Thursday, December 13, 2007

Reubens Sauteed Artichoke Hearts Recipe

An anonymous OCThen reader asks if anyone knows the "sauteed artichoke hearts" recipe that the old Reubens restaurant chain used to offer...

I worked at Reubens Restaurant in 1970s in Fullerton. I am trying to locate the sauteed artichoke hearts recipe. Anyone know it??
"Post a Comment" if you know anything.

150 comments:

  1. Have no idea how I found this site, but I can answer your question. I was a cook at Reuben's in Orange (#41 I think, across from Orange Mall) around 1982-84.

    If you haven't given up checking this, the artichoke appetizer was everyone's favorite and really easy to make. Roll the artichokes in flour, then dip in eqq and roll in tempura. Cook in the deep fryer until golden brown and put in a little skillet to make the customers think that was where we cooked them. Then cover in garlic butter (the same garlic butter we used for scampi - just melted butter, a little lemon and garlic, and then sprinkle on parmesan cheese and parsley. That's it.

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  2. I worked in the Rueben's Arcadia Store. I think It was Grace Co. then Far West Services. I remeber doing the Artichoke hearts, didnt we top them with parm and parsley too? Hey Does anybody remember the beggars marinade recipe for thr tri tips for two? I think it was soy/oyster sauce/cabernet, and i cant remember what else.

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    1. I can get you the beggars marinde recipe. Do you really want it? My Dad Andy had something to do with creating that recipe along with many others. Email me: Jodi@JJGandys.com



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  3. OMG! I loved those artichoke hearts! I'm so glad you old school chefs are still around. I can't wait to try the recipe myself and enjoy the nostalgia.
    Thank you so much for sharing the recipe.

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  4. I also worked at Reubens in the 70's and have the beggars marinade recipe:
    3 cups olive oil
    9 cups burgundy
    3 cups water
    3 Tlbs oregano
    5 Tlbs garlic powder (blend oregano & garlic)
    So simple and so good. If anyone has the recipe for the vinagarette dressing for the shrimp vinagarette salad please share it or even the weird white cheese like dressing.

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    1. Do you remember how the scallops were made? Do you remember Margie, Michele, Peggy and Bill? We all worked there too at the same time you did.

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    2. Does anyone remember how to make the scallops? I worked at Reubens Plankhouse in Fullerton on State College in 76/77 with my sister Peggy, her husband Bill and my room mate Margie.

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    3. My husband and I met when we worked at the Reuben's in Fresno. Thanks for the recipe! Awesome food!

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    4. There is no water in the recipe, soy sauce, oyster sauce, oil, wine, garlic.... I took the recipe with me when I quit.

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    5. does ANYONE KNOW HOW TO MAKE A MARCO POLO

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    6. If memory serves: 1 English Muffin split & toasted - buttered, on ea 1/2 sliced, turkey, sliced ham, tomato slice & a couple of nice broccoli flowers w/short stem topped with Hollandaise sauce. I think the turkey and ham was 12oz ea but I use more with more sauce.

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  5. I was the lead Reuben's cook in Riverside #40 1971-73 and managed in Fullerton 73-74.
    Fried Artichoke heart recipe from anonymous Reuben's #41 cook is right on. Except we also added grated parmesan cheese and chopped parsley.
    Say, does anyone remember the Reubens/Cocos sour cream dressing recipe? Now that was the best.

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    1. I have the House Dressing Recipe. And I have it broken down to make a manageable amount.............unless you want 5 gallons..I have that one too.

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    2. I was a busboy (worked full-time, over 40 hours per week) at the Fullerton store. I have very fond memories of the place and the staff. Wish I had kept in contact with the folks. Are you willing to share your name and contact info?

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  6. Beggars Marinade Recipe at Recipezaar is close to the real thing. What other recipes do you remeber?

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  7. John Reuben McIntosh is my uncle and I managed several Reubens as well as Plankhouses, CoCo,s. My wife and I still make the deep fried artichokes to this day. Recipe as follows:
    -(1) can of drained artichoke hearts, quartered
    - All purpose flour
    - buttermilk
    - Panko crumbs(Japanese bread crumbs

    Dip the hearts in buttermilk, then flour, buttermilk again then the panko crubs. let sit for 1/2 hour and deep fry at 375 degrees until golden brown. Top with Parmesan cheese. Serve with lemon wedges and melted butter in a ramakin.
    side note: also great to do with scallops!

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    1. How is your lovely wife? Old friend living in San Diego

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    2. Since you mentioned buttermilk, are you the same guys who secretly put buttermilk in the clam chowder? I never worked for Ruebens, just dated an assistant manage named Tony in Torrance.

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    3. You're right, I make these as well. They are right on the money!

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  8. Does anybody remember the marinade for nuked chicken? I know it had Tumeric in it but, that's all I remember.

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  9. I used to manage a Reuben's and a Reuben's Plankhouse back in the day. (1982-1984)I would love to get my hands on a copy of the recipe book used. They were all perfect!!! Please respond to RCAlati2@hotmail.com. Thank You.

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  10. I lived a few houses from your Uncle, in Lemon Heights - small world. My spot was the Rueben's at 17th and Tustin Aves; in Santa Ana. Best waitress was Lorraine, who made a special salad which was a combination of their Sour Cream Dressing topped with their Vinigarette with shrimp added. I also loved their rare Roast Beef Sandwich at lunch, served with their horseradish sauce. Sour Cream recipe follows:

    1 1/4 cup mayonaise
    1 cup sour cream
    1/2 cup buttermilk
    2/3 cup milk
    1 tbs. garlic salt
    1/4 tsp. pepper
    1/4 cup parmesan cheese
    3 tbs. white wine vinegar
    * beat all ingredients together. Will keep in
    refrigerator for about one month.

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  11. what about the shrimp vinaigrette salad dressing? does anybody have the receipt? i loved the food at rueben's. i worked there when i was 18 back in 1974 and i still think about the food. twed

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  12. I worked at the Plankhouse in Orange, Connecticut from about 76-80 and am looking for the scampi recipe or the Marco Polos. I love this restaurant.

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  13. Hi all,
    I live in Fresno, and my family, and I, along with countless friends my Reuben's so much! Did I read there is a cookbook available? I would love to have a copy! In the meantime, I would also be interested in having the shrimp salad recipie also (the one mentioned above).
    Thanks!

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  14. I worked at the Ruebens in Garden Grove and then moved with my manager to Santa Ana store in the early 80s. I loved the SCALLOPS, anyone have that recipe? Great Food, Great managers, Great FUN!

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  15. Vinaigrette Dressing from Reuben's
    2C Dill Relish (Chopped)
    1/2 C Chopped onion
    1/2 C Chopped Parsley
    1/4 C Salt
    1/4 C Dry Mustard
    1/4 C Ground Black Pepper
    1/2 C Capers
    2 C Red Wine Vinager
    3 C Salad Oil

    Sorry, I don't know it any smaller. My favorite

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  16. I collect old restaurant recipes. Email me at SSOINTOYOU@msn.com and I will send you some.

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  17. Pat and Susie worked at the San Jose Plankhouse in the 70s. We loved It! Looking for past employees ... Bill Coston? Rod Ebertowski, Jim Somers, Nace Mogadam(?), Gardner Williams and others ....

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    1. OMG. I worked there as well, same time. Who are you?? I am still friends with Pat and Susie, and Jim Somers as well. I happened to find this from another former employee Lucie. Not sure how you respond but would love to hear from you. lsomers@charter.net

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  18. wow! i love reading all of your comments. it is so wonderful to hear that their recipes are still remembered and being made. the sour cream dressing is definitely a staple in my house! i was actually just emailing it to a friend and decided to google it out of curiosity when came across this site. i am not aware of a recipe book, but do have a ton of my grandmother's (audrey f. mcintosh) old recipes. feel free to contact me if you would like them.

    - n. mcintosh

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    1. I started to work at Reubens Tustin when there were only a couple of the restaurants. They sent me to Hawaii to open the Reuben's in Kahala. This was in the '60's. Reubens was the best company I ever worked for. We were in Hawaii for 2 1/2 years then I went to the Newport Beach Reubens. Your grandfather John always told us how he started in the restaurarant business. John used my Bouilabaise recipe when he opened the Reuben E. Lee. I moced to Florida in 1970 and lost touch with all my Reuben buddies.I would love to hear from anyone who knows what happeded after Grace bought the company from Far West Services.

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  19. I also worked at the Plank House, in Darien Connecticut in the 70's, and can't believe I can't find anything about that wonderful Restaurant.

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  20. Do NOT use the vinaigrette recipe on here, unless you want to taste pure salt! What a waste of ingredients, following this recipe! If anyone has the real vinaigrette recipe, I would really appreciate it if you would post it on here. Thank you, Salty in Hawaii

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  21. I remember the Plank House in Darien CT very well, it was a great restaurant. When I moved to Hartford I discovered there was one in nearby Avon CT also. They both had the crab-stuffed mushrooms w/hollandaise sauce appetizer which was my favorite. Then sometime around '83-'84 both restaurants were gone.

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  22. I loved those mushrooms! Anyone have the recipe? The Plank House in Wayne NJ was the coolest place to hang out.

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  23. I worked in the Ruebens in Garden Grove and moved to the Santa Ana store with my manager in the 80's toooo. Was it Arnold? He was the best manager/bosss I have ever worked for!

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  24. I also worked at Reuben's in the late 80's and was wondering if anyone has the recipe for the scampi and the sizzling chicken salad? We had the best food around!

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  25. Wow, taking me back to the good ol' days.
    I worked at Reuben's Whittier from '77 to
    '85. Too bad no great places like that to
    eat, drink, and dance.
    Loved the crispy artichoke hearts,
    scalops, scampi. Thanks for reminding
    me about the stuffed mushrooms. Yum!
    Found an old menu. Here's the Marco
    Polo: Smoked ham, turkey, broccoli on
    English muffin, top with hollandaise.
    Thanks for the memories

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  26. OMG..I used to work at Reubens in West Covina and Coco's back in the 80's! I loved the artichoke hearts and am glad to find the recipe. I came on here actually looking for the recipe for one of my favorite drinks - the berryetto! I am gonna just shoot from the hip and try amaretto, berries, cream, and ice. I loved them!

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  27. Hi all you fellow/alumni Ex Rueben's/Plankhouse/Baxter's employees! I'm Tuck John Porter, one of the fastest Bar Mechanics on the west coast inside these awesome restaurants during the late 70's to early 80's. Is there a dedicated Far West Service/Grace Co Forum Website for all of us (Food Waitresses-Coctail Waitresses-Cooks-Bus Persons-and Bar Mechanics)? I'm old enough 2 tell some of those old birds how much they really turned me on back then! I was trained at Rueben's'Cocos in Arcadia, then bounced back & forth 2 Rueben's Plankhouse (off Devonshire) n the valley (while I went to CSUN). I covered vacation shifts for Fast Bar Man Brady at Rueben's West Covina, and received tons of Bar Mechanic Theory from Bobby Acapente at Rueben's Arcadia (he went on to Panama Joe's n Belmont Shores). We were both molded into the bar scene by Randy Mulner from Rueben's Arcadia (who went on to the Newport Beach Red Onion). Then I bar jammed at Baxter's in Pomona before relieving the top spot of a Bar Mechanic in Baxter's Manhatton Beach (who got canned 4 being 2 rough on customers). Reigned supreme over there until mid '83, oustshining & outpouring our competition with Tequila Willy's in Manhatton Beach. Now I'm an aging artist at http://www.designertjp.com , but I still have my green Baxter's bar apron! Can I get you a cocktail?

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  28. I worked at the Plankhouse in San Diego on Balboa Ave for 5 years form 78 to 83. I remember the Marco Polo having Asparagus.....and a slice of Tomato. I have come close to the Scampi Recipe at home the secret is the Capers! I will try the Planksteak Marinade this week...but the cut of TriTip that they had is a hard cut to get, how long are we to marinade the meat? What was the name of the desert with Ice Cream Caramel and Ameretto?

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  29. Just stumbled on this site during a little fit of nostalgia. You may or may not know that the Lt. Robert E. Lee Restaurant that graced the St. Louis Riverfront for so many years burned while undergoing major renovations last month.

    She was the jewel of Far West Services midwest operations and the site of my first job as a bartender. I'm gonna miss that boat!

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  30. I Remember the Marco Polo having a slice of tomato also in addition to the turkey ham Hollandaise sauce, on an English muffing Eggs Benedict style. The scallops were done exactly like the artichoke hearts were...except use egg wash not Buttermilk for the breading. I did 800 covers on a New Years Eve one night in Whittier…I also worked there around 82-84 Marcelo was the broiler lead cook...I worked sauté. I still do the scampi technique…so good still to this day.

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    1. Everybody is forgetting the broccoli spears that topped the Marco Polos, just before adding the Hollandaise Sauce. I found this site today while trying to find Reuben's Fried Artichoke Recipe. (I worked for Coco's, then Reuben's as a waitress in Fullerton, CA from @1975-1981. Good memories; Good people.)

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  31. John McIntosh used to make a mustard sauce
    I think it was egg dry mustard and vinegar I can't
    remember the rest. Any help? Mahalo

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  32. Aaron in alaskaMay 15, 2010 10:26 AM

    if anyone has more info on john mcintosh and his resturants please post!! names of other store he had... i worked for john in alaska during his last 8 years here. i drove his boat for him and went fishing with friends and family all summer. i was one of his last employees. i cannot say enough good things about this man, he was incredible!

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  33. Aaron do you have an email address? Mahalo

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  34. I worked at the Plankhouse in Cerritos, CA from 1973 to 1976---anybody else out there who did? I haven't found a restuarant with food as good since. I loved the salad bar! We had a manager named Ron Royce and I can't remember the rest---oh, Dave Duke too. It was a great place to work and we had some great times!

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  35. I used to work @ Rueben's in Ft. Worth Tx. in the early eighties. I would love to have the recipe for the Scallop appetizer. Does anyone have have it?

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  36. I love the recipes but I don't miss the big egos. I've been teaching at a high school for the past 22 years. Its great!

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  37. I'm trying to find the recipe for the shrimp sandwich from Rubens. I worked for Air California and we would treat ourselves on payday and have the Shrimp Sandwich at Rubens. I'd love the recipe.

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  38. I am trying to find the recipe for Reuben's raspberry bread pudding. If anyone knows it or where I can get it. My husband used to go to the one in Redondo Beach and get it to go it was so good. Thanks

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  39. I am looking for the recipe for Raspberry Bread Pudding. My husband used to get it at the Reuben's in Redondo Beach. If anyone knows I would greatly appreciate it. Thank you...

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  40. You can't just say a little garlic lemon butter! the recipe (you gonna have to break it down according to use)...I memorized it since 1973...12 lbs butter, just melted (DO NOT LIQUIFY. My suggestion); 2 tbsp garlic powder; 2 tbsp salt; 2 cups lemon juice; parsley flakes to color

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  41. I worked at the Plankhouse Cypress and Cerritos, 1976-78, 1980 respectively. Can't remember any of the people except mgr.Brigitta, Steve, Drew in Cypress.

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  42. There is a Coco's/Reubens page on Facebook...only 18 people so far. I'm the guy in the cook uniform.

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  43. Posted the recipe for garlic lemon butter...I don't see it. Anway, I'd like a reasonable facimile (or even a real one) of a Coco's menu circa 1974. ajpcs53@yahoo.com

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  44. I loved, loved, loved the paxton (spelling?) dressing at Reubens so much, I can't even tell you. It had some kind of herbs, maybe capers and a touch of fish (I think) in an oil and vinegar base. Add some fried artichoke hearts on the side and I'd have a meal! The plank steak was also a favorite.

    If someone has a recipe for that salad dressing or knows where I can get it, I would be in your debt.

    Thanks for the memories here!

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    1. I worked the Tustin ave/17th st Reubens in the late 60's and early 60;s then went to the Fullerton store ..... What memories, good website as i was looking for what kind of black bread they used to serve with dinner and found this site >:)
      PAXTON DRESSING IS AS FOLLOWS :
      1 PT OLIVE OIL
      1 PT SALAD OIL
      1 PT MALT VINEGAR
      1 CUP PARSLEY (CHOPPED FINE )
      1 CUP CAPERS ( DRAINED )
      2 TBS SPN. SALT
      1 TBS MED COURSE PEPPER
      1/4 TSP GARLIC POWDER

      Sorry do not have a break down of the amts .

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  45. i worked at the reuben e lee in newport went next door to the first reubens rest worked at coccos what a blast i had at rel in newport i will never forget bill martin 1975 to 1978 than 1979 to 1984

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  46. Does anyone remember the Plank Steak??? I have the receipe fot it

    Steak and Roast Marinade
    1/4 cup vegtable oil 1/4 cup soy sauce 1/2 cup dry burgandy wine 1/4 tsp garlic powder 1/4 tsp oregano . Maranade for 4 hours

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  47. I worked in the Coco, and Planknouse in Pleasant Hill, ca. from 1972-75. Then I transferred to the Moorings, Concord, and worked there from 1975-80. I mostly tended bar, but worked my way up from dishwasher, busboy, cook, etc. I was also on the "training team", and helped open the Plankhouse, Hunting Beach, and Kirkland, wash., and the Reubens in both Kansas city and Stockton , ca.

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  48. Thanks to everyone who posted recipes, my family and I greatly miss Reuben's. Hopefully we can make some of the greats ourselves.

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  49. Does anybody have the recipe for a sizzling salad that had chicken, and mango in it... I remember having that at the Newport Beach Reubens back in the late 80's early 90's and it was soooo good!

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  50. I worked in Food and Beverage for Grace Restaurants from 1982-1995. As I recall, the Beggars Marinade was made with Madera Wine, not Burgundy. Many of the old Reuben's folks went to Marie Calendars after the dinnerhouse division was dissolved. Some are still with Coco's. I am in touch with some of the old employees and will turn them on to this website.

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    1. Anybody out there from the 1960's Reubens in Tustin. When they were building the Tennesee Ernie Ford condo's across the street Ernie came into the restaurant to have lunch with 5 of his workers. When serving their beer I dumped the whole tray on them. It was a hot day and Ernie asked me if I could do that again. John Wayne was a frequent visitor to our Tustin location. What memories.

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  51. Rhonda (Ronnie) ChorleyOctober 02, 2010 8:51 AM

    OMG...what a great site. I worked at some many stores.; Combo in Torrance 1974...opened the Plank House in Cypress (with Randy Muller and his brother Kirk), the combo in Santa Ana, Newport Rubens and eventually Redodno Beach. Many of us from that store opened Panama Joes in Long Beach including Randy Muller, Bobby, Nanette Moutier and Mike Franchino. Randy and Nanette have both died. All the Rubens people (and food) is such a big part of me. Ronnie (food and cocktail waitress)RLChorley@cox.nrt

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    1. I worked in NB (when Dianne Gildea was GM) in the late 80's and early 90's. I worked with Nanette and remember her well! She was such a sweet lady and helped me tremendously as I was a horrible server!! I am loving reading all of these posts!

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    2. Not to mention the great blues music provide by the Doug McLeod Band.

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  52. What memories, I started as a bartender at the Cerritos Plankhouse, then went to Stockton, and finished up at Peter's Landing (Huntington Beach)all through the late 70's while going to school.

    Here is the Berryetto Recipe for those interested

    2 inches crushed ice
    2 oz. Strawberry premix
    1oz. Amaretto
    2 oz. Half&Half
    Blend for 10 secs & pour
    Garnish with a mint spring
    then sprinkle with powdered sugar

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    1. I worked at the Cerritos Plankhouse late 70s and early 80s--cocktail, food server, and bartender. Oh so many wonderful people worked there (and one or two not so great to me), but only awesome memories!! Some cool bands went through there..

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  53. I went to the one in Omaha NE and loved the Scampi and Stuffed Mushrooms. I would do just about anything for that recipe. Anyone?

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    1. I loved this place. I can't find anything online about it. What happened to the one in Omaha?

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  54. I trained as a manager at the newport reubens. I still remember having to make the steak soup every day. anyone got that recipe???

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  55. Cocos Plankhouse ,Massapequa NY reunion 11\13\10

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  56. I don't remember too much about the food but I spent a lot of time in the early 80's in Rubens all over OC, as well as the Plankhouse in Cerritos and the Ruben E Lee with my band Head Over Heels. Celebrated a my 25th birthday at the Plankhouse in Cerritos. Many, many great memories from back then.

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    1. I remember those days. Wonderful musicians,Young and Cole. Do you remember them?

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  57. I opened the Ruben's Plankhouse in Huntington Beach (Beach and Garfield not the Warner and Springdale) in 1976 and worked there until 1981. One of my buddies that worked there with me opened a restaurant in the Palm Springs area a few years ago and serves the artichoke hearts and the scampi. Brings back a lot of memories. I ran into one of our old managers, Derry Parsons, a while back and he gave me copies of some pictures from those times.

    I worked for a couple of other restaurants after and I have to say that the managers we had at that store were the best.

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  58. I was a food waitress at the Plankhouse in Cerritos, CA 1973 to 1976. I worked with Chris, Andy and Bonnie (waitresses)---great times and fun memories.

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  59. i also worked at reubens on the rocks! what great times!every sunday we would walk over to poncho & wongs for top shelf magies.anyone remember the storm that got all resturants on the water? wow!!! reubens,the charthouse,blue moon,the portofino inn.i've got pics.of the damage.then when they reblit,i went back as well,was'nt the same thou.reubens did have good food!and the velvet turtle also!i worked there too.

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    1. Bet I know you. Who are you?

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  60. I'm in the restaurant biz in Fresno. I started just when Reubens was going out
    here but remember its great food. Please send recipes here and I will do a Reubens special menu

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  61. Just found this site hoping to get recipes! My mom and I worked at the Coco's and Reuben's Newport Beach, loved it!! Phyllis and Wendy, anyone else on here? : )

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  62. I was also a huge Reuben's fan in Fresno. I have the real recipe for the vinaigrette salad dressing.
    1-1/4 cup cottonseed oil
    1/4 cup malt vinegar
    1/4 cup red wine vinegar
    2-1/2 tablespoons worcestershire sauce
    1-1/4 tablespoons Coleman's dry mustard
    1-1/2 teaspoons salt or to taste
    1 teaspon fresh ground pepper or to taste
    2-1/2 tablespoons finely chopped onion
    2-1/2 tablespoons finely chopped parsley
    2-1/2 tablespoons finely chopped capers
    1/2 cup dill pickle relish

    I make this all the time, it is perfect, hope you all enjoy!

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  63. Someone posted that a friend has a restaurant in Palm springs that serve the Artichokes...What is the restaurant called..I live in Palm Springs and loved Rueben's artichokes and stuffed mushrooms...anyone have the mushroom recipe?

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  64. For the person who posted the vinaigrette recipe from Freso Ruebens - do you know if it's the same vinaigrette recipe they used to use at Cocos Restaurant?

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  65. Reuben's was one of the best memories I have of the 80's! So many above have mentioned the artichoke hearts (will try the recipe, thanks so much) but, No one has posted how Reuben's actually made their shrimp scampi! Does anyone (PLEASE) know?? I know they butterflied their shrimp and broiled it with a garlic butter, capers and Parmesan cheese. But I've tried to do various types this way, and something is missing! I would give anything (well almost) to get this recipe. Please if you know how to make it...please let me know. Thank you all!

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  66. Sharon here from Fresno
    I don't know anything about Cocos, sorry.
    However, I do have the recipe for the shrim scampi. Here goes:

    1 pound butter
    3 tablespoons lemon juice
    1 tablespoon chopped garlic
    1/4 cup minced parsley
    16-20 black tiger shrimp
    Capers
    Grated parmesan cheese
    Seasoned bread crumbs

    Melt the butter; add lemon juice, garlic and parsley. Mix and set aside.

    Slit the backs of the shrimp and open them up. Devein the shrimp. Place the shrimp in a large saucepan. Ladle the lemon-garlic butter over shrimp. Sprinkle capers on top. Cover and place in oven at 350 degrees, or over medium heat on the stove. When the shrimp begins to turn red, sprinkle with Parmesan cheese and bread crumbs. Serve immediately with the butter from the pan on side for dipping.

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    1. When I worked at Reubensoin the 60's they did not use capers in the shrimp scampi. Otherwise the recipe sounds right.

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    2. You cook them in a sauce pan with a lid over and steam the shrimp in the lemon garlic butter and oil. We used 15-20. Once cooked add cheese and crumbs while in the pan. Place on plate then pour the left over butter mix from pan over the top of shrimp and serve

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  67. Jesse Pedroza jjpedro@yahoo.comJune 24, 2011 9:34 AM

    I worked at Reuben's Plankhouse Restaurant in Fresno, CA as a busboy in 1972 moved onto cook and bartender until I moved to Kirkland, WA in 1977 as a trainer cook and night shift Bartender. (This was the first so-called Meat Market on the Eastiside of Seattle.) I (tried) out for the Seattle Sounders during this time until they closed. Eventually SS opened again but I was too old to play. The Reuebns chain of restaurants were bought out from the The Jeg Restaurants in PacNW as I continued to work for the same Kirkland Restaurant until 1990. Finally graduated from college and now working as a computer analyst for the last 20 years. It is great to hear stories from people who worked for these great restaurants. I remember many of these recipes. My Scampi (learned in Fresno) recipe is yummy.

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  68. Please, please if anyone knows exactly how Reuben's (in Fresno) made their shrimp scampi...let me know. I played around with what I knew they did, and something is still missing; I know they broiled and butterflied the shrimp and added garlic butter, Parmesan cheese and capers...I've tried doing this, but like I said, something is missing!!

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    1. You need to mix bread crumbs and the Parmesan 1 to 1 to sprinkle on at the end of the cooking.

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  69. Does any one have the house salad dressing recipe for the Ruben E Lee in San Diego? It was the best!

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  70. I would like the recipe for the sizzling steak salad that was on the lunch menu. It was the best!!

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  71. I worked at the Plankhouse in San Diego in the 70's. I used to write the nightly specials in a matchbook cover (remember when everyone smoked in restaurants?) so I could refer to it when people ordered. I found some matches in my attic a while ago.. Steak Oscar - $7.95. and some chicken dish for $4.95. Love the memories. We actually had a reunion a while ago at the same spot which is now an Islands.

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    1. I worked at the Plankhouse then as well. I would really like to know if another reunion or get-together gets planned. jbh202@gmail.com

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  72. My first job was at the Plankhouse in Wayne NJ. I was 16 years old in 1979. Terrific people and great times.

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  73. Coco's Restaurant Sour Cream Dressing
    (I worked in Coco's Riverside 73-74)
    Yield: About 6 cups

    1 1/4 cups milk
    1 cup buttermilk
    2 1/4 cups mayonnaise
    1/4 cup cider vinegar
    1/2 cup grated Parmesan cheese
    1/4 teaspoon pepper
    1 tablespoon garlic salt
    1 1/2 cups sour cream

    Procedure:

    1. In mixing bowl, combine milk, buttermilk,
    mayonnaise, vinegar, Parmesan cheese, pepper and
    garlic salt. Mix well with wire whisk.

    2. Fold in sour cream, leaving small lumps intact.
    Refrigerate in a tightly sealed container.

    ReplyDelete
  74. So happy to find this! My sister worked at the Plankhouse in Omaha, Ne. and I worked at Coco's (she may have worked at both). I am wondering if anyone has their dressing recipes? The vinaigrette and the creamy sour cream dressing (one was with capers)? They are to DIE for!!!

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  75. My sister Patti is asking if Don or Bryan (from Omaha) is looking at this thread. Anyone? Anyone?

    ReplyDelete
  76. I also worked at Reubens in Newport beach and then managed lunch at Isadores, which was also a night club at night. I worked from 1976 to 1981. I finished working at corp. before leaving. I also did the books for about 5 different Reubens restraunt. Best time of my life.

    ReplyDelete
    Replies
    1. Worked Newport Beach 1979-1981 as a line cook...Ah ! We had a great time putting out all those dinners...Newport had to be the best one in the Far West chain !The good ole days ! Love those memories...

      Delete
  77. I also have their drink receipe book. Love the Ramous Fizz.

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  78. I cooked in the 70s at 17th steet store in Tustin. I remember them calling the shrimp mediterranean , very different than black tiger

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  79. I was a Relief manager at Redondo Beach Reubens, then promoted to asst. at Redondo, then the Boat (ugh!) in Newport Beach. Great managers named Jim, "Bud" (we called EVERYONE Bud), Patty and my mentor at Redondo and Newport, Don Hutchins! Great people, simple food, dumber-than-skunks corporate people...(we once had to place a tape recording of frog noises outside the plank at the Boat for one of those corp. idiots!!!)

    ReplyDelete
    Replies
    1. Where is Don Hutchins and Mardi, too?
      I worked there entiely through Don's tenure and longer. Don't know who Bud is.
      Where is Corby?

      Delete
    2. Who are you?

      Delete
    3. I tended bar with Mardi and Don and Corby...who are you?

      Delete
  80. 1972-Management training/ behind Snack Shop#1
    Bill Barris fine toned the talents Lou S. and John G.

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  81. I was searching for the Paxton vinagarette recipes and found this site. Amazing gathering of happy employees and customers! I spent less than a year at the St.Louis site in '71. My husband was laid off and it kept our ship afloat. My only food sevice experience. I loved it and learned a great deal. It made me a better customer and tipper. The dressing at our location had tuna in it. One entry did mention fish. Did some recipes evolve or was there some creative license in-house? There is another item I have tried to replicate with no success, Coco's holiday special creamy pumpkin pie. I will check back here, but I'm not seeing recent postings.

    ReplyDelete
  82. Worked at the Plankhouse in Danbury, Ct in '78 for about a year as a cook. Very good memories and introduced me to many things I enjoy to this day. Especially cooking.The shrimp scampi, artichokes and scallops are items I still enjoy making.
    Came here looking for the Coco's Sour Cream Dressing (Danbury had a Plankhouse and a Coco's combined in one Free standing unit, sharing a prep kitchen ).I found 2 versions that are slightly different from each other here.
    Hey, if any other Danbury alum are lucky enough to have found this page I hope you're doin well. Wow, who'd of thought this would've been possible back in the days of disco and eight-tracks. I happened to be on the computer looking to sell an eight-track player on ebay today. Now they're known as Vintage electronics.
    Memories of having to "86" drunk and disorderly patrons for assistant mgr Matty in the bar on occasion(major hot spot on the weekends), being invited to sit down with David Bowie as he ate his meal in Coco's, partying with the waitresses after our shifts, going to the disco "duck ?". Racing the Coco's mgr in the parking lot on our motorcycles after Sunday Brunch. (RD 400 had the KZ 1000 thru 3rd gear. I want a rematch), getting a tip at the grill for sending out a perfect "blood rare" steak (not a major feat to anyone other than the guy that ordered it. Bet he can't get that today at a rest.I order rare to get MR or Med)
    Prepping Mass quantities of shrimp, scallops, artichokes, Hollandaise, King Crab etc. Champagne for Brunch, for the guests, of course.
    Matty,Joe,Gary (master bates),Audrey,Patty,Duncan, Paul, Nemat, Elio, Andrea, Mike, Tonya,.........Hope all are well. Why do I remember you all ? Good times I guess !
    Mark D.

    ReplyDelete
  83. I worked at Coco's and Reubens Restaurants in Orange County California (Costa Mesa, Anaheime, Fullerton) between 1972-1978 during my college years. I was also one of the waitress trainers. I pulled out the Coco's Special Dressing (Vinegarette) Recipe today and googled the recipe out of curiosity to see if it was on line. I got the original recipe from one of the cooks. It was often served with the sour cream dressing on the same salad - we called it a half and half. It is in large quantities (restaurant quantity). I cut it in thirds when I make it, but keep the full 2 oz. of tuna. Top the dressed salad with parmesean cheese. It tastes great and is better if allowed to mellow over a few hours.

    Coco's Special Dressing
    3 cups cottonseed oil (I use canola)
    1 cup lemon juice (I use fresh)
    1 cup olive oil
    1 cup malt vinegar
    1/4 cup worcestershire
    2 Tblsp salt
    2 Tblsp pepper
    1 tsp garlic powder (I add fresh)
    1 cup fresh parsley (chopped fine)
    2 oz. tuna

    ReplyDelete
    Replies
    1. Hi, I worked as a waitress at the Moonraker in Orange county, across from the airport back in 1974. I was a hostess first and worked with Loretta. Then I became a waitress, can't remember everyone's name though. Carolyn was one waitress. I've been remembering the dressing that we made that went on the spinach salad.

      Delete
    2. I can't thank you enough for posting the recipe. Made it a few times and its excellent! Brings back memories with every bite. Went to a cocos once after the buyout or whatever happened and was trying to explain to the waitress the dressing and she didn't have a clue to what I meant by tuna in the dressing. After many searches you've given me a bit of history that I can taste. Thanks again, Greg. PS, I only had a cousin that was a waitress in the Brea location, late 70s...

      Delete
  84. Anyone remember the name of the bands that played in the late 70's? I know one was Rock-It-can't think of the other.
    I actually had a small purse that I wore while dancing that was called "The Plankhouse Purse".

    ReplyDelete
  85. Will people who worked at Reuben's Redondo please leave a comment here or perhaps an email also?

    ReplyDelete
    Replies
    1. I didn't work there but went there all of the time and I was trying to remember the band they had back in the 70's...the band leader was named Gene and there music was great. Do you remember the name of the band by any chance? I loved going there....oohhhh had so much fun there and the food was great.

      Delete
    2. I worked at Ruebens on the Rocks Redondo back in the day, mostly in the bar but filled in in the dining room, started at Cocos Reubens #36 Torrance, did some stints at Cocos/Plankhouse in San Pedro and opened Peters Landing. I was also on the Cocos training team. Oh, I also worked in the bar at Baxters Manhattan Beach and opened that Cocos too. Its a trip seeing all these comments after googling some recipes, I am sure I know many of you!

      Delete
    3. Remember the Doug McCleod Band?

      Delete
  86. OMG !!! Love that aroma going out off the kitchen and all the other
    hot skillet and planks going out !!! We would marinate the Tri Tip in that Beggars Marinate and send it out on the plank with my favorite
    waitress Susie (ooh la la) Newport Beach...Yes that's right ! The best Reuben's Restaurants in the chain. And does anyone remember
    CHICKEN IMPERIAL ??? ANYONE ANYONE...Ah the good ole DAZE !!!
    And how about that one free drink after my shift... Kamikazee please !
    What ever happen to Newport Beach crew of Greg,Steve, and Dave ?
    And i was so in love with Our Beautiful Reuben's Cocktail Waitress Kim

    ReplyDelete
  87. I would love a copy of the Reubens Recipe Book. I used to work there in the mid 70"s. Great food!

    ReplyDelete
    Replies
    1. Hi, I am hopeful someone knows the recipe for Ruebens wonderful teriyaki glaze. I have never found one as good and I also tried combining different recipes in an attempt to get close but have been unsuccessful. Please help if you can.. Thank you so much... Matt (mjv6e@aol.com)

      Delete
  88. I worked at Reuben's Redondo as a bartender...Rick Natisin a bartender there, got me the job...Mardi helped train me and I worked there when Mardi and Don Hutchings got together...also worked with Corby when he moved to LA from Ga. with his wife, who was hired as a waitress there...lots of stories and good times...the scallops and plank steak were my favs...we had live entertainment 7 days a week but our very small parking lot and dance floor limited our crowds...but the food and view were to die for...

    ReplyDelete
  89. Why can't they bring back some Reuben's Plankhouse restaurants? If they opened one in California, I would visit it for the Plank steaks, the Artichoke hearts, the salads, the atmosphere. The coffee was great too. I would always order sherbert for dessert....

    ReplyDelete
  90. Hi, I am hopeful someone knows the recipe for Ruebens wonderful teriyaki glaze. I have never found one as good and I also tried combining different recipes in an attempt to get close but have been unsuccessful. Please help if you can.. Thank you so much... Matt (mjv6e@aol.com)

    ReplyDelete
  91. I worked in the Citrus Heights Reuben's Plankhouse from '80 to '84 and speak frequently of the great experience. I hated the day we were unceremoneously handed our last checks in late May 1984. I did alot of prepchef work and learned much of cooking that I seem use everyday now. I grabbed all of these posted recipes and look forward to trying them here at home.

    Best,

    ReplyDelete
    Replies
    1. Would be really nice if you shared them with us. I worked at Reuben's in Lakewood Colorado from '74 to '79. That set the base for my entire career.
      Mike

      Delete
  92. I used to work at Reubens and CoCos in the 70's here in AZ. Most fun I ever had working in my life! How can I get the cookbook?

    ReplyDelete
  93. I used to love going to Reubens and they had the best Fried Chicken dinner. I also loved their sauteed mushrooms. Does anyone have a receipe for those? Thanks.

    ReplyDelete
  94. Anybody have the recipe for the dressing that was on the spinach salad? I worked at the Moonraker in Irvine back in 1974. I'm searching for the recipe- thanks!

    ReplyDelete
  95. Wonderful site. I never worked at a Reuben's or Coco's but sure ate there a bunch (Lincoln, Nebr.) in the 70's. Romanced my fiancée there, recorded one of the local bands playing there. Great memories. The Alaskan King Crab was the ultimate, but loved the Shrimp Scampi and Scallops Mediterranean. What ever happened to the chain? Did the McIntoshes sell it and the new owners let it fall apart? I can't believe, as popular and high quality as those places were, that there isn't a market today. Nothing even comes close :-(
    Bill, Wichita, KS

    ReplyDelete
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  102. Started at the Plankhouse in Cerritos, Ca. as a part-time Bar-Back in 1972 while in the Navy. Learned the bar biz OJT & worked as a full-time bartender when I got out of the service from 1973 thru 1975, then again part time in the early 80's. I remember Dave Duke, Ron Royce & Dennis Van Sand (SP?). As a day bartender, I remember all that prep work for the night crew & Sunday Brunch. I recall making Bloody Mary pre-mix in (7) gallon batches. New Year's Eve was always crazy. Re the Scampi: The recipes I've seen above all seem to be pretty close (except for the Tiger Shrimp). It can be made ahead of time in the morning for cooking/serving that evening, just do the prep work for the shrimp (butterflying), Lemon/Garlic/Caper Butter, layout shrimp in a single layer on a flat tray on top of damp paper towels; brush with the butter mix (including capers), cover with more damp paper towels & refrigerate until about an hour before getting ready to re-heat for final dinner prep. The reason for placing a smaller lid that covers all of the shrimp except the tails, is to keep the shrimp from curling up as they cook in the pan. Also, I've found that adding a teaspoon of a dry white wine in the pan while cooking, perks it up a bit.
    Glad to see the recipe for the Beggar's Marinade for the Plank Steak. I had forgotten the particulars, but remembered that it was mostly in multiples of 3's. Thank you.
    The Sour Cream & Vinaigrette Dressings are great & fondly remembered. Still make them at home.
    Best wishes to all of those I worked with.

    ReplyDelete
  103. This is a great site!...I worked at Cocos in Anaheim on Anaheim Blvd from 1964-1974 & at The Reuben's in Tustin at 17th & Tustin from 1975-1983....I'm looking for any of the waitresses that worked at either of these 2 restaurants like Millie or Irene from Cocos, or Shirley Hill, Shirley Hayward or Lorraine from Reuben's ...any of you gals out there ?....Cheryl Stanton Hamlin...contact me at CherylHamlin48@yahoo.com

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  104. I worked at he San Pedro,Torrance and Redondo stores. The best restaurant training and total fun to boot! Would love to have recipe book of ALL the recipes! Someone (a cook) should write 'em all down. It'd be a very popular site. I can't believe everyone had the greatest managers/employees! Far West/Grace really knew how to hire all the right people! Best times I ever had! Too bad they are no more!

    ReplyDelete
  105. Somebody please post recipe for the "Cajun Blackened Swordfish"

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  106. I was so happy to find this site. Thank you everyone for the recipes. Reubens Plankhouse was always my favorite. I really miss it.

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  107. I miss the lamb. Loved the lamb. Fortunately I asked how to make it.

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  108. Jodi, I would love to have both recipes. Please post them.
    Thank you so much.

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  109. I would also like to have the stuffed mushroom recipe. It was so good. Anybody have it?

    ReplyDelete
    Replies
    1. I want the stuffed mushroom recipe too! The BEST EVER!

      Delete
  110. Does anybody know when the Whittier store closed. My grand parents use to watch Scatman Cruthers entertain there.

    ReplyDelete
  111. The bread they served was pumpernickel. Really good.

    ReplyDelete

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