here’s a very good reason the Kings Plaza Diner (4124 Avenue U, 718-951-6700) is known as royalty among diners…and why it has earned accolades from everyone from the Daily News (which named it Diner of the Year) to Zagat (where readers praised its value and specialized cuisines).
More than 30 years old, the KP Diner, as it is affectionately known to legions of fans, just gets better and better. A glance at the menu will easily illustrate the incredible scope of the kitchen…and beyond that, its incredible creativity. Indeed, the Kings Plaza Diner can be thought of as a dozen first-rate specialty restaurants, all under one roof. And regardless of what you order, portions are huge, ingredients wonderfully fresh and preparation first rate.
It is hard to cull, from the pages and pages the menu meanders, just a few examples of what we mean. The variety and variations on a theme are near endless.
But let’s take just a few of the more recent innovations to the bill of fare. Consider, for instance, the Stuffed Portobello entrée, with two huge, snappy caps specially marinated, topped with shrimps or the sweetest scallops, covering a thick layer of outstanding crabmeat stuffing, and gently seasoned with garlic and a little butter, then grilled so the tops are lightly charred. It is, without question, a wonderful dish.
Then there is Shrimp Antonio, sautéed with herbs and lemon, with fresh tomatoes, garlic and basil and served over pasta. Penne Mexicana of a thick and tender breast sautéed in a homemade mild salsa served over penne al dente.
But keep in mind, these only scratch the upper surface of offerings. Here is just a random sampling…a tiny inkling of what awaits: Tilapia served Mediterranean style (pan-seared in olive oil and topped with fresh spinach, tomatoes, green onions and feta cheese) or Hearts of Gold, with the pan-seared fresh fish crowned with artichoke hearts, sun-dried tomatoes and green onions with a light lemon sauce. Or choose the Herb Crusted Salmon with sautéed fresh spinach and a white lemon sauce, served with mashed potatoes. Shrimp and Scallops are combined Mykonos style with green onions and feta cheese.
Move to land for Boneless Duck Breast Grand Marnier with orange and pineapple chunks in a sweet and sour sauce; there is Chicken Santorini, with sautéed onions, tomatoes, fresh spinach and feta cheese over your choice of pasta, and Pork Filet Mignon ala Mexico with onions, tomatoes and jalapeno peppers served with a guacamole sauce.
Consider the Stuffed Boneless Breast of Chicken Aruba style with spinach, mushrooms and crabmeat; Veal ala Gismonda sautéed with artichoke hearts and mushrooms; and Veal Celerini, with sun-dried tomatoes, Portobello mushrooms and hearts and artichoke in the chef’s special tomato basil sauce.
As you can see, your biggest problem will be deciding between all the must-have dishes that tempt the palate. So let’s continue the journey: Roast Stuffed Cornish Hen, a two-pound New York Sirloin or a char-broiled two-pound Porterhouse; baby-natured veal chops with grilled onions and peppers and jumbo Soft Shell Crabs on a bed of sautéed spinach.
In the mood for a pasta main dish? Well then, let us taunt you with Rigatoni ala Napoli with basil leaves, Romano cheese and whole plum tomatoes or the Rigantoni Romano, with heavy cream, a touch of vodka, Romano cheese and tomato sauce, combined with sliced breast of chicken.
Seafood lovers will find a haven here: there are literally two to three dozen different jewels of the waters on the menu…keep it simple with any of the broiled varieties, like the Filet of Sole; truly a huge piece, so much you will bring some home…wonderfully flaky and flavorful, perfectly cooked so still moist and flawlessly satisfying. Substitute the same adjectives when you choose Mahi Mahi or Grouper, Swordfish or whole Red Snapper, tuna steak and whole blue fish with crabmeat stuffing. You get the idea.
Now obviously, we have concentrated thus far on the entrées but, should you not wish to indulge and prefer something a bit lighter, you already know how amply satisfied you will be at the Kings Plaza Diner. From the massive array of breakfast offerings (available any hour) to the specialty salads, to the dozens of sandwiches and carving board offerings, everyone at the table will be happy…especially burger aficionados: how many places offer you a Portobello Burger (for all the taste and none of the guilt), for instance, or a Greek Burger or a Texan, with melted mozzarella and marinara sauce on a grilled pita bread (we have no idea what makes this “Texan,” but it sounds darn good nonetheless).
And whatever hour you come, there are specials — dozens of specials. Breakfast specials (think Oreo and peanut butter pancakes, the Superman (grilled T-Bone and Portobello mushrooms), the Sunrise Fiesta Omelette of artichokes, mushrooms, green onions, tomatoes and Swiss cheese; Belgian waffles, and on it goes; lunch specials, dinner specials, even late night specials. Plus, note the complete Heart Healthy menus for those who prefer. And the main bill of fare is always available. Italian specialties, Greek specialties, Continental delicacies…name the continent, it will be represented here.
And, of course, the desserts…showcase after showcase of wonderful confections. But be forewarned, they are so irresistible that they will stall any diet and determination.
And who do we have to thank for all this? Your founder and still the executive chef, Nick Stathos. Close at his side are partners Dimitri Takos and Bill Pappas. Note that an owner is always on premises, carefully overseeing and guarding the reputation they have built over decades of service.
Kings Plaza Diner is open seven days a week, 6 a.m. to 2 a.m. There is always ample, attended free parking. Most major credit cards are accepted. Private parties are accommodated up to 100.
