The terms “diner” and “greasy spoon” are arguably synonymous with one another. But one deeply rooted Connecticut diner has bucked this trend with a menu rich in healthy, organic offerings, alongside some of the more traditional fare.
Georgie’s Diner was established in 1956 in New Rochelle, New York. Eleven years later, the popular eatery relocated to its current spot in the coastal town of West Haven, Connecticut. The restaurant, which has been featured on the Food Network, has become a noted tourist destination, in addition to satiating locals’ appetites for decades.
Siblings Nico Anthis and Georgette Kapetaneas, the current co-owners of Georgie’s Diner, restored the venue in 2009 and had a grand opening celebration when the project was completed. The renovation brought the eatery back to its original 1950s appearance.
Georgie’s Diner has many of the décor and accents one would find in a restaurant of this vintage. The 2009 remodel brought stainless steel fixtures back to the restaurant, in addition to neon lighting, red and white booths, and terrazzo floors.
Unlike most diners, Georgie’s has carved out a niche in its latest iteration as a place to receive helpings of fresh, made-from-scratch dishes. The restaurant has embraced the farm-to-table movement.
Georgie’s might have historic décor, but its menu reflects modern tastes. This dish, filet béarnaise, is made of grass-fed beef. Some of the other offerings are organic, gluten free, and vegan.
Georgie’s also has carved out a reputation as a place to get delectable, made-from-scratch desserts, such as carrot cake. As with other menu items, some of the sweet treats on the diner’s menu are gluten-free and vegan.
