“The smell of bacon. The sight of pancakes growing golden on a griddle. The sound of gentle conversation at a long counter. If there is a place where just about anyone in this fractured country would feel at home, it’s in a roadside diner, and if you wanted to dream up the ideal version of such a roadside refuge, it would look and sound and smell a lot like the Phoenicia Diner. From Brunswick stew to biscuits and gravy to ’shrooms on a shingle, this book brings all of those sensory comforts to life on every gleaming page. This book might just save America.”—Jeff Gordinier, author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World

“If there’s a sight in the Hudson Valley more soothing, more full of familiar promise than the globe lights shining beacon-bright through Phoenicia Diner’s windows in the late afternoon, I just don’t know it. In the embrace of the Diner’s vinyl booths, I have stomped snow from the treads of my boots between bites of Salisbury steak, shared a late-August milkshake with a new love, welcomed in birthdays with pancakes and fat onion rings. The Diner’s rare knack for nudging nostalgia into a modern context is what makes it so special, and it’s all over this book: 272 pages of a gorgeous, inclusive, golden-yolked American Dream, where chilaquiles and Brunswick stew and patty melts and meatballs are all welcome and all make perfect sense. The Diner will make short-order cooks out of all of us, and in the end, that’s a very good thing.”—Jordana Rothman, restaurant editor-at-large, Food & Wine 

“A really good diner becomes the heart of its community, and Phoenicia Diner is a great one—serving up hearty and delicious food from people who are happy to see you, and a sense of abundance that feels like home, whether you’re a local or just passing through.” —Danny Meyer, CEO of Union Square Hospitality Group and founder of Shake Shack

“The Phoenicia Diner Cookbook, like the restaurant itself, seamlessly mingles classic expectations with dishes that reflect the way we cook and eat today. Buttermilk pancakes coexist with steak chilaquiles; pimento cheese patty melts with pork belly BLTs; and lemon-meringue pie with autumn harvest muffins. How do they get along between the covers of the same book? Because they all meet the essential criteria of great diner food, delivering big, smile-inducing flavors that make you want to stop and pull over every time you drive by or, in this case, spot it on your bookshelf.”—Andrew Friedman, author of Chefs, Drugs, and Rock & Roll and host of Andrew Talks to Chefs