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.”
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).
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.:m]]