“ I have eaten here many times now and each time has been better than the last. Besides the food being on point .. they staff is what makes the difference here. All the servers are great but especially Sheila .. who has been there for a while now and it shows. Her attention to detail and the needs of the customers stands out for sure. Always pleasant and eager to please is what makes the dining experience stand out. I can't say enough about her service as now I request to sit in her section because of her superb service ”

“ Came here for brunch with my girlfriend and parents. The food was good. Pretty timely service, too, which is nice. I hadn't been since it was a Greek diner way back when, but my parents recommended the place. I'd now recommend it, too. The interior still looks very similar to when it was a Greek diner, if anyone else remembers the Greek diner. ”

“ Great food! Very diverse menu! Great service! It feels too much like a diner, but the food is much better quality! Love the lunch special! ”

“ I would classify this place as greasy spoon gourmet. The food was exceptional. We were just going out for burgers. We noticed they had disco fries (my favorite) so we decided to check them out. The homemade guacamole and chips was amazing better than I've tasted in a long time the burgers we ordered were Da Brandon and the Bacon and Brie. Cooked to perfection our waitress Savannah made sure everything came out on time. I have to say though that the most impressive aspect of K35 was Savannah. She was waiting half the floor and managing because someone called out. She's been there since they opened (13 hours before we arrived) but the service was so flawless you'd have thought she just walked on the floor minutes before. Bravo! I hope the owner appreciates her dedication. The staff had a great attitude and worked as a team despite being understaffed. We will be back. ”

“ The Kitchen started up the Wednesday twofer thing again. Prices are way up from last year, as they are everywhere from Bideniflation. So for 32 bucks you each get an entree with soup or salad and desert. Still a fair price. The salad was standard, the tomato bisque was amazing. What makes a bisque a bisque? "A traditional French chef would define a bisque as being a thick, creamy soup made with shellfish and thickened by a paste made from their shells. Cooking shells? I had no idea! Julia Child was one chef to popularize lobster bisque in the United States; her recipe uses both the shells of the lobster and rice to thicken the bisque. Today's definition of bisque has expanded to include vegetable bisques, like tomato and butternut squash. The word is more related to the smooth texture of the dish and the use of cream. Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture." A little info from your uncle Steve. I got the lasagna,very good. My wife got the drunken burrata, which is a chicken cutlet in a vodka sauce over penne toped with mozarella and burrata cheese. It was outstanding. I had to look up burrata cheese. Burrata, meaning "buttery" in Italian, is a fresh cheese made from a mix of mozzarella and cream. The thin shell of the cheese is a pasta filata curd made of buffalo and/or cow's milk mozzarella, while the insides contain a soft, doughy, stringy mixture of curd and fresh cream. When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavor and must be eaten immediately. So, I'm on the hunt for burrata now. The cutlet itself was thin, crispy and perfect. Almost tasted like veal. I've followed dozens of chicken parm type recipes but could never get my cutlets like this. The penne could have been more al dente. The deserts we chose ,chocalate pudding and red vellvet cake were ok. Friendly staff. ”

“ We where back again always ordering something different, and never disappointed. Serving: Breakfast Lunch & Dinner Open 7 days a week. ”