There’s a new pancake house in town.
That’s not a euphemism; there really is a new pancake house in town. And it’s kinda glorious. They put bacon in the pancakes…..yes, IN the pancakes. The waitstaff talks about the hand-whippedness of the butter with such passion that you think back with disdain about every stupid meal you’ve ever had that did not come with this butter.
Jake went there with my parents, and they hung his drawing of a leprechaun eating pancakes in the front window, creating three fans for life. A mere two days later, the rest of us were back to visit the drawing, and to procure more hand-whipped butter.
Now we have a tough choice at breakfast, as the new shiny place is down the street from one of this town’s famed institutions of culinary indulgence. For being an institution, I find it curious that nobody really knows the name of it, because when it’s spoken about in hushed whispers, everybody calls it something different. The source of the confusion would the multiple signs out front – one says “The Chef Burger” and the other says “Giant Chef.” I’ve also had the experience of raving about it to more than one somebody, and they cock their heads in bewilderment, until a look of realization comes over their faces and they say, “ooooh, you mean The Burger Chef.” At our house, it’s known as Giant Chef, of course, because that is the most fun to say and to visualize. Frankly you could call it “Stinky’s” and I would eat there.
A friend at work clued me in to it. I think I said “biscuits and gravy,” which if you’re around me enough, you will inevitably hear me mumble. Apparently, it was the secret password. The way I like to remember the transaction is that she looked around stealthily then leaned in to whisper the location before disappearing back into the cover of night. Or the office. Whatever.
The waitresses have worked there only forever, and your coffee cup never even gets down to half full. The biscuits & gravy are a steal (comes in handy at a cash-only joint) and they taste exactly as they should, only better. If you know biscuits & gravy – then you know exactly what the biscuits should be like, and you know exactly what the gravy should be like. Well – these are like that. And if you aren’t intimately familiar with biscuits & gravy, then I would recommend the corned beef hash, and then after that, I don’t know what to tell you. There’s always the donut place across the street that’s nestled in between the Army and Navy recruiting centers. And the friend who slipped me the intel on this place? Well, I’ve seen her there about a dozen times, and one of us usually has a ballcap on. Zach always spots her and announces her presence, much to her delight, I’m sure.
My kids are breakfast kids and have easily embraced diner culture– I’ll say it – they’re naturals. They chat up the waitstaff, use their manners and compliment the food. They’ll pay together at the register, usually in their dirty and dusty sports uniforms, and talk about baseball with the regulars at the counter. And when they are offered a free lollipop even though the sign says $.25, they say “thank you,” look over their shoulder at us and you can practically hear the little cartoon tooth twinkle thing happen.
In high school, I would drive 20 miles for good pancakes. It may have been IHOP, but it was worth it because they had German Pancakes which were really crepes with butter, powdered sugar and lemon. Sophisticated, right? I was savvy enough to know this was a dish I would not likely learn to make anytime soon. As a friend recently reminded me, we wrote a hard-hitting article about these pancakes in the high school newspaper.
Before you start worrying about my cholesterol, I want you to know that I’m an equal opportunity breakfast lover. I don’t just partake in greasy spoon diner culture, but the brunch culture too. Yeah, I like berries and compotes, and stuff made with buckwheat. I think I’ve said “lox is my middle name” and the closest I’ve gotten to a scuffle was with the girl who cut in front of me in the hour long wait for brunch in the West Portal District of San Francisco (My brunch rival, as John called her). As a kid, I would lazily lay in the backseat of my parents gigantic Chrysler, one knobby knee crossed over the other and imagine the day I would eat brunch in San Francisco, looking at the bay and listening to Christopher Cross, and maybe drinking Riuniti on ice, whatever that was. That, I decided would be my benchmark of adulthood…when I know I’d finally made it into the utmost realm of sophistication.
I recounted this childhood dream to John early in our relationship, and he has since caught me many a time affirming my adulthood and ascendance into the utmost realm of sophistication, when a) I’m eating brunch and looking out the window or B) I’m listening to Christopher Cross, which happens more than one might guess. Now if only I could get my hands on some Riuniti.
*Up there is a photo of the one, the only, Giant chef. Over there is the pancake picture by the renowned breakfast artist, Jacob. (One of his oil pencil drawings of my morning coffee hangs in our kitchen.)
This likely wraps up my vintage series. I have a couple of other vintage topics I want to get out there, but they just haven’t come to fruition. Watch out, I may use them to pay homage to this series that pays homage to vintage stuff that we love. Blows your mind, right?
2 thoughts on “don’t call that vintage: grub”
I loved reading your article over my morning cup of coffee. My oatmeal and berries seems awfully insufficient as a side dish compared to those perfect biscuits and gravy!! You know that I know whatcha talkin about…yummy good! I think we need to make a trip out for breakfast this weekend to cement our adulthood and arrival in this fair city. Too bad there is no Giant Chef or IHOP or donut shack near by. The Zemaitis family are diner lovers from way back. I guess we’ll have to go back to English version of a diner…they call them pubs over here. The added benefit is Guiness on tap for those who need an extra start to their morning…bonus!
I sure love sharing in these little exerpts from your life. I promise to get some pics out there soon!
I’ve always been intrigued by pubs & as well as Southern eating (I love the idea of a pimento sandwich!) I’ve had bangers over here, but I don’t know if they are real, or just a ploy to get suckers like me trying “exotic” food to feel fancy. I bet you make a killer biscuits & gravy! or maybe have the intel on the best ones of the south! The Guinness on tap probably helps. Jen, thanks so much for reading and for leaving me a note – i appreciate it! I was thinking back to our breakfast last month – what a treat!