The Ugly Mug Diner
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Photo by Elise Donoghue“We are a twisted American diner in the heart of Salem. We are a foodie haven, not a greasy spoon. We’ve got bacon, beer, and espresso. There is a soda jerk, hand-cut fries, and biscuits with red-eye gravy. Grab a stool, sip a cuppa, and chat with your neighbor ’cuz we ain’t got no TV.” If that testimonial doesn’t have you heading over to check them out, perhaps the Scotch eggs, chipotle hash, rich buttermilk pancakes, duck confit, five variations of eggs Benedict, and Gluten-free corn cakes will tempt. Though their doors just recently opened, the place is already a smash hit with locals. This is the kind of diner that takes breakfast to a whole new level, with always fresh, locally sourced, high-caliber ingredients.
122 Washington St., Salem, 978-745-6844, uglymugdiner.com
READERS’ CHOICE
Red’s Sandwich Shop
“Super fast service! Great BIG awesome pancakes. Fantastic Greek omelette. Fresh ingredients. I usually don’t care about the toast, but their sourdough was excellent. Cozy atmosphere. Waitress was all over my coffee refills—a true pro. Get there early though, it does get crowded. Cheap prices and HUGE portions. A diner gem.” –Ryan
15 Central St., Salem, 978-745-3527, redssandwichshop.com
Mad Martha’s Island Café (a close 2nd place)
“…many old standbys from prior owners’ menus remain intact, such as caramelized banana French toast and the Portuguese muffins, known more commonly as Bolo Levedos, which are far sweeter than the name implies. ??But there are also new menu items, such as an egg omelet called the State Street—apple chicken sausage, spinach, artichoke, and feta—and a scrambled egg mix named after a local attorney called Legal Eggs (to tell you its ingredients would be committing a felony).?? Chef Kyree is also willing to concoct new menu items on the fly, if and when customers ask for them. For instance, I asked for Heather’s Homies—hash browns with cheese, named after Kendall’s vegetarian friend—combined with meatballs. Kyree thought about it for a moment, wondering how it might taste, and cooked it.” –Ari