchen” for the past 10 years. Executive Chef of Arch Rock Fish is Santa Barbara Part Two

Lots of tasty delights to share this week. We have an unusual take on Mexican food that will leave you thinking. From there it’s a bit of celebrity dining history in old Hollywood. We wrap it up with a prominent chef who is an accomplished expert in seafood preparation.

First it’s the “best bite of the week” with Chef Jet and Producer Andy. Thereafter it’s the cream of significant restaurant news of the week.

Gustavo Arellano of Ask a MexicanIf you think you know everything there is to know about the rich history of Mexican food in America think again. Gustavo Arellano joins us to talk about his latest book, Taco USA – How Mexican Food Conquered America. Gustavo is the accomplished and well-known editor of OC Weekly as well as one of their restaurant reviewers. He also pens the provocative, nationally syndicated column, “Ask a Mexican!

Since 1919 the venerable Musso and Frank Grill on Hollywood Blvd. has ably stood the test of time and endured. More than a handful of the career waiters there have been serving guests for 30 years or more. Every one of them is a character! There are more stories there than there is time to do them justice in the telling! That also applies to the proficient bar staff. They perfected the classic craft cocktails way before they became trendy again!

Talk about consistency. They have had three executive chefs in their entire history.

Mark Echeverria, the managing partner, and a direct descendent of one of the two founding families joins us with a salute to the ultimate in Hollywood dining history that is far from being a museum piece.

Scott Leibfried of Hells Kitchen and Arch Rock GrillYou know Chef Scott Leibfried as Gordon Ramsay’s sous chef on Fox TV’s popular “Hell’s Kitchen” series for the past 10 seasons. He’s also the Lead Chef Advisor for Fox TV’s “Kitchen Nightmares” series also starring Chef Ramsay.

He’s a real working chef. Chef Scott is Executive Chef and part owner of Arch Rock Fish in Santa Barbara.

Podcasts

Segment One: Chef Jet Tila
Segment Two: Gustavo Arellano, Editor of The OC Weekly & author of Taco USA – How Mexican Food Conquered America Part One
Segment Three: Gustavo Arellano, Editor of The OC Weekly & author of Taco USA – How Mexican Food Conquered America Part Two
Segment Four: Mark Echeverria, the General Manager & Proprietor of the Musso & Frank Grill in Hollywood
Segment Five: Chef Scott Leibfried, Gordon Ramsay’s sous chef on Fox TV’s “Hell’s Kitchen” for the past 10 years. Executive Chef of Arch Rock Fish is Santa Barbara Part One
Segment Six: Chef Scott Leibfried, Gordon Ramsay’s sous chef on Fox TV’s “Hell’s Kitchen” for the past 10 years. Executive Chef of Arch Rock Fish is Santa Barbara Part Two