Diners and those who dine: Syrian Lamb burgers
The first diner was a 19th century wagon train outfitted to serve late-night workers and carousers in Providence, Rhode Island. In the 1920s and 1930s pre-fabricated diners, built to resemble railroad cars, were factory-produced in New Jersey and shipped via railroad all over the Northeast. Original diners, elongated and narrow to allow for efficient railroad transportation, were not intended for permanent installation. 1950s diners, featuring stainless steel, glass blocks, and neon signs, became the iconic standard by which all diners are measured.
Frazer Diner, Frazer PA
picture by urbanpa on Flickr
Diner food is traditionally greasy, breakfast-served-all-day, hamburger/fries/malt fare served to hard-working locals, eccentrics and down-and-outs, or hipsters walking to avoid another DUI after a late night out. A locavore or vegan would not fit in. You don't go to a diner and expect anything other than the experience.
Ten or so years ago, Bob and I happened to be in downtown St. Paul waiting for a bus, within walking distance to Mickey's. Walking distance late at night, in February, in the "Cities" is by design fairly short. The yellowish glow of Mickey's was a welcome beacon and we scurried into the steamy warmth. The waitresses (servers just doesn't work) are trained in the manner of Seinfeld's "soup Nazi", so be ready to order when it's your turn. The cooks use plenty of golden-colored oil—doubt that it is clarified butter—for the hash browns, omelets, and fried eggs so don't be alarmed if your digestive system rebels later.
Mickey's Diner, St. Paul MN
picture from mickeysdiner.com
On our way in to Brianerd last week, we passed a shiny diner, complete with proper neon sign. "Blog fodder", I thought. The first time I had the car, I went straight to the 371 Diner. The menu is straightforward diner food with sliders instead of hamburgers, soups/salads, and breakfast served all day. The 371 Diner has all the traditional diner accouterments: there's an old jukebox in the corner loaded with authentically 50s rock and roll, reproduction signage on the walls, and time-appropriate ceiling and light fixtures. The food: ordinary, (maybe a little less than), service: authentically severe, (although hankie-labeled "Helen" did call me Hon).
The 371 had the appearance, the menu, and the concept of a diner. What I found lacking was a soul; the 371 seemed like a Las Vegas concept of Paris or the Disney portrait of a pirate. Where were the scruffy locals? Why does it close at 9:00 pm? Why weren't my fingers greasy? I couldn't find any history on this specific diner: when it opened or how old it is; but I did find out that it is owned by a Chicago restaurant group, planning to expand into the lower Great Lakes region.
The 371 Diner in Baxter, MN
Syrian lamb burgers
Frazer Diner, Frazer PA
picture by urbanpa on Flickr
Diner food is traditionally greasy, breakfast-served-all-day, hamburger/fries/malt fare served to hard-working locals, eccentrics and down-and-outs, or hipsters walking to avoid another DUI after a late night out. A locavore or vegan would not fit in. You don't go to a diner and expect anything other than the experience.
Ten or so years ago, Bob and I happened to be in downtown St. Paul waiting for a bus, within walking distance to Mickey's. Walking distance late at night, in February, in the "Cities" is by design fairly short. The yellowish glow of Mickey's was a welcome beacon and we scurried into the steamy warmth. The waitresses (servers just doesn't work) are trained in the manner of Seinfeld's "soup Nazi", so be ready to order when it's your turn. The cooks use plenty of golden-colored oil—doubt that it is clarified butter—for the hash browns, omelets, and fried eggs so don't be alarmed if your digestive system rebels later.
Mickey's Diner, St. Paul MN
picture from mickeysdiner.com
On our way in to Brianerd last week, we passed a shiny diner, complete with proper neon sign. "Blog fodder", I thought. The first time I had the car, I went straight to the 371 Diner. The menu is straightforward diner food with sliders instead of hamburgers, soups/salads, and breakfast served all day. The 371 Diner has all the traditional diner accouterments: there's an old jukebox in the corner loaded with authentically 50s rock and roll, reproduction signage on the walls, and time-appropriate ceiling and light fixtures. The food: ordinary, (maybe a little less than), service: authentically severe, (although hankie-labeled "Helen" did call me Hon).
The 371 had the appearance, the menu, and the concept of a diner. What I found lacking was a soul; the 371 seemed like a Las Vegas concept of Paris or the Disney portrait of a pirate. Where were the scruffy locals? Why does it close at 9:00 pm? Why weren't my fingers greasy? I couldn't find any history on this specific diner: when it opened or how old it is; but I did find out that it is owned by a Chicago restaurant group, planning to expand into the lower Great Lakes region.
The 371 Diner in Baxter, MN
Syrian lamb burgers
1 pound ground lamb
Squeeze of lemon juice
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sumac
4 ounces goat cheese, crumbled
1 roasted red pepper
Grilled onions
Mix ground lamb, chopped mint leaves, chopped cilantro, seasonings, garlic, red pepper flakes, and salt. Gently mix in goat cheese.
Grilled to desired doneness. Add slice of roasted red pepper and grilled onion.
Serve on ciabatta bread or hamburger buns
Posted by Marla Nichols at 2/28/2011 10:30 AM 
Categories: Lamb, Lunch, Sandwich, Middle Eastern, American
Tags: diners 371 Diner lamb burgers Mickeys Brainerd
Categories: Lamb, Lunch, Sandwich, Middle Eastern, American
Tags: diners 371 Diner lamb burgers Mickeys Brainerd
Pretty shiny! Remember when you got to chose your jukebox tune from those little flippy things on each table?
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