Silver Diner: Best of Breakfast and Brunch 2012

Omelette with feta, spinach and mushrooms. Photograph by Scott Suchman.

Multiple locations;

The eggs come from Lancaster County, the beef is hormone-free,
and breads are made by an artisanal baker. That sounds like a description
of a chef-driven bistro, but this chain has joined the local movement in
an effort to align itself with healthier eating. The result? Dishes that
are lighter and fresher. The spinach-and-feta omelet is a keeper. When
they’re in season, we favor the nicely fried soft-shell crabs from
Crisfield, Maryland. The pomegranate/wheat-germ/yogurt smoothie sounds—and
tastes—like it was swiped from a tony juice bar. Hours vary by

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