The friendly folks at Dad's Restaurant think of each other as family?and that kind of attitude shapes every diner's experience. A welcoming bright-red exterior beckons visitors inside, where the cooks prepare locally beloved breakfasts of fluffy belgian waffles topped with fruit and cool whipped cream, as well as custom three-egg omelets plated alongside home fries and toast. Dad's is also open for midday and afternoon meals of rib-eye sandwiches and stacked triple-decker clubs.
Chez Ben Diner serves everything you’d expect from a classic American diner—three-egg omelets, triple-decker club sandwiches, and burgers—with an unexpected twist: a selection of authentic French-Canadian dishes. Founded by Benoit and Solange Quirion, the restaurant recently passed to Windsor natives Joel and Anne Quirion who continue the family tradition of friendly service, all-day breakfast, and uniquely Canadian dishes, such as poutine, a combination of fries, cheese curds, and brown gravy. The emphasis on traditional Canadian eats hasn’t gone unnoticed: the breakfast poutine earned a mention in Serious Eats, and Roadfood.com calls the cretons—a cold pork spread that can be served on toast or used as stucco on a gingerbread house—“addictive.”
Seated on red leather bar stools, guests at Silver Star Diner sip on fresh-brewed coffee and peruse a menu of comfort cuisine such as half-pound burgers, deli sandwiches, and breakfast skillets. In addition to hearty diner staples, guests can sample a rotating selection of pastries, which are baked on-site daily. Diners can order anything off the menu regardless of the time of day or lunar cycle.
Like any dutiful American diner, Setauket Village Diner serves burgers and fries, coffee, and omelets as part of its vast nine-page menu, which could please every diner. But like any history book about empires, it also adds Greek and Italian to the mix. Steak gyros and kebabs of chicken or salmon represent the former, whereas pasta such as linguine marinara and and shrimp scampi topped with feta and mozzarella are highlights of the latter.
Before the kitchen uses them in rolls and bisques, hard-shell lobsters from northern Maine and Canada are stored in Brewster's Seafood Market's chilled tanks filled with saltwater pumped directly from Shinnecock Bay. They?re among the many locally caught, grown, and produced fish and shellfish available each day at the market, which stays stocked with tasty items such as tuna, mussels, and clams.
Over at the Brewster's restaurant, chefs take seafood right from the display counters and craft dine-in and takeout entrees such as oyster po' boys, linguini with clam sauce, and flounder stuffed with shrimp, scallops, and crabmeat. Along with an eatery and market, the facility accommodates an on-site smokehouse where a fishmonger smokes everything from eel to swordfish .