BEST DINER - 2004
Big Pink doesn't look like a diner, but the menu contains all the comfort-food classics you'd find (or hope to find) in a world-class diner, even if Big Pink's versions are definitely more Reform than Orthodox. From a list of hefty ten-ounce burgers, the upgraded Big Mac (called the Pink Daddy Mack) is two beef patties, lettuce, tomato, onion, pickle, and pink sauce on a homemade brioche bun. Fries are hand cut, and you can get sweet-potato or polenta fries as well as standard potato -- with homemade spicy ketchup. The tuna sandwich features a soy-glazed yellowfin tuna steak, cooked medium rare, with wasabi mayo. Steak is a filet mignon. Breakfasts, served all day as expected at a diner, range from normal bacon and eggs to the Hollywood (polenta fries topped with bacon, poached eggs, cheese sauce, and fresh basil). "TV dinners" have homemade food in those compartmentalized trays, which are stainless steel, not plastic. And since Big Pink is part of Myles Chefetz's South Pointe restaurant empire, Big Pink's desserts are created by Nemo pastry chef Hedy Goldsmith -- meaning that red velvet cake, Elvis's favorite Old South dessert, is far more heavenly than any version ever served up to the King.