Jim's Famous 1/4lb. Charbroiled Burgers Menu
is located at 915 W. Duarte Road, Monrovia
at work in the kitchen
That's a large soda, so you can see the zucchini is a big order
Pastrami sandwich, zucchini and soda
beef dip, with au jus on the side
ordered the burger plain, so I could add...
...the award winning chili. The fries are a big order, too.
is their small cone...
a small cone, this one a mix of chocolate and vanilla
DOT COM DINING
A Look At San
Gabriel Valley Restaurants by SanGabrielValleyMenus.com
Jimís Famous ľ lb. Charbroiled
Burgers in Monrovia a Busy Place For a Reason
By Bill Coburn
by Jimís Famous ľ lb. Charbroiled Burgers at 915 W. Duarte Road in Monrovia
(right near the Arcadia border, 626 447-5993) for dinner this evening. Jimís is
one of those places that Iíve been meaning to try, but just hadnít gotten to
yet. Iím sorry that it took me so long to get down there, I can guarantee Iíll
be going back. The food was good, the prices reasonable, the portions beyond
reasonable, and the desserts were worth a trip on their own. Jimís has been
serving up delicious burgers, sandwiches, Mexican food and desserts for about
fifteen years now, and they seem to have gotten it down.
I was a
little surprised to find the place as busy as it was, all the inside tables were
full when we got there. We settled in at a patio table, and I have to say, I
think it was nicer outside than it was inside, even though it was a hot July
day. What really surprised me though, was that while we were there, (and we
were there for quite a while), it never really slowed down. In fact, there was
wave after wave of customers, and the counter people and the cooks never really
had a let-up. Every time I looked up there were half a dozen new people at the
counter, and the obviously experienced crew kept them moving through. Despite
the constant influx of people, no one waited very long; to order, or to get
a plain double cheeseburger, because Keelan was getting a bowl of their homemade
chile, and I knew he wouldnít eat it all. I knew that a local paperís readers
had voted Jimís the best Chile of 2003, so I thought Iíd give an ďaward-winningĒ
chile cheeseburger a try. I also was planning to split Keelanís beef dip with
him. Katie and Keelan were splitting an order of fried zucchini, which Jimís
makes fresh daily (they make their onion rings fresh daily, too). Katie ordered
a pastrami dip, and I ordered some fries, also to split with the family. Jimís
is also known for their soft serve ice cream cones, so instead of my usual soda,
I ordered a strawberry shake.
As we sat
on the patio waiting for our food, we had a good view of the activity in the
kitchen. I knew the food was going to be good as I watched them make up the
orders for the people ahead of us. As they prepped the burgers for instance, I
could see that the tomato slices were from big tomatoes, and sliced thick. Each
burger got one big slice, which covered the bun, not a couple small, thin sliced
tomatoes. Avocado Cheeseburgers had a complete half an avocado, there was
plenty of lettuce, and the onions, like the tomatoes, were big, thick slices.
In other words, they made their burgers the way fast food places used to make
burgers when I broke into the business, back in the early 70s. No scrimping,
just a good, big burger.
came, and I could not believe the size of the small order of zucchini and the
small order of fries. The bags for each were stuffed and overflowing, and when
placed in a vertical position, were as tall as the large soda Katie had ordered,
and about as big around. I think an average family of four would probably have
enough of each with one order apiece. I know we didnít finish either side
order. Katie and Keelan both praised the zucchini, and noted that it not only
was served with ranch dressing, but that it was a larger portion than most
places serve. Katie did note though, that if we had eaten the entire order of
zucchini, she might have wanted an extra side of ranch, which costs just a
quarter. I worked on the fries with Keelan, which were fresh, hot and crisp.
I put some of the chile on my burger and dug in. As the name states, these were
ľ lb. charbroiled burgers, so the double was a good sized Ĺ lb. burger. The
chile was good, meaty, no beans, and complemented the burger well. Katie was
quite pleased with her pastrami, noting that it was exceptionally tender. She
said that she frequently will find that even when she finds a good tasting
pastrami, when you take a bite of the sandwich, you get a trailer from the
sandwich. You know, that little piece that you were hoping would stay on the
sandwich, but instead, it comes with the bite you took? Well there was none of
that with this sandwich. What you bit through you got, what was on the other
part of the sandwich stayed there. Tender meat, and delicious. Despite having
eaten a Ĺ lb. chili cheese burger, I ate half of Keelanís beef dip, too. Tender
beef, lean, cooked up on the premises, and served on a grilled French roll with
plenty of au jus. And my strawberry shake was a good way to wash it all down.
addition to their burgers, Jimís does have a nice selection of sandwiches, and
while their Mexican menu is a little more limited, it has all the basics.
Youíll find the Jimís Famous ľ lb. Charbroiled Burgers menu online at
www.sangabrielvalleymenus.com/jimsfamouscharbroiledburgers. I saw a great
looking chicken quesadilla coming out of the kitchen, and while I was ordering
dessert, a man I recognized as a waiter from Los Gueros Grill came in with his
family. This is a man who obviously knows good quality Mexican food, and he was
having Jimís tacos for dinner. I didnít see what the rest of the family had,
but Iíd have to say thatís a pretty good endorsement.
said, we ordered dessert. Katie and Keelan had small cones, Katie vanilla only,
Keelan had vanilla/chocolate mix. If youíre reading this review in a medium
that has pictures of the cones, youíll see that these cones are huge. I canít
imagine how big the large cone is. This cone cost just under a dollar, and is
definitely well worth it. I recommend asking for a cup along with the cone,
especially if youíre getting it for a kid, because itís just a lot of ice cream
to eat. I ordered a banana split, and man, was it tasty. Three large swirls of
vanilla ice cream, served on sliced banana (I prefer sliced banana over whole or
split bananas, as itís easier to eat). It had chocolate sauce on one swirl,
pineapple on another, and strawberry on the third. It was topped off with
whipped cream, walnuts, and a little more chocolate sauce. The soft serve ice
cream really helped to make this one of the better banana splits Iíve ever had.
heard people say that theyíre tired after working hard on a fulfilling project,
ďbut itís a good kind of tired?Ē Well, after a Ĺ lb. burger, half a beef dip,
French fries, strawberry shake, and a banana split, right now, Iím absolutely
miserable. ďBut itís a good kind of absolutely miserable.Ē
and try Jimís, I recommend it highly. But donít eat as much as I did, save room
for some of that great ice cream to finish it off.
Bill Coburn is owner of SanGabrielValleyMenus.com, a
restaurant website featuring dozens of restaurantís menus, as well as
downloadable coupons. He has nearly 20 years experience in the restaurant
business, and has been eating for much longer than that.