Chez Ben Diner

Chez Ben Diner blends classic American diner fare with a clear Québécois influence, especially in its poutines and meat pies.

The kitchen leans into hearty flavors: rich gravy, squeaky cheese curds and sizable portions that reviewers call filling and satisfying.

Service is consistently described as friendly and efficient, with many customers enjoying counter seating or a brisk breakfast visit.

The atmosphere reads as intimate and comfortable, a neighborhood spot where locals and visitors return for familiar, well-made plates.

Poutine is the most-talked-about item, often lauded for its gravy and plentiful cheese curds; reviewers call it the best outside Montreal.

Breakfast poutine, with eggs, bacon or ham, is a recurring favorite.

The diner also gets praise for stuffed French toast, fluffy omelettes, pancakes and hearty home fries.

Other mentions include meat pies and a pork pie with a homey quality.

Coffee and diner staples like rye toast, cheeseburgers and corned beef hash round out a menu built for comfort and repeat visits.

Have you ever wondered how breakfast became such an important meal? The journey of breakfast in America began long before the rise of fluffy pancakes and sizzling bacon. In early colonial days, meals were simple, often consisting of porridge or even cider on the farm. By the 19th century, breakfast evolved alongside societal changes, reflecting the growing aspirations of affluent Americans who craved hearty meals reminiscent of lavish English breakfasts. This transformation marked the beginning of breakfast as a cultural milestone, leading to the diverse and rich morning rituals we enjoy today.

Tucked into Manchester, Chez Ben Diner has built a reputation for hearty, Canadian-tinged breakfasts and classic diner comforts.

The menu centers on poutine—served in multiple varieties—and breakfast standards such as stuffed French toast, omelettes and pancakes.

Reviewers repeatedly single out the gravy and squeaky cheese curds as the defining elements of the poutine experience.

Regulars describe reliable, homey service at busy breakfast and brunch times.

One fan summed it up: "This has been the best poutine I’ve had and we come by weekly," wrote Bella Acosta, underlining the draw for repeat customers.

Another reviewer celebrated the diner’s take on Quebec fare: "Best outside of Montreal!" said Theresa Southern, a sentiment echoed across reviews that place Chez Ben as a regional standout for Canadian classics.

Counter seating and a bustling dining room lend an old-school diner feel while staff are praised for friendly, efficient service.

Diners seeking a comforting, flavor-forward breakfast—especially poutine lovers—consistently report leaving satisfied and planning return visits.

For those curious about variants, reviewers note both a classic Québécois poutine and breakfast-style versions that layer eggs and bacon over home fries.

Picture a cozy farmhouse in colonial Connecticut, where breakfast was an intimate affair. The meal often included fresh eggs, homemade bread, and seasonal fruits. These ingredients were not just meals but a reflection of the farming lifestyle. As families gathered around the table, they celebrated the fruits of their labor. This connection to the land fostered a unique breakfast culture that honored local produce and seasonal flavors, setting the stage for the importance of farm-to-table practices that are still celebrated in the state today.