By Isaac C, 14,
KidScoop Media Correspondent
Today, the idea of a diner can seem nostalgic but unimpressive. At a time when diners have all but died out, opening a new one is a bold, if not ridiculous, move. But at Max and Helen’s, the mission isn’t to revive the genre. It’s an homage not only to the founder’s late parents, but to all the diners of old.
From the minute you walk into Max & Helen’s, you know you’re in for a treat. The white exterior opens into sleek hardwood floors that lead to booths decorated in tasteful, muted tones. Immediately, your eye is drawn to a tiled wall behind a gray granite soda bar. The décor is made up of either custom replicas or authentic pieces from the 1920s.
The classics playing over the speakers come mostly from the 1920s through the 1950s—with the Beatles making the playlist anyway. Altogether, the décor transforms the restaurant into a magical cave of golden browns and calm whites.
Max & Helen’s was founded by award-winning chef Nancy Silverton and acclaimed film and food personality Phil Rosenthal, whose late, diner-loving parents inspired the restaurant’s name. The day-to-day operations are managed by Rosenthal’s son-in-law, Mason Royal. Mason was an excellent host during our visit and was more than happy to tell us all about the diner.
We asked to try many of their popular dishes, and soon our table was covered with more food than I thought was possible: an egg cream, breakfast slam, tuna melt, cheeseburger, French fries, tomato soup, hot chocolate, waffles and more—all side by side.
One of our biggest questions was: Why open a diner when so many diners have disappeared?
When we asked Mason, he explained that one of the major problems modern customers have with diners is that the food can be far from healthy. His team’s mission with Max and Helen’s was to take elements from classic diners and make “the best version possible.”
Max & Helen’s isn’t simply trying to recreate old diner food. Instead, it takes familiar dishes and ingredients and gives them a fresh approach, creating food that people can enjoy to the fullest.
One ingredient that perfectly embodies this mission is New School American cheese, created by chef Eric Greenspan. New School American cheese, one of Mason’s favorite ingredients, is a cleaner version of American cheese with minimal processing and fewer preservatives. Our first taste of it was in the tuna melt.
The tuna melt looked like any sandwich of its kind: golden brown, cut into triangles and served with a pickle on the side. The canned tuna was imported from Spain and the New School American cheese paired beautifully with it. Once we dipped the sandwich into the tomato soup, it was clear why the tuna melt is one of the more popular items on the menu.
But our table’s absolute favorite was the maple butter waffle.
A definite 10 out of 10, this waffle is the dish that could make customers come back for more. Mason shared that the secret is in the old school irons they use. Unlike the modern nonstick models that are most common today, cast-iron waffle makers can reach much higher temperatures. That creates the crispy exterior and fluffy interior that had us hooked. The cheeseburger was heavenly, and one could taste the exceptional quality of the meat. This was my first time trying an egg cream, and I gotta tell you I’m hooked. The breakfast slam is the perfect meal to start your day with both sweet and savory on the plate.
Max & Helen’s is a great place to visit whether you’re with family or on your own. Its décor, atmosphere, and, of course, food all come together to create an experience you won’t forget.
When we asked Mason about the unbelievable amount of press and business the restaurant has received, he humbly said, “We are very fortunate.”
After visiting Max and Helen’s, I’d say the same.