WELCOME
WELCOME BACK. IT'S SOUND 9 12 FOOD AND WINE MAGAZINE JUST
NAMED THE BEST DINERS IN EVERY
SINGLE STATE, CONNECTICUT. IT'S
THE LAUREL DINER IN SOUTHBURY.
MARCY JONES IS THERE TO FIND OUT
WHY AND MARCY THE PLACE IS
PACKED. LOOK AT IT. NO IT'S
BUMPING. I KNEW I WAS GOING TO
BE OBSESSED WITH THIS PLACE. THE
SECOND I WALKED IN, IT SMELLS
AMAZING. THEY HAD HOLLOWED NOTES
ON THE JUKEBOX. THIS IS MY
PLACE, MY PEOPLE. LOOK, WE JUST
GOT ANOTHER ONE HERE. SIR HOW
DOES IT FEEL THAT YOU ARE IN THE
BEST DINER IN CONNECTICUT?
PRETTY GOOD. ACTUALLY SO HAPPY
TUESDAY TO YOU ALRIGHT, I'M
MOVING ON OVER TO STEPHANIE.
THIS IS PETER'S WIFE. PETER IS
HARD AT WORK ON THE GRILL. YOU
GUYS OWN THIS PLACE, AND I'VE
GOT A LITTLE PETER HERE EVEN
THOUGH NOT SO LITTLE RIGHT?
BECAUSE WE'RE BIG WRESTLER. YEAH
I LOVE IT. OKAY, SO STEPHANIE,
TELL US ABOUT HOW LONG YOU'VE
OWNED THIS PLACE. WHAT DOES IT
MEAN TO YOU? THE COMMUNITY YOU
BUILT. I MEAN, THIS IS TRULY
INCREDIBLE. YES. SO WE'VE BEEN
HERE FOR 26 YEARS MY HUSBAND
STARTEDWHEN HE WAS IN COLLEGE.
HE WAS GOING TO SCHOOL FOR
CRIMINAL JUSTICE. HE WAS GOING
TO BE A POLICE OFFICER, AND THEN
THIS CAME UP. HE DIDN'T EVEN
KNOW HOW TO COOK AN EGG, SO HE'S
COMPLETELY SELF TAUGHT. HE HAD
NO FORMAL CREATING INCREDIBLE
AND I THINK THAT REALLY ADDS TO
THE CHARM AND THE COMFORT OF IT
HERE BECAUSE IT TASTES LIKE
SOMETHING THAT YOUR BEST FRIEND
WOULD MAKE YOU BUT THE ABSOLUTE
TOP QUALITY. I MEAN, TAKE A LOOK
AT SOME OF THE STUFF THAT'S
BEING MADE RIGHT BACK HERE ON
THE GRIDDLE. WE'VE GOT SOME
FRENCH TOAST GOING THAT LOOKS
LIKE IS THAT A DOUGHNUT ON THE
WAY? MY GOSH, WHAT ARE SOME OF
THE THINGS THAT REGULARS GET
WHEN THEY COME HERE? WHAT ARE
SOME OF THE MOST POPULAR ITEMS
ON THE MENU? PRETTY MUCH FAMOUS
FOR THE HOMEMADE COORDINATE,
TASH. THAT'S A BIG ONE. THE
PANCAKES, BURGERS, CINNAMON
RAISIN BREAD, FRENCH TOAST AND
WHAT. THE PARTY PANTS. WHAT'S
THE PARTY PANCAKE? PETER?
HAPPENS WITH THE PARTY PANCAKE.
YOU GET LIKE A BIRTHDAY HAT OR
STREAMER? NO SPRINKLES. CURLS
AND CHOCOLATE SAUCE AND CREAM.
SOUNDS FABULOUS. TELL US ABOUT
THE REGULARS THAT WE HAVE COMING
IN. I'M SURE YOU'VE GOT A LOT OF
CHARACTERS THROUGHOUT THE YEARS,
RIGHT? YEAH WE DO. THEY'RE JUST
SO SUPPORTIVE. I MEAN, THEY'VE
BEEN COMING HERE SINCE REALLY
DAY ONE. THEY COME ALL THE TIME
, SOMETIMES MULTIPLE TIMES A DAY
MULTIPLE TIMES THAT WE AGAIN AND
THERE ARE BIGGEST SUPPORTERS
LOVE THAT WHEN YOU HEARD THAT
YOU WERE VOTED BEST DINER IN
CONNECTICUT BY FOOD AND WINE
MAGAZINE. WHAT WAS THAT? LIKE
FOR YOU JUST SO PROUD. YEAH VERY
PROUD AND VERY BLESSED. OH I
LOVE IT SO EXCITING. WE'RE GONNA
GO CHAT WITH SOME REGULARS RIGHT
NOW. THANK YOU, STEPHANIE. WE'LL
SEE YOU IN JUST A SECOND. ALL
RIGHT, SO I HAD TO COME BACK
OVER NOW THAT WE'RE ON TV. NO NO
, NO SWEARING. I HEARD THAT YOU
HAVE A MOUTH OF A SAILOR. NO
THAT'S NOT JUST KIDDING. OF
COURSE NOT. ALL RIGHT. SO WHAT
DID YOU JUST FINISH HERE? I JUST
FINISHED THE CANOE OMELET. OKAY
FAVORITES MADE WITH HIS HOMEMADE
HASH. HE MAKES THE BEST HATCH IN
THE WORLD HEARING ABOUT THAT.
PAST WHAT MAKES IT SO DELICIOUS
JUST THE WAY HE MIXES IT. MEET
THE MEAT IS COOKED SO WELL. JUST
A GREAT COOK. GREAT CHEF. ALSO
ASIDE FROM THE FOOD, WHICH I
HEARD IS TOP NOTCH, IT'S JUST
GOT SUCH A GOOD VIBE HERE. IT'S
REALLY HOMESTYLE. I FEEL LIKE A
LOT OF PEOPLE. WHEN YOU COME IN
HERE, THEY GIVE A WAVE THAT YOU
DON'T GET THAT EVERYWHERE. THIS
IS THE ONLY PLACE ONE OF MY
FAVORITE THINGS. IS THE MENU ALL
THE WAY AROUND. ISN'T THAT FUN?
I FEEL LIKE YOU KIND OF FIND
SOMETHING NEW EACH TIME LIKE THE
BEAST. IT'S A HALF POUND
CHEESEBURGER. IT'S GIANT. AND
YOU GET BACON ON IT, AND IT'S
INCREDIBLE. FILL ME UP, AND I
CAN EVEN WOW. LOOK AT YOU. HOW
OFTEN WOULD YOU SAY YOU COME
HERE THREE TIMES A WEEK? THREE
OR FOUR? I LOVE THIS PLACE.
THANK YOU. SO MUCH FOR THE
GLOWING ENDORSEMENT. LOOK AT YOU
. OKAY HI. HOW'S YOUR DAY GOING
SO FAR BAD HERE, RIGHT? COULD IT
BE BAD HERE VOTED BEST DINER IN
CONNECTICUT BY FOOD AND WINE
MAGAZINE? YEAH. WHAT'S YOUR
FAVORITE THING TO ORDER? AND
EGGS. I JUST LOVED BREAKFAST
CLASSIC. I KNOW, BUT THEY KNOW
WHAT THEY'RE DOING HERE. HEY
DO. THEY CERTAINLY DO. ALL
RIGHT. WELL, THANK YOU SO MUCH,
SIR. GUYS WE'RE GOING TO BE BACK
IN JUST A LITTLE BIT WITH MORE
FROM WORLD DINER. I'M REALLY
GONNA TRY AND GET PETER TO MAKE
ME THE CANNOLI. PANCAKES I DON'T
KNOW WHY I CAN'T GET OVER. THAT
MUST BE THE ITALIAN