McGrane's On The Green

McGrane’s On The Green is a classic small-town diner where breakfast dominates the menu and comfort food steers the day.

Regulars praise generous portions, from biscuits and gravy to corned beef hash and classic omelets, served with steady coffee refills that keep mornings moving.

Service can swing between quick and quietly hands-off depending on the shift, but the food’s consistency — tender Yankee pot roast, fresh vegetable omelettes, and reliably toasted bread — keeps locals coming back for simple, satisfying meals.

Biscuits and gravy are a standout repeatedly singled out by reviewers as rich and satisfying, often called among the best in the area.

Corned beef hash with eggs, hearty home fries, and classic omelets also show up often as go-to choices for breakfast lovers.

There are gluten-free options noted positively, including gluten-free bread and a gluten-free pizza choice, while pizza opinions are mixed.

Other beloved items mentioned include garlic parm wings and a tender Yankee pot roast with mashed potatoes and gravy.

In recent decades, brunch has emerged as a beloved social ritual in Connecticut, combining the best of breakfast and lunch. This meal often features a variety of dishes, from eggs benedict to sweet pastries, allowing for creativity and sharing among friends. Brunch presents an opportunity to enjoy leisurely meals, often accompanied by coffee or drinks, in a relaxed setting. As lifestyles have evolved, this trend has become a celebration of community and connection, making the act of breaking bread together a cherished weekend tradition.

McGrane’s On The Green operates like a familiar neighborhood diner: predictable portions, unfussy plating, and a menu built around breakfast staples.

Reviewers consistently point to biscuits and gravy and corned beef hash as anchors of the menu, with omelets, home fries and toasted bread rounding out the classic offerings.

One fan called it “the best biscuits & gravy in the state,” praising both flavor and portion size (Juanito Valdez).

Another guest singled out the gluten-free choices, saying “this bread was great” and noting fresh vegetables in a well-made omelet (Savannah Kennedy).

Service impressions vary.

Some diners report fast coffee and attentive staff, while others felt overlooked during a busy breakfast shift; one reviewer cautioned that “if you are not a local don’t expect friendliness but you will still get a good breakfast” (Carlos Gonzalez).

Beyond breakfast, deliveries and takeout are common, and regulars mention hearty lunch items like Yankee pot roast and garlic parm wings.

Pizza shows up on the menu but earns mixed reactions, so many stick to the diner’s tried-and-true breakfast and lunch plates when visiting.

Connecticut’s breakfast scene is increasingly embracing innovative ingredients, reflecting broader culinary trends. Traditional staples like eggs and toast have given way to new combinations, integrating diverse flavors from around the globe. Ingredients like avocado, quinoa, and chia seeds have begun to grace breakfast tables, offering exciting alternatives that cater to health-conscious diners. This shift not only tantalizes taste buds but also showcases a growing openness to new culinary experiences, making breakfast a dynamic and evolving meal.