Diners in Northampton

Select Local Merchants

Chefs' spatulas have flipped pancakes and eggs in The Silver Spoon?s kitchen since 1983. In 1996, Jeff and Sue Doyle took over the neighborhood staple, leading Mark Roessler of the Valley Advocate to laud its current incarnation for its specialty, the Crow?s Nest: a bed of hash browns and poached eggs doused in hollandaise sauce. Such delights come out of the kitchen all morning and afternoon on the arms of servers carefully delivering lunch and breakfast goodies to each table. Under the glow of stained-glass lighting, silverware clatters against plates as patrons, ready to dig in, perch upon red-upholstered booths flanked by dark wood wainscoting that gives the room the feel of a homey log cabin. Kids' menus are also available for breakfast and lunch, with offerings of kid-size french toast and chicken fingers.

73 Main St

Named Best of the Valley for late-night dining in 2011 by the Valley Advocate, Route 9 Diner serves an extensive menu of made-from-scratch entrees 24 hours a day. Homemade baked meatloaf comes smothered in a mushroom sauce ($10.25), and the stuffed filet of sole florentine prepares for travel to hungry diners by packing a savory suitcase of feta cheese and spinach and checking a bag of collectible forks ($14.95). Experience the sweet side of breakfast with m&m pancakes ($6.45) or peanut-butter-chip waffles ($6.75). Or dare unhinged jawbones with a bevy of 7-ounce steak and specialty burgers piled high with jalapeños, mushrooms, or sautéed onions ($4.25–$7.95). Owners Chris and Archie blend into the staff as they patrol the classic tiled floors and counter service to cook and serve their specialties. Route 9 Diner's menu and pricing—like a superhero's nightclubbing alter ego—is subject to change after 9 p.m.

458 Russell St

Lucky Strike Restaurant’s hearty menu of nostalgic comfort fare carries on a tradition that dates back to 1955, when its building was converted from a bowling alley. The signature broasted chicken ($9.50 for three-piece dinner) slices succulent cuts of poultry turned golden by a signature cooking method pioneered by founder Charlie Dugre in the 1960s after froasting and troasting failed to catch on. Bone-in, center-cut pork chops ($12.50) add a choice of two sides to their already-significant bulk, much like a Santa tucking an extra pillow under his suit. At lunch, a platter of fish 'n' chips nets the catch-of-the-day before broasting it and mating it with fries and slaw ($8.95), and breakfast, starting at 6 a.m., lifts lids and perks up taste buds with a flock of omelets ($3.95–$6.50) and meat-centric Hungry Man platters ($7.25–$7.95).

703 Grattan St

At Krazy Jake's, chefs hand-batter fresh seafood and top juicy burgers with sauces made from house recipes. Anchoring the diverse menu, platters of fried haddock and chips or baked sea scallops in lemon-butter sauce sail toward the red horizon of steamed Maine lobster. Specialty burgers such as The 325-pound Shaq Burger #36 is topped with pounds of corned beef and sauerkraut, or a rotating burger of the month pile fresh ingredients onto 8 ounces of Black Angus beef or bison meat. Krazy Jake's also offers a full bar and seating for up to 140 patrons. From some of these counter seats, customers can catch the chefs whip up their sizzling entrees right before their eyes.

For special occasions, diners can enjoy Krazy Jakes's in house in the private dining room or have the mouthwatering entrees catered to special events.

In the warmer months, melting scoops of old-fashioned ice cream flavors, such as moose tracks and rum raisin, drip a path from Krazy Jake's outdoor takeout window to the picnic tables. Year-round, patrons cozy up indoors to vanquish the Super Hero's sundae, powered by vanilla ice cream, banana chunks, and caramelized Kryptonite.

2537 Boston Rd

Housed within casual roadside eatery that originally opened in 1962, O's Eatery an American Diner proudly embraces the history of its location. Owner Otto Maier remains committed to providing the ambiance and, most importantly, the cooking of a traditional diner. Maier's first rule for capturing the essence of this cooking: no canned ingredients in the kitchen.

Cooks prepare breakfast all day long, scrambling farm-fresh eggs to make omelets, sliding golden-brown buttermilk pancakes off the griddle, and crisping strips of bacon. As lunchtime and dinner crowds arrive, hearty sandwiches and burgers begin emerging from the kitchen. The cooks also broaden the menu's traditional diner focus by creating dishes such as risotto cakes with tangy balsamic vinaigrette and breaded cod sandwiches with marinated red onions and Cajun remoulade.

The restaurant's diner spirit is reinforced by the casual, cozy ambiance. Cornflower-blue booths?each with their own coatrack?line the walls. The stool-lined counter provides visitors with ample room to settle in, savor a cup of coffee, and discuss their favorite Norman Rockwell novel.

309 Rigor Hill Rd.

Though there aren't many online reviews for dinner, The Hartford Advocate named Whistle Stop Cafe Best Breakfast Spot in 2009 and 2010.

199 Broad St