small bites

Sunnyside Diner

By / Photography By Josh McCullock | February 23, 2017
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Inside a classic, white brick facade on NW 6th and Classen, the one with the bold blue sign that reads “DINER,” people sit and drink coffee, eagerly awaiting breakfast. Some chat in the booths next to the wall-to-wall windows that keep the room bright and sunny. Others sit alone at the breakfast bar, reading the morning newspaper. A large mural on the back wall depicts a colorful sunrise over the silhouette of the Oklahoma City skyline and spells out the name of the restaurant: “SUNNYSIDE.”

Although it’s been open for less than a year, Sunnyside Diner has already become a staple in OKC’s breakfast scene. The food perfectly matches the restaurant’s interior: timeless, mid-century America with a fresh spin. Diner classics like corned beef & hash mingle with Southwestern staples such as huevos rancheros and pork tamales. The French toast is made with thick slices of house-baked brioche, and their brisket is slow-roasted with fresh herbs for 24 hours. It’s real, honest food made from scratch.

With a name like Sunnyside, patrons expect superior egg dishes, and those expectations are certainly met. From the Stockyard Omelet with beef brisket and stewed tomatoes to a selection of different Benedicts, there are plenty of tasty options made from the farm fresh eggs they source.

If you’ve got a sweet tooth, the pancakes are sure to please you. Sweet and fluffy, they would be good on their own, but are even better lathered in butter and drowned in maple syrup. The blueberry pancakes, topped with a house-made blueberry and lemon compote and whipped cream, provide a wonderful tart start to your day.

Whether you’re an early-riser, or you consider breakfast time to be around noon, Sunnyside Diner is prepared to greet you. After all, their motto is “It’s Always Sunday Morning.” Pop in some time, peruse a few of the Trivial Pursuit cards at each table, sip on a Bloody Mary, and take your morning over-easy.

> Sunnyside Diner, 916 NW 6th Street, OKC

Article from Edible OKC at
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