Go early if you want to avoid a wait on weekends. They make hollandaise and peameal Canadian bacon from scratch, use fresh potatoes, and organic catsup. They don’t have a microwave. The place is a bit loud, but the service is classic diner and the food is hearty, the portions generous. We had an egg white frittata with spinach, ham, mushrooms and Swiss; an avocado Benedict, house-made peameal bacon, coffee, fresh OJ, and iced coffee. Our waitress, Shelly, was a delight: funny, quick and efficient. By the time we left (9:30am) there were 15 people waiting for tables. They can accommodate vegans, vegetarians, and gluten free folks.