>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

Huell: WELL, HELLO, EVERYBODY.

I'M HUELL HOWSER, AND, YOU KNOW, SOMETIMES WE COME ACROSS OUR STORIES IN RATHER UNCONVENTIONAL WAYS.

FOR EXAMPLE, RECENTLY I WAS OVER HERE IN BURBANK RUNNI'' AN ERRAND.

I WAS DRIVING DOWN WEST OLIVE, AND I WAS GOIN' KIND OF SLOWLY, BECAUSE TO BE HONEST WITH YOU, I'M NOT THAT FAMILIAR WITH THIS PART OF BURBANK.

AND I WAS DRIVIN' RIGHT DOWN WEST OLIVE, AND I HAPPENED TO LOOK OUT THE RIGHT-HAND SIDE OF MY CAR WINDOW, AND LOOK WHAT I SAW OVER HERE, THE TALLYRAND.

WELL, IT CAUGHT MY EYE.

I'D NEVER SEEN IT BEFORE, SO IT LOOKED KIND OF LIKE THE KIND OF A PLACE THAT I WOULD ENJOY.

IT LOOKED OLD-FASHIONED, PROBABLY FAMILY-OWNED.

IT WAS DEFINITELY NOT A CHAIN.

I HAD SOME TIME, SO I THINK I ACTUALLY MADE A U-TURN, CAME BACK, PARKED IN THE PARKING LOT, WENT INSIDE, AND HAD LUNCH.

WELL, THAT EXPERIENCE WAS SO WONDERFUL.

NOT ONLY GOOD FOOD, BUT THE FRIENDLINESS OF NOT ONLY THE STAFF, BUT THE CUSTOMERS.

I JUST HAD A GREAT TIME, SO GOOD A TIME THAT WE HAVE COME BACK HERE TODAY SO I CAN SHARE THE TALLYRAND EXPERIENCE, THE TALLYRAND STORY WITH ALL OF YOU.

AND BELIEVE ME, THIS PLACE IS VERY, VERY SPECIAL IN TODAY'S CALIFORNIA.

THERE ARE NOT MANY PLACES LIKE THIS STILL AROUND.

HERE WE GO.

WE'RE SPENDIN' THE AFTERNOON IN THE TALLYRAND.

OK, WE ARE INSIDE THE TALLYRAND, AND WHAT WE'RE GONNA DO RIGHT NOW IS ACTUALLY RECREATE HISTORY, BECAUSE THE OTHER DAY, WHEN I PULLED IN HERE, PARKED, AND CAME INSIDE, I CAME IN TO THE COUNTER 'CAUSE I WAS BY MYSELF, AND I MET THIS LADY RIGHT HERE.

INTRODUCE YOURSELF TO EVERYBODY.

>> MARISA SANDERS.

Huell: OK. NOW, COULD YOU TELL RIGHT OFF THE BAT THAT I HAD NEVER BEEN IN HERE BEFORE?

>> YES.

IT WAS PRETTY OBVIOUS.

Huell: WHY WAS IT SO OBVIOUS?

>> WELL, 'CAUSE YOU ASKED-- WELL, YOU KIND OF CAME IN LIKE NOT KNOWING WHERE YOU WERE GOI'' AND LOOKIN' AROUND, AND YOU SAID, "WELL, WHAT SHOULD I HAVE?"

Huell: RIGHT.

AND SO YOU HELPED ME ORDER.

>> I SURE DID.

Huell: AND THEN I ASKED YOU A LOT OF QUESTIONS... >> SURE DID.

Huell: ABOUT THE--ABOUT THE HISTORY OF THE PLACE.

>> AND I GAVE YOU A LOT OF INFORMATION.

Huell: YOU WERE VERY FRIENDLY AND VERY NICE... >> THANK YOU.

Huell: AND I HAD A GREAT LUNCH.

AND WHILE I WAS EATING, SOMEONE ELSE SHOWED UP BECAUSE YOU CALLED HIM.

>> WE SURE DID.

Huell: WHO'S THAT?

>> THAT'S MR. SANDERS, MR. ROBERT SANDERS.

Huell: YOUR HUSBAND.

>> MY HUSBAND.

Huell: HI.

HOW YOU DOIN'?

>> GOOD.

HOW ARE YOU?

Huell: SO YOUR WIFE CALLED YOU AND SAID, "COME ON DOWN, 'CAUSE HUELL'S HERE, AND..." >> ACTUALLY, YOU CALLED ME.

Huell: I CALLED YOU.

THAT'S RIGHT.

SHE GAVE ME THE PHONE.

>> SHE GAVE YOU THE PHONE, AND I WAS SURPRISED.

I WAS, LIKE, OK. YEAH.

Huell: YOU CAME DOWN.

>> WE CAME DOWN AND HAD LUNCH TOGETHER.

Huell: WE HAD LUNCH TOGETHER HERE, AND WE TALKED A LITTLE BIT ABOUT NOT ONLY YOUR PERSONAL LIVES AND ALL OF THAT, BUT ABOUT THE TALLYRAND, 'CAUSE YOU COME DOWN HERE EVERY ONCE IN A WHILE FOR LUNCH.

>> YEAH.

I COME DOWN AS MUCH AS I CAN WHEN I'M THE AREA WORKING.

IT'S GOOD.

IT'S WORTH EATING.

Huell: YOU LIKE THE FOOD, OR YOU JUST WANNA CHECK UP ON YOUR WIFE... >> BOTH.

Huell: OR BOTH?

>> NO, IT'S THE FOOD.

Huell: AND YOU TOLD ME THAT THIS IS THE KIND OF PLACE THAT'S SO FRIENDLY AND SO--YOUR CUSTOMERS HAVE BECOME YOUR FRIENDS OVER THE YEARS, THAT WHEN YOU ALL GOT MARRIED, HALF THE PEOPLE AT YOUR WEDDING WERE CUSTOMERS OR STAFF FROM THE TALLYRAND.

>> FOR SURE.

THIS IS--TALLYRAND STAFF IS ALL OF MY FAMILY, EXTENDED FAMILY.

AND A LOT OF THE CUSTOMERS WERE--ARE CLOSE TO ME LIKE FAMILY.

Huell: YEAH.

>> SO THEY WERE ALL THERE.

FELT LIKE I WANTED PEOPLE AROUND US THAT KNEW ALL OF OUR LIVES TO BE AT THE WEDDING, NOT FAMILY THAT I DON'T TALK TO FOR A LONG TIME OR--YOU KNOW WHAT I MEAN?

I WANTED PEOPLE CLOSE TO US.

Huell: SO WHEN YOU MARRIED INTO THIS, YOU MARRIED INTO THE WHOLE RESTAURANT, NOT JUST TO MARISA.

>> OH, YEAH.

OH, YEAH.

Huell: YOU KNEW THAT AHEAD OF TIME?

>> YEAH, I KNEW THAT GOIN' IN.

IT WAS A GOOD THING, THOUGH.

Huell: IT HASN'T BEEN A BAD MARRIAGE TO--TO HAVE AN EXTENDED FAMILY HERE AT THE TALLYRAND?

>> NOT AT ALL.

SHE'S GOT GREAT CUSTOMERS THAT--THAT SHE HAS ON A REGULAR BASIS, AND WE'VE ALL BECOME FRIENDS.

Huell: HOW LONG HAVE YOU WORKED HERE?

>> I'VE BEEN HERE FOR 20 YEARS.

Huell: YOU'RE KID--SO YOU STARTED AS A SMALL--YOU WEREN'T EVEN OLD ENOUGH TO WORK.

>> NO, OF COURSE NOT.

OF COURSE NOT.

Huell: AFTER GRAMMAR SCHOOL... >> EXACTLY.

EXACTLY.

Huell: YOU WERE WORKING.

SO THE-- >> BUT--THAT SOUNDS CRAZY, BUT MOST OF EVERYBODY HERE HAS BEEN HERE FOR A VERY LONG TIME.

>> YEAH.

>> I TOLD YOU IT'S EASY TO BE HERE AND EASY TO COME HERE EVERY DAY, BECAUSE EVERYBODY THAT WALKS IN THOSE DOORS ARE ALL FRIENDLY AND, YOU KNOW, YOU FEEL GLAD TO BE HERE.

Huell: WELL, THAT'S WHY WE'RE BACK.

>> THAT'S RIGHT.

Huell: BECAUSE I HAD SUCH A GOOD TIME.

THE FIRST TIME, I WAS HERE TOTALLY BY ACCIDENT.

>> RIGHT.

Huell: THAT I AM BACK NOW TO SHARE THIS.

>> WE'RE HAPPY YOU'RE HERE.

Huell: 'CAUSE DON'T YOU THINK PEOPLE ARE GONNA LOVE THIS PLACE?

>> OH, FOR SURE.

FOR SURE.

WE ARE ALL FORTUNATE TO HAVE IT HERE.

Huell: YEAH.

AND WHEN YOU WALK IN THE FRONT DOOR, THIS IS THE FIRST LADY YOU SEE RIGHT HERE.

YOU ALWAYS WORK THE COUNTER, DON'T YOU?

>> I WORK IN--I WORK ALL OVER THE PLACE, THAT ROOM, THE COUNTER, AND IN THE DINING ROOM, MOSTLY OUT THIS WAY.

Huell: YEAH.

SO... >> BUT I'M A GREETER.

Huell: SHE IS.

SHE IS A GREETER.

NICE TO SEE YOU.

YOU'VE GREETED ME BOTH TIMES I'VE BEEN HERE.

YOUR HUSBAND HAS BEEN HERE BOTH TIMES.

YOU'RE EATIN' HEALTHIER THAN YOU WERE THE OTHER DAY WHEN I WAS HERE.

>> YES, I AM.

YEAH.

Huell: THIS IS KIND OF A MEAT-AND-POTATOES PLACE.

>> YEAH.

Huell: SALADS ARE OK. NOW WE'RE GONNA-- >> SALADS ARE GOOD.

Huell: WE'RE GONNA LEAVE THE COUNTER AND, UH, HEAD OUT INTO THE TALLYRAND.

I THINK YOU'VE ALREADY GOTTEN AN IDEA OF JUST EXACTLY WHY THIS PLACE IS SO SPECIAL.

GIVE US A THUMBS UP.

>> THUMBS UP.

Huell: THUMBS UP.

>> YEAH.

Huell: ACTUALLY, WE'RE STAYIN' AT THE COUNTER, BECAUSE YOU LOOK LIKE A FRIENDLY GUY.

YOU SAID HELLO.

WHAT'S YOUR NAME?

>> I'M JERRY CASTRO.

Huell: AND I ASKED YOU WHERE WAS YOUR FOOD, AND WHAT DID YOU SAY?

>> I DRINK A LOT--I COME HERE FOR MY COFFEE, THANK YOU.

Huell: YOU DRANK A LOT OF COFFEE HERE.

>> YES.

MY POT.

Huell: WHAT DO YOU SAY--WHAT DO YOU TELL PEOPLE IS SO SPECIAL ABOUT THIS PLACE?

WHY DO YOU KEEP COMIN' BACK HERE SO MUCH?

>> THE FOOD, UM, IT'S GREAT.

ON THURSDAY AND THE FRIDAYS, THEY HAVE THE BEST RIBS.

I MEAN, A LOT OF MEAT ON THE RIBS.

UM-- Huell: BUT YOU'RE HERE EVEN WHEN YOU'RE NOT EATIN'.

YOU JUST LIKE THE ATMOSPHERE, DON'T YOU?

>> YEAH.

I TALK--I KNOW THE OWNER, YOU KNOW, AND THEN I KNOW ALL THE WAITRESSES AND ALL THAT.

EVERYBODY'S FRIENDLY, EVEN THE COUNTER HERE.

Huell: SO IT'S A FRIENDLY, OLD-FASHIONED KIND OF PLACE?

>> YEAH, IT IS.

Huell: WE MAY NOT EVEN LEAVE THE COUNTER, BECAUSE RIGHT NEXT TO GERALD HERE ARE 2 MORE REGULARS.

YOU'RE HERE HOW OFTEN?

>> UH, ABOUT EVERY DAY.

Huell: EVERY DAY.

>> EVERY DAY, LUNCHTIME.

Huell: FOR LUNCH OR JUST TO HANG OUT?

>> BOTH.

WHEN I'M NOT HERE FOR LUNCH, I'M HERE HANGIN' OUT.

Huell: YOU KNOW, I DON'T KNOW HOW THEY DO ANY BUSINESS HERE.

PEOPLE JUST LIKE TO HANG OUT.

DO YOU HANG OUT HERE, TOO?

>> YES, I DO.

Huell: DO YOU EAT HERE AS WELL?

>> YES, I DO.

Huell: HOW LONG HAVE YOU BEEN COMING HERE?

>> ABOUT 40 YEARS.

Huell: OK, WE HAVE FINALLY LEFT THE COUNTER AND MOVED OUT HERE INTO THE DINING ROOM, AND WE'VE HEARD ABOUT THE FAMILY.

LET'S TALK A LITTLE BIT ABOUT THE FAMILY, BECAUSE THIS IS A FAMILY RESTAURANT, ALWAYS HAS BEEN, STARTING WITH... >> OUR PARENTS, AL AND DELORES THOMAS.

Huell: NOW, WHEN-- WHAT'S THE STORY?

HOW DID THEY START THIS THING UP?

>> THEY ARE BOTH SECOND-GENERATION PEOPLE WHO'VE HAD--THEIR PARENTS ALL HAD RESTAURANTS OUT OF CALIFORNIA AND CAME INTO CALIFORNIA, AND THEY WERE YOUNG, IN THEIR TWENTIES, AND OPENED A SPOT HERE 51 YEARS AGO.

Huell: IN BURBANK.

>> IN BURBANK, RIGHT HERE.

Huell: OH, YOU MEAN THIS VERY SPOT?

>> RIGHT HERE, 51 YEARS AGO.

CORRECT.

Huell: SO THIS WAS YOUR PARENT'' FIRST RESTAURANT... >> IT WAS.

Huell: IN CALIFORNIA.

>> YES, IT WAS.

Huell: THIS WAS THEIR CALIFORNIA DREAM.

>> IT WAS.

YES, IT WAS.

Huell: HOW DID THEY COME UP WITH THE NAME "TALLYRAND"?

>> THAT'S THE MILLION-DOLLAR QUESTION.

MY DAD WAS A HUGE FAN OF THE ST. FRANCIS HOTEL, AND IN THEIR-- Huell: THE ST. FRANCIS HOTEL IN SAN FRANCISCO.

>> YES.

AND THERE'S THIS SOUP THAT HE LIKED NAMED AFTER SIR FRANCIS TALLEYRAND, AND THAT IS HOW THE NAME BEGAN.

WE'VE BEEN CALLED MANY THINGS, BUT... Huell: THAT'S THE MOST BIZARRE STORY I'VE EVER HEARD, THE TALLYRAND.

>> I HEAR YOU.

Huell: IT'S A GREAT NAME.

I HAD NEVER HEARD OF THIS RESTAURANT BEFORE.

YOU HEARD THE STORY.

I WAS JUST DRIVIN' DOWN THE ROAD AND SPOTTED IT AND CAME IN TOTALLY UNPREPARED FOR WHAT THIS PLACE WAS GONNA BE, BUT I HAVE A FEELIN' I MAY BE THE ONLY PERSON WHO'S WANDERED INTO HERE IN YEARS.

EVERYBODY I MEET, THEY'RE ALL REGULARS.

>> YEAH.

WE HAVE A LOT--WE HAVE A GREAT LOYAL FOLLOWING FOR MANY, YOU KNOW, GENERATIONALS, FROM PEOPLE THAT HAVE COME WHEN THEY WERE KIDS.

NOW THEY'RE RAISIN' THEIR KIDS.

IT'S A GREAT--YOU KNOW, WE'VE BUILT, I THINK, A TRADITION OF RELATIONSHIPS, AND PEOPLE ARE-- WE TRY AND WARMLY GREET THEM AND TAKE CARE OF 'EM, AND YOU JUST DEVELOP A RELATIONSHIP THAT LASTS FOR A LONG TIME.

IT'S A GREAT--IT'S A GREAT THING.

Huell: YOU KNOW, I THINK THE IDEA IS THAT SO MANY TIMES-- HI.

HOW ARE YOU DOIN'?

SO MANY TIMES, RESTAURANTS CHANGE AND MODERNIZE.

>> RIGHT.

Huell: AND THIS PLACE HASN'T DONE VERY MUCH CHANGING.

>> WE JUST STUCK TO THE VALUES.

WE HAVE JUST STUCK TO THE VALUES OF WHAT REALLY OUR PARENTS DID WHEN THEY OPENED IT UP.

OUR MENU, WE'VE MADE LITTLE CHANGES, ADDITIONS HERE AND THERE, BUT IT'S REALLY VERY SIMILAR TO WHAT IT WAS YEARS AGO.

WE'VE IMPROVED THINGS AND CHANGED THINGS ALONG THE WAY, BUT THE STEADFAST, YOU KNOW, WHAT THE PRINCIPLES WERE BASED OFF OF, REALLY WHERE WE ARE TODAY, AND THAT'S JUST TO... Huell: YOU HAVEN'T WANTED TO EXPAND, TO MAKE A CHAIN, TO OPEN UP ANOTHER ONE OVER IN GLENDALE?

>> NO, THANK YOU.

LIFE'S TOO SHORT.

NO, BUT IT'S GOOD.

IT'S A GOOD THING.

Huell: THUMBS UP.

WE GOT 2 REGULARS HERE, BUT, BOY, WE GOT SOMETHIN' VERY SPECIAL HERE.

THIS IS YOUR FIRST TIME IN THE RESTAURANT, IN THE TALLYRAND.

>> YES, IT IS.

Huell: WHAT'S THE OCCASION?

>> IT'S OUR SON MIKEY'S FIFTH-GRADE GRADUATION.

Huell: OH, CONGRATULATIONS.

SO YOU WANTED TO BRING HIM SOMEWHERE SPECIAL?

>> YES.

Huell: HAD YOU HEARD ABOUT THE TALLYRAND OR JUST SEEN IT IN THE NEIGHBORHOOD OR... >> WE'VE ALWAYS JUST HEARD ABOUT IT ON THE MAGAZINES, AND SO WE SAID, "LET'S TRY IT OUT," AND WE CAME HERE.

Huell: DID YOU HAVE A GOOD LUNCH?

>> YES.

THE TROUT WAS GREAT.

Huell: AH.

YOU HAD TROUT?

>> NO, I HAD, UH--WHAT DO YOU CALL IT?

>> CORNED BEEF HASH.

Huell: CORNED BEEF HASH.

PERFECT FOR FIFTH-GRADE GRADUATION.

>> YES.

Huell: AND I HAVE A FEELIN' THAT YOU'LL BE BACK.

>> YES, WE WILL, DEFINITELY.

Huell: GIVE US A THUMBS UP TO THE CAMERA.

THUMBS UP FOR THE TALLYRAND.

AND CONGRATULATIONS.

YOUR NAME?

>> MIKEY.

Huell: GRADUATIN' FROM THE FIFTH GRADE.

ALL RIGHT, I HAVEN'T ASKED, BUT I HAVE A FEELIN' THAT THESE ARE REGULARS HERE AT THIS-- >> THESE ARE REGULARS FROM WARNER BROS. Huell: FROM--BOY, YOU GO WAY BACK.

>> OH, YEAH.

WAY, WAY, WAY BACK.

Huell: SO THERE WERE A LOT OF-- MOVIE PEOPLE TRADITIONALLY ATE HERE.

>> ALWAYS.

ALWAYS.

THIS IS THE MEETING PLACE.

THIS IS WHERE YOU FIND OUT WHAT'S GOING ON IN BURBANK.

Huell: WELL, WHAT'S GOIN' ON IN BURBANK THAT WE CAN TALK ABOUT ON TELEVISION?

>> [LAUGHTER] >> THE SAME--THE SAME AS EVERYPLACE ELSE.

>> YEAH, LIVIN' IT, LIVIN' LIFE.

Huell: BUT YOU KNOW WHAT?

THE WHOLE STORY, THOUGH, I'VE HEARD ABOUT BURBANK IS IF IT HAPPENS AT BURBANK, IT STAYS IN BURBANK.

>> OH, YES.

OH, YES, YES.

Huell: AND I BET YOU COULD TELL A LOT OF STORIES.

>> OH, HONEY.

MAYBE 2 HOURS' WORTH.

Huell: THE POINT IS IT ALL HAPPENS HERE IN THE TALLYRAND.

>> RIGHT.

EXACTLY.

Huell: HAS BEEN FOR DECADES.

>> ABSOLUTELY.

THIS IS THE GREATEST PLACE.

WE ALWAYS MEET HERE.

AT LEAST ONCE A MONTH, WE MEET HERE.

Huell: REALLY?

SO YOU'RE HERE ONCE A MONTH?

>> YES.

EVERY MONTH.

Huell: EVERY MONTH?

>> UH-HUH.

>> MORE OFTEN THAN THAT.

>> THIS IS OUR PLACE.

Huell: RIGHT HERE.

>> YES.

YES.

Huell: THIS IS PROBABLY EVEN YOUR TABLE.

>> OH, SURE.

YES.

Huell: YEAH.

>> YES, YES, YES.

Huell: ANOTHER REGULAR, AND YOU'VE GOT A GREAT STORY.

YOU AND YOUR HUSBAND USED TO COME OVER HERE.

>> YEAH, BUT HE'S BEEN GONE FOR ABOUT 10 YEARS.

BUT NOW I COME WITH MY CAREGIVER, BUT WE DON'T COME AS OFTEN.

BEFORE, MY HUSBAND AND I CAME ABOUT ONCE A WEEK.

Huell: ONCE A WEEK.

>> GOOD MARTINIS.

Huell: OH.

NOW WE'RE REENACTING HISTORY, BECAUSE THIS IS EXACTLY WHERE I MET YOU WHEN I CAME IN HERE A COUPLE OF WEEKS AGO.

INTRODUCE YOURSELF TO EVERYBODY.

>> I'M DON ROSS.

I'M KAREN'S FATHER-IN-LAW.

Huell: THIS IS YOUR FATHER-IN-LAW.

>> THAT'S CORRECT.

Huell: ALL RIGHT, NOW THERE'S A STORY ABOUT YOU AND THE TALLYRAND AND THIS WHOLE THING.

WHAT'S THE STORY?

>> WELL, THEY WENT TO HIGH SCHOOL TOGETHER, AND THEN... Huell: KAREN AND HER HUSBAND.

>> AND MY OLDEST SON, AND THEN MY WIFE AND I USED TO COME HERE ON THE WEEKENDS FOR BREAKFAST ALL THE TIME WITH OUR SON.

AND WE ASKED HIM ONE TIME, "WHY DON'T YOU BRING A NICE GIRL LIKE THAT HOME SOMETIME?"

Huell: SO YOU SPOTTED HER HERE WORKING AT THE TALLYRAND?

>> ABSOLUTELY.

ABSOLUTELY.

Huell: AND THOUGHT THAT MAYBE SHE AND YOUR SON SHOULD HOOK UP?

>> WELL, I HEARD HER OVERSPEAK-- OR SPEAK TO A CUSTOMER.

>> I WAS TALKING TO A CUSTOMER, AND I SAID, "I'M--" THEY ASKED IF I WAS MARRIED, AND I SAID, "NO, I'M STILL LOOKING FOR MR.

RIGHT."

Huell: AND LITTLE DID YOU KNOW HE WAS AT THE TABLE.

>> EXACTLY, THE NEXT TABLE.

Huell: SO WAIT A MINUTE.

SO THIS WAS A MARRIAGE MADE AT THE TALLYRAND.

>> GOOD--YES.

Huell: ALL RIGHT, NOW, WE'RE MEETIN' THIS GUY FOR THE FIRST TIME.

YOU WEREN'T HERE THE OTHER DAY WHEN I WAS HERE.

YOUR NAME IS?

>> I'M MARK THOMAS, THE BROTHER.

Huell: OK, SO WE'VE MET KAREN, YOUR SISTER.

>> SISTER, YES.

Huell: SO YOU ALL ARE CARRYIN' ON IN THE TRADITION STARTED BY YOUR PARENTS.

>> YES, BACK IN 1958.

Huell: NOW, DID YOU START WORKIN' HERE AS A SMALL BOY?

>> YEAH.

I WAS--I WAS ALMOST LIKE BORN HERE, BASICALLY... Huell: I FIGURED.

>> 'CAUSE I WAS 3 YEARS OLD WHEN THEY BEGAN, AND I'VE BEEN HERE MY WHOLE LIFE, YEAH.

Huell: AND WHAT DID THEY HAVE YOU DOIN' AS A KID?

EVERYTHING?

>> OH, WASHIN' THE WALLS AND ALL THE GOOD STUFF THAT YOU DO WHEN YOU'RE A YOUNG MAN, YOU KNOW, ALL THAT KIND OF STUFF, AND, UH-- Huell: DID YOU ENJOY IT?

>> NO, I NEVER ENJOYED THAT.

NAH.

[LAUGHS] NO, I NEVER ENJOYED IT.

IT WAS JUST PART OF MY LIFE.

I BEEN HERE SO LONG, YOU JUST--KIND OF RUNS ALL TOGETHER, YOU KNOW?

Huell: I WAS GONNA SAY WHEN DID YOU REALIZE THAT THIS WAS GOING TO BE WHAT YOU ENDED UP DOING?

DID YOU ALWAYS KIND OF KNOW IT?

>> NO.

NO, I--I DIDN'T LIKE IT, PROBABLY WHEN I WAS YOUNGER, BUT I KIND OF LIKE IT NOW.

SO I DON'T KNOW WHAT IT IS.

IT'S SOMEONE--YOU KNOW, JUST DIFFERENT STAGES OF LIFE.

WHEN I WAS YOUNG, I WAS MORE OF A REBEL, AND NOW I LIKE COMIN' TO WORK, SO I DON'T KNOW.

THAT'S KIND OF STRANGE, YOU KNOW?

BUT I GUESS AS I GET OLDER, I'M MELLOWIN' OUT.

I DON'T KNOW.

Huell: WELL, IT'S KIND OF THIS TRADITION WITH NOT ONLY BURBANK, BUT WITH YOUR FAMILY.

>> YEAH.

WELL, I AM LIKE THE, UH--THE THIRD GENERATION OF, LIKE, RESTAURANT--YOU KNOW, LIKE MY PEOPLE IN OUR FAMILY, AND, UM, I DON'T KNOW.

I JUST-- I'M HERE.

IT'S WHAT I DO.

I DON'T KNOW.

IT'S JUST I BEEN-- Huell: AND YOU KNOW I ASKED KAREN, WAS THERE EVER ANY THOUGHT AMONG YOUR FAMILY OF EXPANDING, OF OPENING UP A CHAIN, OF... >> WELL, I USED TO HAVE DREAMS FOR SOME REASON OF, LIKE, BEING RICH AND DOING THAT, BUT IN REALITY, IT'S A PRETTY TOUGH THING TO BE GOOD WITH ONE PLACE.

I CAN'T EVEN IMAGINE HAVIN' A DOZEN OF 'EM.

I MEAN, I GUESS YOU'D MAYBE BE WEALTHIER, BUT YOU MIGHT GO NUTS DOIN' IT, SO I-I'M HAPPY WITH ONE.

Huell: SO IT'S BETTER JUST BEI'' RIGHT HERE.

>> I LIKE IT.

I LIKE THE PEOPLE.

I LIKE THE PLACE.

IT'S WHAT I DO, AND I'M HAPPY WITH IT.

I REALLY AM HAP--PUT IT THIS WAY.

I'LL NEVER BE RICH, BUT I ENJOY MY LIFE, SO IT'S, LIKE, YOU KNOW, I'LL BE HERE FOR ANOTHER MAYBE 20, I HOPE.

Huell: NOW WE'RE GETTIN' DOWN TO THE FOOD, BECAUSE SO FAR, WE REALLY HAVEN'T TALKED ABOUT THE FOOD.

THIS IS EXACTLY WHAT I HAD THE OTHER DAY, BECAUSE--HERE SHE IS RIGHT HERE.

YOU TOLD ME TO GET THE TURKEY SANDWICH.

>> THAT'S WHAT WE'RE FAMOUS FOR.

Huell: YEAH.

SO... >> THANKSGIVING EVERY DAY.

Huell: THANKSGIVING EVERY DAY AT THE TALLYRAND.

HAS THIS ALWAYS BEEN A FIXTURE, THE TURKEY?

>> IT HAS ALWAYS BEEN A FIXTURE THAT I CAN RECALL, WAY BACK FROM--THE OLDEST MENU WE HAVE HERE HAD TURKEY FEATURED ON IT.

Huell: AND WHAT WAS THE IDEA BEHIND TURKEY?

JUST IT WAS ONE OF THOSE ALL-AMERICAN, ALL-SEASONS KIND OF A THING?

>> YEAH.

I THINK IT WAS JUST SOMETHING THAT HE--YOU KNOW, I DON'T REALLY KNOW.

DO YOU KNOW WHAT DAD'S INKLING WAS?

>> WELL, IT SEEMED, I GUESS, THEY SERVED IT REALLY WELL, AND PEOPLE STARTED COMIN' IN FOR IT MORE AND MORE, AND THEY JUST KIND OF GREW LIKE THAT.

I DON'T KNOW IF THEY HAD THAT PLAN OF STARTING WITH TURKEY, BUT BECAUSE THEY DID IT WELL, I GUESS, THEY GREW.

Huell: IS THIS THE WAY YOU GET IT, THE HOT TURKEY SANDWICH?

OR CAN YOU GET IT-- >> YOU CAN DO--THIS IS VERY POPULAR.

WE ALSO DO A TURKEY DINNER.

WE DO TURKEY MELTS, TURKEY DIPS, COLD TURKEY SANDWICHES, SO... Huell: HOW MUCH TURKEY DO YOU GO THROUGH IN A DAY?

>> WE ROAST ALMOST--JUST SHY OF 200 POUNDS A DAY.

Huell: 200 POUNDS OF TURKEY A DAY?

>> WELL, IT'S LIKE--YEAH.

Huell: THAT'S A LOT OF TURKEY.

>> THAT'S A LOT OF TURKEY.

>> YEAH.

Huell: BUT IT'S GOOD.

AND I HAVEN'T HAD EVERYTHING ON THE MENU, 'CAUSE THIS IS JUST MY SECOND TIME HERE, BUT, BOY, THIS IS THE REAL THING.

NOTHING LOW-CARB ABOUT THIS.

>> NO, NOTHING LOW-CARB, AND NOTHING PROCESSED.

IT'S ALL FRESH ROASTED TURKEY, POTATOES MADE FROM SCRATCH, STUFFING MADE FROM SCRATCH.

THAT GRAVY'S MADE HERE EVERY DAY.

YOU'RE NOT GONNA FIND A WHOLE LOT OF DISHES LIKE THAT OUT THERE.

Huell: THIS IS WHAT YOU GET.

COME OVER HERE WITH THAT SOUP.

LET'S TAKE A LOOK AT THE SOUP, 'CAUSE LOOK AT THIS.

IS THAT-- THAT'S NOT CHICKEN NOODLE.

THAT'S TURKEY NOODLE.

>> THAT'S ACTUALLY CHICKEN NOODLE.

Huell: OH!

>> WE LIKE CHICKENS, TOO.

Huell: SO YOU'VE BROUGHT OUT-- >> YEAH, WE LIKE CHICKEN, TOO.

>> WE SNUCK A LITTLE CHICKEN IN FOR SAFETY.

Huell: AND THIS IS WHAT YOU WERE EATIN' THE OTHER DAY, SOMETHIN' LIKE-- >> THAT'S WHAT YOU WERE EATIN'.

I'M NOT SAYIN' I DIDN'T HAVE ONE, BUT YOU WERE HAVIN' ONE, TOO.

Huell: ALL RIGHT, HERE'S A GUY READIN' THE PAPER.

YOUR NAME IS... >> CHARLIE ADEA.

Huell: OK. NOW, YOU TOLD ME THERE'S A REASON WHY YOU WANTED ME TO MEET THIS FELLOW.

>> OH, YES.

CHARLIE-- Huell: 'CAUSE HE'S SPECIAL.

>> HE'S VERY SPECIAL.

HE HAS HIS OWN SPECIAL PLATE ON OUR MENU.

Huell: YOU'RE ON THE MENU.

>> I'M ON THE MENU, ON THE MACHINE, ON THE BUTTON.

Huell: WHY IS THAT?

>> IT'S 6 EGG WHITES, ONE YOLK, WHEAT TOAST, AND FRUIT AND COFFEE.

Huell: THAT SOUNDS HEALTHY.

>> HE'S VERY HEALTHY.

LOOK AT HIM.

>> VERY, VERY HEALTHY.

I TRY TO KEEP IN SHAPE.

Huell: SO YOU'VE BEEN COMIN' HERE HOW MANY YEARS?

>> APPROXIMATELY 20 YEARS NOW EVERY MORNING.

Huell: EVERY MORNING?!

>> EVERY MORNING.

COME HERE, READ THE PAPER, AND, UH, GET MY SAME BREAKFAST EVERY-- EVERY SINGLE DAY.

>> STOCK TIPS.

>> OH, YEAH.

WE--WE DO OUR STOCK TIPS.

>> STOCK TIPS.

Huell: OH, YOU ALL DO--OH, SEE?

>> YEAH, WE ALL DO THE--WE ALL DO THE STOCK TIPS WITH ALL THE, UH... Huell: SO WHO'S GOTTEN RICH OFF YOUR STOCK TIPS?

>> CHARLIE.

>> UH, CHARLIE AND MARK AND A FEW OTHERS HERE.

Huell: WHAT ABOUT YOU?

>> OH, NO.

NOT ME YET.

Huell: WHAT DID IT TAKE TO GET SOMETHING ON THE MENU WITH YOUR NAME ON IT?

>> WELL, BECAUSE HE COMES HERE EVERY DAY AND BY ORDERING THE WAY HE ORDERED A LA CARTE AND TRYING TO--IT JUST WAS--IT ENDED UP BEING TOO EXPENSIVE, SO WE TRIED TO BUNDLE IT FOR HIM, AND IT WAS EASY, SO EVERY-- HE GOT THE SAME PLATE AND THE SAME PRICE EVERY DAY.

Huell: WOW.

>> YOU KNOW WHAT I MEAN?

'CAUSE IT WOULD BE--ONE GIRL WOULD SERVE IT ONE WAY.

ANOTHER GIRL WOULD SERVE IT A DIFFERENT WAY.

>> YES, EXACTLY.

ALL THE WAITRESSES COULDN'T FIGURE OUT WHICH WAY TO SERVE IT.

Huell: THIS WAY, THERE'S ABSOLUTELY NO... >> I JUST ASK FOR THE CHARLIE SPECIAL.

Huell: NOW, HERE ARE 2 FELLAS WHO I MET THE LAST TIME I WAS HERE.

I CALLED YOU TO ALERT YOU THAT I WAS GONNA BE BACK TODAY, BECAUSE I WANTED YOU ALL TO COME BACK.

>> THANKS FOR DOING THAT.

Huell: BECAUSE REMEMBER I CAME OVER TO YOUR TABLE, STARTED TALKIN' WITH YOU AND FOUND OUT THAT YOU AND YOUR DAD HAVE BEEN COMIN' HERE FOR HOW MANY YEARS?

>> FOR ABOUT, UH, 20, 25 YEARS, EVER SINCE HE MOVED THE BUSINESS OUT TO BURBANK.

Huell: AND SO HOW DID--CAN YOU EVEN REMEMBER HOW YOU FOUND OUT ABOUT IT?

>> UH, YOU KNOW, HE LIKES FAMILY RESTAURANTS, AND HE LOVES CLAM CHOWDER, AND WE CAME HERE AND TRIED IT, AND EVERY FRIDAY EVER SINCE, WE'VE BEEN COMING HERE FOR HIS CLAM CHOWDER.

Huell: YEAH, WELL, TODAY IS WEDNESDAY.

>> YEAH.

WELL... Huell: SO WE THREW EVERYTHING OFF A LITTLE BIT.

YOU DON'T GET YOUR CLAM CHOWDER TODAY.

>> YEAH.

SAID--"TODAY IS NOT FRIDAY," HE REMINDED ME, AND, UH, SO I GOT SOMETHIN' BESIDES CHOWDER.

THEY GOT THE BEST CHOWDER HERE.

Huell: ALL RIGHT, NOW WE FORGOT TO OFFICIALLY ANNOUNCE WHERE WE ARE, BECAUSE WE'VE COME TO THE BACK OF THE RESTAURANT.

>> THE BACK OF THE RESTAURANT IS THE DINING ROOM.

Huell: THIS IS KIND OF HIDDEN AWAY BACK IN HERE, ISN'T IT?

>> A LITTLE BIT.

IT WAS ADDED ON LATER.

I DON'T KNOW WHAT YEAR, BUT-- Huell: WELL, YOU WOULDN'T KNOW, BECAUSE YOU'VE ONLY BEEN HERE FOR HOW LONG?

>> 8 YEARS.

Huell: YOU'RE THE BABY OF THE GROUP.

>> I AM.

I AM.

I'VE WORKED IN A LOT OF RESTAURANTS MY WHOLE LIFE, AND I'VE NEVER STAYED ANYWHERE FOR 8 YEARS, AND THIS ONE'S FABULOUS.

THEY'RE LIKE MY FAMILY.

THEY'RE REALLY GOOD PEOPLE.

Huell: YEAH.

>> AND THE CUSTOMERS MAKE ME WANNA COME TO WORK EVERY DAY.

Huell: NOW HERE'S A FELLA-- YOU'RE NOT HERE TO EAT.

YOU'RE HERE TO... >> WORK AND SELL.

Huell: OK, WHAT'S THE DEAL?

>> WELL, MY NAME IS PAUL.

I'M A SALES REP WITH U.S. FOODSERVICE, FORMERLY RYKOFF IN LOS ANGELES, AND I'VE BEEN SUPPLYING THIS CUSTOMER WITH MY GOODS AND SERVICES FOR 29 YEARS.

Huell: AND, SEE, YOU MAKE IT SOUND SO FORM--FORMAL WHEN YOU SAY, "THIS CUSTOMER."

YOU MEAN THE TALLYRAND.

>> THE TALLYRAND.

I STARTED 29 YEARS AGO WITH AL AND DELORES, WHO WERE THE MOM AND DAD.

Huell: YOU KNEW THE PARENTS.

>> ABSOLUTELY.

GREAT, GREAT PEOPLE.

AL AND MARK USED TO SIT OUT IN THE PARKING LOT AND TALK ABOUT THE RACES AND WHAT THEY WERE GONNA BET ON THAT DAY, AND DELORES WAS UPSTAIRS PAYIN' THE BILLS, AND IT WAS A GREAT, GREAT PLACE.

ALWAYS HAS BEEN, AND, UH, IT'S A VERY, VERY UNIQUE CUSTOMER, AND I FEEL A GREAT CONNECTION TO THIS PLACE.

Huell: YOU TRAVEL ALL OVER SOUTHERN CALIFORNIA.

ARE THERE MANY PLACES LIKE THIS LEFT?

'CAUSE I HAVE A FEELIN' THERE JUST AREN'T.

>> THERE AREN'T.

THERE WAS ANOTHER CUSTOMER OF MINE HERE IN BURBANK, UM, THAT HAD A FIRE ABOUT 8, 9 YEARS AGO.

IT WAS A SIMILAR KIND OF PLACE, MUCH SMALLER THAN THIS, BUT THIS WAS--THE TALLYRAND IS TALLYRAND.

IT'S JUST THE MOST UNIQUE SPOT IN THE CITY, AND PEOPLE JUST COME HERE BECAUSE IT FEELS SO COMFORTABLE, AND THEY LOVE IT HERE.

IT IS THE MOST COMFORTABLE, GREAT SIMPLE FOOD THAT YOU'VE EVER TASTED.

THEY USE GREAT INGREDIENTS, AND, UH, THEY MAKE EVERYTHING FROM SCRATCH, ALL THEIR SOUPS, ALL THEIR DRESSINGS.

UM, THEY BUY ALL THEIR DAIRY PRODUCTS FROM ME, ALL THEIR EGGS AND BUTTER AND CHEESE, AND THEY USE GREAT, QUALITY PRODUCTS.

MARK'S ALWAYS LOOKING FOR NEW WAYS TO IMPROVE THINGS.

Huell: WOW.

>> YEAH.

ALWAYS LOOKIN' FOR NEW WAYS.

Huell: SO I STUMBLED INTO SOMETHIN' PRETTY GOOD, HUH?

>> ABSOLUTELY.

SOMETHING VERY UNIQUE AND SOMETHING VERY GOOD, VERY, VERY GOOD.

Huell: THIS STORY OF HOW PEOPLE MET HERE AT THE TALLYRAND GETS MORE COMPLEX AS IT GOES ALONG.

WE'VE ALREADY HEARD THAT YOU ALL MET HERE AT THE TALLYRAND.

I MET YOUR FATHER, WHO INTRODUCED YOU TO THIS LADY RIGHT HERE.

>> YES.

WE WENT TO THE SAME HIGH SCHOOL TOGETHER, TOO.

Huell: AND THEN YOU RE-MET HERE AT THE TALLYRAND.

>> RIGHT.

Huell: SO THIS WAS A MARRIAGE MADE AT THE TALLYRAND.

>> YES.

Huell: BUT YOUR BROTHER, YOU ALSO MET YOUR WIFE HERE AT THE TALLYRAND.

WHAT IN THE WORLD IS THAT ALL ABOUT?

WHAT IS GOIN' ON?

>> THEY WERE YOUNG'UNS.

THEY WERE REAL YOUNG KIDS WHEN THEY MET.

>> MUST BE THE FOOD, HUH?

Huell: WOW.

>> I DON'T KNOW.

Huell: SO DO YOU REMEMBER THE EXACT MOMENT?

>> YEAH.

IT WAS JUST A FEW YEARS AGO.

I WAS 15, AND I HAD A SUMMER JOB HERE AS A CASHIER, AND HE WAS WORKING AS A SUMMER JOB.

AND, YEAH.

Huell: SO YOU MET AND BECAME SWEETHEARTS... >> YEAH.

Huell: AND ENDED UP GETTING MARRIED.

>> YEAH.

>> YEAH, A LONG TIME AGO.

Huell: THIS IS REALLY VERY-- WHAT ARE THE ODDS?

>> WHAT ARE THE ODDS?

Huell: OF THE BROTHER AND THE SISTER BOTH MEETING THEIR SPOUSES AT THE RESTAURANT WHERE THEY WORKED, THAT HAD BEEN STARTED BY THEIR PARENTS.

>> IT'S PRETTY AMAZING, ISN'T IT?

>> WHAT'S IN THE WATER?

>> YEAH.

[LAUGHS] Huell: NOT THE TURKEY.

IT'S THE WATER.

>> YEAH, I THINK SO.

Huell: ALL RIGHT, WE STARTED WITH THE THUMBS UP.

LET'S END WITH A THUMBS UP.

BOY, THERE'S SOMETHIN' GOIN' ON HERE.

OK, NOW WE HAVE LEFT THE RESTAURANT PROPER AND COME DOWN INTO A PLACE YOU CALL... >> THE CHEERS ROOM.

Huell: THE CHEERS ROOM.

WHAT'S THE DEAL ON THE CHEERS ROOM?

>> THE CHEERS ROOM IS A BAR WE ADDED ON, MY PARENTS ADDED ON ABOUT 40 YEARS AGO.

AND IT'S JUST A SPOT WHERE DURING THE DAY WE GET A BIG LUNCH CROWD, BUT AT NIGHT, IT'S MORE OF THE NEIGHBORHOOD HANGOUT.

WE, UM-- JUST A LOT OF CELEBRATION.

WE JUST HAD--THERE'S SOME DECORATIONS STILL UP FROM A PARTY.

ONE OF OUR REGULARS CAME IN.

HE WAS ON THE "WHEEL OF FORTUNE" LAST THURSDAY, SO WE HAD A HUGE, BIG PARTY DOWN HERE LAST THURSDAY NIGHT.

Huell: SO IF HE WON, HE WAS BUYIN' DRINKS FOR EVERYONE.

>> OH, WELL, YOU KNOW, THAT WAS SUPPOSED TO BE WHAT WAS GONNA HAPPEN.

I DON'T KNOW IF IT QUITE HAPPENED THAT WAY.

BUT IT'S JUST A FUN ROOM WHERE YOU KINDA COME AND HANG OUT.

ALL THE PEOPLE THAT LIVE IN THE AREA COME ON OVER.

OUR NEIGHBORHOOD JUST KIND OF DROPS IN AND... Huell: SO THIS IS NOT ONLY A NEIGHBORHOOD RESTAURANT, IT'S A NEIGHBORHOOD BAR, A WATERING HOLE AS WELL.

>> YEAH, THIS--THIS ROOM IS.

THIS ROOM'S GOT A LOT OF GREAT STORIES, YOU KNOW, A LOT OF-- A LOT OF GOOD CONNECTIONS.

Huell: SEE, I NEVER CAME DOWN HERE THE OTHER DAY.

>> THIS IS A NEW ROOM.

Huell: I WAS TOO BUSY EATIN' MY TURKEY SANDWICH.

>> THAT'S RIGHT.

THAT'S RIGHT.

Huell: BUT AT NIGHT, THIS PLACE REALLY COMES TO LIFE.

ALTHOUGH, LOOK.

THIS IS--IT'S 12:00... >> YEAH, IT'S A PRETTY GOOD LUNCH TODAY.

Huell: RIGHT HERE!

>> YEP.

YEAH.

Huell: AND I KNOW THIS FELLA'S BEEN HERE FOR HOW LONG?

2 HOURS?

3 HOURS?

>> NO, WE JUST GOT HERE.

JUST LIKE 5 MINUTES.

Huell: OH.

>> I'M DRIVING THIS LADY TO THE STORE.

>> IT'S KIND OF LIKE "DRIVING MISS DAISY."

>> BUT IT'S DRIVING MISS-- >> I LIKE TO THINK OF IT THAT WAY.

>> MORE LIKE "DRIVING ME CRAZY."

>> [LAUGHTER] Huell: ALL RIGHT, WE'RE ENDIN' UP--WELL, YOU'RE THE FIRST PERSON I MET AND THE LAST PERSON I'M GONNA SAY GOOD-BYE TO.

MARISA, THANK YOU SO MUCH... >> THANK YOU.

Huell: FOR MAKIN' ME FEEL SO AT HOME THAT FIRST DAY.

I THINK YOU'RE THE ONE--IT WAS YOUR HOSPITALITY AND YOUR FRIENDLINESS... >> THANK YOU.

Huell: THAT GOT US BACK HERE.

>> WELL, I APPRECIATE THAT.

AND I JUST--WE WATCH YOU SO OFTEN, IT WAS REALLY EXCITING.

Huell: YEAH, BUT YOU KNOW WHAT?

YOU KNOW WHAT?

YOU'RE THAT NICE AND THAT FRIENDLY TO EVERY SINGLE PERSON THAT WALKS THROUGH THE DOOR.

>> I TRY TO BE.

Huell: YOU KNOW, THAT'S THE SECRET OF THIS PLACE.

>> THAT'S THE SECRET.

Huell: AND THAT'S WHAT WOULD MAKE YOUR PARENTS SO PROUD... >> YES, IT WOULD.

Huell: TODAY, THAT THAT TRADITION, NOT JUST THE TURKEY, NOT JUST THE AMBIENCE, BUT THE FEELING OF--OF WELCOME, BEING WELCOME WHEN YOU COME IN HERE.

>> IT'S GOOD STUFF.

IT'S WHAT, REALLY--IT'S WHAT WE TRY AND BE ALL ABOUT, IS THAT PEOPLE JUST FEEL THAT COMFORT.

THEY GET GREAT FOOD.

THEY GET GREAT SERVICE.

THEY FEEL LIKE THEY JUST WANNA COME BACK AND, YOU KNOW, CONTINUE WITH US.

Huell: AND, YOU KNOW, WHEN YOU COME IN HERE, YOU FEEL LIKE IT MUST HAVE FELT WHEN THEY FIRST OPENED UP SO MANY YEARS AGO WITH THE EXCITEMENT OF BEIN' IN CALIFORNIA, OPENIN' UP A NEW RESTAURANT, AND WANTING TO MAKE IT A PLACE WHERE PEOPLE FELT AT HOME.

>> IT'S GREAT THAT WE CAN CONTINUE THAT TRADITION.

Huell: YEAH.

WELL, YOU ARE.

THANK YOU SO MUCH.

IT IS SOMETHIN' TO BE VERY PROUD OF.

>> IT IS.

IT'S A BIG ACCOMPLISHMENT.

Huell: YEAH.

>> IT WAS A BIG DEAL TO CELEBRATE OUR 50th LAST YEAR.

Huell: YEAH.

>> FROM 51 YEARS.

IT WAS A BIG DEAL LAST YEAR, EXCITING DAY.

Huell: WELL, IT'S A BIG DEAL THAT A PLACE LIKE THIS STILL EXISTS IN A BIG CORPORATE WORLD WHERE PEOPLE ARE TRYIN' TO EXPAND AND MAKE MORE MONEY AND CHANGE THE MENU.

AND YOU'VE STUCK WITH WHAT YOUR PARENTS GAVE YOU THAT MANY YEARS AGO.

>> IT'S A GREAT THING.

Huell: THANK YOU SO MUCH.

>> THANK YOU.

Huell: BOY, DO I RECOMMEND THIS PLACE FOR PEOPLE TO COME, NOT JUST FOR THE TURKEY SANDWICH, WHICH I'M GETTIN' READY TO-- I'M GETTIN' READY TO TEST IT OUT TO SEE IT'S--IF IT'S AS GOOD AS IT WAS, THE ONE I HAD WHEN I WAS HERE A COUPLE OF WEEKS AGO.

>> LET'S HOPE SO.

Huell: NOT JUST THE TURKEY SANDWICHES OR THE CLAM CHOWDER OR ALL THE OTHER WONDERFUL THINGS THAT ARE ON YOUR MENU OR THE HAPPY HOUR DOWN IN THE CHEERS ROOM, BUT THE SENSE OF PLACE HERE IN THE TALLYRAND.

BOY, THIS IS OLD-SCHOOL CALIFORNIA AT ITS BEST.

IT DOESN'T GET ANY BETTER THAN THIS.

>> THANK YOU VERY MUCH.

Huell: WE HAVE HAD AN ABSOLUTELY WONDERFUL DAY HERE AT THIS RESTAURANT.

YOUR PARENTS' NAME?

>> AL AND DELORES THOMAS.

Huell: THEY WOULD BE SO PROUD OF WHAT HAS HAPPENED TO THEIR RESTAURANT HERE IN BURBANK.

THE TRADITION CONTINUES UNCHANGED AFTER ALL THESE YEARS.

>> "VISITING WITH HUELL HOWSER" IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.