Darn Good Diners

sizzling hot breakfast whatever you wanted you might not want more coffee but you got some anyway soups salads and sides handcrafted pies can i get y'all some pie today and meatloaf that's better than mom's the gravy is the best part diners serve it up cheap fast and good excuse me i gotta make your coffees please thank you very much hello whether urban oasis or dotting a lonely highway diners have been part of the american landscape for more than a century thank you honey thank you very much feeding the hungry hordes around the clock with comfort food the quintessential american cuisine i need a wheelbarrow when i'm done but you know so grab your seat at the counter we're counting down america's top 10 darn good diners [Music] our number 10 darn good diner takes us to the pacific northwest just off old highway 99 this funky offbeat little diner is doing some very big things with eggs [Music] i told him if he finishes the whole plate i'd buy it for him i don't think he's gonna finish it i'd say only five percent of them actually finish it 12 eggs a full dozen in one mega omelet so big an ordinary plate can't hold it so this behemoth is served on a pizza pan order up on an average week we go through about 8 000 eggs if gluttony needed a place to call home it would most certainly be welcome here because this colossal llama can be found only at beth cafe where titan-sized breakfasts have been served around the clock since 1954. it's a fun quirky place the greasy dive thing really really works for us i come once a week because i'm hungover just ask for crayons and paper customers supply the artwork that completely covers the diners walls a tradition that started in the 60s the legend so goes that there's a large hole in one of the walls instead of repairing it someone just put a drawing up over it it does in fact point to what a dive this place truly is make no mistake this joint is all about the food big breakfasts served with beth's signature all you can eat hash browns fresh never frozen shredded and piled high i've seen quite a few people go through five six sometimes 12 plates of them the most refills i've ever ate was six refills and i regretted it he beat it the hashbrowns alone are worth the trip but it's that goliath 12v omelet that gets star billing at best there's no omelet pan big enough for this monster so the cooks improvise they actually float the egg mixture onto a pool of oil all right so now about this point where we see the edges are starting to hold up like a brick layer spreading mortar just kind of edge everything out to a nice big blanket beth's signature omelet offers 18 mix and match fillings from mushrooms to peppers to homemade chili starting at 9.95 and going up to 60 bucks fully loaded i have people come in they're like i want everything i'm like no you don't no you don't the making bacon contains what else bacon loads of bacon plus chunks of fresh tomato four slices of swiss and more than enough sour cream take one end of the omelet wait till it's nice and cooked all the way through we pull it and we actually turn the spatula in our hand pick it up and we're gonna roll it grab it from the sides give it a flip next step grab our pizza pan load it up with our delicious hash browns and carefully grab our omelette and that's how we make our 12 egg making bacon omelette it's enough to feed a small army but some brave souls have what it takes to go it alone like mike here one of beth's many regulars if i order this i can't finish the whole thing as long as he has health insurance he should be fine okay mike it's show time [Music] my strategy for it is to eat the eggs first halfway about three eggs in the size of a typical omelet mike shows no sign of slowing yet now i'm starting to feel it i really am the omelet nearly gone and bragging rights on the line mike still has to contend with that giant mound of hash browns no gut no glory encouraged by the chanting crowd this unflinching food warrior gets it all down without throwing in the fork [Applause] i don't think i need to eat for the rest of the day if you're up for a monstrous 12 acre or just in the mood for some great hash browns and coffee we suggest you come hungry and belly up to the counter at our number 10 pick beth's cafe in seattle whether you can clean your plate or not you shame the team i can't believe you what can i say milwee frittatas french toast with homemade caramel sauce number nine in our cow town is taking us to the epicenter of the ultimate epicureal experience sam's morning glory diner is a veritable food lab in the heart of south philadelphia i've never been to a place like it i'm here as often as 300 days a year you know it's hard to go anywhere else sam's innovative rift on classic dishes are turning your everyday diners into bonafide foodies it completely upgrades having eggs and potatoes metaphysical [Music] when samantha mickey opened her namesake diner sam's morning glory in 1997 it was a culmination of years on the front lines i have waitressed in so many places that i've taken stuff from each restaurant that i have worked at and applied that knowledge here and to see it grow and you are going to start crying to see that everything that i have learned really works wow it's all in the details morning glory uses only fresh ingredients and makes nearly everything in-house even the ketchup when you taste the food you can taste how fresh it is it's delicious and salmon or staff continue to experiment with traditional crowd pleasers creating smart modern classics breakfast burritos and sandwiches provoloney top frittatas or top seller monkey french toast can i have some french toast batter and chopped mangoes please our monkey french toast is one of the things that people always come back for it started out as a special and then people were asking for it like where is it when can i get more of it why are folks going ape for this sweet breakfast treat check out the recipe you start by mixing the egg batter by the bucket full there's 60 eggs here pure vanilla allspice add heavy cream and regular whole milk and our hala bread a traditional jewish bread challah is sturdy and slightly sweet perfect for french toast start with two pieces of thick cut hollow bread we're gonna let that sit on there for each side about two minutes and here's where the monkey comes in we put the bananas and the mangoes on the grill and caramelize them got it next the sugary fruit is stuffed between the bread like a buried treasure take the bananas and the mango and the monkey masterpiece is just seconds from being breakfast good sized dollop of the homemade whipped cream and then the homemade caramel sauce and finish off with a little powdered sugar sweet delicious melt-in-your-mouth fresh toast it's like sunshine on a plate thanks very much that looks great sam's morning glory is a cozy little spot and it's almost always crowded so expect to wait and be on your best behavior the motto here is be nice or leave if something's not right you'll make it right like that if you're not right they'll let you know you're not right like that you're not nice get the hell out nobody wants a grump for some creative new twists on classic diner fair all served up with a smile philadelphia's morning glory lands at number nine in our countdown of the country's best darn good diners having a place where you can walk in and do things your way and know that you're putting out great food that makes people happy it's it's incredible and this inventive chef has been doing it her way for the better part of a decade since she opened rhea's bluebird with a simple idea turn typical diner fair into something with more panache diners you know they've been around a long time they've missed the generational gap of where people are actually trying to put fresh local products on the plate i've seem to have like struck a chord in this neighborhood about what what the people like whether it's southern style black and tilapia and grits or the country fried tempe this diner is not your typical greasy spoon i don't have boring food it's got a little spice to it a little kick it's made from scratch and people realize that do they ever and over the years ria has built a fiercely loyal clientele while helping to inspire a neighborhood renaissance on the weekends there's a line around the block so you stand in line you see all your neighbors have a good cup of coffee when i got pregnant in 2005 i came here a couple times a day my daughter's middle name is bluebird teaming your daughter after a diner now that's a satisfied customer and while rhea offers something just about for everyone it's a new twist on an old breakfast classic that does her proud steak and eggs as you've never seen them before slow roasted brisket in a savory broth and it's perfectly poached sidekick this is my version of steak and eggs we've got the beef brisket and what we do is season it up with lots of salt and lots of pepper searing it is very important because it locks in all the juices it makes it real moist in the meantime we're going to get the pan ready with all the aromatics for roasting onions and beef it's definitely a marriage made in heaven now that the brisket is seared all over nice and caramel nice and brown go put it in the pan we're going to add water wrap it in aluminum foil and bake for 16 hours 16 hours of slow roasting goodness and once the brisket is moist and juicy it's shredded and prepped for what else the eggs water nice low simmer anything higher the whites are going to separate from the yolk and gather the meat and then a little bit of the liquid so we've got a nice landing pad for the eggs this is our beef brisket here at bruce bluebird the meat is incredibly tender that's terrific but if you have a hacker for more traditional breakfast fair no worries rhea has got you covered her pancakes have garnered compliments from a little publication you may have heard of the new york times uh quoted our customers saying they're the best pancakes in the world we start with mixing up the eggs then we're gonna add in vanilla and then we add in buttermilk and lots of buttermilk i'm gonna start with half of our flour for the lightest pancakes ever ria sifts our flour by hand and this is where i'm going to add in the butter you don't want to beat it to death because beating it to death will make flat pancakes the batter never touches the griddle until the temperature is just right then it's a practiced hand and a lot of patience can't hurry pancakes it's really kind of a delicate process it can kind of screw up pretty easily top them off with toasted georgia pecans and caramelized bananas and folks we're talking world-class fluffy buttermilk pancakes they're the lightest fluffiest pancakes i've ever had we're creating a true breakfast renaissance and making diner dining divine best food ever bestows our number eight spot to ria's bluebird in a very lucky atlanta georgia [Music] next up our number seven pick takes your taste buds to the old world in the heart of the new serving up standard american diner fair with a decidedly ukrainian twist soup of the day steaming hot borscht i probably come at least twice a week i'm just like addicted to the boards that they have here creamy cheese blintzes like pancakes only better the blenders are heavenly and stuffed pierogies dumplings with a delicious surprise my dish is pierogi this is comfort food ukrainian style and you'll find it right here in manhattan's eclectic east village at baselka the ukrainian word for rainbow well i like the idea of like using you know the diner and of the ukrainian food i think it's i think it's great basilica was opened in 1954 by my father-in-law who was a ukrainian immigrant and we've been at this location ever since this neighborhood has changed over the years and the marvelous thing is that veselka has stayed true to its image its quality through it all this popular diner has been serving up the goods and tom's son jason stands ready to carry the family towards well into the 21st century i'm the general manager here at viselka i'm the third generation family member that's currently working in the business jason tom and the energetic team at foselka dish up plenty of borscht blintzes and stuffed cabbage but the big favorite is the veraniki or as it's called in america the pierogi my grandfather would probably be shocked to see the different types of fillings that we offer now you know the typical standards were potato cheese or sauerkraut mushroom but now we offer up to 10 different fillings newfangled flavors like broccoli and cheese or pumpkin have become instant classics these pint-sized melt-in-your-mouth dumplings pack loads of flavor that appeal to even the toughest critics and they're not the only ones uh i would say anywhere from a thousand to fifteen hundred on a weekday but on weekends up to three to four thousand and then on holidays up to five thousand pierogies a day amazing numbers but cranking out that kind of volume around the clock takes a lot of hard work and a dedicated staff who speak fluent pierogi we're making it from the heart that's why it's so tasty and everybody like it it starts out by making a big sheet of dough kind of like a little bit similar to pizza though that they then roll out into a big sheet on a table they cut that dough into disk and then they place a small round of filling in that disc and then crimp it shut that's the most time-consuming part is actually hand crimping all those dumplings and finally the perogies are ready for some heat we offer them both boiled or fried but uh we're gonna cook them fried get them nice golden crispy look at those perfect crispy just to the right amount we serve them with sauteed onions and then we always uh with standards fixings or applesauce and sour cream for your traditional ukrainian perogie dish and customers can't get enough masaka was one of the first diners that i ever went to but the food is so amazing here that no matter where i live in the city i always end up coming back whenever i have an opportunity when i come back to the city i love coming to visilcas just to have one meal at least we are who we are we're a neighborhood institution of sorts and we just try to keep that in mind and not and not get caught up in all the hoopla for creating an urban dining oasis in the heart of this hurried city the big apples foselka claims the number seven spot on our top 10 countdown of the country's finest darn good diners to a desert diner serving up something every mean ombre craves give me a jack daniels a generous slice of whiskey spiked pecan pie best jack daniel pies i've ever had this is the rock springs cafe 45 miles north of phoenix arizona a landmark roadside known for a serving pie so good it brings the cowboys in off the range or at least highway 17. can i get y'all some pie today sure i'd like a piece of apple crumb please i do too apple crumb apple cream rock springs cafe started in 1918 servicing the miners and the sheep herders and the ranchers in this area the pies came into existence during the 1930s 80 years later customers are still flocking here sometimes traveling hundreds of miles just for rock springs pie we came all the way from eastern nebraska just for the pie bakery manager mary van kirk credits fresh ingredients and an old-fashioned touch for the cafe success they're made all from scratch here all by hand we like it to be a little rustic looking we like a little bit of overflow of goo and fruit and stuff you know to give it that raw handmade feel and we sold just over 62 000 for the year that's more than 185 pies a day sold both in store and online including mixed berry crumb rhubarb and lemon meringue just three of some 20 varieties baked and served here i had the peach a la mode it was excellent but owner auggie perry says it's the top selling pecan pie that puts rock springs on the map 1970s when the pecan was introduced and that's when the production really started exceeding the capacity of the kitchen it's been non-stop ever since and while this old standby never goes out of style augie's decided to add a new ingredient with a nice little kick our signature pie is the jd pecan it's just our basic pecan pie but we've added jack daniels little taste of tennessee in an outlaw arizona pie and here's what makes this combo so great we usually put 110 eggs into a batch and then we'll whisk them next comes the corn syrup four gallons of it we're adding eight quarts of sugar and then she'll whisk four pounds of butter then comes the cowboy part and then we also will be adding six cups of jack daniels and finally arizona pecans okay so we start off by putting one cup of pecans into our shells here they're local pecans de-shelled and chopped we basically just take our mix and we'll pour this into here until it's close to the rim as it cooks heat rises it will cause the pecans to come up even out 15 minutes and they'll be done most of the alcohol is burned off in the baking so this pie is rated pg you're not going to become intoxicated by eating a jack daniel spy try to have a piece of pie every time i come to this place that's what i'm talking about for making delicious diner style pies you can eat till the cows come home rock springs cafe rustles up the number six spot in our countdown of the country's best darn good diners our number five pick is another can't miss diner experience nestled among the financial district high-rises of jersey city new jersey is a turn of the century brownstone that is home to the legendary flamingo diner and from standard classics to greek specialties this humble eatery has a legion of fans i come to the flamingo every day monday through friday four days a week sometimes twice a day good morning janice dinos is here i don't know what i do without them greek diners are preppered all over new jersey but the flamingo stands out with its great food fast service and home-grown entertainment steve give me a minute i just ordered a cheesesteak for lux before that and chicken salad deluxe on whole wheat waitresses linda and sophie both 30-year vets of the flamingo run the entire front of house themselves excuse me i gotta make the corpses please thank you very much hello sophie's uh like a little pitbull come on i come in here to get yelled at every day yes what else keep going sometimes my brother say to me you talk too much i say i don't care i talk too much the lively banter is part of the appeal and no matter how crazy busy it gets around here sophie and linda never write anything down mashed spinach no gravy with a grilled cheese bacon tomato on rye and a cider fries to stay incredibly they know every name every order every time cheeseburger deluxe scrambled egg with corned beef hash whole wheat toast broccoli cheese almond whole wheat toast eggs over with melted cheese either ham or hash him i was away for three years and i came back remembered by name remembered my order i hadn't been here for three years i forgot my order this hectic yet graceful ballet is quietly overseen by owner and cook andreas andy diacos i went in the kitchen seven o'clock and come out three o'clock in the afternoon andy left greece and came to the states in 1960. eight years later he opened the flamingo and has been living the american dream ever since along with his family of course it really feels like a second home to us just because we've you know we've really spent a large portion of our lives in the restaurant but in 2003 after 35 years in business the powers that be in jersey city wanted to bulldoze the building to improve traffic flow in the area they were going to basically tear down the flamingo so immediately we were devastated and we were like just not going to let this happen more than 10 000 flamingo faithful petitioned to stop the demolition we just knew that people truly loved us we gotta fight to win so we fight and we'll win andy serves up a variety of classic diner fare but it says recipes from the homeland that really score big the customers are scared about the great chicken forget it people call in at 11 o'clock to reserve white meat dark meat they come in 12 o'clock one o'clock there's no more greek figure it's a greek diner staple made to order by another of the flamingos quirky characters this one working behind the scenes mike the chef i think he's one of the best ever we've ever heard his english is not that nice little better than him i'll fix now for grista chicken this is pepper this is the salt mike masterfully works in the savory flavors by adding oregano and garlic next he gets the juices flowing with olive oil chicken stock and the key ingredient to the greek specialty this is the lemon juice the potatoes get the same treatment creating the perfect side dish the final step an hour and a half in the oven for just the right crispness i love love the greek style chicken the greek chicken is delicious it's moist it's juicy it's got the potatoes on the side they're perfectly roasted for great food at affordable prices served up by a cast of lovable characters jay-z's proud old flamingo clocks in at number five on our countdown of america's best darn good diners it's a wonderful little old piece of jersey city [Applause] meatloaf with mushroom gravy burgers and fries milkshakes and pancakes or how about these diner classics there's the reuben the euros with burgers chili they're nachos delicious the gravy is the best part wow that's all i can say about the food is like wow wow is right the food tastes great but here at the chicago diner it's what customers aren't eating that really generates the buzz the dishes are entirely meat-free if you think vegan dishes aren't for you this place is packed with meat lovers who disagree this place is famous i mean really they rock chicago wow and i'm not even a vegetarian i i basically had to take a bus and then i had to walk a few blocks to get here i've just been dreaming about the reuben meat presents 83 is the motto of the chicago diner but the master plan for this vegetarian valhalla started back in the 70s at the time owners mickey hornick and joe coucher were both working at a hippie aunt that was closing its doors he said joe someday i'm going to open a restaurant and i'm going to find you wherever you are 1983 we opened the restaurant basic idea was to have a holistic capitalistic business where we could do good things and we just thought a diner we could have some fun with it and they've been having fun ever since building a business and personal partnership that is as unconventional as the food they serve we've been together for 25 years but we got married a few years ago we thought we'd get married when we got along better and we finally figured out that's never going to happen in 2008 mickey and joe hired chef kim grayson and her daughter sidekick and sous chef kaylee crampton to give their veggie friendly fare a makeover and there's nothing conventional about this dynamic duo either i like everything in its order everything neat and she's like a hurricane i'm referred to as the the jackson pollock of the kitchen the food here at the chicago diner tastes as great as it looks almost everything that we have is based on seitan people come here for the famous reuben that's made from our seitan seitan japanese for protein is a wholesome wheat gluten yeast dough but in the talented hands of kim and kaylee it is magically transformed into savory ribs meatloaf and the chicago diners award-winning radical reuben to take the gluten from gouda gourmet you need a heavy-duty bread hook and a trained eye you want to see some gluten strains start to form into it it's almost like rubber bands with dough that start to form after the dough rises it's cut into large chunks and dropped into a special broth a recipe that is strictly hush-hush there are secret ingredients in that broth and that's what makes us better than anybody else the seitan is then cooled sliced thin and then drenched in a beet juice based mixture that's going to mimic your typical reuben meat which would be pastrami or corned beef now the seitan is ready for the grill topped with caramelized onions peppers and soy cheese and loaded onto toasted marble rye and there you have it the award-winning radical reuben it gets everywhere i love it we hit all those heart strings on your palate it really makes people love us every day for comfort food with all of the flavor and none of the guilt the chicago diner places a fit and fabulous number four on our best of darn good diners countdown austin texas is home to our number three pick just head east to this industrial section on the outskirts of town and you'll find a diner with a mighty fine heritage i've been coming here for 25 years i've been coming here since 1965. i've been coming here since the 1950s four days a week sometimes for breakfast and lunch since back in the days when harry truman sat in the white house folks have been coming here to arky's grill for hearty home cooking like chicken and dumplings or hand-cut baking powder biscuits so hold on to your 10-gallon hat you've just crossed over into the diner the time for god it is kind of lost in the past there's no doubt about that this place hasn't changed much since 1948. it's basically the same it's been since i came in here the first time and speaking of names arkey's grill gets its handle from the original proprietor a local legend named arky sawyer his actual name was faye sawyer but he was from arkansas and yeah everybody just called him and that's what he named this place after arkey was the finest man i ever met in my life i mean everybody loved him arkey got along with everyone and everyone knew his number one rule eat your food and be on your way if you came here to read a book or read a paper at lunchtime he would put you out the door that's where it was he wasn't bashful about it at all he'll tell you right quick this is where i make my money it's uh get your meal get the hell out of here and go down the road sit here too long he'd tap you on the shoulder your time's up arkey passed away in 1998 and new owners steve and randy jones decided hey if it ain't broke why fix it my parents bought this restaurant when i was in college about 1994 i think but we ended up buying her parents out about five years ago nothing's changed we placed a few chairs it's broke but other than that it's all the same same folks here same people work here chef eddie marshall is a legend in his own right now squarely in his 70s he started working here at the ripe old age of 27 learning recipes passed on for marky himself starting at 5 30 most mornings eddie makes everything from scratch from these hand-cut rolls to cornbread to his specialty chicken and dumplings the chicken and dumplings been on that menu for 40 plus years how many things we already always make we just do everything from scratch if you're hoping to learn the secrets of making the perfect dumpling sorry eddie ain't giving it up but he's not opposed to a little show show-and-tell main thing when you put your flower in there you got to know how heavy you want it get it too heavy and then folded slit down the middle and cut into bite-sized pieces then comes the flourish that he's famous for that'll sticky shake them up next they're dropped into chicken stock simmered and stirred he knows them from memory nothing's in writing everything's measured by hand and eyesight nothing's measured by cups or spoons or anything i mean all the recipes are pretty much in his head in fact when eddie finally decides to hang up his apron he's taking his recipes with him eddie's top secret dumplings are only served on tuesdays and by 11 15 a.m the place is already packed people especially come in on tuesday for the chicken and dumplings and the beef chips and rice chicken and dumplings oh yeah they're grammy's taste i got the chicken and dumplings i thought they were fantastic the chicken dumplings is almost as good as my mom's i can't say that they're better than grandma's but they're uh they are really good mom and grandma pretty good company and while dumpling tuesday may be a highlight of the week eddie cooks up specials every day that keeps folks coming back for more i don't think there are many places that people eat two meals a day and here they sometimes they'll eat three here in memphis there's a sizzling sound going down and it's not coming from a recording studio we're talking the arcade diner we're a jazzy trio of crispy bacon egg sunnyside and that southern staple sweet potato pancakes hits just the right note i've already almost eaten half and just like three or four bites are so good this venerable oil place is a throwback to a bike on era standing sentinel for close to a century on the corner of south main street in patterson and we have the honor of being the oldest restaurant in the city 1919 my grandfather spiros came from an island in greece ended up in memphis bought a little restaurant on this corner i think growing up down here and working i knew it was it was a memphis treasure so was the king of rock and roll and it just so happens he often ate right here at the arcade the layout of the restaurant is exactly the way it was when elvis was here he would sit at the very back booth near the back door he would sit with us back to the restaurant and there's a mirror straight in front of that booth on the wall and he could see who was coming up behind it elvis frequented this place in fact he put a certain menu item on the map that's my sandwich hey man i don't know what that's mine yeah well i'm going to say what compromise i'll tell you oh man [Music] that's right baby the fried peanut butter and banana sammy well a hunka hunk of golden steak fries mmm is it so good i can understand why the biggie would like this sandwich the bananas are so heavy the peanut butter's so heavy we use a good thick slice of texas toast you know butter on the griddle of course here you go sir thank you honey thank you very much food fit for a king but the real chartbuster at arcade diner is the sweet potato pancakes oh man really nice i can't believe this potato these memphis bells are so popular the arcade goes through 150 pounds of sweet potatoes most every weekend sweet potato pancakes we sell more of those than all the rest of the kind put together they come from all over to eat them we came all the way from chicago someone told us about the sweet potato pancake we had to try them before we went back home and it tastes great i was on the trolley last night and the trolley driver said if you're hungry tomorrow go to arcade they do the nicest sweet potato pancakes really nice well what is it to find out we tracked down the maestro herself mary dyer has been spitting out hits at the arcade for the past 30 years sugar cinnamon egg milk twill the thinner you cut the potatoes the quicker they'll cook you know a quick trip to the grill and we're on our way to pancake nirvana but mary watches them closely the sugar in these babies can make them burn quickly when they start bubbling a little bit that means you can turn them they'll brown up on the bottom when it comes to great road food the arcade has few equals and owner harry zapatos intends to keep it that way the day it ceases to be fun then you find something else to do but i don't have days like that it's great we're serving up a sweet stack and a king-sized snack while keeping it real with the locals we put arcade at number two on our countdown of the top darn good diners in the country our countdown of america's darn good diners had covered a lot of ground we took down a breakfast behemoth in seattle had a big beautiful breakfast in philly fueled up with brisket and biscuits in atlanta and learned to speak pierogi in manhattan we then indulged in pies to die for outside of phoenix discovered the best diner in jersey is all greek to me where tempted by seitan in the windy city took the time machine out for a test drive in texas and fell in love with a legend all over again in memphis now we're heading to worcester massachusetts for our road warriors number one pick a diner so divine she's ready for her close-up sweet breakfast treats i need a wheelbarrow when i'm done but you know sizzling breakfast meets galore i come here just for the spin while the massachusetts masses are sleeping soundly a local woman is up hard at work and living her dream i'm kim niskaran owner of the miss worcester diner i'm very proud of it this is historic dining under the worcester providence railroad tracks miss wister or miss wu for short was built in 1948 and was listed on the national register of historic places in 2003. kim took over in 2006 and since then has been serving up steaming hot coffee the wickedest french toast and old school hospitality andy you might not want more coffee but you're getting some anyway i love cooking some people filling their bellies up that's what i do the quarters are close in this vintage dining car so kim keeps it in the family she runs the jumping joint with cousin may and daughter erica oh really yeah we've had quite a few a few fights out here kind of get customers a little scared but they're used to it by now that's why they keep coming back even if the tempers occasionally flare with each other the women are accommodating and always friendly to their guests she goes do you serve yankees fans i go yes unfortunately but it's the diners out of this world breakfast that keeps the diner car humming and word on the street is that miss woos has the best monster french toast around that's good i have a french toast menu which consists of at least 12 different french toast from sweet to savory and everything in between french toast is always just french toast to me i never thought cheese and bacon or some kind of meat would taste good with syrup but it does and i love it or how about this exotic island creation made with cream cheese and pineapple and garnish it off with some coconut cream and a cherry and that's my hawaiian french toast not your thing try this one on for size homemade banana bread french toast top with whipped cream butter and chocolate syrup or take the plunge and dig into kim's favorite deep-fried crunchy french toast i've seen it done in other places but nobody ever does it like this coat it with a mixture of cereal candied pans almonds brown sugar cinnamon nutmeg next the tantalizing toast takes a quick dip throw it in the fryer later tastes like fried dough the tricked-out french toast is topped with whipped cream of course and then sent to the front lines this is gonna be the gooeys french toast it's great a little caffeine little sugar you get you through the day a little cure for the irish hangover always helps get ready to work and do some tattoos i definitely have room for this food somewhere around me i'm trying to figure out where that's gonna go for capturing the true spirit of the great american diner we crown miss whister the best of the best number one kim's a rocket she is a firecracker she does a great job and with that we've reached the end of the line in our countdown of the top 10 darn good diners in the land now sit down order up and dig in

Channel: craig gonsalves

Views: 6,114

Rating: 4.8518519 out of 5

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Id: j6x_EisoAOc

Length: 40min 36sec (2436 seconds)

Published: Sun Nov 01 2020