Three Brothers II

Three Brothers II is a compact, casual diner that focuses on classic American breakfast and lunch.

The room feels homey and busy, where staff greet regulars and visitors alike and service is described repeatedly as friendly and attentive.

The kitchen turns out crowd-pleasing items — from hearty breakfast sandwiches to pancakes and corned beef hash — with particular praise for bacon and perfectly crisp home fries, making it a reliable spot for a satisfying morning meal.

The menu leans into diner favorites: Andrea's Plate, Bacon Egg and Cheese Sandwich, Egg and Cheese Breakfast Sandwich, Corned Beef Hash, and Chocolate Chip Pancakes sit alongside chicken and waffles, club sandwiches and a Side of Country Ham.

Reviewers single out the breakfast sandwich as a standout, thick-cut bacon that “practically melts in the mouth,” extra-crispy seasoned home fries, fresh fruit on french toast, and generous lunch sandwiches — comfort food done with clear pride.

Breakfast has undergone a fascinating transformation over the centuries, changing from simple sustenance to a cherished ritual. In colonial America, meals often began with basic staples like porridge or bread, reflecting the agricultural lifestyle of the time. By the 19th century, as Connecticut’s population grew, the morning meal started to include heartier options, influenced by European customs. The burgeoning middle class sought more diverse and elaborate breakfasts, signaling a shift toward greater indulgence. This evolution illustrates how breakfast adapted to reflect both the era's social norms and the changing needs of families.

Three Brothers II in East Granby presents itself as a straightforward, comfort-focused diner where mornings rule.

The small room and friendly staff keep service moving, and the kitchen centers classic American breakfasts — everything from Chocolate Chip Pancakes and French Toast to Corned Beef Hash and a hearty Andrea's Plate.

Coffee and quick breakfast sandwiches are common orders, and many patrons mention the place as a reassuring morning stop after travel or early shifts.

Regulars praise packed portions and meat-forward plates.

As Elizabeth Jacobs (Lizzy) put it, the restaurant has the "best breakfast sandwich around hands down." K PL highlights the bacon, calling the "thick cut slices of bacon...to die for" for their ideal crisp and melt-in-the-mouth texture.

Wanda Seldon singled out the potatoes as the best home fries she'd had in a long time.

The overall effect is familiar and dependable: a diner where cooks stick to what works and servers make you feel welcome.

Whether it’s a quick coffee and sandwich or a plate of pancakes with fresh fruit, consistent praise for flavor and hospitality keeps people coming back.

In the early days of Connecticut, breakfast beverages differed greatly from today’s coffee and orange juice. Many farmers began their days with a hearty glass of cider, a common drink in the 1700s due to its ease of production and refreshing taste. As time marched on, the introduction of coffee in the 19th century began to change morning rituals. By the 20th century, coffeehouses became popular, shifting not only what was consumed but also the social context of breakfast, transforming it from a solitary act into a communal experience among friends and neighbors.