The Ozone Diner is Howard Beach’s new secret.
It is a stylish American fare diner with the usual Greek, Italian, and Mexican flair that make New York diners so unique.
The diner, located at 133-35 79th St. in the new Linden Center, has only been open for a little over three weeks and even on a mid-week afternoon customers keep pouring in. The diner is open seven days a week 10 a.m. to 11 p.m and is easy access from both 79th Street and the Belt Parkway’s South Conduit.
Dimitrios Sourgoutsis, one of the owners and manager, boasts of the chef’s excellent western omelettes. He also celebrates their best Greek dish, spanakopita, or spinach pie, which is a spinach and feta wrapped in filo. The Ozone Park Diner serves it over rice with a Greek salad. The filo is like a flaky thin pie crust and the melted feta cheese smoothly compliments the fresh spinach as delicious filling.
Their expansive breakfast, lunch and dinner menu includes every breakfast combination under the sun; specialty sandwiches like the classic monte cristo and reuben, paninis, wraps; entrees like roast fresh turkey to broiled New York cut sirloin steak and gourmet burgers.
The diner will also have a small bar opening in a few weeks.
The owners have decades of restaurant ownership and management. Sourgoutsis is the owner and manager along with the his father, a Greek immigrant, who came to the U.S. in the 1960s. Sourgoutsis noted that when his father came to the U.S. it was easy for immigrants to find work in restaurants and diners. He said when it comes to running a business all he learned from his father was to work hard, that was the straightforward idea of an immigrant coming to this country and make opportunities for his family.
The family also owns and operates Mitchells, a popular diner on Rockaway Avenue in Valley Stream.