This place, named for redlining a car engine at top speed, is not a mirage: The best time to be there is now. (via EaterNY)
the neon sign glows at Red Line Diner, and its chrome glimmers with each passing set of headlights. Beautiful diners like these are common in the Northeast — this isn’t even the only one at that exit. They lure hungry or lonely passersby with a slim chance at what diners used to promise: decent coffee, tasty comfort food, late-night buzz, and warm conversation.
“We call what he’s having the Ken salad. He’s the only one who orders it without the steak,” he says about regular customer, Ken De Rosa, a copy machine repairman and former Vietnam-era helicopter gunner. He smirked and continues telling the guy next to him about his grandfather’s grappa-making process. Wearing a sharp black polo and black jeans, Vanikiotis, in his late 30s, co-owns the Red Line Diner and the Daily Planet Diner with his uncles, Dino and Teddy Vanikiotis.
Nick’s uncle, Dino Vanikiotis, oversees the kitchen along with chef Ricardo Villa Campos. Dino graduated from the Culinary Institute of America in 1988. He orders most ingredients from Ginsburg’s in Hudson, a purveyor that sources from several local farms.Grilled skirt steak and frutti di mare.The restaurant’s comically large menu is part of the appeal. The burgers are juicy, the pastas are served al dente, and steaks ordered medium-rare come out pink in the center.
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