Sunnyside

Sunnyside serves a steady stream of breakfast and lunch favorites in a clean, well-lit space where service tends to be warm and attentive.

Reviewers point to consistent execution — from benny plates to omelettes — and a kitchen that focuses on classic flavors done thoughtfully.

The room feels roomy rather than cramped, with booths and high-top seating and a relaxed cadence that suits solo diners, families and small groups.

Large coffee mugs, house cornbread and upgraded homefries are recurring touches that shape the overall experience.

The menu leans into classic diner comfort with standout mentions for shrimp benedicts, sweet cream and chocolate chip pancakes, and homemade cornbread.

Reviewers praise the benedicts for well-poached eggs and rich hollandaise and note upgrades like Cajun or Philly-style homefries.

Other repeat favorites include creamy milk-made grits, spicy sausage, kielbasa, biscuits and gravy, loaded omelettes and a kids' chicken tenders option — straightforward, hearty plates with big flavors.

Breakfast, which literally means 'breaking the fast,' has a rich history that stretches back centuries. In colonial America, breakfast was often a simple affair, featuring cornmeal porridge or leftover bread. By the 19th century, however, the meal began to evolve, influenced by the rise of the middle class and changing values around health and nutrition. Wealthy families started to embrace more elaborate spreads, modeling their breakfasts after the hearty English style, which included items like bacon, eggs, and even baked beans. This transformation highlights how cultural aspirations shaped our morning routines, turning breakfast into a staple of social life.

Sunnyside in Gales Ferry has become a reliable stop for breakfast and lunch, trading a rushed diner feel for carefully plated comfort.

The bright interior and large coffee mugs are mentioned often, and servers are frequently described as welcoming and attentive.

Dishes that earn the most praise include shrimp-focused benny plates and pancakes that reviewers say feel homemade.

One guest wrote that the "grilled shrimp benny was absolutely perfect," highlighting well-seasoned shrimp and spot-on poached eggs (Edward Voluntad).

Another diner called the grits "so creamy" after they were prepared with milk, marking a small but notable detail in the kitchen's technique (Tina Lawrence).

Pancakes also get repeated nods for texture and fluffiness; as one reviewer put it, they "felt homemade with a nice texture" (ANGIE TERRERO).

Portions are described as generous without being overwhelming, and house items such as cornbread and special homefries are singled out as memorable sides.

Regulars appreciate a consistent breakfast formula: benedicts, omelettes, pancakes and a rotating coffee flavor of the day.

For visitors looking for unfussy, well-executed morning food in a calm, family-friendly setting, Sunnyside reads like a dependable neighborhood kitchen.

In the early days of Connecticut's colonial settlements, breakfast was a practical meal focused on nourishment. Farmers and their families typically enjoyed a hearty start to the day with dishes made from local ingredients, such as corn and beans. Cider, often homemade, was a common morning beverage, reflecting the area's apple orchards. This practice not only sustained the hardworking families but also set the stage for a day filled with labor on the fields. Breakfast during this time was more about fueling the body than enjoying a leisurely meal, showcasing the grit and determination of early settlers.