The diner: it’s a uniquely American tradition. While other cultures have their own take on providing quick and simple traditional foods in a commercial setting, the American diner is set apart by the way in which it is steeped in history and a sense of nostalgia for bygone times. The heyday of diners occurred during the 1930s and ’40s in the wake of the Great Depression and at a time when a new appreciation of simplicity became ingrained across a large segment of the culture.
In today’s diners there is often a deliberate nod to that bygone era, as evinced by the memorabilia on walls and the ’50s and ’60s oldies music often played as an auditory homage to times gone by. The atmosphere is one of comfort and reassurance that perfectly pairs with the reassuringly familiar foods that are served by the uniformed waitresses. You won’t find much in the way of culinary exotica in most diners — it’s usually the standard fare of bacon and eggs, club sandwiches, and the ubiquitous sides of hash browns, bacon, and homemade beans. These are foods that, like the music piped in from another era, harken back to a time long ago.
And diner patrons wouldn’t have it any other way …