Beth's Cafe

"When Beth’s Cafe closed (at times seemingly for good) during COVID, it left a 12-egg omelet-sized hole in Seattle’s diner scene. After reopening with limited hours in 2023, Mason Reed (who also co-owns Tim’s Tavern) and Tim Crawley took over ownership in 2024. He made two important changes. First was reinstating the ultra late-night hours that Beth’s reputation has long been focused on (Beth’s is now open until 4 a.m. on Fridays and Saturdays). He also made some subtle but impactful menu improvements. The coffee is now from Seven Coffee Roasters, there are more locally sourced ingredients, and more sauces are made from scratch. The menu, however, is still no-frills: You’re getting a big omelette (six eggs if you can’t handle 12) you’re getting some wonderfully crispy hash browns, and you’re going to like it." - Harry Cheadle

"Beth's Cafe is a long-standing diner in north Seattle, located on the side of Aurora near Green Lake. Known for its massive omelets, the diner has been a go-to spot for late-night dining for decades. It offers a family-friendly and unpretentious atmosphere, making it a popular choice for those seeking comfort food after midnight." - Harry Cheadle

"Since Tim’s Tavern owners Mason Reed and Tim Crawley bought Beth’s Cafe in January 2024, they’ve been slowwwwly ramping back up to reinstate the late-night glory this iconic midcentury diner was once known for. (Old Seattleites all have a story or five about stopping at Beth’s in the middle of the night, back when it was open 24/7, and the hijinks that ensued.) A return to the always-open lifestyle is still in the works, but for now, roll up to Beth’s for vegan tacos, hashbrowns, and breakfast burgers during the week until 10 p.m. and on Fridays and Saturdays until a staggering 4 a.m." - Eater Staff

"A lot has been written about the iconic Green Lake diner, which has weathered multiple closures and a dramatic change in its opening hours (gone are the days of 24-hour Beth’s). And of course there are its infamous 12-egg omelets that played the food in an episode of Man v. Food. But there’s no glitz or glamor to be found here. Low ceilings, eggs and hash browns constantly on the flat top, drawings from local kids saying how much they love Beth’s. Last time we were here a guy came in and asked if he could make a reservation for a party of six. They don’t take reservations, the host said — it’s not that kind of place — but they’d find room for them whenever the guy’s crew came in. So heartwarming!" - Harry Cheadle

"The walls at Beth’s Cafe in Seattle drip with crude crayon drawings of Seahawks logos and random cartoon characters, and the oily odor of 12-egg omelets crammed with bacon lingers in the air. There’s a late-night frenzy radiating from every booth, as partygoers refuel between shindigs or, inevitably, crash out before making their way home. At the center of the early morning — or late night, depending on how you look at it — madness: a steaming cup of bitter coffee, an anchor in the chaos. As I cradle the cup for warmth, a flash of guilt etches across my mind: Unlike the locally roasted single-origin coffee I might brew at home, this cup — courtesy of national distributor US Foods — is likely neither organic nor ethically sourced. At Beth’s and most American diners, the odds are high that the coffee comes from a vacuum-sealed tub stashed behind the bar. It’s the kind of commodity coffee processed in a big factory where the folks on the floor — and, for that matter, back at the farm where the beans were grown — may or may not get fair pay. Still, at diners and casual restaurants all across the United States, it’s bottomless carafes of the stuff that keep truckers, journeymen, service staff, and, frankly, anyone looking for a zip of strength chugging along. And at an affordable price." - Paolo Bicchieri