NEW YORK – In recent years, many family-owned restaurants and diners have struggled to stay open. Rising costs and increasing competition from fast food and fast-casual restaurant chains are among the factors that have made it difficult to own and operate the classic neighborhood diner today. The diners that continue on are often led by dynamic owners who have a passion for what they do and a dedication to the Greek tradition of hospitality passed down to them through the generations.

The National Herald visited the Sutton Café Restaurant at 1026 First Avenue between 56th and 57th Streets in Manhattan and spoke with owner and chef John Manolidis about how the business is doing.

The Sutton Café is one of the classic American diners that continue to offer the warm atmosphere, quick service, extensive menu, and generous portions customers look forward to enjoying at this staple in the Manhattan neighborhood of Sutton Place.

Manolidis has been running the Sutton Café for over 30 years and previously spoke with TNH in 2023 about the business and how the pandemic was still affecting it. When asked how things are now compared to last year, he told TNH that there has been some improvement, but “it’s baby steps, and in all honesty, it’s discouraging.”

Manolidis pointed out the high cost of running the business, but added that he is “an old stubborn Greek” and “doesn’t give up.”

He told TNH that he has been running the business since 1991 and while many diners have closed, he noted that other restaurants have also opened in the area in recent years and are also struggling. “What can I say, I’m here, I’m working, I’m cooking, I’m doing everything I can,” Manolidis said, highlighting the dedication he shares with many Greek-Americans in the restaurant industry.

The diner is busiest earlier in the day for breakfast and lunch with classic American options on the menu along with Greek and Italian variations among the most popular items. From eggs, omelets, and pancakes to salads, sandwiches, and burgers, the menu is impressive and offers something for everyone. It would probably take a lifetime to try all the dishes. Appetizers to enjoy include traditional Greek options like the stuffed grape leaves as well as crispy onion rings and fried mozzarella sticks served with marinara sauce for dipping. The specialties include all the diner favorites you can think of as well as gyro and chicken souvlaki on pita or as a platter. The Greek burger topped with feta cheese, sautéed spinach, and onions, served with excellent, crispy french fries, is just one of the delicious items to enjoy.

There is also a wide variety of entrees on the menu for dinner, including an array of chicken dishes, steak, salmon, and Mediterranean specialties such as spinach pie and an assortment of pasta options. The desserts include seasonal fruit pies, such as apple pie and peach crumble-topped pie, along with a chocolate cake to satisfy any chocoholics.

Manolidis is from Volos and his wife Vera from Limnos. He came to the U.S. to study and trained as a mechanical engineer, but found that the restaurant industry was much more lucrative at the time than the jobs in engineering.

The Sutton Café is open seven days a week, 9 AM-8 PM.

More information is available by phone: 212-421-9184 and online: https://www.suttoncafenyc.com/.