The Bushwick Diner

Reviews

• AY

  Apolicarpio Yujá

  Dec 31, 2025
  1.0
  Normalmente trabajamos de noche y hemos pasado 3 veces en este restaurante me encanta la comida 10/10 pero el servicio del mesero o el cajero es pésimo el tipo nos trato mal pensábamos que solo que tenía un mal noche las veces que nos atendió pero ala tercera ves fue peor nos ignora al pedir nuestra orden se la pasa en el teléfono y con los audífonos en el odio y dice que no nos escucha y tenemos que repetirle la orden todo el tiempo
• VB

  Vincent Bracey

  Dec 23, 2025
  5.0
  Great burger, the fried wings were outstanding…. I will be ordering them again!!!
• JC

  Jose Cardenas

  Dec 22, 2025
  5.0
  Good food fast! I’m not from the neighborhood but I love knowing this place exists, will definitely be back.
• KS

  Kevin Scott

  Dec 21, 2025
  5.0
  I go regularly when I want a nice breakfast. its a nice set down place with great service.
• KL

  Kimberly Lim Legaspi

  Nov 24, 2025
  4.0
  We ordered takeout from The Bushwick Diner and tried several classic American comfort dishes fish and chips, a Philly cheesesteak, the combo appetizer platter, and New England clam chowder. The overall meal was decent, with some dishes prepared better than others and one standout item that truly impressed. The fish and chips had good flavor but were fried a little longer than ideal. Traditionally, fish and chips originated in 19th-century Britain, where a crisp, airy batter made from flour, water, and sometimes beer is used to protect the delicate texture of flaky white fish like cod or haddock. The fish we received was lightly seasoned with salt and pepper and coated in a simple flour-based batter. While still enjoyable, the extended frying gave the crust a firmer crunch than the classic light and crisp texture associated with the dish. The fries, cut thick and simply seasoned, held up reasonably well for takeout. The Philly cheesesteak came generously filled with thinly sliced beef and sautéed onions, giving it a hearty feel. However, it lacked the essential cheese component that defines a traditional Philadelphia cheesesteak. The classic version relies on a balance between beef, onions, and a noticeable layer of melted cheese typically American, provolone, or Cheese Whiz to create that iconic creamy-meaty blend. Without enough cheese, the sandwich leaned more toward a straightforward meat sub rather than a true cheesesteak. The combo appetizer platter included mozzarella sticks, onion rings, chicken tenders, and wings. The mozzarella sticks had a well-seasoned breading, but the cheese inside felt minimal compared to the coating. The onion rings were on the smaller side and had good flavor they weren’t overfried, but they were slightly soft to the touch, likely due to the moisture from takeout travel. The chicken tenders, coated in a classic breadcrumb mixture, stayed fairly tender. The wings were simply seasoned and fried, served plain with dipping sauce on the side rather than tossed, which shifts the expected texture compared to traditionally sauced wings. The New England clam chowder was the highlight of the entire meal. This style of chowder has long been a signature of coastal New England cuisine, typically made with a creamy base, butter, potatoes, onions, celery, and chopped clams. Even in a takeout container, the chowder was excellent: rich, silky, flavorful, and well-balanced. The potatoes were soft without breaking apart, the clams were tender, and the seasoning usually a combination of salt, pepper, thyme, and bay had the perfect depth. It delivered the comfort and warmth that define a proper New England-style chowder. While a few dishes could benefit from more precise execution, the clam chowder was exceptional and easily the standout of the entire order.

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