Laurel Diner

A compact, cozy diner that centers on bold, familiar flavors cooked to order.

Reviewers praise the house-made corned beef hash, fluffy pancakes and inventive French toast variations, all delivered with friendly counter service and quick coffee refills.

Atmosphere is straightforward and homey: a small dining room and a busy flattop where cooks know their craft.

Locals point to consistent execution and welcoming staff as reasons to keep returning, making the place feel like a neighborhood staple.

The menu leans heavily into breakfast classics executed with attention: homemade corned beef hash earns repeated rave reviews, and pancakes (including blueberry and triple-berry riffs) are described as light and fluffy.

Cinnamon roll French toast, apple fritter French toast, Reuben sandwiches and a signature cheeseburger called "The Beast" round out lunch options; home fries and crisp bacon are frequent compliments in reviews.

Breakfast, which literally means 'breaking the fast,' has a rich and varied history in Connecticut. In colonial times, this meal was often a simple affair, consisting of porridge or leftover bread, eaten quickly to fuel a day of hard work. By the early 19th century, as society evolved, so did breakfast. Wealthier families began to indulge in more elaborate meals, mimicking the full English breakfasts popular in Europe. This shift reflected not just changes in food availability, but also rising social aspirations and the growing importance of leisure in American life.

Laurel Diner has built a reputation as a small but dependable spot for elevated comfort breakfasts and substantial noon sandwiches.

Reviewers repeatedly single out the homemade corned beef hash and a range of sweet French toast options — from cinnamon roll to apple fritter — as standout dishes that keep visitors coming back.

Coffee and quick refills are part of the routine, and the kitchen’s flattop work draws many compliments for consistent results.

Guests also mention memorable lunch items: a Reuben that impressed a reviewer and a burger named "The Beast," which Kelli McInnis called, "hands-down the most unforgettable hamburger I’ve ever tasted." Another regular noted, "The best corned beef hash I've ever had.

EVER." — Liz Fisher.

The combination of bold, homemade flavors, tidy portions and warm service gives Laurel Diner a hometown feel that travels well for those willing to bring cash and an appetite.

While the space is small, the focus on high-impact dishes — pancakes, hash, benedicts and house-made sides — makes the diner a destination for folks who prize flavor and familiarity over flash.

In Connecticut, the transition from simple to more varied breakfast foods mirrors broader trends across the United States. Early breakfasts often featured hearty grains like oats and cornmeal, staples on many frontier farms. Yet, by the late 1800s, lighter options such as pancakes and waffles gained popularity. These fluffy delights, often served with syrup or fruit, became a beloved choice at family tables. This evolution highlights how breakfast has shifted from a functional meal to a more enjoyable experience, reflecting changing tastes and lifestyles.