The Diner at Sugar Hill

4500 Nelson Brogdon Blvd., Buford



· Open since: September

· Location: Buford Drive becomes Nelson Brogdon Boulevard at its intersection with Buford Highway. The Diner at Sugar Hill is just past the intersection on the boulevard side.

· Hours: 8 a.m. to 10 p.m. Monday through Saturday and 8 a.m. to 9 p.m. Sundays, with the bar open late Fridays and Saturdays

· Owners: The Liakakos family brings more than 30 years of restaurant experience to The Diner at Sugar Hill, which is operated by cousins Anthony and James Liakakos.

· Atmosphere: Walk into The Diner at Sugar Hill and just ahead is a display case filled with mouthwatering cakes, pies and other dessert options. To the left, the bar area offers a view of two flat-screen TVs. The large, multi-section main dining area to the left offers two- and four-person booths and regular table seating. Despite the upscale dish presentations, James Liakakos described the restaurant as casual, comfortable and relaxing.

A private dining area in the rear of the restaurant seats up to 40 guests.

· Menu: The Diner at Sugar Hill boasts more than 150 selections between its breakfast/lunch and dinner menus, from the popular a.m. omelettes and skillets to the midday soup and salad combinations to the p.m. steak and seafood options.

Dubbed "comfort food" on both the lunch and dinner menus, The Diner offers up a selection of southern favorites from meatloaf and country fried steak to old-fashioned pot roast and fried chicken.

Sandwiches, wraps, burgers and paninis round out the lunch offerings, while additional entrees served during both lunch and dinner include barbecued baby-back ribs, oak-fire grilled boneless pork chops and grilled Atlantic salmon.

The dinner menu includes a variety of fresh seafood selections as well as pasta dishes.

To complement its expansive menus, The Diner at Sugar Hill also offers an expansive beverage selection, from 24 wines and 12 bottled beers to 45 liquors.

· Things you might not know: The Liakakos family's Greek heritage is reflected on the menus through a couple Greek options, including the baked chicken oreganato - baked half chicken seasoned with Greek oregano, fresh lemon and extra virgin olive oil served with oven browned lemon potatoes and vegetables - and the moussaka - layers of sliced Idaho potatoes, eggplant, zucchini and a fresh meat sauce topped with a baked béchamel sauce and served with a Greek salad.

SideBar: On the menu

· Southwestern omelette - Three country fresh extra large eggs, shredded Monterey Jack and cheddar cheeses, black beans and jalapeños topped with black bean and corn salsa served with a choice of home fries or creamy stone ground grits and toast or a handmade hot buttermilk biscuit, $7.55

· Lump crabmeat mushrooms - Four mushrooms stuffed with lump crab meat and drizzled with a garlic herb butter glaze, $9.75

· Chicken Caesar wrap - Oak-fire grilled chicken, diced tomatoes, shaved Asiago cheese and romaine lettuce wrapped in a sun-dried tomato tortilla served with a choice of French fries or coleslaw and a pickle, $8.25

· Oak fire grilled petite filet - A 6-ounce, hand-cut and marinated steak served with fries, sautéed seasonal vegetables and wild mushroom bordelaise, $15.95