State Line Diner

Route 303 Tappan New York

Rated 5 stars *****

My family consists of myself, my wife and two boys 21 and 18 years old. Therefore, we are heavy hitters when it comes to the consumption of food. So read on at your own risk. The decision to choose dinner at this establishment was my wife’s, Rasa, who has eaten there before. I have not been, nor eaten there since before the pandemic. Getting there from Pearl River by car, I was pleasantly surprised to find ample parking as the weather was cold. We entered the diner and were promptly seated and greeted by the hostess with a friendly smile. A young man came to us when called by the hostess in no time and sat us in a booth not too far from the bathrooms. This is important as I take that wonder drug Farxiga which pulls water out of my body like a sump pump therefore I was glad that the facilities were close at hand. Our courteous waiter introduced himself and distributed menus. Rasa ordered chicken fajita plate which came with several tortillas, a delicious Spanish rice, salad, guacamole, and salsa and sour cream in order to make a custom fajita. Rasa ordered a club soda with lemon to wash it down. Yours truly ordered an open face turkey platter with mashed potatoes and mixed vegetables. The turkey was fresh and given in goodly proportions, the bread made a bed for the turkey, and it was freshly baked that day according to my waiter. The turkey gravy was smooth and well flavored to create a savory mélange of flavor which went well with the other items on my plate. The mashed potatoes were properly whipped, and I can say without the slightest bit of lumpiness. Now, I came to the part of my plate where I had some worries. Mixed vegetables in my dining experience have been disappointing. In some other diners or restaurants usually, the mixed vegetables come in a separate dish and have been boiled or steamed to the point where you could have eaten them with a spoon, having no tase with the texture of calf brains. State Line’s chef sauteed the various vegetables carrots, zucchini, green beans, cauliflower, and peas, in butter and lightly seasoned them keeping their fresh crisp texture and flavor. They were crunchy to the tooth and flavorful. I ordered a side of yellow Spanish rice which was delicious also. My drink was unsweetened Iced tea. My sons, I should tell you have physical jobs which burn a lot of calories, and they are also weightlifters, so they are voracious eaters around the clock. They eat as a general rule as they both have three stomachs to fill. The oldest Dominick is 21 years old. He ordered a chicken carbonara with linguini which came in a cream sauce with peas and bacon and a side order of French fries. David, my other son, had shrimp linguini alfredo. Both boys had the pasta cooked to an al dente texture and David had a generous portion of shrimp in the alfredo sauce which he said tasted good. David had two sprite sodas and Dominick drank water as he usually does when he is dining out. When the check came this excellent repast came to $140 dollars which was less than I had anticipated. My sons cleaned their plates and Rasa, and I had leftovers for Saturday’s lunch due to the healthy portions. We were well attended to by the wait staff who saw to out needs for water and refills of beverages and napkins. Today in these post Covid – 19 inflationary times diners and restaurants in our area have cut corners serving less quality in foods, less amount on the plate, and steeply raising prices for the consumer. State Line has raised prices yet has managed to keep top quality cuisine being served to their customers. Our dining experience was very enjoyable!