What started as a concerted effort between two childhood friends to remain in touch, has developed over the years as a tour of regional diners.
Bill Hicks and Bob Butler grew up in the same Watervliet neighborhood as kids. The two went to different schools, but the neighborhood kept them together until their school days ended. The nation was at war in Vietnam once the two graduated, and Butler soon went off to serve his country. Time and distance separated the two friends for nearly 20 years before they met up again in a reunion of neighborhood friends.
Butler still calls Watervliet home, while Hicks lives across the river in East Greenbush, still close enough for a short drive’s visit to meet with one another over breakfast. And, that’s exactly what they began to do. At first, they would decide to meet some place once a week. The weekend worked. Ultimately, they said, they decided to branch out and try different places. A road trip ensured, which later turned into a project.
8/17/2008 — Gibby’s — Duanesburg, NY — 5 stars — Unbelievable. Best food, service, largest portions. Fries were huge but great with onions&peppers. Well worth the drive
“We try to find the little family owned, mom and pop, type places,” said Hicks. “Obviously we aren’t always successful. We also try to avoid the typical large, shiny silver outside, Greek type diners. Not that there is anything wrong with the food. It’s just that they all seem very similar to us. And we’re trying to find new and different breakfast experiences.”
Wikipedia states that the concept of the first diner was in practice in Providence, RI, when a man by the name of Walter Scott decided to sell food out of a horse-pulled wagon to employees at the Providence Journal in 1872. The description, however, resembles the food truck business model of today, than it does a diner.
Diners are stationary, permanent locations complete with stainless steel facades, neon lighting, and the word DINER typically preceded by someone’s first name. The stereotypical image perhaps started once automobiles replaced the importance of the railways in the 1930s. It was common to see railcars rehabilitated into the iconic Americana eatery imagined today. This shiny, streamlined concept died away after 1942, with America’s involvement in World War II.
Despite the war, diners never disappeared. They remained, so long as they provided locals with an inexpensive means for a cup of coffee or a quick bite to eat.
The two retirees have visited nearly 350 different eateries throughout the region, from Albany to as far as Boston and Chicago. Each visit is followed by a critique. One that includes a brief one-line summary from Butler, capped with a five-star rating.
“With regard to our meals, we always get the same thing in order to provide a comparison,” said Hicks. “I get two eggs over easy, sausage, home fries with onions, and decaf coffee. Bob gets two eggs over easy, bacon, home fries with onions, and tea. On a rare occasion, I might get corned beef hash if it’s available on the menu.”
The two have it down to a science. The choice in meal is under their control. What factors lead to the service, if the head cook is out sick or the server is having a bad morning, is clearly not. The three of us sit waiting at a table in a local diner the two already scored with two stars. They clearly come back outside their project. “The other day was great,” said Butler. “If we got the same service the first time I would have scored them a four.” It’s on the spreadsheet with a two.
Of all the different facets to the chosen meal, home fries have become something of a linchpin in each review. What some establishments pass as home fries to their customers, the two clearly identify as hash browns – a processed potato patty akin to what one may find at a Dunkin Donuts or McDonalds. This mistake often proves costly.
There are, however, opportunities to save grace. If the diner is equipped with a spill-safe (or “Bob-safe”) pot of tea, that is a plus. But, seeing there is no pending patent on that invention just yet, it works in the diner’s favor if the server pours Butler’s tea. There is also the judging of the diner’s atmosphere and scenery. Observations on scenery speak of a different aesthetic.
For our 339th different place for breakfast I drove over to PJ’s Country Convenience Store in Sheffield, MA. It’s a nice place … The woman behind the counter was working alone. You order at the counter and she brings the food to the table. … It took a little while for our food to arrive as she had to wait on other customers as well as cooking. Bob didn’t really mind the wait as he was a little enamored with her derrière from the view from his chair. … Our food arrives and looks about average. The home fries with onions were pretty good. My sausage patty was the average frozen variety. Bob said his two slices of bacon were good, wishing there were more.
The spreadsheet is maintained on a Facebook page dedicated to The Sunday Breakfast Club. It’s a private page that now boasts more than 600 members. Facebook has added another facet to the duo’s reviewing process. Butler continues to provide a single, one-lined review on the spreadsheet. He said he does this because he doesn’t know how to use Excel too well. Last time he tried to change the format, he said he lost everything. On the group page, Hicks provides a few more lines to describe the experience, along with pictures.
For our 331st, we drove over to Bernie’s Dining Depot in Chicopee, MA. It’s a pretty unique place in that it has an actual train car in the front. …We were pleasantly surprised when we walked in the dining room side door that you can actually sit in the train car. And it was beautiful. …. Our waitress was very pleasant as well. When ordering my sausage she asked if I wanted regular links or country links. … Our food looked delicious upon arrival. The home fries were cooked perfectly and outstanding with plenty of onions. … In summary, if you’re near Exit 5 of the Mass Pike around breakfast time this place is a MUST stop. See you next week for #332.
The interview comes to a close just as the two friends receive their meals.
“We’d ask you to join us, but we can’t,” said Butler.
“It’s against our rules,” said Hicks.
