“It’s real food. It’s home cooked food.”

“It’s just a friendly environment. It’s a fast-paced environment. Everyone has a smile on their face.”

“It’s the best breakfast restaurant ever to exist.”

There’s just something about the classic 1950’s American style diner. It was cool then, and it’s still cool now. Wholesome, family-friendly, affordable, and fun, with great music on the jukebox, and plenty of deep fried, cheese-smothered, whipped cream covered eats on your plate. And that blend of nostalgia and nourishment is what inspired Shannon and Nick Drosopoulos to open the Brant Rock Hop in Marshfield, Massachusetts.

“Hi, I’m Nick.”

“And I’m Shannon and welcome to the Brandt Rock Hop.”

“Well, Brand Rock Hop is a 50’s style diner that serves breakfasts and lunches daily, seven days a week. And we’re just a family fun restaurant.”

“I think it’s the G rated version of Cheers. All American food. Delicious fill your belly up till lunch. Probably dinnertime”.

“French toast, pancakes, eggs, omelets, Benedict’s. You know we’d like to start people’s day off of Good smile.”

“First of all our staff is amazing. We have the most amazing friendly staff. They just are so energetic and happy. And if you’re not from around here, you’re totally welcome and it’s a feel that you have here.”

And whatever you feel like ordering, just know that it’s going to be made fresh, served hot, and absoluetly piled onto your plate. And the pancakes are a perfect example.

“Pancakes are very popular here, we make birthday pancakes, we’ve made Cinnabon pancakes, apple pie pancakes, anything you can think of will throw it in a pancake. And we’ll put a little twist on it.”

Like the ultra-popular Cinnabon Pancakes with a brown sugar swirl and sweet frosting butter.

“So they’re the buttermilk pancakes, but they’ve got this cinnamon, sugary deliciousness and that’s made with the pancake. And then on top of it is this amazing frosting glaze. Well you know how you walk in a mall and you can smell that cinnamon buns store somewhere that’s…how we want to emulate that pancake… Cinnamon sugar whipped cream for sure. You don’t need syrup.”

And then there are the “Fancy Nancy Pancakes”, which are a huge hit with kids, with a different colorful design every day. And to wash it down with something even sweeter, you might as well shake it up.

“Once you hear the blender going, it’s like a chain reaction of everyone wanting milkshake like Oh, what’s that noise and then they go look and then they you know come out with this beautiful glass and whipped cream and sprinkles and then an additional glass for when you’re done with the first glass.”

“It’s funny because you know you breakfast in your people normally order orange juice, coffee, but when you see a milkshake go out at seven o’clock in the morning. It’s just it puts a smile on your face for sure.”

How could you not be happy here, with Monte Cristos packed with ham, turkey, and Swiss sandwiched inside two slices of parmesan Sage French Toast. Crab Cake Benedict smothered in homemade Hollandaise. Loaded homefries with bacon, cheddar, and sour cream. Massive steak bomb omelettes with peppers, onions, and mushrooms. The “Southern Hospitality” boasting three eggs, baked beans, sausage, a fresh-baked biscuit, and homemade country gravy. And the tempting Apple Pie French Toast.

“We take our French toast, we dip it in a nice granola. And we cooked a French toast on the griddle and we saute our apples. And we put it right on top of the French toast and we put a nice little donut glaze on it and a little whipped cream.”

But the breakfast dish with the biggest cult following is the Sweet Baby Ray Charles.

“Sweet Baby Ray Charles is our cornbread that we make here, we top it with a honey hot pulled chicken…. Melt cheddar cheese on top of the grilled chicken and two poached eggs and we spice it up a little bit with a honey hot sauce.”

“Probably the best corn bread you’ll ever have… it’s amazing. I like the different textures, different flavors, from sweet to salty. It’s just a great combination.”

Lunchtime brings some classic combinations. Like the Sock Hop Salad with grilled cheese and feta cheese. The Chicken Club Melt with bacon, Swiss, and avocado poblano dressing. And one of ther region’s top Reubens.

“We use a thick cut marble rye, we grill it on griddle, sauerkraut, Thousand Island dressing and a good half pound of corn beef.”

“I love the Reuben. I love the chicken sandwich but I really love the Rueben.”

And pretty much everybody loves the Cowboy Burger.

“Saute mushrooms, onions, cheddar cheese, bacon. It’s just a classic diner burger. Juicy juicy juicy Juicy… very juicy.”

And the juice is definitely the worth the squeeze at the Brant Rock Hop.

“I feel the 50’s were a lot about family. We do see a lot of families here. I want them to feel like they had a good meal… when you have people that enjoy themselves and they they come up to us and they say, you know what, you guys do a great job here. Restaurants very clean, you know, it makes you feel good.”