Restaurant tendencies in Pacific Beach come and go as rapidly as an ocean wave. “However, we need to preserve it easy,” Biggie’s Burgers operations supervisor Marlon Guerra informed PB Monthly. “We’ve got an old-style hamburger joint that’s household-pleasant. We now have a classic vibe. That’s what the founder needed, and we’re staying true to the founder’s philosophy.” Staying true to the no-frills previous. Guerra runs Biggie’s Burgers on Mission Boulevard close to Emerald Road. It opened in March 2018 and has had a culinary cult following ever since.
Great burgers. Great shakes. That’s what we showcase. A hand-made contemporary beef patty, seared two-and-a-half minutes on all sides. Lettuce, chopped onions, pickles, mayo, and mustard or regardless of the buyer’s needs. Toasted buns. Hand-crafted thick shakes. Fries, onion rings. However, no alcohol. We follow being previous-timey and family-pleasant. That’s what the founder instilled in me,” mentioned the 34-12 months-previous Guerra.
Biggie’s founder, Richard Brown, opened the unique Biggie’s in San Clemente in 1991. It’s nonetheless a burger staple there. Brown taught Guerra the burger enterprise. “It was all about consistency, customer support, having a previous-faculty burger stand the place households may eat and have a superb time,” Guerra mentioned.
Brown was ex-army and wished to develop in San Diego. When Brown opened Biggie’s in PB, Guerra was tapped to take it over. “Sadly, Brown died of pancreatic cancer in October 2018 at age 80, not long after the PB department opened. He was greater than a mentor; he was like a grandpa to me,” Guerra mentioned. “Brown even talked about Biggie’s on his dying mattress.” He advised Guerra: “Don’t change something.” Guerra has by no means forgotten these phrases.
Many shoppers ask Guerra how Biggie’s title originated. “That was Brown’s concept, too,” Guerra recalled. “At first, Brown would use a now older expression. ‘Need a burger? No biggie. ‘Desire a shake?’ No biggie. It’s like saying ‘No Problem’ in the right this moment’s lingo. Biggie caught.”
So did the thought of ordering on the counter and having your meals delivered to your desk. “Form of like an indoor automobile-hop,” Guerra identified. The operations supervisor has made tweaks to maintain Biggie’s much more household-pleasant. He added sizzling canine, grilled cheese sandwiches, hen tenders, and ice-cream cones. And it wouldn’t be California and not using a vegetarian burger, and Biggie’s has that, too.