A Diner Worth Discovering
Adam Erace shares Mel’s Kitchen with us, a year-old diner that already seems like it has been there forever.
When Mel’s finally opened in November, it was a takeout-only operation, but the neighborhood urged Hannon to add seating. In August, she put in butcher-block tables along the windows and installed the counter that (however ineffectively) divides the customers’ quarters from the kitchen. Today, Philadelphia University students and Umbria Street auto-body mechanics alike visit the 20 red-padded swivel stools for bacon-egg-and-cheeses, twice-monthly jambalaya and sandwiches stuffed with Italian-style roast pork, Hannon’s dad’s recipe.