A tiny little place that’s been open since 2005. It used to be a bar. Back when neighborhoods had grocery stores and bars. Mr. Willett bought the place and converted it to a neighborhood diner. He passed away and his Mrs. took over operations. She was recently diagnosed with cancer and now it falls to the daughter to keep the joint afloat. You won’t find arugula or confit here but you will find hand breaded tenderloin; breakfast served 7 AM to 2 PM and house made pies on Wed. and Friday. She doesn’t use lard for the crust but she does use Crisco. As you can see the menu is not that large; but they do have daily lunch specials. That is what Pat and I ordered. The special, only difference I got mine covered with fried onions. We shared some fried mushrooms. They were of the pre-breaded IQF variety. Respectable if not remarkable.
Unlike Pat I would have preferred my meat with a little more pink inside. The onions were nicely done. The crispy char from the hot flat top was excellent. All ground meat patties should come that way. All in all ,like the mushrooms ,tasty and respectable. The broccoli exhibited all the signs of exposure to excessive heat. A faded green color and no snap. Now “chefs” will tell you that is not the way to prepare it. And a broccoli freak such as Pat does not dig it like that. I, on the other hand do not like the bright green crisp member of the cabbage family. I prepare them the “correct” way I just won’t eat them. I prefer mine to be overcooked and covered with canned cheese sauce. So the veggie pleased me enormously. I am such a Hoosier. I know Willett’s is probably not on your beaten path; but if you are in the area try it for breakfast. I mean look at the prices.