Louis, Tom and John Tiglias bought the old Landmark Diner in 1983. It was well run and like all diners they served breakfast all day, offered huge portions and the menu seemed endless. Now in the 21st century, the menre-created the diner in a new space, made it two stories high with an elevator. They brought in a culinary trained chef who focuses on all-natural beef, fresh vegetables and “comfort food done right,” as Louis says.

The space is modern with lots of chrome accents as a nod to the past. Booths are complete with computer screens to keep the kids occupied. The upper level (take the elevator) has a full bar and is ideal for your next social event or business gathering.

On our visit, we sampled breakfast, lunch and dinner. Challah french toast was inches thick with cinnamon running through the bread...no needfor syrup. Flatbread pizza was generously topped with chicken, broccoli rabe, tomato and melted mozzarella. Tender moist salmon encrusted with pignoli nuts over steamed rice was one of the best salmon dishes we ever tasted. In addition to all the freshly made from scratch dishes, all desserts arehomemade. Try the strawberry topped velvety smooth cheesecake and the Napoleon with creamy custard layered inside.

The brothers pride themselves on the newly re-built Landmark Dinerand their more refined “diner” menu with new recipes and old favorites.