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  • It's the restaurant dream that someone that someone balled out.

  • Yeah, good to go order right there.

  • Wow!

  • In and out is the poster child of L.

  • A's Burger seen nationwide.

  • But to get to the soul of the city's burger obsession, you have to head to Apple Pan.

  • The 70 year old West Side institution embodies the burger in its purest form, served at a counter and wrapped in paper by lifelong staffers.

  • Nobody loves the apple pan more than my boy Burger historian George Moz.

  • Today, Moz and I are going to dig into why the Apple pen deserves to be called Eli's Quintus Central Burger.

  • Since you are most black, George, the last time we hung out we were at your house is like the Burger Museum for me, and now we're on the West Coast or in Los Angeles, where I guess, like in like your church.

  • I have a few churches out here, but this is probably one of the most important, right?

  • Yeah, they're the keepers of a tradition, their keepers of this tradition of taking a burger rapping and wax paper just slapping in front of me.

  • That's really all of hamburger culture should be about this case should be something that's very quick, very immediate and served.

  • You know, Apple Pan is my favorite burger spot.

  • I'd say in the world.

  • Oh, yeah.

  • I mean, like stopping in grabbing a burger.

  • It was almost like saying, Oh, Marge, to like you Very important place.

  • What is it about this place that makes it like a bucket list spot?

  • One of like the Mount Rushmore of burgers?

  • In this country, the birds, the apple pan are important because they actually hold the key to L.

  • A is hamburger history.

  • It has changed.

  • That's the most important thing is that there's nothing new place.

  • Look around.

  • For example, right here, not 22 cents anymore.

  • Okay, it's $22.

  • Look around.

  • It's almost as if, like 19 forties came to a prize and no one told them I've always been attracted Old thing, you know, I'm old soul.

  • I'm getting a bit of actually old stolen art.

  • I always try to find those old things.

  • You select the real trendy burger joints like the E.

  • D.

  • M.

  • Playing in like the like sparkling water that looks like cologne.

  • I don't go to those places exactly.

  • And this is not a place like in the middle of the West Side of Los Angeles.

  • Looks like it's just that cut out of, like Main Street USA.

  • Looks like Dorothy's house was like Wizard of Oz spun here and dropped here.

  • It's been here for 71 years now, 71 years along.

  • That's so long number one factor to lasting that long.

  • Being great burger is distancing Burger that I ate here when I first came here in the early nineties.

  • Saves ever just had before you walked in the door really high.

  • That would give you a little history about Los Angeles.

  • I'm born and raised here like I know enough.

  • I know Apple, but I don't know why.

  • To understand L.

  • A's burger history have to actually start in the Midwest 19 twenties.

  • Burger culture was exploding across America.

  • Thanks.

  • The white cast What set out to clean up the burgers?

  • Lowly image.

  • White stood for cleanliness, and the castle signified strength at the exact same time, westward expansion and car culture kicked into high gear.

  • With the war in the Depression over the rise of expendable incomes, California became a destination.

  • It was their driving culture exploded.

  • Introducing a new era burger served wrapped.

  • It consumes your car.

  • What handed as you merged with five 1948 Harry Steiner invented a two way speaker system and his tiny burger stand in and out, which became the first drive thru in America.

  • All of this innovation was happening in Southern California to set the stage for burgers like the one here that will you pass the baton to me?

  • Let's eat hungry.

  • Victor, been working here for 40 years.

  • Cheeseburger have been good to me.

  • Send my son through school.

  • My name is Manu.

  • Having three years old coming here like you're back in time.

  • How much do I love?

  • The apple pan?

  • Well, how many stars are in the Scott?

  • Sonny Sherman, third generation.

  • My grandparents started my mom.

  • Me?

  • It's a good feeling to know that is their favorite burger.

  • You can't ask for more than that.

  • Look at that.

  • I want this to end so I can feed it thing.

  • Pretty full order.

  • We've got most important that you've got one of each burger.

  • We've got the hickory burger and we've got steak.

  • Burger looks similar, right?

  • But they're not.

  • They're not, because here's the difference, though, is that the Hickory Burger has a have a tangy sweet barbecue.

  • Hickory sauce.

  • Smoky sauce on the steak burger is basically the same destruction.

  • But it adds, it takes away the hickory sauce and adds like sweet relish, Right?

  • I ordered fries, but I don't don't leave fries.

  • They have really good fries.

  • Here I was get milk because for some reason for the last 30 years I've been coming here.

  • I've always gotten milk.

  • Yeah, get Chief.

  • Yeah, there's President.

  • There's a whole secret menu.

  • I didn't know that.

  • There's like a tuna melt.

  • There's a grilled cheese, but I like to get the cheese fries.

  • And what is that?

  • That's not Catch it.

  • This is a side of other like their hickory sauce, if you like, Like do this.

  • It's kind of like creating your own animal style fries.

  • I can't help myself.

  • That's a good idea.

  • Yeah, here, number one, they slap it down.

  • It stands straight up, right?

  • Try doing that in your own way possible.

  • I could never get Rapid Burger twice like that.

  • Have a stand up right now.

  • They do a raft and putting actually stands up straight, which is there's no no need for a plate.

  • No knife stops.

  • No, no, no napkin.

  • Just like that.

  • Classic L A style, which I loved.

  • It's loaded with lettuce and loaded with all kinds of veggies in there.

  • Look at that.

  • So these guys only use center part of the iceberg lettuce, right?

  • Probably only getting about 45 burger per head of lettuce.

  • There's so much lettuce in there.

  • It's almost like a zone like lettuce.

  • Cities like a mayo.

  • Got pickles on there.

  • Also, you got the sauce.

  • So enough be Greece.

  • Be fresh cheese.

  • Become salad also.

  • Yeah, this is my exception.

  • I usually don't get Let us.

  • But I have to have you here to see a man.

  • Good to see you.

  • Yes, sir.

  • I've had a steak rigor in a while.

  • Yeah, this'll Shit, man.

  • Like I don't really good neighbors.

  • Will you also the use Tillamook cheddar?

  • Now, remember, places that classical place these Americans look is a very, very mild melty cheddar cheese just took a bite of hickory and you know it.

  • It's still my favorite.

  • The smokiness makes the beef amplify.

  • Yeah, this place has been copied a lot and not just look.

  • But also this venue is Well, they found someone in the dumpster.

  • Someone dumps your guy.

  • I've been looking for their labor recipes Can.

  • Ready?

  • Yeah.

  • They don't know what to do.

  • They use a kind of, you know, what was what was going into the food, right?

  • So they put they put a lock on the dumpster, Dumpster down, locked up this spices influenced get in New York season doing in L A season, right?

  • What do you think you have a favorite l a better than New York.

  • It's different in L.

  • A.

  • I feel like I eat burgers a lot more.

  • It's like eating a PowerBar.

  • Yeah, but in New York, get ready for it gets crowded out.

  • Los Angeles has solidified itself as a real burger destination.

  • As far as like, we have the backbone.

  • Don't worry.

  • The history of bitchiness.

  • And in New York, I hate I love New York.

  • We're in a war between finally good one.

  • Something exactly you will not find in most restaurants in America.

  • Not even L.

  • A.

  • Sometime our servers that have been here for over 30 years.

  • Hector, how long have you been here now?

  • Standing at 41.

  • What do you get this?

  • 42 years?

  • Right over 40.

  • To break it to you.

  • I can barely keep a light.

  • Look at my my place for more than a year, right?

  • Yeah.

  • I mean, this side of the camp for 42 years.

  • Are you the oldest longest?

  • 42 a half.

  • Oh, yeah.

  • Hello, Louise.

  • Louise.

  • Been 25 2025 years.

  • A teeth, like as a restaurant owner as a burger lover as a cook.

  • Yeah, that's something.

  • You admire you, right?

  • You know, because it was probably torn in two years.

  • But it's good to know the places like the apple pan exists, right?

  • It really gives you hope that you know that hamburger culture is alive and I know I'll be here.

  • That's what you know.

  • You two until the casket drops.

  • My name is working.

  • For 20 years I've been working up 38 years.

  • A lot has changed around here, everything has changed.

  • But not this.

  • The first thing I think about is way that everyone's sitting around.

  • Everyone needs each other.

  • You make friends.

  • It's exciting.

  • It's exciting.

  • It's like you're dancing.

  • You know, like you never stop.

  • It's all about relationships.

  • You're building trust with someone over the years.

  • That's why people come back.

  • You you have to earn that.

  • Now.

  • It's like, Do I want to make you do want state steak burger with cheese?

  • Hickory burger with cheese trouble.

  • That's what you want.

  • Uh, Carrie being here, I believe you've got a hickory cheeseburger, fries and a pie.

  • It's not a complete experience.

  • As you know, we have the apple pan.

  • You don't get it.

  • I have to get pie.

  • Yes, yes.

  • Like the last chapter of the story usually ask for pie.

  • But when I sit down because I'm afraid that I'm gonna have it actually was about to say to me.

  • You do what?

  • By what?

  • He doesn't know.

  • What burger do you wanna buy after?

  • Yeah, yeah, yeah.

  • So pro tip order to the pie before the burger so it doesn't run out.

  • You picked the apple right here.

  • Apple a part of that apple pie, a la mode apple pie with vanilla ice cream and man a cream pie.

  • Look at that.

  • Look at that.

  • It must be like four bananas.

  • This one slice I leave for custody and the custard is is heaven for me here.

  • This is like the love letter to the burger lover in Los Angeles.

  • It's really just my go to place.

  • It's like it's like therapy.

  • Almost.

  • Hey, let me do it again.

  • Yeah.

  • Come here.

  • Nothing else.

  • Fucking matters like nothing else matters.

  • When I thought I couldn't stop making burgers with you in your kitchen Well, you know, having apple pads, sharing some fire with me, man, this is epic for me, bro.

  • You know.

  • Me too.

  • Thank you.

  • Thank you, Thank you.

  • I appreciate it.

  • Might call your spot pumping if you got crushed ice in a Styrofoam cup with the rebel.

  • Writes a homey order your mounted to the next police show Amount on the streets looking for something to keep.

  • Like I always order a worker with no cheese.

  • I don't like you.

  • Some guys have a column for the burger show.

  • Thank you for watching.

  • Hit the like button.

  • Hit the subscribe button.

  • If not for me.

  • For the burgers, please.

It's the restaurant dream that someone that someone balled out.

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