WHY The Kobe burger, made with American Kobe beef, smoked mozzarella, caramelized onion, tomato, mixed greens and herb mayo on a ciabatta bun, attracts burger buffs from as far away as Woodland Hills.

WHAT This born-in-1952 fast-food institution has been spiffed up for a new era, with gleaming tile and shiny tables. The food is generous and beautifully prepared; its Kobe burger, pastrami, turkey burgers, tuna melts, hand-cut fries, tortilla soup and bacon-and-egg sandwiches are as delicious as we hope they’ll be in every roadside diner but almost never are.

WHO Middle-aged, middle-class working men, students and burger-joint foodies on a quest.