Tag Archives: burgers riverside

Dinner Menu | Dinner Restaurant Riverside | Restaurants Inland Empire | Vicky’s Burgers Jurupa Valley

Vickys-dinner-riverside-san-bernardino-jurupa-valley-coronaDINNER

Served with fries, (4) onion rings, 4 Zucchini and soup or sala.

 

  • Grilled Chicken Breast $8.99
  • Fish $8.99
  • Liver & Onions $8.99  (Only at Waterman Location)

 

  • Pork Loin Chops $8.99
  • Shrimp $8.99
  • Chicken Strips $8.99
  • 12 Buffalo Wings $8.99
  • Pastrami $10.49
  • Steak Sandwich $10.75
  • Fried Chicken $10.99  (Only at Limonite Location)

 

 

The History Of Hash Browns | Breakfast Riverside | Restaurants Inland Empire

hash-brown-history-riverside-breakfast-restaurantThe best source I found on the history of hash browns is on TheOldFoodie.com. This fellow explains how the Oxford English Dictionary first mentions hash browns in 1917, and hashed brown potatoes in 1900 – but this is “surely a mistake.”

“Hashing” foods is a concept that has been around since the 1500s, and The Old Foodie believes that people surely must have been hashing potatoes as well.

As further evidence that hash browns came about earlier, the Minnesota Farmers’ Institute Annual of 1835 is the first time a hash brown recipe was printed. There were three recipes in fact, for hash potatoes, brown hashed potatoes, and brown creamed hash potatoes.

Indeed, hash browns were originally called hashed brown potatoes, and the name shortened over time. The term “hashed brown potatoes” was first mentioned by food author Maria Parloa in 1888.

The “hashed brown potatoes” gained popularity in New York City hotels during the 1890s, and officially became hash browns as recently as 1970.

 

To further add to the confusion, the term “hash browns” was mentioned in America prior to 1970 – it was used by a character in the pilot episode of The Twilight Zone, in 1959.

So, to recap:

  • In the 1500s, “hashing” foods was being experimented with.
  • In 1835, variations of hash brown recipes were printed.
  • In 1888, the term “hashed brown potatoes” was first mentioned.
  • In the 1890s, hash browns were popular at New York City hotels.
  • In 1900, the OED defined hashed brown potatoes.
  • In 1917, the OED defined hash browns.
  • In 1959, hash browns were mentioned on The Twilight Zone.
  • In 1970, hashed brown potatoes officially became hash browns.

Although who declared the name shortening, I am not aware.

Although hash browns are credited as being from the US, there are similar dishes elsewhere that likely contributed towards the hash browns of today, and should be mentioned:

  • Rösti of Switzerland – like a potato pancake
  • Latkes of the Jewish folks – also like a potato pancake, but with eggs
  • Tortilla de papas (or patatas) of Spain – like an omelette

Hash browns can be made several different ways, incorporating a variety of ingredients, including leftovers or whatever the heck happens to be in the fridge. A few of the popular hash brown variations are. . .Chopped or cubed, Patties, or “cakes”, Shredded, And of course, in a casserole style

History Of Maple Syrup | Restaurants Riverside San Bernardino | Lunch Corona | Breakfast Jurupa Valley

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In case you wanted to know or were just curious, here is a great little write up from Time Magazine on the history of Maple Syrup by

When you think of maple syrup, whose 2009 season is just now wrapping up, the first image that pops into your mind is probably a huge tree trunk with a few metal buckets strapped on. Maybe you picture workhorses slogging through the snow, a sleigh laden with tree sap in tow. Maybe there’s a little wooden shack with a chimney emitting a plume of steam. What you might not picture are the dollar signs many are seeing around this surging agricultural commodity — maple syrup producers are celebrating high yields and record retail prices this year.

For some 300 years, however, sugaring stuck close by that rural idyll. Early settlers in the U.S. Northeast and Canada learned about sugar maples from Native Americans. Various legends exist to explain the initial discovery. One is that the chief of a tribe threw a tomahawk at a tree, sap ran out and his wife boiled venison in the liquid. Another version holds that Native Americans stumbled on sap running from a broken maple branch.

From the 17th century onward, dairy farmers who wanted to supplement their income from milk — or who just needed a source of sweetener that was better and cheaper than sugar or molasses — drilled small holes in the trees during the brief weather window between winter and spring. (Sap typically runs out of maple trees on days when the temperature is around 40 degrees following a night when the mercury dropped below freezing.) The farmers called the maple tree stands “sugar bushes” and hung buckets under the drilled holes. Every day or two — depending on how fast the sap was running out of the trees — the farmers would empty out the buckets into larger containers or tanks and haul the watery substance to a “sugar house” usually built in the woods. Here’s where the magic happened.

It takes about 40 gallons of sap to make one gallon of maple syrup because sap is about 98% water. Sugar makers boiled off most of the water over a wood fire — what they were left with was brown sweet syrup. Some sugar makers heated the sap further, turning it into crystallized sugar. Over time, the industry evolved enough that companies from Quebec to Vermont produced ready-made “evaporators,” essentially giant frying pans with fire boxes built underneath.

As quaint as this image is and as marketable — check out the old-timey drawings on the sides of plastic maple syrup jugs — this is not the face of modern maple syrup making.

These days, most serious sugar makers have foregone labor-intensive buckets, in favor of tubing systems. The holes bored in sugar maples in early spring are usually made with a cordless drill. Sugar makers insert small plastic spouts into the holes and connect the spouts to huge webs of plastic tubing that route the precious sap into large tanks. Many of these sugar bushes even have vacuum systems that suck the sap out of the trees to increase yield, along with oil-fueled furnaces and reverse osmosis filters that remove some water prior to boiling. The technology has changed dramatically, but in essence the process is virtually the same. Collect sap, reduce over heat.

As the natural foods movement has picked up steam in recent years, maple syrup has become, along with honey, an increasingly attractive alternative to processed cane sugar. If you’re wondering where Aunt Jemima or Log Cabin syrup fit into this picture — these common table products are not real maple syrup. The tagline for Log Cabin, which is made with sugar, is “Authentic Maple Tasting Syrup for over 120 years.” This careful wording is intentional and crafted to avoid false advertising claims. (Most brands of maple-flavored pancake toppings are made with corn syrup.)

The actual maple syrup industry has grown some 10% in each of the past four years — and no, maple syrup it not just for flapjacks. These days, some maple syrup devotees use the liquid sweetener as a substitute for sugar in everything from cakes to stir fry. And let’s not forget the Master Cleanse diet — more accurately a fast — in which people eat nothing for days on end, subsisting only on a drink made of water, lemon juice, cayenne pepper and maple syrup.

Thanks to increasing demand and poor sugaring weather in some regions over the past several years, retail prices have spiked to as much as $80 per gallon in some places. In the current sagging economy, that definitely counts as a sweet spot.

Diner Restaurants Riverside | Vickys Burgers Inland Empire | Restaurants San Bernardino

diners-vickys-burgers-inland-empire-restaurants-corona-jurupa-valley-riverside-san-bernardinoDINERS…WHERE DID THEY COME FROM??

Diners, or proto-diner establishments, have been a part of American life for more than 140 years now, since a part-time pressman pulled up in front of the Providence Journal office in Rhode Island with a horse-drawn wagon to sell food to his hungry colleagues—a walk-up food establishment more sophisticated than a street vendor. They have played a significant role in art high and low, from Edward Hopper’s ‘Nighthawks’ painting to Barry Levinson’s Diner movie. You’d be hard pressed to find a year in American television and film that doesn’t have at least one scene set in a diner. I’d even go so far as to call it the quintessentially American restaurant.

First, let’s define our term. What do we mean by a diner?

Some define diners by their architecture: a freestanding structure, initially wooden and eventually fashioned after Pullman dining cars made of gleaming stainless steel, with lots of glass and more than a few Art-deco-ish accents. But today’s diners come in all shapes and sizes. Sticking to those physical parameters discounts many great diners and the cultural value they hold.

  1. Operating hours: Diners serve breakfast all day, and are usually, but not always, open for breakfast, lunch, dinner, and late night snacking.
  2. A common menu: At the very least they serve pancakes, French toast, eggs, burgers, fries, malts and/or shakes, tuna melts, salads, grilled cheese sandwiches, and many kinds of dessert, from ice cream sundaes to pie to layer cakes to cheesecake. Many of today’s diner menus are notoriously long, including once-trendy food items like quesadillas, wraps, and smoothies.
  3. A democratic reception: Diners offer the same warm and sassy welcome to everyone, regardless of socioeconomic status or ethnicity. Your server is invariably accepting, regardless of the condition you find yourself in when you walk in. My friend Pete Wells, the restaurant critic at the New York Times, says that for a diner to be a diner, it has to be the kind of place where the server calls you “hon.” I’ll disagree on that specific point, but I like the sentiment.
  4. Quick service: By and large you should be able to be seated immediately when you walk into a diner. I know there are some diners that measure their success by the length of their lines, but that is not a point of pride.
  5. Low price point: Diners are modestly priced, though what that means exactly depends on the real estate they occupy. What’s more, there is no minimum spend at a diner. You should be able to sit down at a diner and order just a cup of not-great coffee or equally not-great fountain Coke.
  6. Seating: Diners have both counter and table/booth options.
  7. Familiarity: Diner staff will at least know your face by your third visit.
  8. All-occasion places: Diners must rise to many occasions, from first dates to pre- or post-game celebrations by fans or teammates, to wallowing in solitary self-pity. Diners are the best restaurants for planning murders, stick-ups, or other nefarious enterprises.
  9. Parking: Diners have parking lots, except in hyper-dense places like Manhattan.
  10. Culinary anonymity: You will probably never learn the name of the chef, or should I say the short-order cook, making your food. Cheffy diners, where the food and prices are “elevated,” are a different breed. See the Empire Diner in New York, the Down-Home Diner in Philly, Diner in Brooklyn, Little Goat in Chicago, and Fog City Diner in San Francisco.

With these criteria, all kinds of establishments can be lumped together with classic diners.

Breakfast, Lunch, Dinner Riverside San Bernardino | Vicky’s Burgers Jurupa Valley

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Whatever you’re looking for, BREAKFAST, LUNCH OR DINNER, we got you covered here at Vicky’s.  Make plans to come visit soon!!!

Breakfast Restaurant Menu Vickys Burger | Breakfast Restaurant Jurupa Valley | Breakfast Restaurant San Bernardino

Origin Of The Sandwich | Lunch Restaurant Inland Empire | Jurupa Valley Lunch Restaurant | Burgers Riverside

sandwiches-jurupa-valley-restaurant-burgers-breakfastHere is a great article taken from Wyzant.com explaining the origin of the “sandwich”…ENJOY!

Where did the word “sandwich” come from?

The sandwich, which is most popular with world-wide eaters, functions as a noun or a verb and usually prefers to have its name pronounced as SAND wich. Besides the more obvious occupation of being something edible between two or more slices of bread, metaphorically speaking, it also likes to squeeze in between two other people, places, things, materials, etc. For example, he is willing to sandwich in an appointment between two other meetings or her car was sandwiched between two other cars in the parking lot.

The word sandwich that we use today was born in London during the very late hours one night in 1762 when an English nobleman, John Montagu (1718-1792), the Fourth Earl of Sandwich, was too busy gambling to stop for a meal even though he was hungry. The legend goes that he ordered a waiter to bring him roast-beef between two slices of bread. The Earl was able to continue his gambling while eating his snack; and from that incident, we have inherited that quick-food product that we now know as the sandwich. He apparently had the meat put on slices of bread so he wouldn’t get his fingers greasy while he was playing cards. It’s strange that the name of this fiend should have gone down in history connected to such an innocent article of diet.

The Earl of Sandwich, the sandwich, and the town of Sandwich

The title, Earl of “Sandwich”, comes from Old English (O.E.) Sandwic, and literally means “sand village,” “sandy place,” or “place on the sand.” The old English wic is a loan word from Latin vicus, “hamlet”, which also gives us the word vicinity. The first recorded mention of the town was around 640 CE.

According to Sue Fielder in her Open Sandwich site (reproduced here with her permission):

Hereditary English titles can be confusing. The family of the Earls of Sandwich has no real connection to the town itself, only the title. Apparently, the First Earl, Edward Montagu, originally intended to take the title of the Earl of Portsmouth—this might have been changed to honor the town of Sandwich, because the fleet he was commanding in 1660 was lying off the coast of Sandwich, before it sailed to bring Charles II back to England.

It is generally thought that neither the town of Sandwich, nor the word “sandwich” as an item of food, has any reference to each other, only with John Montagu, who happened to have the title. A sandwich could just as easily have been called a “portsmouth” if the First Earl, Edward Montagu, had not changed his mind.

Can you imagine ordering a “foot long submarine portsmouth, please” or a “roast beef portsmouth on rye”? Well, why not?

The Fourth Earl of Sandwich was considered one of the most immoral men of his time

John Montagu is said to have been immoral in both his private and public life, and gambling was just one of his lesser vices. He was the First Lord of the Admiralty, incompetent and very corrupt. In fact, it is very likely that he indirectly contributed to the success of the American Revolution because of his malfeasance as the chief admiral of the English navy. According to Jane Polley, “Sandwich managed to reduce the British Navy to a state of total confusion around the time that the American Revolution started—a contribution at least as significant as the munchable lunch.”

The Earl was a member of a group of Satan Worshippers called “The Friars of St. Francis of Wycombe,” also known as “The Hell Fire Club.” He boasted that he specialized in seducing virgins because he enjoyed “the corruption of innocence, for its own sake.” Sandwich was the executive officer of the Club and was described as being “as mischievous as a monkey and as lecherous as a goat.” He was also called “the most universally disliked man in England.” According to Daniel Mannix in his The Hell Fire Club, “In addition to being anti-religious, Sandwich was violently anti-democratic. He despised the general public and opposed any public figure who tried to get a better break for the common man. Because of his friendship with the King and his control of the English Navy, Sandwich was one of the most important men of the time and exerted a profound influence on the destiny of the British Empire.”

John Wilkes was responsible for scaring John Montagu almost to death

The Hell Fire Club, founded by Sir Francis Dashwood was devoted to drinking, pornography in Latin verse, whoring, black masses, and satanic rituals. Most of the members were no doubt more interested in the drinking and the whoring but they went along with the rituals with at least one exception. For quite some time, John Wilkes, one of the members of the Club, apparently was growing irritated by the elaborate and boring ceremony of the Black Mass of The Hell Fire Club. Wilkes was described as “brilliant, amusing, an atheist, and utterly immoral,” all of which qualified him to be a member of The Hell Fire Club.

Wilkes didn’t enjoy sitting in a robe watching the other “brothers” screaming blasphemies and daring God to prove His existence to them. Wilkes decided to give his fellow members a Black Mass that they would never forget. He had a baboon dressed in a devil’s suit and put it into a large chest normally holding utensils and ornaments used for the devil-worshipping ceremonies and which was located near the altar. The chest was fastened with a spring lock and Wilkes tied a “cord” to the lock and led it under the carpet to his seat. He cut a hole in the carpet so he could get a hold of the cord any time he wanted it.

With the small rope attached to the cover of the chest with which he could secretly release the beast during the “mass”, Wilkes waited until several of the “monks” were in front of the altar, imploring their master, the devil, to come among them and receive their adoration in person. He kneeled with the others in mock reverence and secretly pulled the cord, releasing the baboon which jumped on top of the altar in anger and fear, chattering at those it must have considered to be his tormentors.

The image of Satan terrified the mocking “worshippers”

The brotherhood of Satanic worshippers stared at the gibbering monster with devil “horns” and “tail.” With horrified yells of “The devil! The devil,” they ran around trying to escape. The semi-drunken men tried to run, but before they could get away, the baboon made another flying leap and landed on the Earl of Sandwich’s shoulder. Mad with fright, the Earl tried to tear the animal loose, but the baboon kept clinging to him, chattering with rage before it finally fled out of an open window.

Before the “devil” left through the window and while it was still clinging to Sandwich’s shoulder, the Earl was running around the room screaming, “Spare me, gracious devil! You know I never committed a thousandth part of the vices of which I boasted. Take somebody else, they’re all worse than I am. I never knew that you’d really come, or I’d never have invoked thee!”

Sandwich spent the rest of the evening trying to regain his reputation as a hardened-impious lecher by wild speeches full of the most vile blasphemies. The Earl’s outburst when the baboon leaped on his shoulder had revealed him as a fundamentally deeply superstitious man. In spite of his cynical manner, he had a profound belief in the forces of evil and an all-abiding terror of eternal punishment for his sins.

Wilkes also made another “mortal enemy” of Samuel Johnson, the compiler of the famous A Dictionary of the English Language, 1755, by writing a comic review of Johnson’s “immortal dictionary.” Wilkes made fun of Johnson’s remarks on grammar in which he said: “The letter ‘h’ seldom, perhaps never, begins any but the first syllable” of a word. In his review, Wilkes wrote that “The author of this observation must be a man of quick appre-hension and of a most compre-hensive genius.” Such comments went on for several paragraphs and Johnson apparently never forgave Wilkes.

By the way, Benjamin Franklin was an honored guest of the Club during his visits to England. His explanation was that attending the meetings was an excellent occasion for meeting the luminaries of the British government. Although his explanation may have been valid, it was little things like this that led many to believe, no doubt unjustly, that Franklin was a dirty old man.

John Wilkes was expelled from The Hell Fire Club for “insulting the dignity of the Club.” This was just the beginning of the efforts by the Earl of Sandwich to get vengeance on Wilkes for the humiliation and embarrassment the Earl suffered.

One famous confrontation between John Montagu (The Earl of Sandwich) and John Wilkes went like this:

Sandwich: “Sir, I do not know whether you will die on the gallows or of the pox.”
Wilkes responded with, “That will depend, my lord, on whether I embrace your principles or your mistress.”

Sandwich died in 1792 and it was suggested that his epitaph should have been, “Seldom has any man held so many offices and accomplished so little.” Sir Francis Dashwood’s group, The Hell Fire Club, despite claims of Satanic activity associated with their gatherings, the meetings of Dashwood, Lord Sandwich, John Wilkes and their inner group of thirteen usually consisted of, as Wilkes wrote:

“A set of worthy, jolly fellows, happy disciples of Venus and Bacchus, got together to celebrate women in wine and to give more zest to the festive meeting, they plucked every luxurious idea from the ancients and enriched their own modern pleasures with the tradition of ancient luxury.”

Although the descendants of the sandwich may have rescued the Earl’s name from infamy, it is unlikely that he was the only one, or even the first one, to eat in this fashion. The idea is probably as time honored as bread and leftovers. French peasants customarily set off for the fields with cold meat wedged between generous slabs of black bread. Even the Romans are known to have nibbled layers of meat and bread called offula.

The 11th Earl of Sandwich comments on the Sandwich namesake

In the July 22, 2003, issue of the International Herald Tribune, there was an article titled: “Making bread from a famous name” by Sarah Lyall in which we learn about the 11th Earl of Sandwich and his son, Orlando Montagu, setting up a sandwich-selling business known as, “The Earl of Sandwich.”

Historically speaking, one Sandwich Earl or another has been in Parliament continuously since the 1660’s. The most famous Earl of Sandwich was the fourth one. He was the First Lord of the Admiralty and he financed the expedition of Captain Cook, who named the Sandwich Islands after him (later, these islands became present-day Hawaii). Since the fourth Earl’s all-night gambling session in which he would not stop to eat and ordered some meat between two pieces of bread, all of the subsequent Earls of Sandwich have been linked with sandwiches. In fact, the grandfather of the 11th Earl was referred to as “Lord Snack.”

In 2001, The Earl of Sandwich (the company) began delivering upscale sandwiches, made with fresh ingredients from small British producers, to businesses across London. The company also sells sandwiches to Waitrose supermarkets; the packages bear the family crest. In the autumn of 2003, The Earl of Sandwich company prepared to embark on its biggest venture yet, when it opened its first cafe, at Disney World in Florida. It now has 19 US locations as well as one location in Paris, France, and of course the original location in London. The company is still expanding.

When he shops at Waitrose supermarkets, the 11th Earl enjoys buying Earl of Sandwich sandwiches, each of which bears his family signature. It would appear that this “upper crust” family is now striving to make “bread” with its famous name–a nice change from the infamy of several hundred years ago.

Sources of Information
Fielder, Sue. Open Sandwich; Sandwich Kent England, UK.

Freeman, Morton S. The Story Behind the Word. Philadelphia: ISI Press, 1985, pp. 235-236.

Hendrickson, Robert. Encyclopedia of Word and Phrase Origins. New York: Facts on File Publications, 1987, p. 465.

Lyle, Sarah. “Making bread from a famous name,” International Herald Tribune. July 22, 2003; p. 2.

Mannix, Daniel P. The Hell Fire Club. New York: Ballantine Books, Inc., 1959, pp. 40, 64-65.

Polley, Jane, ed. Stories Behind Everyday Things. Pleasantville, New York: The Reader’s Digest Association, Inc., 1980, p. 293.

Webster’s Word Histories. Springfield, Massachusetts: Merriam-Webster, Inc., 1989.

Vicky’s Burgers Restaurant Riverside | Diners San Bernardino | Lunch Corona

BLDItem_lBreakfast, Lunch or Dinner…That’s what’s cookin’ at Vicky’s Burgers, make sure to come visit us SOON!!

Origin Of The Burger | Restaurants Inland Empire | Vicky’s Burgers | Breakfast Lunch Dinner Restaurant Riverside

hamburger-charlie-restaurants-riverside-vickys-burgersOrigin of the hamburger

Have you ever wondered who invented the hamburger and also why it is called a hamburger? Well, we did some research and here is what we came up with…

The name “hamburger” originated from German immigrants and dates back to the late 1880’s. The word came from the name of the town Hamburg in Germany. Here is what the Online Etymology Dictionary has to say:

hamburger
1889, hamburg steak, from the Ger. city of Hamburg, though no certain connection has ever been put forth, and there may not be one beyond that of Hamburg being a major port of departure for Ger. immigrants to U.S. Shortened form burger attested from 1939; beefburger was attempted 1940, in an attempt to make the main ingredient more explicit, after the -burger had taken on a life of its own as a suffix (cf. cheeseburger, first attested 1938).

To make meats more tender German immigrants would grind up beefsteak and the steak was named “hamburg steak”. That was later shortened and changed to “hamburger”.

Most agree that the origin of the name was from the German immigrants but there is a dispute who actually created the first hamburger, that is a ground beef patty between two pieces of bread.

We are going to cover all the claims to the first hamburger and let you decide which one is the right one.

Claim 1: First hamburger made in Seymour, Wisconsin in 1885

The first claim is that Charlie Nagreen (“Hamburger Charlie”) sold meatballs from his ox-drawn food stand at the Outagamie County Fair. Since meatballs were difficult to eat for the visitors at the fair he flattened them and placed them between two slices of bread. He called his creation the hamburger and was later known as “Hamburger Charlie”.

The town of Seymour, Wisconsin is so sure about this claim that they even passed legislation declaring Seymour, Wisconsin as the home of the hamburger.

Claim 2: First hamburger made in Akron, Ohio (or Hamburg, New York) in 1885
The family of Frank and Charles Menches of Akron, Ohio, claims the two brothers invented the hamburger while traveling at fairs in the early 1880’s. They ran out of pork for sausage sandwiches and they used ground beef instead. They mixed the meat with brown sugar, coffee and spices and served it as a sandwich between two pieces of bread. They called it the hamburger after Hamburg, New York where the fair was being held.

The town of Akron, Ohio is so sure they are the home of the hamburger that they have an annual hamburger festival dedicated to Frank and Charles Menches.

Claim 3: First hamburger served in New Haven, Connecticut by Louis Lassen in 1900
According to family legend, one day in 1900 a local businessman came into the small New Haven lunch wagon and pleaded for a lunch to go. Louis Lassen, the establishment’s owner, hurriedly sandwiched a broiled hamburger between two slices of bread and sent the customer on his way, so the story goes, with America’s first hamburger being served.

Claim 4: First hamburger made in Athens, Texas in the late 1880’s
Fletcher Davis aka “Old Dave” a local pottery business man opened a lunch counter in the late 1880’s and some oral history support that he was selling an unnamed sandwich of ground beef between two slices of bread.

Who really knows who made the first hamburger? Maybe someone out on the prairie made the hamburger way before any of the claims above. We will never know for sure. What we do know is that the invention made the hamburger what we all treasure today.

Sources:
http://whatscookingamerica.net/History/HamburgerHistory.htm
http://www.seymourhistory.org/news/?id=35
http://en.wikipedia.org/wiki/Louis%27_Lunch
http://hamburgerhome.com/tolbert.shtml
http://www.geography.ccsu.edu/harmonj/atlas/burgers.html

Sandwich Menu | Restaurants Riverside | Burgers San Bernardino

SANDWICHES

  • Pastrami $7.99
  • Steak $8.99
  • Turkey $4.63
  • B.L.T. $4.63
  • B.L.T. with Avocado $5.88
  • Tuna $5.17
  • Tuna Melt $5.69
  • Ham $4.63
  • Patty Melt $4.79
  • Grilled Cheese $2.80
  • Grilled Ham & Cheese $4.95
  • Grilled Bacon & Cheese $4.95
  • Fish $4.35
  • Charbroiled Chicken Breast $5.25
  • Club With Fries $7.02
  • Chicken Breast Club With Fries $8.02
  • Polish Sausage $4.63
  • Gyro $5.45 (Wrapped in a pita with tomato, onion, & tzatziki(cucumber) sauce.)