like an advance from an emerging humanoid to full-blooded Manhattanite. You get the idea immediately on entering and seeing that Morris Nathanson (who also designed cutting-edge dinners like ""City Limits"", in Las Vegas, and restaurants like Carmine's, here) has taken the traditional streamlined stainless steel and Formica diner interior and raised it a large notch to burnished nickel and hardwood, Art Deco design. But if there has been anything about Great American Diners that has captured the affection of their patrons, it is their willingness to provide what the patrons want. In a diner, you can get breakfast at midnight, and generous portion at a decent price. And when Sammy Anastaciu and Jimmy Poulos built the Manhattan Diner in May of 2000, they built their patron base on being, in Sammy's words, ""accommodating - not condescending, accommodating. ""I listen to what they want,"" says Jimmy, ""and if I can't give it today, I'll give it tomorrow."" As a result, the food they serve is a far cry from the fare at a typical diner. The selection is so diverse it is difficult to choose between the classic Fried Chicken and Surf and Turf or select from one of the many more unusual items like Blackened Swordfish with chunky salsa, Marinated Lamb Shish Kebob and vegetarian dishes. Their catering is characterized by the desire to deliver what their clients ask for, and fluency with multi-ethic range of cuisine. Sammy says, ""We have created a cornucopia of menus that conjure up tastes, aromas and presentation that is the very essence of inspired cuisine."" The restaurant features a friendly, professional staff who will ensure that your visit is a memorable and enjoyable experience. Please stop in soon."  (less)