This sit-down restaurant has everything you want in a diner: kitschy, retro décor, a mix of vinyl booth and counter seating, a menu of comfort foods made from scratch, and, of course, breakfast served all day. Having grown up on a farm down south, owner and Chef Jack McDavid knows the value of fresh ingredients and good old fashioned hospitality.
That’s why, since he opened the Down Home Diner in 1987, he’s forged strong relationships with local farmers and fellow Reading Terminal Market vendors and based his menu on produce and meats that are grown and raised in the Philadelphia area. The biscuits and cornbread are baked in-house every morning, the jams and soups are prepared from scratch, and the burgers are made from freshly ground meat sourced from merchants in the Reading Terminal Market. For breakfast, try scratch-made blueberry pancakes, and for lunch or dinner don’t miss the skillet fried chicken or pan-seared salmon.