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In the Kitchen at Du-par’s
Since its founding in 1938, Du-par’s has been recognized for its home-style dishes, made with fresh, high-quality ingredients and served by friendly waitresses in a cozy environment. Best known for its breakfast served at all hours, Du-par’s has also developed a strong following for its comfort foods – including chicken pot pie and hot turkey and mashed potatoes. Each restaurant also has its own bakery, where fresh fruit pies are made daily.
Fresh ingredients are a cornerstone of the Du-par’s family style tradition. Every day, each Du-par’s restaurant makes fresh squeezed orange juice, grinds its own hamburger meat, hand-peels and cuts its hash browns, and makes fresh pies, soups, stews, gravies and dressings.
Du-par’s uses 40 crates of oranges each week to make their fresh squeezed orange juice.
Du-par’s pastry chef, formerly with Wolfgang Puck’s Granita restaurant, makes fresh biscotti, sorbet and baked goods,
including donuts, each day.
Du-par’s hamburgers are made with choice chuck beef which is ground fresh on site every day.
By the end of the year, Du-par’s will make all of its ice cream fresh in each restaurant.
Du-par’s is most famous for its breakfast dishes, including French toast and pancakes.
Du-par’s secret recipe for fluffy pancakes, used since the restaurant opened in 1938, is currently housed in the safe at the Farmers Market restaurant.Du-par’s legendary hotcakes are its number one food item, followed closely by its French toast.
Du-par’s famous hotcakes were rated The Best in the USA, according to Esquire Magazine, March 2005 issue.
On an average day Du-par’s serves about 1,750 pancakes.
Du-par’s fruit pies are renowned for their freshness and flavor.
Each Du-par’s sells over 10,000 pies each year.
Du-par’s is one of the last restaurants in Los Angeles to use absolutely no preservatives in its pies.
The blueberry cream cheese pie is the most popular.
At Thanksgiving time, it is not unusual for Du-par’s to sell over 1,000 pies in one day.