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Nite on the Town Restaurant Discount Card, image and link

The Nite On The Town Card is an exclusive membership card that enables the holder to dine at a dizzying variety of the San Gabriel Valley's most popular restaurants at a discounted price.

Simply include your card when paying your check. If you are a party of two, one of your entrees (equal or lower priced) will be free or substantially reduced in price. If there are four or more in your party, two of your entrees will be free or reduced in price and you can visit each restaurant up to three times during 2011 and get a great discount each time

Periodically, readers save $5 off the $30 price of the card.  Check back for savings.

Partial list of NOTT Card participants

Beckham Grill, La Fiesta Grande, El Portal, Stoney Point, Radhika, Firefly Bistro, Cafe Mundial, Central Park, Matt Denny's, 1810, Cha Da Thai, Dish, Italian Kitchen, Bella Sera and dozens more. 

Click here to view the complete list, and to see the discount each restaurant offers to Nite On The Town Card holders.

Nite on the Town Restaurant Discount Card, image and link

Restaurant Reviews  Click on photos (except logo) to see them full-size

You can also find our Dot Com Dining columns weekly in the San Gabriel Valley Weekly (print media), Mountain Views Newspaper (print media and online), and SierraMadreNews.Net (online)

View the Jim's Famous 1/4lb. Charbroiled Burgers Menu

Restaurants: Jimís ľ lb. Charbroiled Burgers

Where: 915 W. Duarte Road, Monrovia

Phone: (626) 447-5993

Reservations: No

Cocktails: No

Service: Order at the counter

Atmosphere: Casual

Outdoor Dining: Yes

Credit Cards: ATM on premises (fee)

Kidís Menu: No

Senior Discount: No

Hours: 9am to 10pm daily

Food to Go: Yes

Catering Menu: No

Price Range: $.90 - $6.95

Jim's is located at 915 W. Duarte Road, Monrovia

Hard at work in the kitchen

That's a large soda, so you can see the zucchini is a big order

Pastrami sandwich

Pastrami sandwich, zucchini and soda

The beef dip, with au jus on the side

I ordered the burger plain, so I could add...


...the award winning chili.  The fries are a big order, too.


This is their small cone...

Also a small cone, this one a mix of chocolate and vanilla

The banana split


DOT COM DINING A Look At San Gabriel Valley Restaurants by


Jimís Famous ľ lb. Charbroiled Burgers in Monrovia a Busy Place For a Reason


By Bill Coburn


No time to eat out this week, so hereís a reprint of a column about one of my favorite burger joints. 


Stopped by Jimís Famous ľ lb. Charbroiled Burgers 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 summer 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 their food.


I ordered 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, 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.


Our food 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 feels 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 slips off 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.


In 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.  I saw a great looking chicken quesadilla coming out of the kitchen at one point.  Youíll find the Jimís Famous ľ lb. Charbroiled Burgers menu online at, or go directly to their page at


As I 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.


Youíve 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


Stop by 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, a restaurant website featuring more than 160 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.

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