Go for the breakfast, stay for the coffee.
But my favorite diner coffee is served at one of Chicago's oldest restaurants. The sign outside Lou Mitchell's (565 W. Jackson Blvd.), opened in 1923, reads, "Serving the world's finest coffee." I wouldn't go quite that far, but compared with most diners, Lou Mitchell's is in another league. Each sip is smooth and well-rounded, without any underlying bitterness. It's exactly the kind of coffee you want with eggs and honey-cured ham.
Why is the coffee good? According to the shop, the coffee beans are ground every morning. Instead of using regular tap water, filtered water is used. The machines are cleaned regularly. These steps sound really boring, but when it comes to making a solid cup of coffee, it's really as simple as that.
But my favorite diner coffee is served at one of Chicago's oldest restaurants. The sign outside Lou Mitchell's (565 W. Jackson Blvd.), opened in 1923, reads, "Serving the world's finest coffee." I wouldn't go quite that far, but compared with most diners, Lou Mitchell's is in another league. Each sip is smooth and well-rounded, without any underlying bitterness. It's exactly the kind of coffee you want with eggs and honey-cured ham.
Why is the coffee good? According to the shop, the coffee beans are ground every morning. Instead of using regular tap water, filtered water is used. The machines are cleaned regularly. These steps sound really boring, but when it comes to making a solid cup of coffee, it's really as simple as that.
