Hours: Breakfast, Lunch: seven days
Breakfast-and-lunch spot serving the Roosevelt strip.
Eppel's is a decades-old constant in a neighborhood that's gone from vibrant garment district to big-box mecca. You've seen the menu 1,000 times: eggs, omelets, pancakes, burgers, club sandwiches, and meat-centric daily specials like beef short ribs. The place never stumbles, but it may not win any races either. Pancakes are light and fluffy but oversweet; meat loaf is bland. Chili has a bit of a kick but could use more, and the matzo ball soup's too-yellow hue screams "Food Service Provider." On the other hand, while the corned beef sandwich may suffer the inevitable comparison to Manny's around the corner, it's made in-house, half the price, and very good. "What's the secret?" I asked the old owner, Frank Patrian (the restaurant is now owned by Peter Mellos). "Secret?" he said. "We boil the beef, let it rest, and keep it away from the heat lamp!"
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