309 North Avenue, Westfield

Call: 908.233.5200


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6 a.m. to 1 a.m. Sunday to Thursday

6 a.m. to 2 a.m. Friday and Saturday

6 a.m. to 1 a.m. Sunday

FYI: Casual dress. Accepts reservations. Parking on the premises. Major credit cards accepted. Take out available


It’s all about the energy exuded by the great customer base at the Westfield Diner. No matter the time of day or night, folks dressed in all manner of style stop to enjoy the camaraderie exhibited by the friendly staff and other customers that have come to enjoy the food and ambiance. 

In 1984, brothers-in-law George Elenis and George Melandranias decided they wanted to open a diner in Westfield. From day one and at the age of thirteen Jim Elenis, son of George Elenis, started working nights and weekends at the “family” Diner. 

“Believe it or not, I began by washing dishes,” said Jim Elenis. “As I grew more confident, I earned my stripes as a bus boy, and then a prep cook. By the time I was 15 years old, I knew that I wanted to own my own diner. I wanted to prepare the food that my customers ordered and enjoyed.

“As I grew older, and more confident, I made the decision to skip college and enroll in the two-year course featured at the New York Restaurant School. Today, I look forward to greeting my customers at The Westfield Diner.”

Starting with breakfast and three-egg omelets, the menu informs clients that some omelets are prepared with three eggs and served with potatoes and toast. The menu also features Steak and Eggs, with two eggs served any style, with potatoes and toast, ($15); and the latest, Huevos Rancheros, cheese quesadilla, highlights eggs any style, served with rice and beans, ($9.95). Folks may also choose from a list of breakfast sandwiches and wraps. 

An example: The Gladiator Wrap features eggs with sausage, onions, peppers, mushrooms and mozzarella cheese, served with home fries ($8.95). 

An entire page is devoted to appetizers, with a Quesadilla Corner, nachos and soups. For the warmer weather and the diet-conscious, there is an entire section of gourmet cold salads, diet delights, Greek specialties and the Westfield Diner saute and specialty menu. 

Yes, that section features all of what you’d expect to find in a fine diner. From chicken, beef, pork and veal to seafood, served with a potato, vegetable, soup or salad. Selections include: Sante Fe Red snapper baked with Pico de Gallo, topped with Cheddar Jack cheese, served with black beans and rice ($18.95), or vodka shrimp penne tossed in a tomato cream sauce, flamed with vodka ($18.95), and that includes soup, salad and dessert.

The arrival of warmer weather means gourmet cold salads like Chesapeake crab cake salad with homemade crab cakes, avocado, baby mixed greens, scallions, tomatoes, cucumber and balsamic vinaigrette ($11.95), a buffalo chicken spinach salad with crisp buffalo chicken tenders over a bed of spinach greens with tomatoes, onions and Cheddar Jack cheese served with bleu cheese dressing ($10.95).  

From multigrain Panini’s (your choice, $10.95), to specialty sandwiches, steaks, roasts and chops to Westfield Diner specials of the day served with soup, salad and dessert, know that whatever you order will arrive freshly prepared and priced well. 

A Westfield Diner Saute and Specialty Menu served from Noon to 10 p.m, features selections of chicken, pork, veal and seafood.  A Senior Citizen Specialty Menu available seven days from 11 a.m. to 9 p.m. features an Italian mixed grill with a grilled, Marinated Porto Bello Mushroom, Marinated Chicken Breast and Sweet Italian Sausage, stacked and topped with basil oil, served with a choice of potato and vegetable ($13.95).

To enjoy the entire dining experience at The Westfield Diner, remember to arrive hungry! From the delicious, fresh bread to the salad, entree, dessert and coffee the abundance of food is beyond unbelievable ... generally much more than you are accustomed to consuming at one seating.

Please don’t plan on preparing lunch or dinner for the following day. To be sure, you’ll be served so much food, it won’t be necessary to think about what to serve for dinner that night, or for lunch the following day. 

Do consider making plans to attend Greek Night, Italian Night or any night. Even if you simply order a delicious chicken salad sandwich on a panini with a bowl of soup, and dessert, you’re invited to bring your own bottle. Rest assured, you’ll be back for more.


Monday, April 13th, 2015

A Message from Millicent: I sincerely appreciate your contacting me. Should you have a great suggestion for a fabulous new restaurant, bakery, diner or “hole-in-the-wall," do let me know. I look forward to hearing from you.         

Best for the week, and the month of April!

                      Millicent K. Brody