August 5, 2003
The customers call each other by name, too. The personal touch is important there. Bobbie is a real person, not a corporate owner. She and her daughter Robin are the cooks, and they''ll cook for you like family. Vicki refills your coffee cup before you even realize you need it. Tease her a bit, and she''ll tease you right back.
And just like at home, you never know what''s going to be on the menu. On any given day there will be additional items that Bobbie or Robin just felt like making that day. Bobbie writes them on a whiteboard next to the cook''s window. It could be pot roast, roast pork loin, or corned beef and cabbage for $5.95.
Everything at Bobbie''s is homestyle. It''s just like Grandma makes. Gravy is made from pan juices and flour, not from a mix.
Biscuits are rich and light as a feather, made from scratch every morning. When I say from scratch, I mean it...NOT from a mix. Nothing on the menu (or off, for that matter) costs more than $7, but because of the friendly atmosphere and topnotch grub, a meal at Bobbie''s is priceless.
Of course, Bobbie''s does have a menu, if you want to order from it. Robin''s home fries are second to none, but you can get Mexican breakfast favorites like huevos rancheros or machaca (the unlisted special the last time I was there) if you prefer. For $2.50 you get one egg, toast, and potatoes. A "short stack" of two pancakes with two eggs is $4.25. Mind you, the pancakes are enormous.
Lunch is standard short-order diner food; grilled sandwiches ($3.75-$5.25), a triple decker club ($6.25), burgers to die for ($4.50-$5.95). Calorie-watchers can have the char-broiled chicken breast with cottage cheese, tomatoes, and fruit for $5.75. Some say her best lunch item (not counting her unlisted specials) is the steak sandwich, served open faced on sourdough bread with fries and a salad for $6.75.
Bobbie''s is open Monday through Saturday from 6am to 2pm, and on Sunday she closes at 1pm.
From journal San Diego like the locals do