New Age Diner serves homemade meals with a fresh take

PINE PLAINS — Anyone looking for a fresh take on the diner experience is in for a treat with the New Age Diner in Pine Plains — where hungry diners can stop for a home-cooked meal.

While the New Age Diner marks his first time owning a restaurant, Jeremy Heiser grew up in a family of cooks. His father, Jerry Heiser, and stepmother, Gina Heiser, are the former owners of Gina’s Country Kitchen in Pine Plains while his aunts, Mary Hosier and Sandy Sherman, currently run Talk of the Towne Deli in Millerton. As for Heiser, his experience in the kitchen was fine-tuned through his work as a cook at the former Top’s Diner, where the New Age Diner is now located. It was also once home to Crumpets cafe.

When Top’s Diner owner Joe Herald announced his decision to close the restaurant in July, Heiser was concerned about both customers and employees. He immediately reached out to the building’s landlord and got a lease for the space.

“I felt that if I didn’t jump on it, it was never going to happen,” Heiser said. “It was one of those opportunities.”

Heiser set to work refurbishing the entire building, bringing all new appliances into the kitchen and repainting. When it came to choosing the diner’s new name, he thought back to the cooking methods he learned from his grandparents. By naming the restaurant New Age Diner, he wanted to incorporate more farm-to-table cooking to demonstrate the new ways of cooking.

Opening last month at 2938 West Church Street, the diner has three employees — including Heiser — running the restaurant, with more employees on the way.

Hours of operation run from Mondays to Thursdays from 7 a.m. to 3 p.m., Fridays and Saturdays from 7 a.m. to 8 p.m. and Sundays from 7 a.m. to 1 p.m. 

From homemade pancakes and chicken sandwiches to wraps and quesadillas, the menu offers a variety of diner food. Dinner specials are available on Fridays and Saturdays, featuring dishes like penne a la vodka, shrimp scampi, hand-stuffed chicken cordon bleu and smoked meat dinners. Diners can also enjoy dishes with homemade sausage gravy every Sunday. Already, the diner’s most popular menu item is the hand-packed burgers, made to order with fresh ingredients. The diner also serves local Meiller sausage. The diner serves breakfast all day.

In light of his shift from cook to owner, Heiser has been amazed by the new experiences that come with running a diner, and said there’s much to look forward to.

“Before, I was the guy who cooked the eggs,” Heiser said. “I just wanted to open a place where I can feed everybody. I’d just love to create a good atmosphere and good food, and I hope to gain more friends and call more friends family.”

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