Lee's Snack House

The chili at Lee's Snack House does triple duty. It tops the burger that anchors the menu — beef, mustard, onion, cheese, and a ladle of the house recipe. It returns in the Howard Special, a chili burger plated with fries, gravy, and still more chili. And it comes on its own, a bowl with cheese and toast. One pot, three orders. The rest of the board fills out from there.

Mornings are where the kitchen is widest. The Big Breakfast runs two pancakes, two eggs, and a choice of bacon, sausage, or ham, with home fries and toast — the full plate, not a token egg order. Around it sit Eggs Benedict, three-egg omelettes heavy with ham, bacon, sausage, and mushroom, French toast, pancakes, and a breakfast sandwich built on an English muffin with peameal bacon, a fried egg, and cheese. The detail regulars reach for is the homemade jam — strawberry, made in house, sold by the jar as readily as it lands beside the toast. Lunch keeps the same plain logic: a clubhouse of turkey, bacon, lettuce, and tomato, fish and chips with house tartar sauce, poutine, and a gyro of pita, gyro meat, tzatziki, and Greek dressing that wanders a few steps off the diner script.