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    Elmer's Restaurant

    3.9 (171 reviews)
    Open 6:30 am - 9:00 pm
    Updated 1 week ago

    Elmer's Restaurant Photos

    Business Info

    ELMER'S RESTAURANT ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Good for groups
    Good for kids

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    Recommended Reviews - Elmer's Restaurant

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    I came in to Elmer's to have some breakfast, I used to come here a lot with my person. I hadn't been here in over a year for that reason and it was a little emotional walking in. My server I believe her name was Payton. She was so amazing. She pick up that I was upset and offered me a hug, definitely made me feel better. The food was delicious and on point. The hashbrowns were perfectly crispy, eggs and bacon cooked perfectly. The coffee was hot and just the overall service was great. Thanks again for the great experience.

    Farmers Omlete

    I'm usually very happy with Elmer's but disappointed this time. Farmers omelet had little or no cheese, hard to eat because it "fell apart" and I had to stab the small pieces with the fork to eat- very dry. Mom was unhappy with the gravy on her biscuits. The service was great as usually, very accommodating and fast. Wasn't a deal breaker, we will be back but not for a while. Avoid the dishes with gravy! Restaurant was clean too.

    Over-easy eggs, hash browns with cheese, biscuit and bacon.
    Jessica P.

    Decent food. Friendly servers, clean space. Nice to see restaurants busy again. Despite it seeming crowded, we were seated quickly. The menu is huge, plenty of typical American breakfast food. I'm guessing the variety probably slows the kitchen down but it's nice for groups who have people with very different breakfast / brunch cravings. I had a breakfast with hash browns, two over-easy eggs, and bacon. I can't say it was outstanding but also no real complaints. Volume was on the louder side. The hash browns are a thicker cut, almost like home fries, and just a hint on the undercooked side. The cheese was mixed in rather than melted over the top like most places do (I prefer the melted over the top method for maximum cheesiness). Eggs were right, bacon was crispy per my request. Coffee was very strong and very dark - not a great flavor but it keeps the caffeine headache at bay. Overall this is a nice place for breakfast if you aren't looking for something fancy and just want to sit down and have comfort food.

    German pancake
    Jay B.

    This is a close to home cooking here. The service here was great and old soul type of feel to it

    Breakfast!
    Robyn C.

    Loved this place. First time ever I have been to an Elmer's. And it did not disappoint. I got there special that was listed on the table. Divine!!! It took me back to the classic German crepes my dad had made me. I can see why this place is popular. And I would love to go again!

    Egg, hash brown, bacon and biscuit
    Jay S.

    My order was half ranch breakfast with one egg, extra crispy hash brown, crispy bacon with biscuit. Everything was done as I asked. Biscuit was ok, on dry side. The other order was avocado egg Benedict with side of pancake. She enjoyed her food. Service was good.

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    11 years ago

    Good food, clean and staff is friendly and attentive. However, please stop vacuuming next to occupy tables????

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    10 years ago

    I was quite happy with this place. I had the eggs Benedict and it was really good. Service was great even though they were busy.

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    Page 3 of 5

    Ask the Community - Elmer's Restaurant

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    I took my son for breakfast, we hadn't been here for a long time. I was extemely disappointed in…read morethe quality of the food. Had chicken fried steak half order for $20+ just a few bucks less then the full order. The chicken fried steak was tough and old, the eggs anything but fluffy and skimpy on the hash browns. Not at all what it used to be. If you haven't been for awhile I would not recommend going and we will probably not be back again. I will say our waitress did a fine job however.

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    Don't Call It a Cuban. Sincerely, a Cuban…read more There is a sacred alchemy to a real Sándwich Cubano. It requires crisp, lard-baked Cuban bread pressed paper-thin a la plancha until the crust crackles. It requires yellow mustard to cut the fat, sharp pickles for acid, and molten Swiss cheese acting as the crucial binding agent between roast pork and ham. It is a precise, beautiful piece of culinary history. What was served to me here is an absolute crime against my heritage. Look at this plate: soft, pillow-like Hawaiian rolls stuffed with shredded pork, leafy greens, and a thin vinaigrette. It hasn't seen the heat of a press in its entire existence. There is no mustard, no pickles, no ham, and not a single drop of melted Swiss cheese binding anything together. This is not a Cuban sandwich. It is a pulled pork slider on a dinner roll. And it would have been a pretty decent one on that merit. However, slapping the name "Cuban" on a Southern pulled pork slider because someone threw pulled pork on a bun is lazy, dishonest, and insulting to the culture it claims to represent. Call it what it actually is on the menu, you are ruining what some people will think is an actual Cuban. Or... maybe hire a Cuban and learn how to make the real thing. A four paragraph AI response? Look. There is a stool in Havana, or Tampa, or a fluorescent-lit ventanita in Hialeah at two in the morning, where a man who has done this ten thousand times takes bread baked with lard that morning, lays it open, and builds something with no wasted motion. Mustard. Pickle. Ham. Pork. Swiss. He puts it under a press that has been hot since 1961 and he leans on it. The crust goes to glass. The cheese surrenders. You get it in butcher paper and you eat it standing up, maybe with a few fried ripe plantains (not kettle chips) and you don't talk for ninety seconds. That sandwich is not a concept. It is not an interpretation. It is not an exploration of a broader range of anything. It is years of exile, hunger, cigar smoke, and stubborn people refusing to forget what home tasted like, compressed under a hot iron into something you can hold in one hand. What you served me is a pulled pork slider with fruit on it. And look -- I ate it. For what it was, it was good. Smoked pork, mango, mint, pickled onion, a soft milk bun: that's a nice sandwich on a summer afternoon and I don't begrudge anybody a nice sandwich. But you didn't have the nerve to sell it on its own merits. You reached across an ocean, took a word that people bled for, and stapled it to the front for the traffic. Call it Mojo Pulled Pork. Call it Caribbean Gold. Call it anything true. The sandwich is alright it's a 6.25. It's the word from a culture that's stolen. A real Cuban mixto would beat down this sandwich with a 1st bite knockout.

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