The undeniably charming Phoenicia Diner was built on Long Island in 1962 and moved to the Catskills in the ’80s, but it was in 2011 that Mike Cioffi bought it and transformed it into a beloved institution. Now he (along with chef Chris Bradley and author and professor Sara B Franklin) is releasing a cookbook full of the restaurant’s comfort food. Drenched in Americana, the book includes classics like buttermilk pancakes and “The Perfect Bacon, Egg and Cheese” along with modernized takes such as the cider-braised duck and grits. With 85 recipes within, a comprehensive guide to preparing eggs any style, and plenty of photographs of the venue and its gorgeous surrounds, this book will have readers keen to create their own roadside diner at home.
The Phoenicia Diner Cookbook: Dishes and Dispatches from the Catskill Mountains
$27
