Today we’d like to introduce you to Michael Drinan.
Thanks for sharing your story with us Michael. So, let’s start at the beginning and we can move on from there.
I was a Chef at several different restaurants for 17 years before I decided to start my own restaurant. I wanted a breakfast and lunch place to be able to spend more time with my family. I was intrigued by the idea of bringing a Chef’s knowledge and creativeness to a diner.
We started by trying to change people’s attitude about what a “breakfast” is by mixing breakfast and lunch on one plate. From the beginning customers were fascinated by the different and imaginative creations we were putting into our menu items. Some examples of our specials are Pulled Pork Eggs Benedict with a BBQ infused Hollandaise on homemade cheddar biscuit, Bacon Mac N Cheese Omelets, Hangover Stuffed Burgers, Homemade Blueberry Bread French Toast, The Elvis Waffle, just to mention a few. They went over very well and are now customers look forward to reading our specials menu or checking them or our social media pages daily to see what we come up with on any given day. By word of mouth people started coming in and saying “so and so told me about your specials board what do you have today”. We pride ourselves in hand making everything from scratch and to perfection. My team understands the vision of the restaurant and plates all menu items with esthetics in mind.
Over the 3 years we have been in business we have won Best of the Best Breakfast 3 times (2015-2017) by Market Surveys of America and Best of the Best Catering (2017).
We are very proud of our little diner and the great things customers have to say about us. We look forward to many years of providing our area with great food and a fun atmosphere to expand your pallet.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The only struggle we have is finding reliable staff that understand the vision of going the extra mile to insure the customer experience. We have a very high standard for food going on plates and expect the staff to not serve anything they know isn’t right.
Please tell us about BLT’S Breakfast Lunch & Takeout.
Our moto is “Great Food is the Gift We Give You” and we take that seriously. We hope that each customer gets a different experience than what they are used to from their “normal” diners. We specialize in creative mixes of foods you wouldn’t expect to be together. Some more examples are The Meatloaf Omelet, The God Father Eggs Benedict with a Pesto Infused Hollandaise, Pecan Encrusted French Toast, Buffalo Mac N Cheese, a host of different stuffed burgers and flavored Iced and hot coffee.
We are proud of the fact that everything we do is made fresh and from scratch and our service is impeccable. We make sure we greet you with a smile on your way in and let you know we appreciate your business on your way out. We are always there to fill a coffee, deliver your food or tell you a story, we have a fun time with our customers. We have a great reputation and the area love to see our regulars as well as new customers and travelers coming to or through our city.
If you had to go back in time and start over, would you have done anything differently?
I don’t think I would have done anything differently. We are on the path to achieving our goals which are to make a great name for ourselves with “outside the box” thinking and changing customers idea of what a diner is.
Pricing:
- 2 eggs with bacon, ham or sausage, home fries and toast $5.99
- Vegatarian Omelet with Goat Cheese $9.99
- Lobster Eggs Benedict with Bernaise Sauce $12.99
Contact Info:
- Address: BLT’S Breakfast Lunch & Takeout
176 Broad St.,
Lynn, MA 01901 - Website: http://bltsbreakfastlunchandtakeout.com/
- Phone: 781-598-9284
- Email: mikedrinan@verizon.net
- Instagram: https://www.instagram.com/blts_breakfastlunchtakeout/
- Facebook: https://www.facebook.com/BLTSBreakfastlunchtakeout/
- Yelp: https://www.yelp.com/biz/blts-breakfast-lunch-and-takeout-lynn-3
Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
