Tallyrand - Burbank

Consistency is under-rated and under-valued in our “I want it now” society. Everyone wants the newest, hippest thing regardless if it’s any good. I have been going to Tallyrand for the past 10 years on a weekly or at times daily basis. In talking with Mark, one of the owners, it’s nice to hear that he does not compromise on his ingredients. He knows what works and is consistent. He once told me that he can not change his turkey recipe because he has it down to a science and couldn’t make it any better and he is right. When you do something well, why change? Sometimes the hard part is to not tinker with success. I look forward every year on Saint Patrick’s Day for their corned beef and cabbage. They offer a hearty portion of corned beef over cabbage with boiled potatoes and carrots. I try to get there early because sometimes there is a wait. The corned beef is cooked to perfection and is lean. For breakfast, this place has the best oatmeal hands down. It’s thick and creamy and you can have fresh fruit or raisins as it comes with a side of brown sugar, butter and milk. I always eat mine with just butter and Equal. For about a year I ate this everyday and I never got tired of it. The chili hash and eggs are to die for as the hash browns are nice and carmelized and add a perfect crunch. The King burrito is satisfying and filling. Sunday’s features eggs benedict with a Hollandaise sauce made fresh that morning. That sauce is straight out of a Le Cordon Bleu textbook for quality and taste. Once you have eaten here for breakfast it’s kind of hard to go to one of those chains places. Tallyrand offers fresh ingredients at an affordable price. Sure you can find a cheaper breakfast place but the food simply will not be as good and satisfying. Other highlights include their hamburger steak (meat grinded fresh daily), Cobb salad and the appetizer platter which really puts a smile on your face. Heads up, on March 10th they are rolling back their prices for their 50th anniversary

The consistency is underestimated and underestimated in our “I want it now” society. Everyone wants the latest, hipest thing, regardless of whether it's good. I've been driving to Tallyrand for 10 years on a weekly or daily basis. In conversation with Mark, one of the owners, it is nice to hear that he does not compromise on his ingredients. He knows what works and is consistent. He once told me that he can't change his turkey recipe because he has it on a science and couldn't make it better and he's right. If you do something good, why change? Sometimes it's difficult not to confuse with success. I look forward to Saint Patrick’s Day every year for her horned beef and cabbage. They offer a hearty part of beef with cabbage with boiled potatoes and carrots. I'm trying to get there early because sometimes there's a waiting time. The beef is cooked for perfection and is lean. For breakfast this place has the best oatmeal hands down. It is thick and creamy and you can have fresh fruits or raisins as it comes with one side of brown sugar, butter and milk. I always eat mine with just butter and equal. For about a year I've been eating this everyday life and I've never had it. The chili hash and eggs are to die as the hash browns are beautiful and carmelised and add a perfect crunch. King Burrito is satisfying and filling. Sunday has eggs Benedict with a Hollandaise sauce that is freshened this morning. This sauce is directly from a Le Cordon Bleu textbook for quality and taste. Once you've eaten here for breakfast, it's kind of hard to go to one of these chains places. Tallyrand offers fresh ingredients at a reasonable price. Surely you will find a cheaper breakfast place, but the food will simply not be so good and satisfying. Other highlights include Hamburger Steak (meat ground fresh daily), Cobb Salat and the appetizer board, which really sets a smile on your face. Heads up, 10. March they rolled their prices for their 50. Anniversary