Local Business
Original Tommy’s: How a Chili Burger Became a Southern California Icon
Original Tommy’s, established in 1946 in Los Angeles, is famous for its thick chili burgers and late-night appeal. It remains family-owned, embodying authentic Los Angeles culture and serving as a cultural landmark despite the fast-food industry’s evolution.
In a city famous for reinvention, reinvention was never the point at Original Tommy’s. Since 1946, the no-frills hamburger stand at Beverly and Rampart has served generations of Angelenos the same way: chili dripping, paper wrapped, eaten standing up, usually late at night. Original Tommy’s isn’t just a restaurant — it’s a piece of Los Angeles history.
From a Small Stand to a City Landmark
Original Tommy’s was founded on May 15, 1946, by Thomas James “Tommy” Koulax, the son of Greek immigrants. What began as a modest walk-up stand selling hamburgers and hot dogs quickly gained attention for one reason: chili. Not the thin, soupy kind — but a thick, meaty chili ladled generously over burgers, fries, hot dogs, and eventually tamales.
The location mattered. Sitting just west of downtown Los Angeles, the stand became a crossroads for working-class Angelenos, night-shift workers, musicians, cops, cab drivers, and anyone else looking for something filling at all hours. Long before the phrase “LA street food” existed, Tommy’s was already living it.
The Chili Burger Becomes an LA Staple
By the 1950s and 1960s, Original Tommy’s chili burger had become legendary. The menu stayed intentionally simple: burgers, hot dogs, fries, tamales, and breakfast items — all enhanced by the same signature chili. The stand-up counters, fast service, and absence of indoor seating created a rhythm that felt uniquely Los Angeles.
This wasn’t fast food chasing national trends. It was local food defining a city.
Growth Without Franchising
Unlike many post-war burger chains, Original Tommy’s expanded cautiously. Beginning in the 1970s, additional locations opened throughout Southern California and later into Nevada. At its height, the chain operated more than 30 restaurants.
What made Tommy’s different was its refusal to franchise widely. Remaining family-owned helped preserve consistency — the chili tasted the same, the portions stayed generous, and the experience remained unmistakably “Tommy’s.”
A Cultural Shortcut for “Real Los Angeles”
Original Tommy’s became more than a place to eat — it became a visual and cultural shorthand for authenticity. Filmmakers and TV producers regularly used the location to signal a grounded, working-class Los Angeles. If a character eats at Tommy’s, you immediately know who they are.
- Films: Heat, L.A. Confidential, They Live
- Television: Bosch, Californication, numerous food and travel shows
Musicians, athletes, and actors have long cited Tommy’s as a post-show, post-game, or late-night ritual — a place that didn’t care who you were, only whether you were hungry.
Why Original Tommy’s Still Matters
Nearly 80 years later, Original Tommy’s endures because it never tried to be trendy. It represents a post-war immigrant success story, a city built on late nights, and a version of fast food rooted in place rather than branding.
In a region overflowing with burger options, Original Tommy’s remains singular — messy, unapologetic, and inseparable from Los Angeles itself.
Original Tommy’s: Then & Now
Original Location (1946–Present):
2575 Beverly Blvd, Los Angeles, CA — the iconic stand-up counter location that started it all.
Expansion Era:
1970s–1990s locations spread across Los Angeles County, Orange County, the Inland Empire, and Nevada.
Today:
A smaller but focused footprint, still family-owned and operated from headquarters in Monrovia, California.
Also Good to Know
- Original Tommy’s Official History
The chain’s own account of its founding and legacy. - Los Angeles Magazine: Original Tommy’s
A deeper look at Tommy’s role in LA food culture. - Tasting Table: Chili Burger History
Context on how chili burgers became a regional staple. - Time Out LA: Original Tommy’s
Why the stand remains a must-visit for locals and tourists.
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Food and Beverage
McDonald’s Fried Apple Pie Returns June 23—A Limited-Time Summer Throwback
McDonald’s is bringing back its OG Fried Apple Pie starting June 23 for a limited time at participating restaurants nationwide—plus a 35-foot pie photo stop on Route 66 near Chicago.
Summer tends to fly by, but certain bites slow time down. McDonald’s is betting its Fried Apple Pie is one of them.
According to a new announcement from McDonald’s USA, the OG Fried Apple Pie returns to participating restaurants nationwide starting June 23 for a limited time. The classic dessert is described as featuring a signature filling made with 100% American-grown apples, wrapped in the same golden, crunchy, flaky fried crust longtime fans remember.
Why the Fried Apple Pie comeback matters
McDonald’s is framing the return as a nostalgia play with a patriotic twist, tying the seasonal rollout to the lead-up to America’s 250th birthday. If you grew up hearing people talk about “the fried pies,” this is the moment they mean: hot, sweet, and unmistakably old-school.
And if you’ve never tried it? McDonald’s is positioning June 23 as your entry point—an “if you know, you know” menu item that’s meant to feel like a summer memory in dessert form.
A classic that started as a family recipe
The company also shared a bit of origin story: the Fried Apple Pie traces back to the 1960s, when East Tennessee McDonald’s Owner/Operator Litton Cochran created a fried apple hand pie that became a local favorite. Over time, it made its way into McDonald’s history.
Eric Cochran, a McDonald’s Owner/Operator, said the pie is one of those foods that “take you back,” and credited his grandparents—Litton and Jo Cochran—with helping shape the recipe when McDonald’s founder Ray Kroc was looking for a dessert that would resonate with customers.
The 35-foot Fried Apple Pie (yes, really)
To make the return feel like a road-trip moment, McDonald’s is also unveiling a giant roadside installation: The McDonald’s Largest Fried Apple Pie, a 35-foot version of the dessert placed along Route 66—built to be a photo stop.
Fans can snap a selfie and pick up a McDonald’s souvenir map at:
- 920 N Broadway St., Joliet, IL 60435 (just outside Chicago)
If you’re near Chicagoland, here are the dates
- Kickoff event (June 23): 3:30–6:00 p.m. CT, with live music, an ice-cold Coca-Cola, and complimentary Arch Cards
- June 23–July 4: The installation remains up through the holiday stretch
How to get it
McDonald’s says the Fried Apple Pie will be available all day at participating restaurants nationwide, and can also be ordered via the McDonald’s App, while supplies last.If your summer plans include a long drive, a late-night snack run, or just chasing a little nostalgia, June 23 might be the date to circle. Some menu items are built for convenience—this one is built for the detour.
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Last Updated on June 15, 2026 by Rod Washington
Miami’s South Beach dining scene is about to get a jolt of Tel Aviv energy. Naked Tomato by internationally acclaimed chef Eyal Shani will open at Moxy South Beach on May 14, bringing a modern Israeli, modern Mediterranean-leaning restaurant built around simplicity, seasonality, and open-fire cooking.
If Shani’s name rings a bell, it’s because his ingredient-first approach has become a global calling card. His portfolio now spans 50+ restaurants across cities including New York, Tel Aviv, Paris, Melbourne, Singapore, Las Vegas, and London, with concepts like Miznon, HaSalon, and Michelin-starred Shmonéhelping define his expressive, produce-forward style.
The “naked” tomato: a menu philosophy, not a garnish
At Naked Tomato, the tomato isn’t just a motif—it’s the thesis. Shani describes the “naked” tomato as food in its purest form: uncomplicated, vibrant, and honest. That idea shapes a menu designed to let ingredients speak for themselves, paired with a lively atmosphere that nods to Israeli roadside grills and the late-night pulse of Tel Aviv.
“At Naked Tomato, we believe creating naked food is an act of courage,” Shani said in the announcement. “It means removing the masks and distractions, and standing fully behind the ingredient itself… Naked food is high-risk creation. It is purity.”
What to expect on the menu
For the first time, Shani is stepping away from his signature free-flowing format and moving toward a more structured layout of starters, small plates, and mains—some newly created, others inspired by dishes across his global restaurants.
Starters and small plates to watch for
The opening lineup highlights the restaurant’s core promise: bold Mediterranean flavors, bright produce, and fire-driven technique.
- Fire-Roasted Eggplant Lines
- Moroccan Bishbash Salad
- “You Need Our Dips”: hummus, babaganoush, labaneh, and freshly baked laffe
Shipudim: Israeli-style skewers at the center
The heart of the menu is Shipudim—Israeli-style skewers—served with a colorful spread of mezze. Options include:
- Wild mushrooms
- Shrimp
- Harissa chicken thigh
- Lamb kebab
Expect mezze sides like pickles, Middle Eastern slaw, roasted peppers, and matbucha, built for sharing, tearing, and dipping.
Larger plates and “party table” mains
For groups (or hungry solo diners), the menu also points to larger, fire-kissed plates:
- A rotating Catch of the Day kissed by open fire
- Tomahawk Good for Two Humans and Probably More
- Masabacha of cranberry beans and crushed tomato seeds
- Chicken Schnitzel with sides including the playful “Marrow of a Dinosaur Bone”
Bar, lounge, and late-night energy
Naked Tomato is designed as more than a dinner reservation—it’s positioned as a high-energy dining experience with a full bar and lounge for cocktails, wine, and late-night bites. The beverage program is described as a natural extension of Shani’s philosophy: simple, vibrant, and built to enhance the foodrather than compete with it.
Design: part market, part kitchen, part dining room
Designed by Turjeman Yaakov of Jacob Turgeman Design, the space aims to blur the line between kitchen, market, and dining room. Expect an environment where produce, bread, wine, and everyday culinary objects are displayed openly, with textures like patinated metals, worn woods, stone-like walls, warm lighting, and greenery. Communal tables bring the buzz, while more intimate seating keeps it flexible for date nights and smaller groups.
Where it is, when it’s open, and how to book
Naked Tomato is located at Moxy South Beach, joining the property’s rooftop oasis, Serena.
- Dinner hours: Thursday–Saturday, 6:00 p.m.–11:00 p.m.
- Dinner hours: Sunday–Monday, 6:00 p.m.–10:00 p.m.
- Reservations: available on SevenRooms
- More info: https://nakedtomatousa.com
- Instagram: @nakedtomatousa
For South Beach visitors (and locals chasing something new), Naked Tomato is shaping up to be a destination for anyone who wants modern Israeli flavors, open-fire cooking, and a dining room that feels like the night is just getting started.
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Foodie News
illy Launches Art of Dining Series With Chef-Led Events Across Major U.S. Cities
illy has launched its Art of Dining Series, a year-long program pairing chef-led tasting menus with its signature coffee blend in major U.S. cities.
Last Updated on May 4, 2026 by Daily News Staff
illy is bringing coffee and fine dining together with its new Art of Dining Series, a year-long program featuring chef-led dining experiences in cities including Miami, New York, Los Angeles, and San Francisco.
The series launched in March with a dinner at Boia De in Miami and will continue with curated events built around custom tasting menus inspired by illy’s signature blend. One of the upcoming stops is set for June in San Francisco at Wolfsbane, where illy Chef Ambassador Rupert Blease will create a menu inspired by his own bespoke illy blend.
The company says the program is designed to create immersive, in-person experiences that connect guests with the illy brand through flavor, atmosphere, and hospitality. The launch also builds on illy’s broader gastronomy strategy, including its Chef Ambassador program and its role as the exclusive coffee partner of World’s 50 Best Restaurants for the past four years.
Founded in Trieste, Italy, in 1933, illy is known for its 100% Arabica coffee blend and global presence in more than 140 countries.
Source: illycaffè via PR Newswire
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At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
