"This is the kind of eatery you go out of your way to visit. Way out of your way. We were visiting Long Island and had the serendipity to meet one of the owners, Kay, and to learn about Moriches Bay Diner. We promised to try it--and oh how glad we were that we did--even traveling the half hour to get there. We feasted, and I mean feasted, on stuffed mushrooms, creamy crab stuffing with a delicious sauce stuffed in giant buttons. Then a Greek salad loaded with the best feta we have ever had the owners are Greek with a red wine/feta dressing, again awesome. Then we had the delicious onion soup, served traditionally in a crock with lots of melty cheese. Our main meal was burgers--mine was lamb, with the wonderful feta salad topping, and French fries, which I requested as non-gluten so got them fried in Olive oil yay! . The lamb burger was recommended by a long-time patron We 've been here hundreds of times. Have the lamb burger. Hubby 's burger was the Jack Daniel 's beef--he 's a cattle rancher and approved the quality of the beef. His fries were in the regular frying oil, which I suspect is soy--but wonderful to have the Olive oil option. We splurged for take home baklava--and here especially is where I will tell you drive the distance! Wowie kazowie. Made at Moriches Bay, Nick the baker has definitely created the most delicious baklava we have ever tasted--and believe me, we have tasted quite a few. This one is masterfully made with walnuts, and just the right honey quantity to make it memorable without over sweetening. But it is sweet in every way. Portions are generous, the food is high quality, the menu is vast, and the atmosphere is buzzing and busy. Kay and Manager Phil were extremely engaged with their patrons. Smiles and greetings, and a true hospitable, caring attitude. Our server, Aly Alexandria was very kind, very competent, and very busy. But we lacked for nothing. This will definitely be on our list of places we must return to. Bravo Kay and"
