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Kingside Diner is open daily from 6 a.m. to 10 p.m. In a few weeks, its Friday and Saturday hours will expand to 1:30 a.m.
Cheddar drop biscuits are served with savory chorizo-sage gravy.
Kingside Diner offers a $15 blue plate special daily. Pictured here is the Wednesday deal – pot roast with roasted red potatoes and carrots.
Customize your Griddle Burger with another patty, bacon, avocado, various cheeses, caramelize onion or a fried egg. Pictured here is a Griddle Burger with bacon and cheddar add-ons. All burgers come with a side of fries.
For Waffled French Toast, slices of brioche gets soaked in French toast batter for at least 24 hours before being cooked in a waffle iron and served with maple syrup. Order it with a bottomless of cup of Wild Horse Creek coffee, a specialty brand from local roaster Ronnoco.
Pulled pork, chorizo chili and fried eggs are piled on crispy hash browns in the filling Kingslide Diner.
The Trout & Greens salad holds a house-made smoke trout atop of bed of field greens drizzled with horseradish aioli, and served with pita wedges. Caesar, kale, spinach and a chef salad round out the salad options.
Chris Vomund, executive chef of Kingside Diner and its sister restaurant, Herbie’s Vintage ’72
With seating for about 30 patrons, Kingside’s second floor patio offers shaded umbrellas, large-screen TVs and a bar that is slated to open in a matter of weeks, when the restaurant’s liquor license is approved.
Every day is turkey day with the Thanksgiving All Year sandwich. Roasted turkey, pepper jack cheese, house-made cranberry chutney, arugula and a slice of stuffing make for a filling, affordable ($9) meal.

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