By Lindsay Creviston
Drive-in restaurants may arguably be one of the most enjoyable pastimes of the late 1940s and ‘50s. In 1948, with World War II behind them, rock and roll increasing in popularity, and Truman winning what some call the biggest upset in presidential history, Orville and Elsie Bobo opened Bobo’s Drive-in at the intersection of Huntoon and Lincoln in Topeka.
It's curb service and real onion rings at 10th and MacVicar in Topeka
In 1953 their son, Bob Bobo, opened a second location at the corner of 10th and MacVicar. This is one of the few original drive-ins still in operation in Kansas.
Unlike Sonic there are no distorted speakers to contend with; only cheerful carhops greeting guests with curb side service. Two carhops serve 12 drive-in stalls and, during peak hours, also provide service to customers in the parking lot.
Customers are welcomed into the quaint dining area by counter-service, black and white checkered floors, large white hanging globe lights, and bright pink booths. Spinning bar stools add to the nostalgic atmosphere.
Bobo’s has had its fair share of mishaps over the years. Customers were forced to live without their double cheeseburgers and onion rings while the drive-in was restored to its original condition after a fire destroyed the kitchen in 2002. This was not the last time that a renovation would be forced on this local treasure.
According to current owners, Richard and Tricia Marsh, one of the regulars accidently drove through the front door when he mistakenly thought his car was in reverse. He is still given a hard time about his bad driving.
After two restorations the owners attribute their success to preserving the Bobo’s traditions and fighting the temptations to keep up with the latest trends. They listen to their loyal customers and stay true to the authenticity with simple food and old-fashioned customer service.
The original recipes from Bob Bobo’s aunt and mother continue to be used for their famous double cheeseburgers, Spanish burgers, onion rings, and homemade apple pies. Yes, homemade apple pie at a drive-in. The cheeseburger patties are made from a special blend of ground steak and pressed thin to create a crust.
Tangy and sweet, the secret Spanish sauce is what keeps the Spanish burger in high demand. “They taste sort of like a Sloppy Joe but not all ground up,” Guy Fieri of the Food Network said.
The drive-in uses 75 pounds of onions a day. Breaded with flour and then with cracker meal, the onion rings are crispy, not greasy. The apple pies made fresh daily can be purchased by the slice or as a whole pie and are served with either ice cream or satin freeze. More than 50 pies are baked each day.
It’s not only the customers that enjoy Bobo’s but also its employees. Some have been working at the joint for more than 25 years.
Verda Hamm began working at Bobo’s right out of high school and is now 81 years old. Back then hamburgers cost 35 cents and a whole pie cost $2.
Betty Ramsey, originally from England, has been with the drive-in since 1975 and Joe Vida has been making the apple pie for over 25 years. Another employee met her husband while working as a carhop and in 2009 they reserved Bobo’s to celebrate their 50th wedding anniversary.
Bobo’s has continued to be successful in spite of all of the franchised burger joints in town due to its loyal customers.
“I can remember coming to Bobo’s with my folks since the late 1950s. When I was in my early 20s I had all of my wisdom teeth pulled and the first solid food I craved was a Bobo’s cheeseburger. I had to eat it with a fork, but it was the best!” Nancy Morrison Cree of Lecompton wrote in the guest book.
“The only thing wrong with Bobo’s is that there isn’t one on every corner,” another customer said.
This classic drive-in will continue to endear its customers with the simple pleasures of food fresh off the grill and memories of a time when life seemed less stressful and complicated.
