How One of NJ’s Best Diners Makes Its Famous Disco Fries | Eater
"A long-running East Newark diner opened in 1942 that blends classic comfort-food tradition with upscale touches after a full 2020 rebuild prompted by the owner’s family; the current operation, led by co-owner Dimitrios “Jimmy” Golemis, serves over 15,000 customers weekly in a 16,000-square-foot space and offers everything from high-quality diner staples to surf-and-turf featuring Brazilian lobster tail and USDA choice filet mignon. Its signature disco fries—a mountain of crispy fries layered with shredded mozzarella, broiled to melt the cheese, and drenched in a labor-intensive overnight gravy made from veal marrow bones, fresh vegetables and herbs that simmer for 18 hours and are finished with a butter-and-flour roux—are prepared with the same attention to detail as any upscale dish and are treated by the cooks as a “masterpiece” when plated. The kitchen emphasizes fresh, high-quality ingredients and meticulous technique, reflecting a family-driven commitment to tradition and elevated diner fare." - Terri Ciccone
