Louie's Diner

Order the hot turkey dinner at Louie's and it arrives the way a Canadian diner has plated it for generations — carved meat, gravy, a pile of fries — except the salad set beside it is Greek, built on feta and olives rather than the usual slaw. That one substitution explains most of what the kitchen is. Louie's runs the full North American diner canon — the clubhouses, the Reubens, the four-egg Benedicts a Milton breakfast crowd expects — then folds a Greek inheritance straight through the middle of it. A corned-beef Benedict shares a page with a gyro breakfast, gyro meat turns up beside the morning eggs, and none of it reads as the novelty it might somewhere else.

Breakfast is the centre of gravity, and the signatures are where the kitchen tips its hand. The Deli Benny is the most diner-specific of them: corned beef, hollandaise, and four poached eggs on an English muffin with homefries, a deli plate wearing a brunch format. Eggs Benjamin runs the same trick toward smoked salmon, Eggs Florentine toward spinach and Swiss. The Famous Greek Breakfast loads gyro meat, three eggs, tomato, homemade tzatziki, homefries, and toast onto a single plate, and the Hungry Louie answers a skipped dinner the night before — four eggs, two sausages, two slices of ham, two strips of bacon, homefries, and toast. Around the signatures run the rest of the morning: omelettes that fold feta and green pepper into a Greek version or stack four meats into a Meat Lovers, three-pancake and French-toast plates that come with bacon, ham, or sausage, corned beef hash, and a six-ounce New York steak set beside three eggs for anyone treating breakfast as the main event.