As most of my longtime friends will attest, I have never been known for my culinary skills. I am able to give a talk to a group of 300 without experiencing too many butterflies, but a dinner party for eight would be the occasion for a breakdown.
As a result, we eat out quite often, and in order to be able to do so, have devised ways to stretch our dining-out dollar by frequenting buffets, going to lunch, rather than a higher-priced dinner, and using early bird or coupon dinner specials.
One of our favorite “go-to” places for excellent food, warm atmosphere, extensive menu and very reasonable prices is the Shoreline Diner and Vegetarian Enclave on the Boston Post Road in Guilford.
Webster’s defines “enclave” as “a group of people who are culturally, intellectually or socially distinct from those surrounding them.” If a diner can be called distinct or unique, Shoreline certainly qualifies. Anything on the menu is available any time of day. The vegetarian section of the menu is not only extensive, it is developed with the help of a consultant, Mary Lawrence.
A wheat- and gluten-free menu will also soon be available. Kerim Ayvaci, one of the partners, who is from Turkey, is a graduate of a hotel and tourism school, as well as the Parve French Culinary Institute in New York. He is the diner’s pastry chef and baker, and arrives early in the day to make the fresh bread and bagels daily. Kerim is also responsible for the large selection of mouth-watering desserts. (Val’s favorite is the baklava). Kerim and co-owner Nic Anthis are also unique in background and outlook. Kerim came to America from Kastamonu, Turkey, a town near the Black Sea. He met Nic, who is of Greek heritage, when he worked for Nic’s father at their family restaurant.
Although Nic started out as an electrical engineer, he and his father opened a restaurant in Fairfield. But when the former owner of the Guilford diner passed away, Nic and Kerim teamed up, and along with Nic’s sister, Georgette, who is also a partner, bought the diner and brought in new and innovative ideas.
I am always impressed by the friendly, helpful wait staff, and the small but important touches, like beautiful orchid plants, a fresh flower at each table, a selection of herbal as well as regular teas, and freshly squeezed orange and grapefruit juice.
The partners are fanatics when it comes to cleanliness and using healthful food sources. The handy take-home bags are reuseable and biodegradable. There is a new cocktail menu, which features a variety of house wines, and Nic tells me their lattes are “amazing.”
New this year are some outdoor tables, or if you live within a 5-mile radius, you may have your dinner delivered right to your doorstep.
The Shoreline Diner at 345 Boston Post Road is off Exit 59 from Interstate 95 and is worth a special trip from other areas of Connecticut. It remains our favorite, “Don’t have to plan ahead, let’s eat out place” on the Shoreline.
For more information, go to www.shorelinediner.comwww.shorelinediner.com or call (203) 458-7380.
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