November 30, 2025
A complete history of the American diner and how it reached Iași
The story of the diner begins in nineteenth-century America and arrives today in a reinterpreted form at Big5.
Read articleAbout Big5
American diner in Iasi, built by people who lived it.
Big5 American Diner was opened in 2020 by Monica Ciobanu and her brother Claudiu Lucaci, after nine years in California. They brought to Iasi what they loved most over there: properly made burgers in a space that feels like a real diner.
From California to Iasi
Monica worked nine years in catering in Huntington Beach, near Los Angeles — she started as a driver and became a manager. Claudiu built his cooking experience in kitchens across Europe and the United States. They came home in 2020, right when the pandemic was rewriting the rules for everyone.
They opened Big5 at 17 Theodor Rascanu Street during full lockdown. They decorated the space themselves — American posters, booths, warm lighting and a retro aesthetic filtered through a local sensibility. The first weeks were hard. Sometimes a full week passed without a single customer.
They did not stop. Today, roughly 80% of customers come back. The Google rating is 4.9 out of 5, with hundreds of reviews. Big5 grew through direct recommendation, without paid influencers or aggressive campaigns.
In the press
How local press described us
"iași4u.ro covers Big5 as one of Iași's most appreciated themed restaurants — burgers prepared daily, carefully chosen ingredients and an immersive American atmosphere, backed by a 4.9-star rating. Romanian-language article."
"BZI tells the story of Monica Ciobanu and her brother Claudiu Lucaci: nine years working in Huntington Beach, California, then returning home in 2020 to open Big5 American Diner on Theodor Râșcanu Street during the pandemic. Romanian-language article."
Kitchen
What defines Big5 today
Claudiu runs the kitchen with experience from restaurants across Europe and California. Every burger is built on a 150g beef ribeye patty, with balance between juicy meat, a soft bun, properly melted cheese and fresh vegetables. The beef is delivered daily from a local producer. The buns are fresh, and the sauces — Big5, Animal Style, Spicy Mayo — are all house-made.
Big5 is a family-owned restaurant, not a franchise and not an investor concept. Monica handles sourcing and administration, Claudiu runs the kitchen. Decisions are made on site, not in an office somewhere else. That means if something is not right, it gets fixed immediately. And it means every dish that leaves the kitchen has a personal standard behind it, not a procedure manual.
Beyond burgers, the menu includes quesadillas, burritos, nachos, wings, hot dogs, salads, milkshakes and cocktails. It is not fast food, but it is not fine dining either — it is a place where the food is serious, the portions are honest and the bill does not surprise you.
Community
Big5 is not just a restaurant — it is a place that builds habits. Roughly 80% of customers come back, and the Google reviews (4.9 out of 5, with hundreds of ratings) confirm a consistency that cannot be manufactured with marketing. People mention the meat, the atmosphere, the music and the staff — in that order.
When the restaurant is full, Big5 encourages guests to share a table. If they agree, dessert is on the house. It is a gesture inspired by the American tradition of the community table — places where strangers become friends for a moment. The restaurant grew through direct recommendation, without paid influencers or aggressive campaigns. The full founder story is on the blog.
