Fresh Start Diner has hallmarks of an American diner such as all-day breakfast starting as early as 7 a.m. Within these traditional parameters, however, the culinary team puts its own spin on the classic diner menu. Into a 14-inch pancake, they stuff vanilla ice cream and fruit or chocolate filling. Ham, crab cakes, corned-beef hash, or portobello mushrooms crown plates of eggs benedict. At 10:30 a.m. the diner introduces its lunch menu, which includes caesar salads with special house dressing and turkey melts. Fresh Start serves pancakes, omelets, salads, and sandwich entrees and bread including gluten-free products from Mrs. P?s Gluten Free Bakery.
TV Deli Diner’s kitchen is busy every meal of the day—it serves heaps of pancakes for breakfast, hearty hot sandwiches for lunch, and sirloin steaks for dinner. In preparation, they bake their breads fresh daily and whip up all soups and sauces from scratch. Their specialty soup: the Reuben, which puts the bold flavor of the famous sandwich into liquid form so you can sneak it into the ballpark in a waterbottle.
Weekly specials include lobster bisque to special golden margaritas on Mondays. For dessert, you can savor scooped ice cream and baked pies, but the restaurant is best known for its gourmet apples during the holidays, a decadent treat dipped in caramel, chocolate, and nuts. The diner also offers catering and has gift certificates available.
When Food Network was searching for an indulgence to add to its Top Five program, a visit to Bomber Restaurant was a no-brainer. The draw was the eatery's famous Bomber Breakfast?four eggs, one pound of potatoes, and one pound of meat?the ingestion of which quells even the biggest appetites. Though not as massive, the rest of Bomber's breakfast options certainly cater to heartier appetites as well. Dishes range from skillets of layered American fries topped with bacon and cheese to "nature lovers" pancakes chock-full of blueberries, raspberries, and pecans, rather than just fallen leaves.
Besides breakfast, Bomber's cooks whip lunchtime treats ranging from reuben sandwiches to 1/4-pound hot dogs wrapped in bacon and deep-fried. These veritable feasts unfold inside a cozy dining room adorned with military memorabilia that recalls the restaurant's name, including historic photographs and 24 model planes hanging from the ceiling.
Patchwork linens that hug tabletops, a blackboard listing the days? specials, and the aroma of barbecue welcome guests into Saline Downtown Diner. The whiffs of barbecue come from the kitchen?s slow-smoked and slow-cooked pork, salmon, beef brisket, and ribs slathered in four different barbecue sauces, including a spicy Louisiana Bayou Bite and a Midwest Sweet sauce. Meaty entrees pair with homemade sides, such as bread-and-butter pickles and creamy three-cheese mac 'n' cheese. Chefs also make other classic diner dishes, which range from eggs benedict and pancakes to burgers, along with pasties, baked pastries filled with meat and vegetables.
Virtually every type of sandwich under the sun can be found on the menu at Marko’s, which has a Sandwich Celebration section cataloguing classic sandwiches ranging from grilled cheese to BLTs. Half-pound Black Angus patties are served up solo or double up under layers of mushrooms or chili, and warm pitas bundle up fillings such as gyro meat or chicken lavash. Marko’s specializes in half-pound sandwiches piled with ham or corned beef, which can be upgraded with sides such as coleslaw, soup, fries, or edible sandwich clamps.
Michael Petrakis immigrated to America in 1972 from the island of Crete, where dining is an integral part of social life. In opening Michael's, Petrakis aimed to bring the community some of the warm hospitality of Crete, an attitude embodied in his annual Thanksgiving dinners. Every year since 1983, he and his wife Anna have solicited the help of their staff and a dozen volunteers to serve free holiday dinner to everyone who comes through their doors––an average of 1,400–2,000 meals.
The quaint dining room at Michael's relies on homey touches such as stained glass windows and dangling flower baskets. Illuminated by natural light from large picture windows, diner-style tables support dishes ranging from Greek gyros to pizzas and build-your-own pasta. Those dishes are the work of Dino Tsarnas, a veteran of Cleveland Grill. He brings skills acquired there to a selection of Greek appetizers. Between trips to the restaurant's salad bar, guests can sip a glass of wine or connect to the restaurant's free WiFi.