My cheese omelet with home fries and toast
Amish farmland surrounds Jennies diner
I’ve been going to Jennies diner when i would be in Lancaster Pennsylvania for years now, so i thought id write my second diner review for Amish Stories. Jennies is a classic Silk City diner built in the 1950s, and its a restaurant I’ve visited since i was a child. The diner ownership has changed hands over the years but the food is what keeps so many people coming back again and again. The diner is nestled among Amish farmland and is just off of busy route 30 (Lincoln highway) in Ronks Pennsylvania. The customers who stop and eat at Jennies are a mix of locals and tourist, and they are open 24 hours a day 7 days a week. I’ve stopped here for breakfast through dinner so I’ve sampled the full varieties of what this diner offers, and id say its the breakfast this diner is famous for at least for myself anyway. On this day i had a cheese omelet with mushrooms with home fries and toast (pictured), and it was fantastic as usual, with very respectable size portions being Jennies trademark. The diner itself is on the small size as you can see from my pictures, and they do not accept credit cards only cash. But don’t let that stop you and if you are running a little low on cash after buying those Amish made quilts and crafts there is always a atm machine where the bath rooms are. If your going to Jennies during the tourist months expect a short wait depending on the time of day your going, and if you go during the winter months you wont have any trouble finding a seat. The diner has those classic juke boxes in every booth, and folks do use them so expect to hear everything from Elvis to Jimmy buffet played. I give this Jennies diner a four buggy rating, its the best diner in the Lancaster area hands down. So if your in the area and pass by this diner with all the truckers parked behind it, don’t keep going because these folks know a thing or two about what makes a great diner. Richard from Amish Stories.
original, classic diner is a modular restaurant built in a factory and shipped to its site complete with furniture, fixtures and equipment.
Throughout their history, diners have been neighborhood restaurants which attract a cross-section of America, from factory workers to high society.
The roadside diner was born in 1872 in Providence, Rhode Island, as a horse drawn wagon, operating only at night after all restaurants had closed for the evening.
Over the 116 year history of the diner, the function has always been to provide a good, inexpensive, home style meal in a comfortable atmosphere, but the design of the building has changed.
The diner industry turned out ornate, elaborate wagons during the Victorian era.
Less elaborate lunch cars were built in the “machine era” of the late 1920s.
Sleek, streamlined gems characterized the forward-looking 1930s. This period, and the post-World War II boom, was the golden age of the diner, when the newest and flashiest materials were put to use in diner design.
Colonial and Mediterranean-style diners/restaurants became the standard image after the fast food boom encroached upon the diner’s turf in the 1960s and 1970s.
•ABC by the Jackson 5 is our most popular song on the Jukebox.
•Oreo is the most popular milkshake flavor.
Fun Diner Lingo
•Moo Juice – Milk
•Cow Paste – Butter
•Bow Wow – Hot Dog
•City Juice – Water
•Cowboy – Western Omelet
•Cowfeed – Salad
•Wreck Em – Scramble the eggs
•Cluck and Grunt – Bacon and Eggs
•Eve with a lid on it – Apple Pie
•Adam and Eve on a raft – Two poached eggs on toast
•‘Burn one, take it through the garden, and pin a rose on it’– Burger with lettuce, tomato and onion
Diner history and fun facts posted with permission from www.silverdiner.com Richard from Amish Stories.
A classic diner recipe from the “Littleton Diner” : Kens Onion rings
5 large whole Spanish onions
2 cups milk
plain bread crumbs
salt and black pepper, to taste
1.Peel and slice onions to 1/8 or 1/4 thick. Put in large bowl; pour milk over them (keeps them firm, white, and moist).
2.Mix equal amounts flour and bread crumbs in separate bowl until well blended. Stir in salt and pepper.
3.Swish heaping handful of onions in flour-bread crumb mixture until coated. Shake off excess.
4.Fry in hot, clean oil, stirring occasionally until crispy golden brown.
5.Drain on paper towels, blot a bit, and serve hot. Recipe from www.roadsideonline.com