First Look: Gateway Grill, the Greasy Spoon That Won't Fry a Thing
Chicken BLT pita. | Mabel Suen
Steak fries get roasted in ovens, meats come fresh and never frozen, and burger patties are made up of 100 percent angus beef, charbroiled on a grill. Besides these offerings, look for a variety of breakfast plates served all day, including country-fried steak as well as omelets and skillets filled with a choice combination of meats, veggies and melty cheese. Lunch standards include BLTs and open-faced pita sandwiches in options such as "black and bleu" with blue cheese crumbles, crispy bacon, onion and sirloin tips.
Head chef Sandy Springer previously owned and operated Grandma's Country Kitchen in the area for seven years. She developed the recipes for Gateway Grill with owner Merry Keller, a local singer who has served as the artistic director for Gateway Men's Chorus. The pair ran a catering business before coming across the furniture, a sign to make their classic diner happen.
The dining room. | Mabel Suen
Initially, the restaurant served dinner, but in recent weeks, Keller and Springer have decided to scale back.
"We decided we are too old to be open all those hours," says Keller, with a laugh.
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