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BaronZ

Posted at 2009-03-16 00:03:23

This is the only way I can find to leave comments. I hope you do not define diners so narrowly as to exclude any and all that are in storefronts, not built in railcar type structures. In urban areas, that is often all there is. To me, a diner is defined by the menu and service: often 24 hours, 7 days a week, often Greek owned, a menu of American traditional cooking as its base, and as much added to that as they can handle. The prices are moderate to modest, and the general philosophy is "serve all, take anyone's money, maybe make them feel at home." It is different from a lunch counter in that they have full dinners and longer hours, a bigger menu.
That said, we have one less now in Philadelphia. The Midtown IV has closed down. It says for renovations, but everyone says it's for good. It's apparently available for lease for someone who wants to venture into a good market.
There is a long distinctive history to Philadelphia's downtown diners. They were all started by two guys: Pete and Pete Hionas. Pete started Little Pete's, of which there are now two, formerly, three, considered the best. Pete Hionas started the Midtown Diners in the 1970s. First I (closed), then II (thriving), III, then IV. On the very eve of the day he was to expand the IV into a double-storefront beauty, he died of a heart attack. His family kept it going until January 30, 2009, but had to give it up. He also started the St. George diners as well, which were then under different owners. All cousins involved. They come from the Innari area of Greece. Rest in peace, Midtown IV. It is not small, has a bar, lunch counter with about 12 stools, about 20 booths and 12 deuces. It is in a busy area, needs thorough renovation. The basement can be fitted up with kitchens for prep work, I believe, and baking. It is a fine catch for a smart operator.

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