New Orleans Eats Forums at NOLAEats.com

Tried this place out for breakfast today. As far as I can tell, it's only been open a couple of weeks. Yes, I know "the rule", but decided to take one for the team anyway. Mrs. Slow had eaten lunch there last week (her review of that follows), and we've been looking for some place different for Sunday breakfast, so we went.

Arriving shortly after 9am, there was no wait, and we were invited to sit wherever we pleased. As the name suggests, it's a diner, so you have the choice of counter, booths, and there are tables at the far end as well as in a smaller space off to the left as you enter. This is BTW, the old Denny's location at Causeway and I-10, totally refurbed, bright, clean and neat as a pin.

We settled into a booth and were quickly greeted by our server, Phillip(?). The menu is a bit extensive for diner fare, so we needed a few minutes to digest it all. We were informed that the entire menu is available all day, but we were there for breakfast, and ended up not taking the time to look at the other offerings in detail.

You can choose from pretty much standard breakfast-type items, or some slightly more ambitious things, such as several dishes based on their hash browns, and the "City Benedict" (which Mrs. S. had), consisting of andouille sausage, tomato, poached eggs, spinach and hollandaise atop two English muffin halves. I tried a bite-- very tasty. I went for the chicken fried steak, which came with two eggs, and my choices of toast and the hash browns. I asked for the white gravy on the side so I could put as much or as little as I thought it required. It was cooked and seasoned well enough that it didn't even need it, but it was noteworthy that the gravy itself was actually almost more meat than gravy.

The chef, who works the pass from the counter side of the window, came by to ask us how everything was. With the exception of my hash browns, everything was perfectly prepared. The waiter, who was extremely attentive throughout our visit, said he wished he had been told about it earlier so he could have fixed it, and even offered to wrap up a new serving to take home. As full as I was by that point, I declined, and as of this writing, I'm still not even hungry.

Hopefully, this place will do well, and the quality of food and service we received today will keep pace with demand.

Me and the guys from work have been going there quite a bit since they openend, we're glad to have something decent in the area.

I've had the bacon cheese burger and the buffalo chicken sandwhich, both came with fries. Both were quite good.

My co-workers have been stuck on the pancakes for lunch, they are very good.

thanks everybody for referring me to city diner. I love this place. it is everything I look for in recovering from a hangover on saturday and sunday mornings. I had the crawfish hash brown creation and it was nothing short of utopia. Im am almost 300 pounds and I can genuinely appreciate good food and this plate was divine. the service was excellent as well. I also got to meet Jason the owner. I have one rule when it comes to eating out. trust the fat man, he obvioulsy knows what he's doing. Thanks to all and needless to say where i'll be spending the majority of my weekends.

dfrazier89

Went back again Sunday ourselves. More business, more staff. Lots of good chatter in the kitchen. Felt "diner-y". Looking good. Got a take out menu I will try to scan and attach if not too big.

Yvette, what's that pretzel bread R had his sammich on? I don't see it on the menu.

are they open late?

Isabella Maja wrote:are they open late?

The current hours are 7 am to 11 pm. It will be 24/7 around February 7th. The phone number is 831-1030 if you want to confirm the hours.

Thanks! That's great news!
We were looking around midnight.

We both weren't up for Yo Mama's &
MFDC said no to Mimi's.

Low-N-Slow wrote: Yvette, what's that pretzel bread R had his sammich on? I don't see it on the menu.

The waiter suggested it. Imagine a pretzel cut in half, so the dark part is not showing. The texture of a pretzel withouth the salt, but soft enough to be a bun. He suggested it because the buns on all the other sandwiches are tall for a lack of a better word. You know when the sandwich is so tall you can not get the bite in your mouth. I hate that.

Not long ago, in a gift pack for Xmas, we were given pretzel chips, much like the bagel chips you see in the deli department at the grocery. They were delicious.