The Food: We Love ...
by Beth Stallings, Elaine T. Cicora, Carly Toyzan, Jim Vickers, Erick Trickey, Kim Schneider, Jennifer Bowen, Steve Gleydura, Alex Ash, Christina Bernecker, Elizabeth Brott, Rebecca Meiser | Oct. 21, 2010 | 4:00 AM
The creamy peanut butter core, thick whipped topping and candied peanut crumble garnish make it a hit with regulars who call out requests for a slice ($2.50) of that "mile-high pie," says Shutek, who, along with her husband, Rick, took over ownership from her parents in 2007. The pie is so popular, Nancy's once went through 20 in a week.
Peanut butter, chocolate cream and coconut cream, the most popular flavors, are almost always displayed in dessert cases. But Shutek makes more than a dozen other flavors, including banana-split pie with banana, strawberry and chocolate.
Although there are at least three and as many as 11 options every day, if you don't see what you want, ask for it. "If somebody requests a pie, we'll make it," Shutek says. "It's something that grandma used to do for them. Now we do it for them."
Side Dish: Nancy's front diner car is a recent addition that once was home to Boston's Big Dig Diner. After going through several owners, it was abandoned, stripped and then purchased by local expert Steve Harwin, who restored it and sold it to the Shuteks.
4116 Lorain Ave., Cleveland,216-631-7757
"Nick's Diner is definitely one of my favorite places for breakfast. I'm an old-school kind of guy and love biscuits with sausage gravy. The amount of food for the price is unbelievable. My own restaurant keeps me pretty busy, but I still make it to Nick's two or three times a month." — Eric Williams, Momocho
Yellowfin tuna steak spills out from between two thick slabs of oat bran toast and is topped with bacon, red onion, spinach and caper mayo (a pile of sweet potato fries are part of the deal, too). Such a creation could go wrong in lesser hands, but starting with the nicely cooked tuna steak, each ingredient seems perfectly chosen, prepared and placed. Such care is indicative of owner Perry Drosos' decision 11 years ago to make over his traditional, 24-hour spot as a contemporary eatery that puts its own spin on diner culture rather than faithfully emulating it.
11637 Clifton Blvd., Cleveland, 216-521-5003, dineronclifton.com
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