Long lines are the bane of most brunchers. But not at Tom's, where servers keep the wait as painless as possible by serving complimentary coffee, cookies, and other snacks. The line will soon be forgotten after a few bites of Tom's famous pancakes, which arrive topped with homemade flavored butters.
Southern comfort food is the focus of this shabby-chic diner, which serves up homemade tater tots, pulled pork hash, and platters of fried chicken till midnight every day. Deep-fried sides and snacks include creamy-crunchy deviled eggs, made all the more sinful with a dollop of chipotle mayo.
As the saying goes, the early bird gets the worm, or a hearty three-egg omelet or belgian waffle. At City Lights Diner, which boasts two locations in Manhattan and Brooklyn, he can have it all. Breakfast brings classics such as silver-dollar pancakes or thick slices of challah french toast, sating sweet teeth willful enough to make it past glass encasements filled with sticky danishes and housemade cakes and pies. Monte cristo sandwiches help bridge the gap between mid-morning and mid-afternoon, making way for stacked pastrami or roast-beef sandwiches or jumbo burgers piled high with fried onions, ham, and cheddar, or a whole fried egg. Night owls can also find plenty to feast on—the Hell's Kitchen location stays open till 11 p.m.—whether they're in the mood for juicy, broiled New York sirloin or disco fries slathered in melted american cheese, brown gravy, and gold medallions.
When asked by the Red Hook Star-Revue about their decision to open a diner in the area, owners Mixali Kallonas and Angela Alexiou described being drawn to the community and wanting to be "family to [their] customers." This feeling of warmth suits the diner's menu, which includes hearty, homestyle Greek and American foods such as spanakopita, spaghetti and meatballs, steak and eggs, and all-beef hot dogs, served in the welcoming dining room or on the backyard patio. House-made tzatziki accompanies gyro and souvlaki platters, fluffy piles of garlic mashed potatoes cozy up to open-faced meatloaf sandwiches, and diners can conclude meals by sating their sweet-teeth with baklava, rice pudding, or one of several milkshakes and smoothies.
Chef Cheryl Smith builds home-style meals that incorporate global flavors into rustic recipes using techniques she has shared on Food Network features including Melting Pot, Soul Kitchen, and Gordon Elliot's Doorknock Dinners. Market-fresh dishes blend seasonal and regionally sourced ingredients, astounding savor receptors with the latest tastes from farmers' market flavor runways. At lunch, baked goods and crisp salads share satiating duties with personified sandwiches including the Steve, made with cured bacon and vine-ripened tomatoes ($7.95). Dinner selections fuse agrarian fare standards with worldly accents such as Moroccan vegetable stew over rice pilaf ($15.00) or Korean marinated rib-eye steak and watercress salad ($22.00).