Lindy’s Diner is a historic restaurant that has been featured in thirty movies and TV shows, but the food was hardly showstopping.
In the mood for a heartier breakfast that day, I got steak and eggs, with hash browns, toast and a side of green chile. I was asked if I wanted the green chile in sauce form or chopped. I thought about asking for it in sauce form, but went with chopped. I was picturing some diced pieces of green chile in a salsa-type of situation.
The curt, polite, but attentive service I received made me optimistic about the meal. My eyes wandered to the blurb on the menu, where I learned that this was one of the oldest diners on Route 66. If it’s been around since 1929, it must be doing something right, I thought.
While watching them prepare my meal, I saw one of the chefs pull out a container of a very light green pureed liquid before pausing to re-read my ticket and put it back in the fridge. For a moment, I was relieved that I had ordered the chopped version.
However, I may have celebrated a little too soon, because when the dish arrived, I was served a whole green chile that was barely even charred. The green chile tasted like Styrofoam and water. I did see them serving another customer a chile that had a much better char on it.
The sunny side up eggs, the toast and the texture of the medium-well steak was done correctly. The egg whites were thin, even and soft, with the yolk only slightly cooked and runny. But the meal barely tasted like anything.
One of my first experiences cooking was when I cooked for a family member who had high blood pressure. So when I’m the one saying that a dish is under seasoned, that’s how you know, it really doesn’t have any salt. Even the hashbrowns. It was confirmed that customers before me would’ve made the same complaint when I lifted the salt shaker, and found that it was almost empty. The salt shaker, being somewhat sticky to the touch, also betrayed a lack of attention by the diner. The bread wasn’t particularly impressive, but the butter-to-bread ratio was respectable.
The housemade steak sauce was a redeeming force to the meal. It was slightly sour, tangy and paired really well with the steak.
While the value of the meal was good, I was disappointed and wished I’d gone straight home instead of making a stop. Maybe this was an off day. But based on this experience, I may pass on a second trip.
Shin Thant Hlaing is a beat reporter for the Daily Lobo. She can be reached at news@dailylobo.com or on X @dailylobo
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