The Diner has been a uniquely American eatery since 1872 when the first one appeared as a horse-drawn lunch wagon. Through the years, the design of the structures and the menu offerings have evolved and kept pace with the American culture. Certainly since the 1950’s, when cars became a bigger part of daily life, Diners became popular destinations after work or school for young and old as places to see and be seen, or just to enjoy some simple comforting food.
The foods offered these days cover the entire spectrum and are an important alternative to the “fast food” options many believe to be poor choices when it comes to our health. With an emphasis on simple preparations, fresh ingredients, and nutritional requirements that remind us of the need for smaller portions, it is possible to eat out responsibly in a casual setting.
The service is casual yet proper and focused on exceeding any expectations you may have.
Our Beginnings
After 15 years on the Greek National Police (motorcycle patrol), George Anthis transplanted himself and his family and in 1970 found an opportunity to purchase his first business.
Georgie’s Diner was built in 1956, and is one of the few remaining models of that era. George Anthis was one of its many operators over the years, but more importantly, he is the one who commissioned it’s restoration in the summer of 2009, salvaging a piece of American history. Walk in and you feel like you have gone back in time. The décor is original, the booths are small, the kitchen is open and provides sites and smells for the senses.
Although George retired many years ago, he is still involved with a few important aspects of the business. Quality control (breakfast at Georgie’s six days a week), and customer service (chatting on the counter with the morning regulars). He also lends a helping hand with coffee production on Sundays at Shoreline.
Our Philosophy – What Diner Means To Us
Delicious: We look for the freshest best ingredients available for our recipes. Everything we serve from our daily soups to our breads and bagels are made in-house.
Integrity: Every player in our business is important, and as a whole, we operate well because of the effort every member puts in. We focus on providing a safe, fun, work place for our team where people have an opportunity to grow and reach their goals.
News: We think it’s important for our customers to know what’s going on so we keep our customers updated. New specials, special products we buy, and even our health inspection score are posted on our website or on premise.
Evolve: Keeping up with our customers needs is important to us, which is why constantly evolving is critical. Our menu caters to vegan and gluten free diets, and our kitchen is trained to be aware of allergies and preventing cross contamination. We are constantly looking for new ideas from our client base, and chef/partners study at the French Culinary Institute in NYC.
Relationships: Our focus may be food, but our motivation is relationships. Our clientele, our staff, and our community are why we do what we do.