(May 2006)

By Warren Rojas

According to the National Cattlemen’s Beef Association, beef is supposed to be what’s for dinner. Evidently no one told the staff over at the Bob & Edith’s locations in Arlington about this time-specific campaign, because they roll out tasty cuts of meat 24 hours a day.

The original B&E Diner is a community landmark located down near the Pentagon, while its somewhat breezier counterpart (huge picture windows let sunlight pour right in and a spacious outdoor patio allows for al fresco dining) can be found closer to the Four Mile Run section of town.

The most expensive item on the menu is a 12-oz. T-bone platter ($12.99), but virtually every other meal can be had for under $8. Breakfast is unapologetically fattening—butter pools in the middle of your toast, virtually everything gets splashed with oil before going on the grill—but well worth the extra calories. Most of the cooking is done on huge griddles, which are typically crowded with piles of continuously cooking home fries throughout the mornings.

Made-to-order omelets are mountainous creations spurting forth melted cheese, fried mushrooms, maple ham and more when pierced by the edge of your fork. A standard short stack summons three golden flapjacks—the pancakes are light and fluffy yet pleasantly voluminous—as bright as a harvest sun. Meanwhile, three omnipresent specials (all under $11) include: An 8-oz. Delmonico (somewhat too fatty in places, but otherwise a big, juicy steak), a 6-oz. filet (solid cut of beef) or a 4-oz. rib eye (a deliciously marbled mass of meat), all served with two eggs, home fries or grits and toast. Likewise, a platter of pork chops and eggs brings twin servings of lean but flavorful pork.