Speaker 1: Another restaurant that not only is one of Bob's favorites,
Speaker 1: but is one of mine. It is actually a gem
Speaker 1: in southern California and here in Los Angeles and bird Bank.
Speaker 1: Smokehouse nineteen forty six they came aboard. You can find
Speaker 1: that even in the name of their website Smokehouse nineteen
Speaker 1: forty six dot com. Smokehouse nineteen forty six dot com.
Speaker 1: The food there is wonderful, their drink program wonderful. Bob
Speaker 1: and I were talking about how they still serve many
Speaker 1: cocktails sidecar style like their martinis. So you get a
Speaker 1: little little carafe on the side. It's served over ice.
Speaker 1: And you're not a drinking man these days, but back
Speaker 1: in the day you used to have a couple of
Speaker 1: pops during lunch.
Speaker 2: Yeah. I always thought the nice saying was you get
Speaker 2: part part way down on the first martini and then
Speaker 2: it's like, oh, I have a fresh one without having
Speaker 2: to order it. You know it's right there and it's I.
Speaker 1: So Hector was nice enough from the Smokehouse. I know
Speaker 1: they're very busy on Saturdays and Sundays. Of course, they
Speaker 1: have an amazing brunch. It is absolutely one of the
Speaker 1: most phenomenal brunches in the Southland and it is at
Speaker 1: the top of the list of where I go when
Speaker 1: I want a fabulous brunch. But he was kind enough
Speaker 1: to come in. How's everything going over there at the
Speaker 1: Smokehouse sector? Get up on that mike, will you please?
Speaker 2: Brother?
Speaker 3: Thankfully, we are busier than ever.
Speaker 4: You know, we're built by a community and we have
Speaker 4: the support of the community, and we're so graceful that
Speaker 4: we still have the support of all you guys, you know,
Speaker 4: the media, people that live around the area.
Speaker 3: But Small House been there since nineteen forty six.
Speaker 4: We're going for seventy nine years, stronger than ever and
Speaker 4: happy to be there, happy to be here with you guys.
Speaker 1: Well, it was very kind. I know that saturdays are busy,
Speaker 1: and the fact that you came not only to come
Speaker 1: on the four report and share such amazing food. Tell
Speaker 1: us some of the things that you brought to help
Speaker 1: celebrate Bob Girl.
Speaker 3: Well today we brought one of his favorite things.
Speaker 4: We have baby back of raves, we have barbecue chicken,
Speaker 4: tried to Caesar salad and our world family is a
Speaker 4: Guardi cheese bread.
Speaker 1: Oh my gosh, that garlic cheese bread.
Speaker 5: Is that carrot cake over there, cheeseca.
Speaker 2: Right, I tell you no, this show's got perks.
Speaker 1: Brother, it's uh you come back next week, just keep
Speaker 1: coming back.
Speaker 5: And you're like, oh, oh yeah, I'm already a large man.
Speaker 5: I don't need to be a.
Speaker 1: Large Oh brother, Yeah, you and I could be brothers.
Speaker 1: But what a wonderful setup. Now this cheese bread bob.
Speaker 1: That was the first thing I noticed. You reached for you,
Speaker 1: so I get popped out.
Speaker 2: I couldn't wait. I had to reach off of there
Speaker 2: and grab a piece of that. Yeah, right off the map.
Speaker 1: There's something I've tried duplicating it and making it at home.
Speaker 4: You just can't can I try? I did the same
Speaker 4: thing when we start working. Well, there's something on these
Speaker 4: on these cheesebrend and let me try it because I
Speaker 4: love to cook.
Speaker 3: Yeah, and I just couldn't get it.
Speaker 5: But you know the secret recipe? Though you know the recipe,
Speaker 5: but they don't tell us. I don't want to know.
Speaker 2: Here's the Oh.
Speaker 1: I try that all the time. I go what was
Speaker 1: the secret recipe?
Speaker 2: Again?
Speaker 1: And they go, oh, what are you trying to? I
Speaker 1: try and get it out of people all the time.
Speaker 1: But it the heritage and the history is part of
Speaker 1: the magic too. Has that warm feel when you go
Speaker 1: in there. The service is warm and friendly, the food
Speaker 1: is always on point, and the the buffet style on
Speaker 1: Saturdays and Sundays for it's just Sundays, right, just Sundays
Speaker 1: for the brunch is You're just never You're not going
Speaker 1: to find a brunch like that.
Speaker 2: It just.
Speaker 1: Yeah, bottomless. Mimses Oh a friend of mine, she's an actress,
Speaker 1: and she and I would I worked on Sunday mornings
Speaker 1: and I and we meet there after I got off
Speaker 1: the air and we would plow through. They started just
Speaker 1: bringing the bottles of the orange juice that we would
Speaker 1: just eat all day.
Speaker 2: Do you know I've been eating at the Smokehouse for
Speaker 2: seventy seven years. Wow, seventy seven years. I started when
Speaker 2: I was in the eleventh grade.
Speaker 5: Wow.
Speaker 2: And by the time nineteen fifty five came along, every
Speaker 2: salesman wanted to sell a product for the things I
Speaker 2: designed for Disneyland, they'd always take me for my free lunch,
Speaker 2: the salesman's lunch to the Smokehouse. I have probably had
Speaker 2: a record number of free lunches at the Smokehouse all
Speaker 2: the Disney years because they're whining you. They might only
Speaker 2: sell us ten parts for something, but I'd get the
Speaker 2: full lunch as if we were buying a thousand somethings
Speaker 2: from four. Because it was Disney, all the car dealers come.
Speaker 2: We bought a out of car parts, you know, to
Speaker 2: make make rides I worked on. So the Smokehouse has
Speaker 2: been like my sort of Disney cafeteria home because it's
Speaker 2: such a regular.
Speaker 5: Oh that's awesome. Well there's a documentary in that place alone.
Speaker 5: Oh yeah, that restaurant has had just Hollywood history alone.
Speaker 5: That used to be the hangout for anybody who worked
Speaker 5: at Warner Brothers. Oh yeah, I still see when they wrap,
Speaker 5: they would come over and have a drink.
Speaker 2: You know.
Speaker 1: Er when it was shot there, Clooney would come over.
Speaker 1: I remember all that. Well, we'll come back. We'll talk
Speaker 1: more about the Smokehouse and again. Smokehouse nineteen forty six
Speaker 1: dot com. Smokehouse nineteen forty six dot com. We'll be
Speaker 1: back with more. So go nowhere. This is KFI heard
Speaker 1: everywhere on the iHeartRadio. Appen to have Hector from the
Speaker 1: last name of Rocha. Yeah, they're at It's such a
Speaker 1: classic place that the Smokehouse is your classic steakhouse style
Speaker 1: old school. So many people have gone through there. It's
Speaker 1: been there, been around since nineteen forty six. You can
Speaker 1: find out more at smoke House nineteen forty six dot
Speaker 1: com and see you know the food that we're talking about,
Speaker 1: world renowned cheese bread. Our buddy Tim Conway Junior lives
Speaker 1: here in Burbank. He goes there all the time and
Speaker 1: he gets just the bread sometimes, you know, and it's
Speaker 1: just a special place. You brought so much representative food,
Speaker 1: some of Bobgerr's favorite. Bob is my guest for the
Speaker 1: entirety of the show today. Bob Gerr, legendary imagineer at
Speaker 1: Disney and Beyond. A new documentary that he has put
Speaker 1: his seal of approval on and been a part of
Speaker 1: is bobger Living by Design. Bobger Living by Design six
Speaker 1: is the premiere in Glendale at the Alex Theater. You
Speaker 1: can go to the Alex dot com for tickets, scroll
Speaker 1: down see Bob smiling face and get tickets. I will
Speaker 1: be there that night. I'd love to see you there.
Speaker 1: I would love for you to meet Bob and to
Speaker 1: see this film and the gentleman that put it together.
Speaker 1: Two of my guests Ernie and Frank today. But also
Speaker 1: if you buy a ticket and you go, you can
Speaker 1: go to the will call table and say you heard
Speaker 1: about it on KFI and they will give you a
Speaker 1: special commemorative pen lapel pen. Then other people will have
Speaker 1: to buy that night. So that's our way of saying
Speaker 1: thank you. VIP tickets are already sold out, so I
Speaker 1: would encourage you to get on it and go to
Speaker 1: the alex dot com to get your tickets and I
Speaker 1: will see you on the twenty sixth.
Speaker 2: Hector.
Speaker 1: Being at such a legendary restaurant like the Smokehouse just
Speaker 1: down the road here in Burbank, obviously across from Warner Brothers,
Speaker 1: you see a lot of celebrities come in. What do
Speaker 1: you hear over and over from here everyday folks like
Speaker 1: myself to celebrities that they love about the Smokehouse, that.
Speaker 4: It hasn't changed, it has like the classic old play
Speaker 4: is that everybody loves from the They say that it's
Speaker 4: they remember when they were little kids.
Speaker 3: They will come to the small house.
Speaker 4: It's still the same feeling when they're going now with
Speaker 4: their grandkids.
Speaker 2: Is that true to you, Bob? Is it the same
Speaker 2: after eating there for seventy seven years. Yes, yes, it is. Yeah,
Speaker 2: it's sort of like I'm going to somebody's den. It
Speaker 2: happen has a big bar. Yeah, if you keep walking,
Speaker 2: if you turn right, you got a big dining room.
Speaker 2: And then they also found out they've got them. It's
Speaker 2: not like a secret room up in the attic, so
Speaker 2: to speak, where we did a lot of Disney luncheons
Speaker 2: up there.
Speaker 1: Oh yeah, I didn't even know about it.
Speaker 2: You mentioned it. Yeah, Well, it's because we never went
Speaker 2: there unless the whole bunch of people got fired. And
Speaker 2: then we'd go up there and we'd ask the whole
Speaker 2: full room. We got the whole room at lunchtime, and
Speaker 2: then I think we drank till three or four in
Speaker 2: the morning. In the afternoon, Well, was it hard to
Speaker 2: fire people?
Speaker 1: I mean, it always is, I get, but from Disney
Speaker 1: was it was? Well not a fan of firing.
Speaker 2: Or no, it's you got to remember the theme park
Speaker 2: industry is a series of projects one after another, and
Speaker 2: there's a gap between when you finish one and you
Speaker 2: decide to do the next. So you have this big
Speaker 2: valley of nothing going on, and you can't retain an
Speaker 2: extra hundred people and everybody expected. Every company that I've
Speaker 2: been associated with, you always gott to grit your teeth
Speaker 2: and say, well, they finished this big installation. It runs
Speaker 2: now all the designers over period a couple of weeks,
Speaker 2: they're all going to be finished. But the advantages like
Speaker 2: Universal would say the same thing we would say at Disney,
Speaker 2: well we got to let one hundred people go, but
Speaker 2: we're going to have some keepers. Yeah. This meant you
Speaker 2: have literally been working for a year or two with
Speaker 2: some people, and the really ones that are sharp. You
Speaker 2: make a mental note that when the time comes, well
Speaker 2: everybody goes except them. Gotcha. Over a number of years
Speaker 2: you built a big team of super people that.
Speaker 1: Way, I imagine It's it's rough, I get it, But
Speaker 1: I imagine Hector. When it comes to the food, what's
Speaker 1: the most I think I have my idea. What is
Speaker 1: the most purchased food item at the Smokehouse? The prime rib? Yeah, oh,
Speaker 1: that prime rab. That is just I mean a good
Speaker 1: prime rim is like nothing else. You have people coming
Speaker 1: in and you know for years celebrating their anniversaries and
Speaker 1: things like that there that you just know the minute
Speaker 1: you see them walk in.
Speaker 4: You have we still have the Disney family coming. Oh yeah, yeah,
Speaker 4: so he's been generations.
Speaker 1: Wow, that's so great. It it really is one of
Speaker 1: those gems that that I was so glad that you
Speaker 1: guys were able under tough times like uh covid uh
Speaker 1: to batten down the hatches and remain because it's not
Speaker 1: like this stuff is easy to do, switch and pivot
Speaker 1: to delivery. So but you guys managed to do that,
Speaker 1: and you say that you're thriving and things are great
Speaker 1: right now. I love hearing that.
Speaker 4: And then thank you to the like I said before,
Speaker 4: thanks to the community.
Speaker 3: We're stealed.
Speaker 1: Wow that you that you have to do that. We
Speaker 1: talked about this on the fork Port all the time.
Speaker 1: If you don't celebrate and go out and enjoy these
Speaker 1: places and get off your butt and actually go in
Speaker 1: them to eat, they go away. You know that it
Speaker 1: is on all of us to go and continue to
Speaker 1: go to places like the Smoke Out Smokehouse nineteen forty
Speaker 1: six dot com. Smoke House nineteen forty six dot com.
Speaker 1: I will tell you what a great place to go
Speaker 1: on Sunday brunch. It is worth every cent. It is
Speaker 1: one of the best brunches, one of the best buffet
Speaker 1: style anything I've ever had, and that's in and out
Speaker 1: of the country, and it's just great. I've brought my
Speaker 1: family there many, many times, even on Easter or Mother's
Speaker 1: Day or any of these things. It's great, but you
Speaker 1: got to get in on it early, Hector, thanks for
Speaker 1: taking the time. I know saturdays are quite busy and
Speaker 1: weekends are busy, and I appreciate you taking the time.
Speaker 5: To come in.
Speaker 3: Oh, it's a pleasure for us to be here and.
Speaker 1: To celebrate Bob Gerr and bring all this great food.
Speaker 1: Look he's smiling.
Speaker 2: Yeah, he goes.
Speaker 1: He leaned over during the break and he goes, I
Speaker 1: can smell the barbecue sauce from here.
Speaker 5: But night.
Speaker 1: Nice to see you, my friend, and thanks for taking
Speaker 1: the time to come in. It's the four report on
Speaker 1: Neil Sirvadrix