Love’s

There was a time when Love’s Wood Pit Barbecue restaurants dotted the California landscape and seeped into other states, as well. Some folks believe it’s impossible to get decent barbecue in a chain. You need a small, one-of-a-kind restaurant in a building that used to be a welding shop and was converted by some guy who’s obsessive about good bbq and has been doing it all his life. I’ve been to some great places that fit that description and also some where the food was close to inedible.

Love’s fell somewhere in-between but they were always conveniently located and there are times you need to eat and you can’t find one of the “other” kind of bbq joint, or maybe you’re just not in the mood to gamble. Love’s had decent ribs, great chicken, terrific sandwiches and easily the best beans I’ve ever had in my life. I used to go to every Love’s I ventured near and for a time, I had a running correspondence with a gent who was either the president of the company or very close to that. Each time I ate at a new (to me) Love’s, I’d send him a critique. He’d write me back a nice letter and toss in coupons for free meals. A fine relationship.

But I liked Love’s for other reasons beyond the coupons. They were friendly and dependable and the food was pretty darned good. So you could often find me at the one on Pico Boulevard near Beverly or at the one on Hollywood Boulevard at Cherokee or at the one in Encino or the one in Pacific Palisades or any other one. I probably went to twenty different Love’s including the one Love’s Junior they operated (briefly) on Ventura Boulevard in Van Nuys. It was an attempt to repackage their cuisine into something that functioned like a fast food outlet. Had that experiment succeeded, I assume we’d have seen them in locations too small to handle a full-sized Love’s or in food courts.

Alas, over the years the chain just lost business and got smaller. The one on Pico, which had once been a kind of “flagship” Love’s and was used as a model and training facility for others, turned mysteriously one day into a place called Noonan’s. Noonan’s was the name of the company that supplied uncooked ribs to many L.A. restaurants and they went into business in some kind of partnership with Bob Morris, who had founded R.J.’s for Ribs, Gladstone’s and other popular Los Angeles restaurants. (Morris now operates the Paradise Cove Beach Cafe in Malibu, which is not covered on this site because it’s open and thriving.) Then it became Bob Morris’ Beverly Hills Cafe even though it wasn’t really in Beverly Hills…and it may have changed names one or two more times before closing down. The building is now the office of a limousine company. The Love’s on Hollywood Boulevard changed identities at least ten times and is now a restaurant called the Geisha House.

There were some changes of ownership and some lawsuits in the Love’s operation. A lot of them closed and the ones that didn’t changed names. The Love’s in Brea, for instance, changed its name to Riley’s and went on serving the exact same menu for years. The one in Chula Vista renamed itself The Great Rib Restaurant, which was a subtitle that Love’s sometimes used in its advertising and on its signs. Eventually, all such after-life Love’s closed. According to the company website, there’s still a Love’s in Jakarta, Indonesia but I’m skeptical that’s so. If it exists, it’s the only one.

Click above to enlarge

Folks who loved Love’s still love it…and miss it. If you do some Googling, you’ll find a number of different recipes that purport to be the secret to replicating Love’s Beans and others that teach you how to make the sauce. Since the recipes differ, some or all of these are obviously wrong. I haven’t tried making any of them but the recipes for beans (which is sometimes attributed to the L.A. Times) strike me as dead wrong. Some of the sauce recipes seem credible, especially this one…

2 cups cider vinegar
3 1/2 cups brown sugar
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons lard
1/4 cup pickling spices

Place lard (not shortening) in a pot. Add sugar and then other ingredients. Cook over a low flame stirring occasionally until sauce reaches the desired consistency.

As I said, I never made this but it sounds like it might be the secret. And the reason I’ve never made it is that every three or four years, I order another case of the genuine article from the Love’s website. I have no idea why they’re still bottling this stuff if there are no restaurants to sell it in. Maybe there is one in Jakarta and it’s thriving. Anyway, it’s been more than two years since I ordered any of it. I don’t guarantee that the site is still active but you can inquire there if you long to get some. As you might imagine from all that brown sugar, Love’s sauce was very sweet but it was awfully good.

191 Responses to Love’s

  • Phil Ankofski says:

    Jody,
    When silver reaches $70.00 per ounce, I will consider a relocation to build.
    You might want to start scouting for the site selection.
    I will need at least a two acre parcel because of the fabulous new generation
    ” drive thru ” that I have in mind. It will be incredible. Patrons will LOVE it !
    I would also be pumping the BBQ aromas toward the miners about twenty minutes before quitting time. ( not all day of course, as that would be torture for the guys. )

    As for the dine in patrons, ” Lucky Friday ” will take on a whole new meaning.
    The NEW LOVES will feature an all day Friday ” 2 for 1 ‘ special that will bring patrons in from Springfield and Bend Oregon, Noonan ND , and Billings. Highways 90 and 95 will be jammed in all directions.
    We may need to expand our parcel requirements to six acres so the big rig drivers can be accommodated as well.

    The ” Lucky Friday ” platter will consist of your choice of BBQ meat;
    ( pork or beef brisket , or my marinated BBQ chicken from heaven )
    The BBQ beans , corn pudding , cole slaw and bisquits ….. all included.

    Now get this Jody …….. Normally the pricing on this platter would be $11.98
    including beverage. ( no tipping allowed )
    The ” Lucky Friday ” 2 for 1 ” special means just that; 2 FULL PLATTERS
    for $ 11.98 !! PLUS ….. a pulled pork sandwich will be offered @ .99 cents.
    This would be 1964 pricing for Pete’s sake !

    All employees would have FREE MEALS as well as a free tab to treat their friends and neighbors. A four day work week will be the norm.
    On site daycare if interested. FREE medical.
    Once the restaurant grosses over 1 million $$$$ per month, then a 4 % profit sharing feature would kick in.
    Do I sound like the right guy ?

    In the meantime , keep an eye on the precious metals .
    Phil A.

  • CPH says:

    I remember seeing one in Pomona, at the corner of Foothill and Garey, in the late 70s/early 80s. Never ate there, though (didn’t go to restaurants much while growing up).

    How the beans were made (with meat trimmings and fat, etc.) is interesting. Like sausages and laws, it’s best not to look too closely at the process…

  • Cathie McGinnis says:

    Oh, Loves! We lived in Encino when I was a little girl and every Saturday night on the way to the drive-in, we would go to Loves drive-thru. My brother and I would be in our jammies with our blankets and pillows. I would always get the Hearts Delight sandwich with coleslaw. I still make coleslaw the way Loves used to make it. After we moved, we used to go to the one in Brea. In around 2000, I went to one in San Diego county right off the 5. Miss them!

  • Patty Braucht says:

    Way, way back…Wasn’t the original on Whittier Blvd. A little bldg. I have faint memories of that location before the fancy one was built on brea Blvd.

  • Matt says:

    Remember going to one in Point Loma (San Diego) when we were kids. Drove by the one in Oceanside for years never went in.

    Primarily remember the commercials “When you’re in Love’s, the whole world’s delicious.” :-)

  • Darrell Beltz says:

    Wow…don’t know what it was that made me think of Love’s today, but just ordered me some sauce. My Mom and I worked at the Love’s in Torrance back in the late 70’s. She was the Crazy Redhead waitress, went by ” Joy” or Linda. I was a bus boy working while I was finishing high school. What a fun job!!! I joined the Navy after high school and have not been back in decades. Does anyone know if the old restaurant is still there?

  • John Hindsill says:

    Darrell, there are no more Love’s anywhere.

  • Raoul Duke says:

    John, you can still buy there sauce online. Maybe from Jakarta. Lol.

  • Allan Piersol says:

    They are planning to open a LOVE’s Restaurant soon, based on the updated Web site. My dad took me every weekend in the 70s (in Woodland Hills). I think he was having affair with the Waitress, but I did not care because she always gave me free desserts . This is great news, money cannot buy reliving the past once they open the new restaurant.

  • ROBERT ATKINSON says:

    Whoaa!! Great memories! Yes, I remember the Love’s in Point Loma in the San Diego area. Had a great date, we hit it off well, enjoyed the dinner, and then a fine movie afterwards. I really enjoyed the one in San Bernardino, too. :)

  • John Hindsill says:

    Allan, where is the updated website. I just went to their “old” website. It states, there that they are not soliciting franchises. A brief googling shows no other official website.

  • Allan Piersol says:

    click on LOCATION button http://lovesbbq.com/main.html-“We are planning to open new restaurants. Until then, you can buy our sauces here on our website and always have the delicious taste of Love’s BBQ in your own home.”

    When they open I am going to order 5lbs Texas Cut and 5Lb short ribs.

  • John Hindsill says:

    Tried your link, got 404 error.
    “We are planning to open new restaurants…” They used to say that on the website, way back when I first visited it and they had an Indonesian location. Now they don’t have a store in Indonesia, and they are not soliciting franchisees.
    Don’t starve yourself waiting for your ten pounds of food.
    If you live in So. Cal., Chris & Pitts still has locations in Bellflower, Downey & Whittier which may satisfy your craving for 1940s/50s BBQ….or not?

  • Sue Love Hill says:

    Jody Way Black, I so enjoyed your comments. My Dad, Charlie Love, was the founder and the year was 1948 in Encino, CA on Ventura Blvd. Over the years the business grew and we moved several times to larger facilities, still in Encino on Ventura Blvd. Then one of my brothers began the franchise operation, but the original Love’s was the best. Thanks to all for the nice memories — that food was the best barbecue ever, all my Dad’s recipes that he had developed over the years. The cole slaw was my Mother’s recipe and it was the best, too. The Heart’s Delight sandwich was my Dad’s idea, and a good way to use the end cuts of meats, all chopped up. The “Love’s” signature in the heart was my Dad’s own writing. As I said, sweet memories…thanks to all for sharing.

  • Allan Piersol says:

    I will pay Sue Love Hill for her Dad’ recipes. I do not like reminiscing about past loves, regrets, divorces and Love’s restaurants. Sue, do not tangle your recollections like gold to a pirate. Sue, Do you have the recipes? and will you sell them? I will get my pound of flesh.

    The coleslaw was the best , nothing compared. When I was 17 in 1977, I ask the cook for the sauces to make the Ribs. I remember it was a clear molasses with some dried basil leaves, coriander seeds, and other spices. the loves BBQ sauce was applied at the end to caramelize.

  • Wende says:

    Loved, loved, loved LOVE’S! Our Harbor Island (San Diego) location had a little white wooden box on your way out that held lollipops for kids. And as everyone has said, the beans were the best in the world.

  • David Unrot says:

    I was never a big fan of Love’s, although I lived in Encino for many years, because I had been spoiled by Noonan’s Ribs, a small BBQ pit around Western and 82nd St. Mr. Noonan had developed his own rub, never equaled, and drew customers from all over LA. He eventually sold the business, retired and Noonan’s carried on for a number of years under different owners. It eventually closed when the neighborhood around it became so gang-infested people were no longer willing to risk their lives even for what may have been the best BBQ ever in LA. Does anyone remember Noonan’s Ribs?

  • Richard says:

    Hey you Californians…..we also had a Love’s in Bellevue, Washington….just east of Seattle on highway I-405. Would drive by on my way to and from college in Bellingham. Always stopped for slaw and ribs. However, best ribs in the world are at the Longhorn BBQ in Spokane, WA.

    Thanks for the memories. Holding my breath for Love’s reincarnation!

  • John Hindsill says:

    Another WWU alum, Richard? My sister took a BA there about 15 years or so ago. Beautiful area.

  • Thomas Simko says:

    Dear Sue,

    Our Dad, Jack Simko owned Loves Barbecue #3 in Gardena California. He inspired us to become great bbq enthusiasts. Follow us on Facebook or email.
    Would love to chat.
    Thomas Simko
    Tim Simko

  • Thomas Simko says:

    Our dad owned Loves BBQ #3 in Gardena CA. His name was Jack Simko.

    Thomas Simko

  • Thomas Simko says:

    If anyone remembers that restaurant and our father who used to greet every customer as they came in please leave a memory.

  • Phil Ankofski says:

    For Tom Simko, and all others as well.

    For all the comments posted here for Love’s , I have yet to see any descriptive narrative regarding Love’s franchisee relationship with IHOP.
    I do not know how many ” Original ” Loves units were up and running under the original owner, but at some point they made a deal which allowed IHOP to take over and start franchising to single investor operators.

    This was the same deal with Woody’s SmorgasBurger …… a deal that proved
    to be a disaster for all involved , especially the independent operators who bought into the franchise system. Many, many, lawsuits against IHOP for inflating prices on everything and giving no support.

    So, I am thinking this was PROBABLY the case for the Loves operators as well. All the incoming royalties and fees from Woody’s and Loves went to prop up and grow the IHOP Pancake House division. What the F ????

    The average ” IHOP WOODY’S ” was lucky to last two years. Many converted to Pancake Houses within one year.
    It seems to me, that the Love’s operators were able to maintain and operate many locations for a much longer period of time.
    Can anyone shed additional light on this IHOP relationship issue ?

    Thank you so much !
    Phil Ankofski ~ A Woody’s SmorgasBurger man from the mid 1960’s.

  • Stephen says:

    To Sue Love Hill – I grew up in Encino and Love’s was THE place and my favorite… Your mom and dad certainly had the right recipes and treated people so kindly as I remember.

    Specifically your family’s restaurant – the first original store on Ventura Blvd. in Encino – I recall the gravel-rock parking lot, long before it was paved (in the 1960’s) and it was just a few blocks from my father’s office… My father was a local commercial general contractor and your dad contracted my father’s company to do some commercial upgrades and remodeling on that store a few years after you opened – so it became our family’s go-to place for years and years…

    thanks for the memories!… btw, just ordered a six-pack of your sauces from you website… can’t wait for the delivery… blessings…

  • PAUL FOREL says:

    I used to eat at the Love’s on Hawthorne Blvd in Torrance. If you drove too fast, you would not even see it was there.

    I ate there in the early and mid seventies and had the same thing every single time- the Bar B Q beef short ribs. They were as perfect as could be. A baked potato, those beans (deluxe) a glass of the house red and it was Heaven.

    I will always miss that restaurant.

  • Judy says:

    Noonans sold the rib recipe you can still get the ribs bought them yesterday and dinner was like the old day one place in the valley carries them
    My Grandfather use to meet the delivery guy that would bring them to Monty’s when it was on Ventura in Encino.. he would buy slabs and we would have ambers chicken and ribs…
    Sometimes on Saturday we would drive downtown to buy direct it seems that we would drive for hours…

  • Cheryl V says:

    Please let all of us know as soon as you know when and where you are going to re-open Love’s. I still miss it. Especially the beans! Do you have the recipe?

  • Lucy Valencia says:

    I miss love’s cant wait till they reopen i can just taste them short ribs

  • Lucy Valencia says:

    Hurry and open short ribs yummmmmmmmm

  • Karen says:

    Sue Love Hill, my mother worked at the one in Encino from 1962 to 1969 when we moved to Palm Springs to run the one there for Dick after Jewel’s aneurism. We ran it until he had to change the name to Dick Love’s. At that point business died because people didn’t know it was actually one of the originals. My dad still makes the meat basting and we have ribs frequently. I make the beans on a regular basis. Really and truly the best barbecue around.

  • John Hindsill says:

    For Cheryl and Lucy — http://www.lovesbbq.com/main.html

    While there is no love from Love’s, in Palmdale there is a Love BBQ. The name can be a command for someone to strongly like that cuisine, or it is simple declarative sentence as in ‘I love BBQ.’ Either way it seems not related to our cherished past.

  • Pam says:

    The beans were fantastic. Would love to have the recipe. We used to go the Love’s in Hawthorne. I live in Missouri now and still think of eating at Loves.

  • Will says:

    I worked at the Love’s in San Diego in the mid-’70s. They had a real brick pit barbeque in the back of the kitchen. The chef would come in very early in the morning and smoke the meats all day. The cooks would grill and sauce them before serving and all the cutting and trimming would leave bits of beef, pork, ham and chicken. They would chop the bits up and serve them as “Hearts Delight”. It was tasty and a big customer favorite.

  • Steve Allen says:

    I recall being greeted by Dick Love & his partner (?) at the original Encino/Ventura Blvd location. They were the best BBQ in town in the 60s & 70s. They were so successful, they eventually began franchising units.

    Don’t forget about their garlic bread. This original location’s lease eventually ran out and the property owner knocked down the restaurant and put in a parking lot. Dick Love reopened on Reseda Blvd in Reseda, far north of Sherman Way, but that location was in a lousy area and the restaurant did not last very long.

  • Tony palumbo says:

    I worked for Dick Love during the sixties and seventies at the Encino restaurant. My name is Tony. Anyone else still around?

  • Randy Reno says:

    I worked at the Love’s on Pico for about two weeks in the late 70’s. A friend was managing it and I was always in need of some bucks and the food was great. But you really wouldn’t want to examine that Hearts Delight material too closely. Another friend was a chef at the one on Hollywood Blvd. We still laugh about serving Hearts Delight. LOL

  • Ray says:

    Does anyone know the address of the Love’s on Pico Bl?
    Does anyone know the year it opened and the year it closed?

  • Steven says:

    What I remember most about Love’s was the bits of bay leaf and coriander on the ribs. I have bought the sauce from the original site, and there are no bits of bay or coriander. I am thinking these were parts of the dry rub, which the site used to sell, but no longer offer. I have spent years trying to recreate the unique taste of those amazing ribs.

  • Don Brown says:

    I was a bartender at Loves in Walnut Creek, California during my youth. 1973 and 1974. Lot’s of fun for a young man of 25. The food and drink was great, the regular crowd was fantastic, just like a large extended family! Great memories!!

  • Judi says:

    I use to go to Loves in Garden Grove. The best BBQ Chicken salad. I remember it had poppy seed dressing and BBQ sauce and fresh vegetables like carrots & cauliflower and red onions. I also believe there was one in Lakewood I was pretty young at the time. good old days. I looked on the menu above but didn’t see the salad. maybe it was on the back side of the menu. that or I’m crazy.

  • Crystal Martinez says:

    Didnt they use to serve the Lum Burger and is this resturant ever going to ‘re open also a recipe for Lum burgers

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