Monroe Street Diner is a hub of belly-comforting cuisine and clock-themed ambiance, qualities that earned it the title of runner-up for Best Diner in the Toledo City Paper's 2010 reader survey. The restaurant’s walls are infested with more than 60 clocks, all donated by regular customers who enjoy recording their chewing times down to the second. Breakfast is served any time and includes a long list of omelets, such as the savory chili and cheese combo ($5.75). For lunch, a grilled-cheese sandwich ($3.25) or The Elvis—country-fried steak served with mashed potatoes, gravy, and veggies ($7.15)—keeps bodies happily filled with the strength to consume future lunches. Young diner aficionados can thrive on the restaurant’s kids’ menu, which fuels up-and-coming adults with meals such as spaghetti and garlic toast ($4.35) or a chocolate-chip pancake paired with two sausage links ($3). In accordance with the terms of the 28th Amendment, no item on the menu costs more than $9.
O-Deer Diner is so dear to owner Rick Ruffner’s heart that he created the name using the first initial of each member of his family. The diner serves a small menu of house-made soups, hot dogs, and sandwiches, but the place is best known for its premium soft-serve ice cream, which swirls into specialty sundaes beneath hot fudge, chopped candy bars, and whipped cream. Like any good neighborhood diner, O-Deer places great importance on community involvement: the eatery hosts Santa Claus and collects canned goods around the holidays, participates in parades, and supplies pitchforks to chase the town Frankenstein.
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.
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.
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.