- Cindy’s Restaurant in Eagle Rock Offers Home-Style Cuisine
Anyone who has ever cruised Colorado Boulevard through Eagle Rock has seen the vintage sign offering chicken and steaks at Cindy’s Restaurant.
On a recent Saturday we stopped in for brunch and thoroughly enjoyed the home-style cuisine at this kitschy landmark. While the restaurant does not accept reservations, the line moved quickly as an eclectic mix of families and couples sat at the counter or tucked into cozy booths for updated American diner cooking. Our delightful server, Travis, appeared with water and menus, took our drink order, and returned moments later with delicious, artisan, Jones’ “Chuck Roast” coffee. After answering questions about the menu, he sped off to the kitchen with our orders.
Our dishes arrived quickly and we were impressed with the portions and plate presentations. The perfectly cooked fried-egg sandwich served on toasted sourdough with melted cheddar, hot-sauce mayo, and griddled tomatoes came with house potatoes and was excellent. Spicy green chili chilequiles—a mass of corn tortillas, scrambled eggs, queso fresco and house salsa—was fresh, filling, and satisfying. Thick-cut French toast topped with bourbon brown-sugar bananas was simply incredible. We finished the meal with one of Cindy’s signature desserts—Southern Lemon Pie with a Saltine Crust, a nicely tart lemon curd under a mountain of fresh whipped cream. If only we’d had room to try some of the other amazing-looking desserts on offer—fresh blueberry pie, Boston cream pie, chocolate Bundt cake, and more.
Monique King and Paul Rosenbluh have done a fantastic job with the menu design and staff selection. When Maisy came by to refill our coffee and chat it was easy to see that these folks are having a lot of fun. The vibe is happy, the food is fresh and tasty, and the servings are ample. Cindy’s hits all the right notes.
Chris and Robin Becker are long-time residents of South Pasadena. They have been involved in the Los Angeles food scene since 1985.
- Simple BBQ Ribs
“Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. That’s it! Back to simplicity, back to the country life. Sigh.”
Original recipe makes 4 servingsChange Servings
2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce
Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).