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A traditional ’50s diner, reborn
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Looking out onto Ronvesvalles
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The bar
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The old, heavy doorway keeps out unwelcome gusts of cold air.
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The original soda fountain is still intact.
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The original milkshake mixer is now a beer draft.
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The liquor selection leans toward the browner end of the booze spectrum.
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Executive chef Peter McKnight at the stoves
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This wallpaper was added by the Lee family after it took over the diner in the 1950s.
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A mimosa and an Ace Manhattan: Crown Royal Black, sweet vermouth and a dash of bitters, garnished with an apricot that’s stewed in cinnamon-spiced red wine ($10)
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One night’s spaghetti and meatball special
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Shaved autumn root vegetable salad with raw cashews and goat yogurt ($7.50)
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Classic moules frites (market price)
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Deep-fried chicken and collard greens ($17)
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Steak frites ($21)
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Tarragon-tomato-fennel bouillabaisse with Lake Huron whitefish, shrimp and mussels ($18)