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Bring home a taste of grandma

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK: Berkowitz's Grandma's Honey Roasted Chicken with Tzimmies from Max's Bar & Restaurant in Burlingame, California.This week, the Berkowitz family shar
/ Source: TODAY

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK: Berkowitz's Grandma's Honey Roasted Chicken with Tzimmies from Max's Bar & Restaurant in Burlingame, California.

This week, the Berkowitz family shares with us a delicious, old-time family recipe. This dish is popular at Max's Bar & Restaurant, in Burlingame, California. As apricots are just coming into season, this dish is perfect for wrapping up the springtime and anticipating the summer. This simple recipe will bring back memories of hearty meals cooked in grandma's kitchen.

left/msnbc/Components/Photos/070517/070517_Maxheadshot_bcol_12p.jpg2774100000left#000000http://msnbcmedia.msn.com1PfalsefalseAbout the chef: The restaurant business may be in his blood, but Max’s Director of Operations, Billy Berkowitz, is one of those rare people who has, for 22 years now, somehow been able to work amicably and effectively with his father, Dennis. It’s a fact neither of them can really explain.

Born in San Francisco in 1968, Berkowitz learned the business from the ground floor as he grew up in his family’s first restaurant, Max’s Son, which opened in 1978. His parents, who worked around the clock, kept him busy counting money, bussing tables, and restocking the salad bar. The day he earned his driver’s license, he was off to work weekends at Max’s Opera Café in San Francisco. He started off as the takeout/pantry boy, but soon worked his way through the entire kitchen, mastering every cooking station – from preparation to sautéing. 

“Knock on wood, Dad and I see eye to eye about most things,” Berkowitz says. “Our new restaurant is where we butt heads a little bit on which directions to take. He says ‘table brewed ice tea’ and I say ‘margarita.’ But I’ve been in the business 22 years, and in that time, I’ve learned so much from him. We have a great relationship overall.”

Max's Bar & Restaurant

1250 Old Bayshore Hwy.

Burlingame, California 94010

650-342-6297

www.maxsworld.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.